Spinach-Artichoke Dip Wonton Cups are truly the ultimate party starter—crunchy, creamy, savory, and oh-so-easy to grab with one hand while the other reaches for another! This irresistible finger food delivers everything you love about classic spinach-artichoke dip, but with a playful mini twist that’s guaranteed to impress at any gathering.
Why You’ll Love This Recipe
- Perfect Party Bite: Each cup is a no-mess, single-serve delight packed with creamy, cheesy dip and a satisfying crunch.
- Speedy & Straightforward: With just 30 minutes and everyday ingredients, you can whip up an appetizer that looks like it came from a fancy bistro.
- Fantastic Make-Ahead Option: These Spinach-Artichoke Dip Wonton Cups taste great warm or at room temperature, making them a dream for advance prep.
- Family & Crowd Pleaser: Kids and adults alike go crazy for the blend of gooey, savory filling nestled in a crispy wonton shell.
Ingredients You’ll Need
The ingredient list for Spinach-Artichoke Dip Wonton Cups is short but powerful—every element plays a role in making these little bites burst with flavor! Let’s break down what you’ll need and why each item is essential for the best results.
- Wonton wrappers: These thin, square sheets bake up shatteringly crisp and form the perfectly sturdy (and edible!) bowl for your creamy dip.
- Cooking spray: A light mist ensures your wonton cups get golden, not greasy, and release gracefully from the muffin tin.
- Frozen spinach, thawed and well-strained: Squeezing out all the water makes sure your filling stays creamy, not watery, with loads of earthy green goodness.
- Canned artichoke hearts, drained & finely chopped: Their briny, mild flavor adds a signature tang and extra texture to the dip.
- Mayonnaise: Adds richness and helps bind the filling for that classic “dip” experience.
- Sour cream: Adds tang and an irresistibly lush mouthfeel—don’t skip it!
- Cream cheese, at room temperature: Blends easily into the filling for the ultra-creamy texture you crave. Let it come to room temp for best mixing!
- Grated Parmesan cheese: Provides nutty, salty depth and helps the tops brown beautifully in the oven.
- Fresh garlic, minced: Just two cloves add the perfect aromatic boost—freshness makes a difference here.
Variations
One of my favorite things about Spinach-Artichoke Dip Wonton Cups is how effortlessly they adapt to your cravings, dietary needs, or whatever you’ve got on hand. Don’t be shy—try these tweaks to make them uniquely yours!
- Add a protein kick: Stir in a handful of chopped cooked chicken or crumbled bacon for savory heft and extra heartiness.
- Make it spicy: Mix in a few dashes of hot sauce or a pinch of crushed red pepper flakes for a subtle heat that cuts the richness in the best way.
- Go gluten-free: Seek out gluten-free wonton wrappers or use mini gluten-free tortillas as the base—just watch bake times!
- Dairy-free swap: Substitute non-dairy cream cheese, sour cream, and vegan Parmesan for a completely dairy-free but still luscious bite.
How to Make Spinach-Artichoke Dip Wonton Cups
Step 1: Prep Your Oven and Muffin Tin
Begin by preheating your oven to 350°F so it’s ready to work its magic. Grab a standard 12-cup muffin pan, then gently press a wonton wrapper into each well, forming a cup shape. A little spritz with cooking spray lets the wrappers turn perfectly golden and ensures easy release after baking.
Step 2: Par-Bake the Wonton Shells
Pop the muffin pan in the oven and bake the empty wonton wrappers for 5 minutes. This quick “par-bake” step sets their shape so they stay crisp and sturdy, even after you add the creamy filling.
Step 3: Mix Up the Filling
Meanwhile, combine the chopped spinach and artichoke hearts in a medium bowl. Add the mayonnaise, sour cream, softened cream cheese, Parmesan, and minced garlic. Stir everything together until the mixture is smooth, creamy, and flecked with delicious greens and artichokes.
Step 4: Fill and Bake
Spoon the spinach-artichoke filling evenly into each par-baked wonton cup. Return the pan to the oven and bake for 10–12 minutes, until the dip is hot and bubbly and the edges of the wontons are gorgeously golden brown.
Pro Tips for Making Spinach-Artichoke Dip Wonton Cups
- Strain Spinach Well: After thawing frozen spinach, use a kitchen towel or sturdy paper towels to squeeze out as much liquid as possible—this prevents soggy cups.
- Soften Cream Cheese: Let your cream cheese sit at room temperature before mixing so it blends flawlessly and creates a smoother filling.
- Double-Layer for Crunch: If you love an extra-crispy shell, try pressing two wonton wrappers into each muffin cup, offsetting the corners for a fluted look.
- Even Portioning: Use a small cookie scoop or spoon for neat, uniform filling—so each Spinach-Artichoke Dip Wonton Cup bakes evenly and looks picture-perfect.
How to Serve Spinach-Artichoke Dip Wonton Cups
Garnishes
For a restaurant-worthy finish, sprinkle your Spinach-Artichoke Dip Wonton Cups with a flourish of freshly grated Parmesan, a touch of chopped fresh parsley, or even a pinch of red pepper flakes for extra color and pizzazz. These little green flecks and cheese shavings don’t just look inviting—they also add brightness and a burst of flavor!
Side Dishes
Spinach-Artichoke Dip Wonton Cups are the star of any appetizer lineup but also shine as an accompaniment to soups, salads, or charcuterie boards. Try serving alongside a fresh tomato salad or as a fun starter for Italian night with a big bowl of pasta.
Creative Ways to Present
For a party or potluck, arrange the cups on a rustic wooden board with little signs or labels. Mini muffin liners add a pop of color and make serving even easier. For a more elegant event, stack them on a tiered platter or plate each cup atop a fresh baby spinach leaf for a sophisticated touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Spinach-Artichoke Dip Wonton Cups, just let them cool completely before placing in an airtight container. They’ll stay fresh in the fridge for up to 3 days and make a delicious late-night snack or quick lunch bite.
Freezing
To freeze, arrange the cooled cups in a single layer on a baking sheet to firm up, then transfer to a freezer-safe bag or container. They’ll keep for up to one month. For best results, re-crisp under the broiler or in the oven after thawing.
Reheating
For the crispiest texture, reheat leftover or thawed cups in a 350°F oven for 8–10 minutes. Microwaving works in a pinch, but you’ll lose some crispness—so the oven or toaster oven is your best friend for reviving that fresh-baked magic.
FAQs
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Can I make Spinach-Artichoke Dip Wonton Cups ahead of time?
Absolutely! You can bake them fully, let them cool, and refrigerate for up to three days. To serve, just gently reheat in the oven to re-crisp the shells and warm the filling—they’ll taste freshly baked.
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Do I have to use frozen spinach, or can I use fresh?
You can definitely use fresh spinach—just sauté, chop, and make sure to squeeze out as much liquid as possible to keep the filling creamy, not watery.
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What if I can’t find wonton wrappers?
If your store is out of wonton wrappers, you can substitute small egg roll wrappers cut into squares, or even mini phyllo cups for a slightly different (but still delicious) crunch.
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Can I add extra cheese or other mix-ins?
Of course! Pep up the filling with shredded mozzarella, Monterey Jack, a sprinkle of feta, or toss in sun-dried tomatoes, jalapeños, or diced roasted red peppers. Get creative and make these cups your own!
Final Thoughts
If you’re looking to wow your guests (or simply treat yourself) with as little fuss as possible, these Spinach-Artichoke Dip Wonton Cups always deliver big smiles. I hope you’ll give them a try—the crispy shells and savory, melty dip are pure joy in every bite!
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Spinach-Artichoke Dip Wonton Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Spinach-Artichoke Dip Wonton Cups are a delightful appetizer that combines the creamy richness of a classic spinach-artichoke dip with the crispy crunch of baked wonton wrappers. Perfect for parties or gatherings, these bite-sized treats are sure to impress your guests!
Ingredients
Wonton Cups:
- 12 wonton wrappers
- Cooking spray
Spinach-Artichoke Dip:
- 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: Preheat the oven to 350°F.
- Prepare the wonton cups: Arrange the wonton wrappers in a standard 12-cup muffin pan, lightly spray with cooking spray, and bake for 5 minutes. Remove from the oven and set aside.
- Make the spinach-artichoke dip: In a medium bowl, combine the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic.
- Fill the wonton cups: Divide the spinach mixture among the wonton cups, then bake for 10-12 minutes until warm and golden brown.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
