Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Spinach-Artichoke Dip Wonton Cups.
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I have a confession to make.
While developing this recipe for Spinach-Artichoke Dip Wonton Cups, I ate not one, not two, not four, but five of them. FIVE. In one sitting. By myself. While 7 months pregnant.
And I don’t know how to feel about that. Ashamed? Proud? Indifferent?
Then my husband came home and ate not one, not two, but three of them. So I beat him by two. But in all fairness, I was eating for 1.5 people so we’re just going to go ahead and call it a draw.
I suppose that’s what’s so addicting about this handheld appetizer. It’s a hot, creamy spinach-artichoke dip that needs no dipping. It needs no chip…ping. It needs nothing more than a hand to lift it from plate to mouth. And as my husband and I both proved, this is not a hard task.
I’ve actually managed to find a way to take the “work” out of chips and dips. Because these baked wonton cups provide all the required crunch of a chip, while at the same time serving as an edible envelope for a classic hot and creamy dip. It’s a twofer!
So if efficiency is your name and creamy-crispy snacks are your game, then allow me to introduce you to your new appetizer all-star that packs a whole lot-o-flavor into every bite. Spinach-Artichoke Dip Wonton Cups: The laziest snack for the smartest snacker!
- Spinach: I use frozen spinach here because it’s consistent and easy, but it has to be drained really, really well. I usually wrap it in a clean kitchen towel and squeeze until there’s no moisture left—this keeps the filling creamy instead of watery. If you prefer to use fresh spinach, you’ll need to sauté it first until wilted, then let it cool and squeeze out as much liquid as possible before mixing it into the filling.
- Artichoke hearts: Canned artichoke hearts work perfectly for this recipe. Just drain them well and chop them finely so the flavor is evenly distributed throughout the filling.
- Wonton wrappers: You’ll find wonton wrappers in the refrigerated produce section of most grocery stores, usually near the tofu or fresh pasta. They bake up light and crispy and make the perfect edible “cup” for the filling.
Here’s what else you’ll need to bring everything together:
See the recipe card for full information on ingredients and quantities.
- Bake the wonton cups. Press the wonton wrappers in a greased muffin tin, spray lightly with cooking spray, and bake at 350°F for 5 minutes. I pull them out while they’re still pale since they’ll go back into the oven once they’re filled.
- Make the filling. Stir together the spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan, and garlic until smooth and creamy. I always make sure the spinach is squeezed really dry—this is the difference between a thick, creamy filling and one that turns watery.
- Fill the cups. Spoon the spinach-artichoke mixture evenly into each baked wonton cup. You want them full, but not overflowing.
- Bake again until golden and bubbly. Return the pan to the oven and bake until the filling is hot and melty and the wonton edges are crisp and golden. If the edges start browning faster than you’d like, loosely lay a piece of foil over the pan.
- Cool slightly and serve. I let the cups rest for a few minutes before serving so they firm up and release cleanly from the pan (and no one burns their mouth).
I think these are best served warm, when the filling is creamy and the wonton cups are at their crispiest. That said, they’re still delicious at room temperature, which makes them a great option appetizer for parties.
Make-Ahead and Storage Tips
You can bake the wonton cups and prepare the spinach-artichoke filling up to 24 hours in advance. Store the baked wonton cups at room temperature in an airtight container and refrigerate the filling. Assemble the cups and bake as directed until heated through and crisp around the edges.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers reheat best in a 350°F oven or air fryer for a few minutes until warmed through and crisp around the edges. (The microwave works in a pinch, but you’ll lose that crunch.)
I don’t recommend freezing these. The creamy filling doesn’t thaw well, and the wonton cups tend to lose their crisp texture once frozen and reheated.
Party tip: If you’re serving these as part of a bigger spread, keep them warm in the oven on low heat until ready to serve—just cover loosely with foil so the tops don’t over-brown.
Frequently Asked Questions
Yes. Plain Greek yogurt can be used in place of sour cream in equal amounts. I recommend full-fat for the creamiest texture and best flavor.
Yes. Store-bought phyllo cups will work, but they’re more delicate than wonton wrappers. I recommend filling them and baking just until the filling is warmed through.
I wouldn’t recommend it. Mini muffin cups don’t leave much room for the filling, and the filling-to-wrapper ratio just isn’t quite right.
More Party Appetizers to Add to the Spread
Ingredients
- 12 wonton wrappers
- Cooking spray
- 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained
- 1 (8-oz.) can artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 oz. cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
Kelly’s Notes
- Make-ahead: You can bake the wonton cups and prepare the spinach-artichoke filling up to 24 hours in advance. Store the baked wonton cups at room temperature in an airtight container and refrigerate the filling. When ready to serve, assemble the cups and bake as directed.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers reheat best in a 350°F oven or air fryer for a few minutes until warmed through. (The microwave works in a pinch, but you’ll lose that crunch.) I don’t recommend freezing these. The creamy filling doesn’t thaw well, and the wonton cups tend to lose their crisp texture once frozen and reheated.
- Party tip: If you’re serving these as part of a bigger spread, keep them warm in the oven on low heat until ready to serve—just cover loosely with foil so the tops don’t over-brown.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can these be kept warm in a crockpot?
Will they still say somewhat crunchy?
Hi Tammy! The dip can definitely be kept warm in a slow cooker, but I wouldn’t recommend putting the wonton wrappers in the slow cooker because they’ll get soggy.
Would it be enough to fill 24 mini muffin cups?
Absolutely, Lorna!
This is the best spinach artichoke dip I have ever had.
Love reading this, Marlene!