Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Spinach-Artichoke Dip Wonton Cups.

Spinach-Artichoke Dip Wonton Cups on white plate

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.

Baked wonton cups in greased muffin tin.

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.

Chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic in glass bowl.

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.

Spinach-Artichoke Dip Wonton Cups in greased muffin tin.

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-Artichoke Dip Wonton Cups on white plate

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Spinach-Artichoke Dip Wonton Cups

Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Spinach-Artichoke Dip Wonton Cups.
4.95 from 20 votes
Spinach-Artichoke Dip Wonton Cups on white plate
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 servings


  • 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. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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.

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Calories: 132kcal, Carbohydrates: 6g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 245mg, Potassium: 65mg, Vitamin A: 1705IU, Vitamin C: 4.8mg, Calcium: 80mg, Iron: 0.7mg

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  1. 5 stars
    I made this for my family’s Easter gathering and everyone loved it. The baking tray they were on was the first one empty. Thank you for the recipe.

  2. How long can these remain out once they are cooked? I’d like to make them for a wedding cocktail hour, but need to make them about an hour before hand.

  3. 5 stars
    These are amazing we make them regularly they are a favorite my teenage son and his friends gobble them right up!

  4. 5 stars
    Lovely recipe. Made it twice and the second time I added some chopped boiled ham, cayenne pepper (just a dash) and a 1/4 tsp of sherry. The sherry added a deep richness to the flavors and accented the ham to make it sweeter. Absolutely will make it again! Thanks!!

  5. 5 stars
    These were simple to prepare and delicious! They were a crowd pleaser! Even my mother in-law who rarely compliments anything loved the appetizers. That’s a win! Thanks for sharing this amazing recipe.

  6. Where can I find wonton wrappers? No luck at my three local grocery stores. I ended up with plantain cups so hopefully that’s an okay substitute.

    1. Hi Heather! Did you ask a store representative where they keep their supply? Some stores stock them in the produce section while other stores stock them in the dairy aisle.

  7. very nice dip wonton cups. I also make a cold dip adding black olives. I serve with piadina,the italian tortilla. Thanks.

  8. 5 stars
    These were amazing and a hit!! I also added a half can of chopped water chestnuts to add to the texture. Delicious!

  9. 5 stars
    These were delicious. I’m next making the chicken pot stickers since I bought too many wonton wrappers and I have ground chicken in the freezer. Loving your site!!

  10. These look so good! I am making them to bring to a friends place that has a garlic and onion allergy. Do you think they will still be good if I don’t put garlic in this time that I make them?

  11. 5 stars
    These looked, smelled and tasted great, and came together quickly. A nice, neat finger food to grab from a buffet table, and they reheat the next day even better.

  12. 5 stars
    They were a hit and a lovely presentation on a pretty plate–plus, they made my kitchen smell so good, my daughter said she wishes they made a scented candle of them. :) Thank you, Kelly!

  13. Making these today–they look and sound yummy. Question: what does the vegetable spray do? You put the wonton wrappers into the muffin tin, then spray? Thank you.

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