Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Spinach-Artichoke Dip Wonton Cups.
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!
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- 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
- 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.
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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.
Recipes look easy and delicious
Thank you, Patricia! Welcome to Just a Taste!
can these be served at room temperature?
Hi Claudette – I’d recommend serving these warm :)
Wow! Baked these for St.Patrick’s Day – my little hint of green ;) FANTASTIC! Crowd Favorite! It’s unfortunate I went through a few extras while baking them, office team missed out on extra deliciousness. Wonderful Recipe!
I’m so thrilled you enjoyed the recipe, Javi!
A Magnificent recipe!!! I may surpass you in eating more than 5 for lunch!! I did add chopped sautéed mushrooms!! I realize one has to like mushrooms, though!!! Thank you for sharing this delicious recipe!!!
You are so welcome, Patricia! I’m thrilled you enjoyed the wonton cups!
I’ve made these a few times & each time….no leftovers! I have folks asking me to make them, weekly!
Amazing! I’m so glad you’ve been enjoying the recipe, Tina!
The spinach-artichoke wonton cup appetizers were delicious! So fresh tasting and look great. You definitely need to cook wontons ahead of time. Mine didn’t brown up as nicely as the picture, but we’re so good.
I’m so thrilled you enjoyed the recipe, Marg!
The spinach dip was very good, however the wonton wraps were a little stale-like. Perhaps the error is on my end since this is my first time to cook with wontons wrappers. I doubled the wontons, browned for 5 minutes. Please advise. Thanks,
Hi Sandra – I wouldn’t recommend doubling up the wonton wrappers for that very reason.
Could I sauté fresh spinach instead of thawing frozen?
I haven’t tried that, Lisa, but it *should* work! Just make sure to really, really drain the spinach to get rid of any excess water.
How essential is the 5 minutes of baking for just the wontons? I really want to make these as part of a big dinner, but there’s so many moving parts with everything I’m making that I doubt I’d be able to pull them from the oven and add the filling, while still getting everything lined up to serve together. If that’s important, do you think it would work to briefly bake them the night before, and only do the last 10 minutes of baking on the day itself?
Hi Joel! It’s important to bake the wonton wrappers separately so that they get crispy, however, you can absolutely make them in advance! I recommend you make the wonton cups (store in an airtight container at room temp) and spinach-artichoke dip (store in an airtight container in the fridge) then assemble and heat in the oven right before serving.
I am thinking adding sausage and have a party to go to. Do you think these could be
cooked and then kept warm in an electric skillet as I have a 30 Minute meeting before party.
Absolutely, Faye! Love the idea of adding sausage. Yum!
Do you think I can you soft flour tortillas for this instead of wontons? I’ll cut them to size of course. I have a ton from a taco night I had.
That should work, Bret! Looking forward to reading your results!
If there are leftovers, can they be frozen and then reheated at a later time?
Hi Margie – I’ve never tried freezing this dip so I can’t say with certainty what the results would be. Because this recipe uses sour cream and mayonnaise, my concern is that when thawed the dip would become watery and grainy.
I want to make these for a bachelorette party, but won’t have time to make during the party. Can I make these and freeze them and then pop them back in the oven or air fryer when I need them?
Hi McKenna – I’ve never tried freezing this dip so I can’t say with certainty if that would work. Because this recipe uses sour cream and mayonnaise, my concern is that when thawed the dip would become watery and grainy. Instead, I recommend making both a day in advance, keeping them separate. Store the wonton cups in an airtight container at room temp and the spinach-artichoke dip in an airtight container in the fridge. When you’re reading to serve them, assemble and heat them in the oven. :)
Can I use the premade spinach and artichoke dip in the recipe? Or does it cause the wonton to be soggy or unappealing?
I haven’t tried that, Susan, but it *should* work. Let me know if you give it a shot!
I used spinach and artichoke dip I had from Costco and it worked great! No leftovers! Enjoy!
I’m so glad you enjoyed the recipe, Kim!
Hello. I’m making this for the first time today. I feel silly but what is .67 cups of mayo? Is it just a smidge under 3/4 cups?
Hi Donna! If you are doubling the recipe, you’ll need 2/3 cup of mayo :)
These look amazing! Do you think they should be eaten immediately or are they good to prepare ahead of time and reheat?
Hi Katie! You can make both ahead of time, but keep them separate. Store the wonton cups in an airtight container at room temp and the spinach-artichoke dip in an airtight container in the fridge. When you’re reading to serve them, assemble and heat them in the oven. :)
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