Spinach-Artichoke Dip Wonton Cups are the perfect individual holiday appetizers.
Crispy wonton cups filled with a creamy, garlicky spinach-artichoke mixture, perfect for parties and gatherings.
I first served these little spinach-artichoke dip wonton cups at a holiday open house when I needed finger food that could be made ahead and didn’t require constant reheating. They disappeared within minutes. Crisp wonton shells cradle a creamy, garlicky spinach-artichoke filling — all the comfort of the classic dip in neat, handheld bites. If you like portable, party-ready starters, these are a must-try; they’re also a great choice for potlucks, cocktail parties, or a cozy game-night snack. If you enjoy other compact egg-and-cheese bites, try my take on baked spinach and cheese egg cups for a brunch-friendly cousin to this appetizer.
Why you’ll love this dish
These wonton cups take everything that’s great about spinach-artichoke dip — creaminess, tang from the artichokes, a hit of garlic and cheese — and turn it into perfectly portioned bites. A few reasons to make them:
- Fast assembly: pre-baked wonton shells mean quick final bakes.
- Crowd-pleasing: cheesy and savory, even picky eaters reach for seconds.
- Make-ahead friendly: you can prep filling and shells in advance.
- Budget-smart: small wrappers stretch a modest amount of cheese and veggies into dozens of bites.
How this recipe comes together
Short overview: you prebake wonton wrappers pressed into a mini-muffin tin until they’re just turning golden. Meanwhile, you make a rich filling by combining sautéed garlic, drained spinach, chopped artichokes, softened cream cheese, sour cream (or Greek yogurt), and grated cheeses. Spoon the mixture into the shells and bake briefly until hot and bubbly. Finish with a sprinkle of extra cheese or a pinch of red pepper flakes.
This order of steps keeps the shells crisp and the filling perfectly heated without soggy bottoms. Plan on about 30–40 minutes total active time and 20–25 minutes of baking.
What you’ll need
- 40–48 wonton wrappers (mini-muffin tin size)
- 8 oz cream cheese, softened (use full-fat for best texture)
- 1/2 cup sour cream or Greek yogurt (Greek yogurt is tangier and lighter)
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan (or Pecorino Romano)
- 1 (14 oz) can artichoke hearts, drained and chopped (or use thawed frozen artichoke pieces)
- 10 oz frozen chopped spinach, thawed and thoroughly squeezed dry (or 4 cups cooked, squeezed fresh spinach)
- 2 cloves garlic, minced
- 1–2 teaspoons lemon juice (brightens the filling)
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash if desired)
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes, chopped green onions for garnish, cooking spray
Substitutions/notes: Use dairy-free cream cheese and vegan mozzarella to make vegan versions. For gluten-free, check for gluten-free wonton wrappers or try small phyllo shells.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly spray a mini-muffin tin with cooking spray.
- Press one wonton wrapper into each muffin cup, folding edges to form a small cup. Brush lightly with beaten egg or spray with oil to encourage browning.
- Bake the empty wonton cups 6–8 minutes until the edges are just turning golden. Remove and cool slightly.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the garlic and cook 30–45 seconds until fragrant.
- Add the drained spinach and chopped artichokes. Stir 1–2 minutes to warm and combine. Remove from heat.
- In a bowl, beat together the softened cream cheese and sour cream until smooth. Stir in 3/4 cup mozzarella, Parmesan, lemon juice, salt, and pepper.
- Fold the spinach-artichoke mixture into the cheese mixture until evenly combined. Taste and adjust seasoning.
- Spoon about 1 to 1 1/2 teaspoons of filling into each prebaked wonton cup. Don’t overfill — the cups should hold a small mound.
- Return the filled cups to the oven and bake 8–10 minutes until filling is heated through and cheese is melty.
- Optional: broil 1–2 minutes for a golden top, watching closely to avoid burning.
- Garnish with chopped green onions or a light dusting of paprika. Serve warm.
Key Ingredients
- Wonton wrappers: create a super-crisp, portable shell.
- Cream cheese + sour cream: the creamy base that gives the filling body.
- Spinach and artichokes: classic combo — squeeze spinach dry to avoid soggy cups.
- Mozzarella + Parmesan: melt and savory depth; Parmesan adds nuttiness.
- Garlic and lemon: simple aromatics that lift the flavors.
Tip: Room-temperature cream cheese mixes more smoothly. If your spinach still holds water, press it in a fine sieve or squeeze in a clean kitchen towel to prevent soggy bottoms.
Spinach-Artichoke Dip Wonton Cups
- Prep
- 30 MIN
- Cook
- 20 MIN
- Total
- 50 MIN
- Serves
- 24
01Ingredients
For the cups
For the filling
02Method
- Preparation
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0 OF 11 DONE03Recipe notes
- 01For vegan versions, use dairy-free cream cheese and vegan mozzarella. For gluten-free, check for gluten-free wonton wrappers or try small phyllo shells. Store baked cups in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes.
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Best ways to enjoy it
These bite-sized cups are built for grazing platters. Arrange them on a tiered tray or a slate board with bright garnishes — lemon wedges, chopped herbs, and a sprinkle of chili flakes add visual contrast. For a fuller spread, set them beside roasted vegetables, a simple charcuterie board, or heartier mains; they pair especially well with savory sandwiches. For instance, put them out with slow-simmered mains like crockpot French dip sandwiches for a cozy, comfort-food buffet.
Serving note: serve warm for the best textural contrast. If you must serve at room temperature for a party, keep them covered and reheat briefly if possible.
Storage and reheating tips
Refrigerator: Store baked cups in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
Reheating: For best texture, reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Microwaving is faster but will soften the shells.
Freezing: Freeze fully cooled, baked cups on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 325°F (160°C) oven for 12–18 minutes, covering loosely with foil if the tops brown too quickly.
Food safety: Keep fillings chilled below 40°F (4°C) and discard any perishable leftovers left out longer than two hours at room temperature.
Creative twists
- Turkey bacon-spinach-artichoke: fold in 1/2 cup cooked, crumbled turkey bacon for smoky depth.
- Buffalo spin-artichoke: add 2–3 tablespoons hot sauce and swap mozzarella for pepper jack.
- Mediterranean: add chopped sun-dried tomatoes, kalamata olives, and feta instead of Parmesan.
- Gluten-free/vegan: use gluten-free phyllo cups or special wrappers and plant-based cheeses.
- Large version: use regular-size muffin tins for party-sized portions that can double as dinner.
FAQ
Can I make these completely ahead of time?
A: Yes. Prebake the wonton shells and prepare the filling up to 24 hours ahead. Store separately in the fridge and assemble/finish-bake about 20–30 minutes before serving.
Can I use fresh spinach instead of frozen?
A: Absolutely. Sauté fresh spinach until wilted, then squeeze out as much liquid as possible. Use roughly 4 cups fresh cooked to replace a 10 oz package of frozen chopped spinach.
What’s the best way to prevent soggy cups?
A: Drain and squeeze the spinach well, pat the artichokes dry, prebake the wonton shells, and don’t overfill. Brief broiling at the end can help evaporate excess moisture and crisp the top.
Are wonton wrappers safe to eat raw/cooked?
A: Wonton wrappers are made from wheat flour, water, and sometimes egg; they must be cooked (baked or fried) before eating. Always bake to the recommended browning stage for safety and texture.
Can I freeze the filling?
A: Yes, freeze the filling in an airtight container for up to 2 months. Thaw in the fridge overnight and stir well before assembling.
Conclusion
These spinach-artichoke dip wonton cups give you the best parts of a beloved dip in tidy, crunchy packages — ideal for holidays and gatherings. For the original inspiration and a tested reference, see the Spinach-Artichoke Dip Wonton Cups – Just a Taste recipe. If you want something similar, my Alabama Fire Cracker Dip: The Ultimate Spicy Party Appetizer is worth a try.
Appetizer
Appetizer
Appetizer
