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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups bake in a 12-cup muffin pan until the filling is hot and the wonton edges are golden brown. Creamy spinach-artichoke filling and crisp, pleated wonton wrappers make these easy to serve as an appetizer.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup sour cream
  • 2 tbsp mayonnaise
  • 1 cloves garlic minced
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 4 oz spinach frozen chopped, thawed and squeezed very dry
  • 6 oz artichoke hearts canned, drained and finely chopped
  • 0.33 cup mozzarella cheese shredded
  • 2 tbsp Parmesan cheese grated
For the wonton cups
  • 12 wonton wrappers
  • 1 cooking spray

Equipment

  • 1 12-cup standard muffin pan

Method
 

Make the filling
  1. Stir the cream cheese, sour cream, mayonnaise, garlic, salt, and pepper together in a medium bowl until smooth.
  2. Fold in the spinach, artichoke hearts, mozzarella, and Parmesan until evenly combined.
Bake the wonton cups
  1. Heat the oven to 350°F.
  2. Lightly coat a 12-cup standard muffin pan with cooking spray.
  3. Press one wonton wrapper into each muffin cup, pleating the sides as needed.
  4. Lightly coat the wrappers with cooking spray.
  5. Bake for 8–10 minutes, until the edges are lightly golden.
Fill and bake
  1. Divide the filling among the wonton cups, using about 3 tablespoons per cup.
  2. Bake for 10–12 minutes, until the filling is hot and the edges are golden brown.
  3. Let the cups rest in the pan for 5 minutes before serving.

Notes

For crisp cups, squeeze the spinach very dry. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the wonton cups soften. For a gluten-free option, use gluten-free wonton wrappers if available.