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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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.
- ★ 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.
Can I use more sour cream instead of Mayo. My daughter has an egg allergy
You could substitute Greek yogurt!
I made a whole bunch of these for a bridal shower and they turned great. My husband even loved the leftovers. Just a note: When I baked the first batch of wonton wrappers I didn’t realize that two wrappers were stuck together and so they seemed a little soggier, however after I realized it and made them with just one wrapper, they turned out nice and crisp. The wrappers are deceiving little things, so I suggest double checking before you bake. :) Thanks for the great recipe.
I’m so thrilled you enjoyed the recipe, Brenda!
I did make it in mini muffin tins. You have to watch how you put the wonton wrappers in, as they tend to fall in on themselves (leaving very little room for the filling). They are great small appetizers. HOWEVER, i would bake them for a bit longer before putting the filling in, as they have less surface area, and need a bit more crunch. ALSO, the amounts would be different. I would guess that a tripling of this recipe yields 48 of the mini-muffin sized (approximately – I did 4X the recipe then realized that it was intended for a regular sized muffin tin – and have dip left over). getting the wonton wrappers into the mini tin is a bit of an art – I found pulling all four corners of the wrapper together and then placing the wonton into the muffin cup, then smoothing it out works best – although it can “collapse.” The oil helps keep it open and on itself – also you can manipulate it a bit (or I could) after the initial baking – although I would bake it a bit longer to make it crispier). Hope any of this helps. Great recipe.
Thanks so much for your notes, Barbara! I’m thrilled you enjoyed the recipe!
I have a question.
Is the sour cream necessary for making this dip? I do not have sour cream so I am wondering if it can be left out.
You could substitute Greek yogurt!
Delicious! I added salt and pepper to season, and it was PERFECT. I will definitely double this recipe for future appetizers. Thanks, Kelly!
You are so welcome, Megan! I’m thrilled you enjoyed the recipe!
Can I use Parmesan cheese in container instead of fresh.
Absolutely!
My friend made this for a party we hosted and they were AMAZING! Then she shared the recipe with me and I tried to make them for a book club get-together…fail. The filling tasted super soggy and the whole thing just ended up super chewy. I was pretty embarrassed and wish I knew what I did wrong! Any ideas? I’d love to try again! Thanks!!
Hi Jessica! I’ve never experienced the filling being soggy. Did you really strain the spinach and drain the artichoke hearts?
These make the perfect appetizers! I received so many compliments and they are easy to make. I mix the ingredients ahead of time and put it in the refrigerator. Then, right before guests arrive, I spoon in the mixture and follow the baking instructions. It’s so easy and delicious! It’s a hit…I know now why it’s a solid 5 stars!!
Woohoo! I’m so thrilled you enjoyed the recipe, Debbie!
can i USE PREPARED SPINACH ARTIHOKE DIP/SPREAD?-
Sure :)
My husbands new favorite appetizer now! Tastes great but don’t forget to add salt. Parmesan cheese is not enough for spinach in my opinion. I had to add salt to taste.
I’m so happy you enjoyed the recipe, Lindsey!
everyone loves these cups I make them for our BBQ all the time
I’m so happy to read this, Maria!
Could I use marinated artichokes instead?
Sure!
These are the bomb
I’m so glad you enjoyed the recipe, Tracy!
These are the bomb!!
These are a huge hit and easy to make! I have made them twice already for holiday gatherings. They go so fast and taste so good. It’s such a great alternative to chips and dip.
Awesome! I’m so thrilled you’ve been enjoying the recipe, Debbie!
I wondered if you could use fresh spinach?
Thanks!
Absolutely, Laurel! You’ll want to sauté it (and drain any excess liquid) before proceeding with the recipe.
These were such a hit at a small gathering we hosted! I made 4 batches and had no leftovers! You can’t have just one! Perfect ratio of chip to dip too. Love!!!!
Love reading this, Julie!
Can you make ahead? How do you store and reheat?
Thanks
Hi Pat! 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) ahead of time and then assemble and heat in the oven right before serving.
Th oh s is in a regular size cupcake pan? Have you tried mini pan? I am wanting to make this for a school potluck
Hi Maura – It might be hard to make these in a mini muffin pan because they wouldn’t allow for very much filling.
I’m making these as an appetizer for a surprise party, how would you recommend re-heating these at the time of the event? Thank you!
Hi Franki! 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) ahead of time and then assemble them right before serving.
Dear Kelly – Remember the “You only need 3 ingredients for baked chicken Caesar”, it was in the Daily Press, Newport News, Virginia. It’s a masterpiece!
I have used your “Caesar” for guests and gotten away with it. My guests think I am a good cook……
Do you have any other recipies that are simple, but still out of this world?
I see you have a cookbook. I will buy that.
Thank you
Thanks so much for your support, Anne-Liss! Yes, we have tons of simple recipes. Search for “5-ingredient” here on the site and you’ll find many :)