Name: Spinach-Artichoke Dip Wonton Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 wonton wrappers; Cooking spray; ½ of a 10‑oz package frozen spinach, thawed and very well‑strained; 1 (8‑oz) can artichoke hearts, drained and finely chopped; ⅓ cup mayonnaise; ¼ cup sour cream; 2 oz cream cheese, at room temperature; ½ cup grated Parmesan cheese; 2 cloves garlic, minced

Jump to Recipe·Leave a Review

I love these crispy, golden wonton cups filled with creamy spinach and artichoke dip. They're the perfect bite-sized appetizer—easy to make, fun to eat, and always a crowd-pleaser.

Why You’ll Love This Recipe

I like how these wonton cups give the traditional spinach-artichoke dip a portable, no-mess twist. They bake up crunchy in the oven, and the warm, cheesy filling is rich and comforting. These are perfect for parties, holidays, or even just a fun snack.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 wonton wrappers
Cooking spray
½ of a 10‑oz package frozen spinach, thawed and very well‑strained
1 (8‑oz) can artichoke hearts, drained and finely chopped
⅓ cup mayonnaise
¼ cup sour cream
2 oz cream cheese, at room temperature
½ cup grated Parmesan cheese
2 cloves garlic, minced

Directions

I preheat the oven to 350°F.
I press a wonton wrapper into each muffin tin cup, spray them lightly with cooking spray, and bake for 5 minutes to firm them up.
In a bowl, I mix together the spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan, and garlic until everything is well blended.
I spoon the mixture evenly into the pre-baked wonton cups.
Then I bake them for another 10–12 minutes, until the filling is hot and the edges of the wontons are golden and crisp.

Servings and Timing

Servings: 12 wonton cups
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add a pinch of crushed red pepper flakes for a spicy kick.
Shredded mozzarella or cheddar can go in for extra cheesy goodness.
I like to stir in chopped cooked chicken if I want something more filling.
Mini phyllo shells work great if I’m out of wonton wrappers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 300°F oven for about 5–10 minutes until the cups are warm and crispy again. I don’t recommend microwaving because they lose their crunch.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I cook it down, drain it thoroughly, and chop it before mixing. It works just as well.

Can I make these ahead of time?

I usually prep the filling and bake the wonton cups ahead, then fill and finish baking right before serving.

Can I freeze them?

I don’t freeze them because the wonton cups tend to lose their crispiness once thawed.

What kind of artichokes should I use?

I go for canned or jarred artichoke hearts packed in water. I make sure to drain and chop them well.

How do I make them in a mini muffin tin?

I either trim the wonton wrappers to fit or double them up. Then I reduce the bake time slightly so they don’t overbrown.

Conclusion

These spinach-artichoke dip wonton cups are one of my go-to appetizers. They’re crunchy, cheesy, and super easy to put together. Whether it’s game day, a holiday, or just a fun night in, I know they’ll disappear fast.

Spinach-Artichoke Dip Wonton Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 wonton cups
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Crispy baked wonton cups filled with a creamy, cheesy spinach and artichoke dip—perfect for parties and easy to make in just 30 minutes.

Instructions

Preheat oven to 350 °F.
Arrange wonton wrappers into the cups of a standard 12‑cup muffin pan, lightly spray with cooking spray, and bake for 5 minutes.
In a bowl, stir together spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, and garlic until well combined.
Divide the mixture evenly among the pre‑baked wonton cups.
Return them to the oven and bake for another 10–12 minutes, until the filling is warmed and cups are golden brown.