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.
4.94 from 30 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. 4 stars
    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!!

    1. Hi Jessica! I’ve never experienced the filling being soggy. Did you really strain the spinach and drain the artichoke hearts?

  2. 5 stars
    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!!

  3. 5 stars
    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.

  4. 5 stars
    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.

    1. Absolutely, Laurel! You’ll want to sauté it (and drain any excess liquid) before proceeding with the recipe.

  5. 5 stars
    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!!!!

    1. 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.

  6. 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.

  7. 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.

  8. 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 :)

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

  9. 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.

  10. 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.

  11. 5 stars
    These are amazing we make them regularly they are a favorite my teenage son and his friends gobble them right up!

  12. 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!!

  13. 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.

  14. 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.

    2. Planning to make these for a birthday party tomorrow evening.
      Can you use mini muffin pans so they are smaller and easier to eat?

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

  16. 5 stars
    These were amazing and a hit!! I also added a half can of chopped water chestnuts to add to the texture. Delicious!

  17. 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!!

  18. 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?

  19. 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.

  20. 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!

  21. 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.

  22. 4 stars
    What a great recipe and very easy to make!! This is a great way for people to have just enough spinach dip!! I did find that I needed to make sure tortilla chips were close by to eat ut the right way!! Very yummy!!

  23. They tasted great but are they suppose to get brown on the bottom? The tops where nice and golden brown but the bottom had no real coloring at all.

  24. 5 stars
    Took these to our block Christmas party and they were gobbled up in no time. I found the recipe makes about 15-16. Excellent recipe…..thank you.

  25. 5 stars
    Well I did make them, delicious!! But I purchased a 14oz can of artichoke hearts drained them and weighed them. Well the whole can turned out to be 8 oz!

    Is this normal? Anyway they were great!!!!

  26. 5 stars
    Hi Kelly: this is probably my latest “favorite” recipe of yours! I made them for a Thanksgiving dinner appetizer and everyone raved about them, especially the “built-in chip” wonton wrapper! I should have tripled the recipe and we could have made these Thanksgiving dinner! You are right in that you can’t eat just one!!!

    1. Hi there, Bebe! I’ve never tried that so I can’t say with certainty what the results will be, but my initial thought is that it should work. Let me know if you give it a shot!

  27. 5 stars
    Hi there! What a great recipe! I was just wondering … could you place the wonton pastry into the muffin tray, then the dip … and kinda close the wonton sheets around the dip a little … and bake them? Kinda make them like little parcels of dip mixture? :)

  28. Going to a pot luck, wonder if i do the shells, fill, then cook 10 min. At the house i’m Going to??

    1. Hi Beth! 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.

  29. 5 stars
    Like my great-grandson say’s “AWESOME” GRANDMA. He is 2 & just talks more,more AWESOME…he is right the whole family likes’ them .Thank you so much

  30. 5 stars
    Girl, I might not stop at 5 and I ain’t preggers!! LOL Seriously these look addicting for sure making next party!!

    1. This recipe has become one of my Top 5 all-time favorite recipes from the past 10 years on Just a Taste. I hope you enjoy it, Elizabeth!

  31. These look AMAZING. I’m allergic to wheat so I’m trying to find some phillo or wonton that is made somehow else so that I can eat things like this. For now, I’ll just have to use the dip part of the recipe and stick with the work of “chips and dip.” :-)