Can I make these ahead of time?

Yes! You can prepare the filling up to two days in advance and store it in the refrigerator. The wonton cups can also be baked ahead of time and stored in an airtight container. Assemble and bake just before serving for the best texture.

Can I use fresh spinach instead of frozen?

Absolutely! Simply sauté fresh spinach until wilted, then squeeze out excess moisture using a kitchen towel. Use the same quantity as the frozen spinach in the recipe.

How do I keep the wonton cups crispy?

Pre-baking the wonton wrappers before adding the filling helps them stay crisp. Also, avoid overfilling, as too much moisture can soften the cups.

Can I make these gluten-free?

Yes! Substitute the wonton wrappers with gluten-free phyllo dough or mini gluten-free tart shells. Ensure all other ingredients are gluten-free as well.

Spinach-Artichoke Dip Wonton Cups

Name: Spinach-Artichoke Dip Wonton Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 wonton wrappers; Cooking spray; 5 oz frozen spinach, thawed and well-drained; 1 (8-oz) can artichoke hearts, drained and finely chopped; ⅓ cup mayonnaise; ¼ cup sour cream; 2 oz cream cheese, at room temperature; ½ cup grated Parmesan cheese; 2 cloves garlic, minced

Description

Spinach-Artichoke Dip Wonton Cups are the perfect bite-sized appetizer, combining creamy, cheesy spinach-artichoke dip with a crispy wonton shell. Ready in just 30 minutes, this quick and easy party snack is ideal for gatherings, game nights, or a simple indulgence at home.

Ingredients

Scale

12 wonton wrappers
Cooking spray
5 oz frozen spinach, thawed and well-drained
1 (8-oz) can artichoke hearts, drained and finely chopped
⅓ cup mayonnaise
¼ cup sour cream
2 oz cream cheese, at room temperature
½ cup grated Parmesan cheese
2 cloves garlic, minced

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Instructions

Preheat and prep the wonton cups: Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray. Press one wonton wrapper into each muffin cup, pressing them gently to fit. Lightly spray the wonton wrappers with cooking spray to help them crisp up.
Bake the wonton cups: Place the muffin tin in the preheated oven and bake for 5 minutes, just until the wontons begin to turn golden brown. Remove from the oven and set aside while preparing the filling.
Mix the filling: In a medium bowl, combine the drained spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic. Stir until fully combined and creamy.
Fill and bake again: Spoon the spinach-artichoke mixture evenly into each pre-baked wonton cup. Return the muffin tin to the oven and bake for 10 to 12 minutes, or until the filling is warm and the edges of the wonton wrappers are golden brown and crispy.
Cool and serve: Remove the wonton cups from the oven and let them cool slightly before serving. Enjoy them warm for the best texture and flavor.

Notes

Make-Ahead Option: Prepare the filling up to two days in advance and store it in the refrigerator. Assemble and bake just before serving.
Storage Tips: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 300°F for 5-7 minutes to retain crispiness.
Custom Variations: Add crumbled cooked bacon or shredded mozzarella for extra flavor. For a spicier kick, mix in a pinch of red pepper flakes.
Alternative Wrappers: If you can’t find wonton wrappers, try using phyllo dough cups, puff pastry, or mini tart shells.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 wonton cup
Calories: 132
Sugar: 1g
Sodium: 245mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 3g
Cholesterol: 14mg