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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups bake in a 375°F oven until the wonton edges turn golden and the creamy filling is hot. Crisp wonton wrappers hold a cheesy spinach and artichoke filling for an easy bite-size appetizer.
Prep Time 15 minutes
Cook Time 16 minutes
Cooling 5 minutes
Total Time 36 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 115

Ingredients
  

For the wonton cups
  • 24 wonton wrappers square
  • 1 nonstick cooking spray for coating
For the filling
  • 4 oz cream cheese softened
  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 cloves garlic minced
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.5 cup spinach thawed, chopped, squeezed very dry
  • 0.5 cup artichoke hearts canned, drained and finely chopped
  • 0.5 cup mozzarella cheese shredded
  • 2 tbsp Parmesan cheese finely grated

Equipment

  • 1 24-cup mini muffin pan

Method
 

Prepare the cups
  1. Heat the oven to 375°F.
  2. Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.
  3. Press one wonton wrapper into each muffin cup, pleating the sides as needed.
  4. Lightly coat the wrapper edges with cooking spray.
  5. Bake the wrappers for 5 to 6 minutes, until the edges just begin to turn golden.
Make the filling
  1. Stir the cream cheese, sour cream, and mayonnaise in a medium bowl until smooth.
  2. Mix in the garlic, salt, and pepper.
  3. Fold in the spinach, artichoke hearts, mozzarella, and Parmesan until evenly combined.
Fill and bake
  1. Divide the filling evenly among the prebaked wonton cups, using about 1 1/2 tablespoons per cup.
  2. Bake for 8 to 10 minutes, until the wonton edges are golden and the filling is hot.
  3. Cool in the pan for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry so the filling stays thick. Refrigerate leftovers for up to 3 days; freezing is not recommended because the wonton cups can lose their crispness. For a gluten-free option, use gluten-free wonton wrappers if available.