Spinach-Artichoke Dip Wonton Cups
Crispy wonton cups filled with a creamy, garlicky spinach-artichoke mixture, perfect for parties and gatherings.
Ingredients
For the cups
- 40–48 pieces wonton wrappers (mini-muffin tin size)
- 1 tablespoon olive oil
- 1 egg beaten (for egg wash if desired)
- cooking spray For greasing the muffin tin
For the filling
- 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 can artichoke hearts, drained and chopped (14 oz) (or use thawed frozen artichoke pieces)
- 10 oz frozen chopped spinach, thawed and squeezed dry (or 4 cups cooked, squeezed fresh spinach)
- 2 cloves garlic, minced
- 1–2 teaspoons lemon juice (brightens the filling)
- Optional pinch of red pepper flakes, chopped green onions for garnish
Instructions
Preparation
- 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 for 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 for 30–45 seconds until fragrant.
- Add the drained spinach and chopped artichokes. Stir for 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 of 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 for 8–10 minutes until filling is heated through and cheese is melty.
- Optional: broil for 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.
Notes
For 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.