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.
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!
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. :)
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.
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?
Im having a welcome new l’il member to the family party tomorrow and will be making these. I havent made them before but they seem simple and i already have all the ingredients.
Thank you and i will keep you posted on what my family thinks of’em.
Congrats, Tiffani! I hope you enjoy the recipe!
You’ve really got to squeeze out all the moisture from the frozen spinach. That’s probably why they came out soggy.
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?-
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?
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?
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?
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.
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 :)
What are you suggestions for adapting this to mini muffins tins?
Hi Donna! It might be hard to make these in a mini muffin pan because they wouldn’t allow for very much filling.
Delicious, but took me longer to chop everything up than I expected. Everyone loved the. Though!
I’m so glad you enjoyed the recipe, Darlene!
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.
You are so welcome, Alicia! I’m thrilled to read this!
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.
Hi Jennifer! The dip shouldn’t sit out for more than two hours at room temperature.
These are amazing we make them regularly they are a favorite my teenage son and his friends gobble them right up!
I’m so thrilled to read this, Tori!
I made the dip Won Ton Cups tonight
And I loved them. Thank you for sharing!!
You are so welcome, Paula! I’m thrilled you enjoyed the recipe!
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!!
I’m so thrilled you’ve been enjoying the recipe, Deb!
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.
I’m so thrilled everyone enjoyed the recipe, Lisa!
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.
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.
Planning to make these for a birthday party tomorrow evening.
Can you use mini muffin pans so they are smaller and easier to eat?
Can you make the spinach dip the day before?
very nice dip wonton cups. I also make a cold dip adding black olives. I serve with piadina,the italian tortilla. Thanks.
I’m so glad you enjoyed the recipe!
These were amazing and a hit!! I also added a half can of chopped water chestnuts to add to the texture. Delicious!
I’m so glad you enjoyed the recipe, Laura!
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!!
I’m so thrilled you’re enjoying Just a Taste, Karen! Don’t forget to subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox. :)
They were easy to prepare and tasted really good.
I’m so thrilled you enjoyed the recipe, Mary!
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?
They’ll have less flavor but should still be great!
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.
Woohoo! I’m so thrilled you enjoyed the recipe, Marie!
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!
Yessss! You are so welcome, Marie. I’m glad you enjoyed the recipe!
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.
Hi Marie! Yes, arrange the wonton wrappers in your muffin pan then spray them lightly with cooking spray. Enjoy!
Hi do you cover the taco cups. Can you?
Hi Lisa – Do you mean cover them prior to baking?
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!!
I’m so glad you enjoyed the recipe, Laurie!
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.
Hi Melissa – The bottoms will get slightly brown but not nearly as brown as the tops.
Can the wontons be made a day in advance of filling and baking
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.
Woohoo! Love hearing this, Jennifer!
Thia is simple and delicious!! I couldn’t believe how quickly they were gobble up by my family!
I’m so thrilled you enjoyed the recipe!
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!!!!
I’m so glad you enjoyed the recipe, Ted!
I can’t wait to make these!
Enjoy, Tammy! Looking forward to hearing your results!
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!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Betty!
Hi, can I make the dip a day earlier to bake it the next day?
Can’t wait to try this recipe. It looks fantastic.
Yes indeed! But you don’t bake the actual dip, just the wontons :)
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Adding you now, Ann Marie! Thank you so much for your readership!
These look delicious but, do you think I could sub the wonton wrappers for phyllo cups?
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!
Sounds yummy! Should these be served warm out of the oven or can you serve at room temp ?
Hi Kate! I’d recommend serving these warm :)
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? :)
That should work!
Going to a pot luck, wonder if i do the shells, fill, then cook 10 min. At the house i’m Going to??
Could this be made ahead & frozen? If so would you assemble prior to freezing?
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.
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
LOVE hearing this, Diane!
Mil gracias por compartir la voy a probar
Girl, I might not stop at 5 and I ain’t preggers!! LOL Seriously these look addicting for sure making next party!!
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!
muchas gracias esta receta es muy sabrosa
¡Me alegro que hayas disfrutado!
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.” :-)
Ha! That works! I hope you enjoy the dip :)