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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp golden edges and a bubbly, cheesy filling topped with Parmesan. Baked in mini muffin tins for easy bite-size appetizers that hold their shape.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Wonton wrappers
  • 24 wonton wrappers Use 24 pieces for a full mini muffin tin of cups.
Cooking spray
  • 1 cooking spray Grease the mini muffin tin and lightly spray the wrappers.
Creamy spinach artichoke filling
  • 8 oz cream cheese Soften before mixing so it blends smoothly.
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup shredded mozzarella Shred if using block mozzarella for best melt.
  • 0.25 cup grated Parmesan Reserve 1/4 cup for topping and stirring in.
  • 0.5 cup grated Parmesan Divided: use 1/4 cup inside the dip and remaining for topping.
  • 1 can (14 oz) artichoke hearts Drain and chop; measure after chopping for even distribution.
  • 10 oz frozen chopped spinach Thaw, then squeeze dry very well to prevent watery dip.
  • 2 clove garlic Minced.
  • 0.25 tsp red pepper flakes Optional heat; adjust to taste.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prepare the wonton cups
  1. Preheat the oven to 350°F. Grease a mini muffin tin and press 1 wonton wrapper into each cup, then spray lightly with cooking spray.
  2. Bake for 6-8 minutes, until the edges are golden. Remove the tin carefully and keep the cups in the tin.
Make the cheesy spinach artichoke dip
  1. Mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, minced garlic, and red pepper flakes until smooth.
  2. Fold in the chopped artichoke hearts and the squeezed-dry spinach. Stir until the filling looks evenly combined and creamy.
Fill and bake
  1. Fill each wonton cup with the spinach artichoke dip. Sprinkle with the remaining Parmesan on top for a browned finish.
  2. Bake for 10-12 minutes at 350°F, until the filling is bubbly and the wonton edges are crisp. Visual cue: the tops should look set and lightly golden.
  3. Cool for 2 minutes in the pan, then serve warm. This short rest helps the cups hold together.

Notes

For the crispiest edges, make sure the spinach is squeezed very dry—watery spinach can soften the wonton cups. Store leftovers covered in the refrigerator up to 3 days; reheat in a 300°F oven or air fryer until warmed through and the edges re-crisp. Freezing isn’t recommended because wontons lose their crunch when thawed and reheated. For a lighter option, use low-fat cream cheese and part-skim mozzarella while keeping the same method for texture.