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.
4.96 from 22 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. 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

    1. Hi Maura – It might be hard to make these in a mini muffin pan because they wouldn’t allow for very much filling.

  2. 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!

    1. 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.

  3. 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

    1. 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 :)

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