This crispy, cheesy appetizer will vanish quickly at your next party or potluck! Be warned these spinach artichoke dip wonton cups are HIGHLY addictive!
Spinach Artichoke Dip Wonton Cups Recipe
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I won't lie to you... when these came out of the oven I ate 4 in a row with no shame... just a little sadness that I had 4 less left to eat. Trust me when I say you need to try these, you won't be disappointed!
What are Spinach Artichoke Dip Wonton Cups?
Skip the separate chips and dip and try this handheld recipe that is sure to impress! Wonton wrappers are baked in a mini muffin tin to create chip cups. The best homemade spinach artichoke dip is prepared and spooned into the cups. Baked until the wonton cups are crispy and the dip is oh so creamy these are a fun twist on the classic dip!
More Fun Wonton Cups Recipes!
What is in Spinach Artichoke Dip Wonton Cups?
Star Ingredients
- Wonton Wrappers - can be found at most grocery stores or your local Asian Grocer. They need to be refrigerated so you will find them in the refrigerator section of your grocery store next to the refrigerated salad dressing/dips.
- Cream Cheese - the base of the dip filling. It's the perfect rich and creamy cheese for baked dips.
- Parmesan Cheese - adds a rich cheesy flavor to the dip filling!
- Spinach - frozen chopped spinach that has been thawed and very well drained is perfect for this recipe.
- Artichokes - canned artichokes are a great ingredient to keep in your pantry for easy appetizers. Drain them very well and then finely dice them for the dip.
- Mayonnaise - this gives the dip and extra rich flavor and creamy texture!
- Mozzarella Cheese - this adds a stretchy cheese texture to the filling... who doesn't love a good cheese pull!
- Garlic - gives the dip a rich flavor!
- Cayenne Pepper - a pinch adds a great flavor to the dip.
- Salt and Pepper - to season the dip filling.
How to make Wonton Cups:
Full Printable Recipe at Bottom of Page
- Preheat oven to 350°F.
- Combine all of the filling ingredients in a bowl and mix until fully combined.
- Lightly grease a mini muffin tin with cooking spray.
- Gently press each wonton wrapper into the muffin tin. The wrappers will form a cup. Spray the tops of the wonton wrappers with cooking spray or brush with cooking oil of choice. Bake until golden brown, about 6-8 minutes. (Note: watch carefully so they do not burn!)
- Fill each baked cup with 1-2 spoonful's of the filling and press down.
- Top with shredded mozzarella cheese.
- Cover the tray with foil and bake until the filling is warmed through and bubbly, about 10-12 minutes.
- Immediately remove the wonton cups from the muffin tin and transfer to a wire rack or a plate lined with a paper towel, so the cups remain crispy.
Tips for the Best Recipe
- Wonton Wrappers - can be found in the refrigerator section of grocery stores next to the tofu and refrigerated salad dressing. They are small square wrappers. You MUST pre-bake the wonton cups as per the recipe or else they will not get crispy.
- Muffin Tin - if you do not have a mini muffin tin (24 count), you can use a regular sized muffin tin (12 count). Place two wonton wrappers in the regular sized muffin tin, offset them so that the 4 corners of each wrapper do not overlap to create the cup. Follow the recipe as usual and place 2 tablespoons of the spinach artichoke dip filling into each wonton cup. Using a regular sized muffin tin will make 12 wonton cups instead of 24.
- Filling - be sure that your cream cheese is at room temperature or else the filling will be very hard to mix together. While you prep all the ingredients for the recipe leave the cream cheese on the kitchen counter. Or you can place it on a microwave safe plate and heat for 10 seconds, or until slightly warm and soft to the touch.
FAQs
Air Fryer – Preheat Air Fryer to 400˚F. Add to the air fryer basket or tray and cook for 2-3 minutes, or until warmed through.
Oven – Preheat oven to 375˚F. Place on a baking sheet lined with parchment paper and cook for 6-8 minutes, or until warmed through.
Microwave – microwave for 30 seconds. Note this method will not make them crispy again.
Store cooled leftovers in an airtight container or Ziploc bag in the fridge for up to 3-4 days, or freeze following below steps.
Leftovers can be frozen in an air tight container for up to 3 months. To reheat, bake or air fry the wontons from frozen to reheat, adding 2 minutes to the above reheating times.
To cut down on prep time the day of serving, prepare some of the steps of the recipe ahead of time. Mix the filling and refrigerate separately until ready to use. Pre-bake the wonton shells and store them in an airtight container until ready to use. Once ready to serve, spoon the filling into the pre-baked cups and bake according to the recipe steps.
This recipe is vegetarian.
You can swap the dairy products for plant based alternatives (i.e. plant based cream cheese, mozzarella cheese, and mayonnaise).
Looking for More Simple Appetizers?
Check out some of my popular simple appetizer recipes:
- Simple Delicious Stuffed Mushrooms – Olive Garden Copycat
- The Best Ever Avocado Egg Rolls – Air Fried
- Quick Feta Roasted Red Pepper Dip
Enjoy!
- Sab
Spinach Artichoke Dip Wonton Cups
Equipment
Ingredients
- 24 wonton wrappers
Filling
- 8 ounce cream cheese (at room temperature, 1 brick)
- 1 can artichoke hearts in water (drained and finely chopped (approximately 14 oz. can))
- ¼ cup mayonnaise
- ½ cup parmesan cheese (shredded)
- ¼ cup mozzarella cheese (shredded)
- 1 cup chopped frozen spinach (thawed and drained)
- 2 cloves garlic (finely minced)
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Combine all of the filling ingredients in a bowl and mix until fully combined.
- Lightly grease a mini muffin tin with cooking spray.
- Gently press each wonton wrapper into the muffin tin. The wrappers will form a cup. Spray the tops of the wonton wrappers with cooking spray or brush with cooking oil of choice. Bake until golden brown, about 6-8 minutes. (Note: watch carefully so they do not burn!)
- Fill each baked cup with 1-2 spoonful's of the filling and press down.
- Cover the tray with foil and bake until the filling is warmed through and bubbly, about 10-12 minutes.
- Immediately remove the wonton cups from the muffin tin and transfer to a wire rack or a plate lined with a paper towel, so the cups remain crispy.
- AIR FRYER Cooking OptionUse silicone muffin liners or a smaller mini muffin tin that fits in your Air Fryer. Prepare as per the recipe and set Air Fry temperature to 350°F. Cool 5 minutes before eating.
Video
Notes
Nutrition
Angela says
Can you use spring roll wraps instead of wonton?
fedbysab says
Yes you can 🙂
Kathy Cook says
I made these last night for Monday Night Football and they were a hit!I made 48 and they were all gone by half time. This recipe was easy and I will be making again.
fedbysab says
Hi Kathy, thanks for your comment! So happy to hear everyone enjoyed the recipe 🙂
Ana says
These were so easy to make. Highly addictive and were all gone in now time! Thanks for sharing your recipe.
Amy says
I used 2 wonton wrappers per muffin space, turned out beautifully… Thank you🙃
Sabrina says
Hi Amy, thank you for your comment. Awesome! So happy to hear you enjoyed the recipe 🙂