Spinach-artichoke Dip Wonton Cups Recipe

Who doesn’t love the creamy goodness of spinach-artichoke dip? It’s a classic, right? But if you’re like me, you might find yourself looking for a way to give it a little twist—especially for parties or gatherings when you want to serve something bite-sized and a little more festive. That’s where these spinach-artichoke dip wonton cups come in. They’re everything you love about the original dip, but with a crispy wonton shell that makes them so fun to eat and easy to serve. Plus, they’re great for mingling because you don’t have to worry about double-dippers (you know who you are!).

I remember the first time I made these for a casual get-together with friends. We had planned a game night, and I wanted to bring something that was both delicious and a bit more creative than the usual chips and dip. The moment I pulled these out of the oven, golden and bubbling with that rich, cheesy filling, I knew I had a hit on my hands. And when my friends started asking for the recipe before they’d even finished eating, well, that was the ultimate compliment!

this RECIPE

Why these wonton cups are a game-changer

Spinach-artichoke dip in wonton cups? Yes, please! These little bites are not only super easy to make, but they also bring a fun and crunchy twist to a classic. Imagine all the flavors of creamy, cheesy spinach and artichoke dip, perfectly portioned into crispy wonton shells. Each bite has a satisfying crunch followed by the rich, savory filling—it’s the kind of appetizer that’ll have everyone coming back for more.

A little backstory on this delicious dip

Spinach-artichoke dip has been around for a while, making its way into the hearts (and bellies) of party-goers everywhere since at least the mid-20th century. Artichokes, while ancient, only started appearing in American cuisine in the 1920s, and by the 1950s, canned artichokes had become widely available, leading to their incorporation into various dips. By the ‘90s, spinach-artichoke dip had cemented its status as a go-to appetizer, popping up on restaurant menus and home tables alike. Now, we’re giving this dip a crispy, handheld update with these wonton cups—because, why not?

The magic of the ingredients

• Wonton wrappers: These are the crispy base that holds it all together. They’re perfectly light and crisp up beautifully in the oven. If you’re out of wonton wrappers, small phyllo shells work great too, giving an even more delicate crunch.
• Spinach: The spinach adds a lovely green color and an earthy flavor that balances the richness of the cheese. Be sure to thaw it completely and press out all the excess moisture—I’ve learned the hard way that soggy spinach can ruin the consistency. Fresh spinach works, too, but you’ll want to wilt it first and squeeze out that water!
• Artichoke hearts: These add a mild, slightly tangy flavor that pairs perfectly with the creamy filling. Canned artichokes are super convenient, but you can use jarred marinated artichokes for an extra layer of flavor.
• Cream cheese, sour cream, and mayo: The trifecta of creamy goodness. They provide richness and a smooth texture, making this dip irresistibly indulgent. If you’re looking to lighten things up a bit, you could swap in Greek yogurt for the sour cream or mayo.
• Parmesan cheese: Adds a nutty, savory element and melts beautifully into the dip. Feel free to experiment with other cheeses—sharp cheddar or mozzarella are both fantastic in this recipe.
• Garlic: Because what’s spinach-artichoke dip without garlic? Its subtle heat and flavor bring the whole dish together. If you’re out of fresh garlic, a bit of garlic powder works in a pinch.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need any fancy kitchen gadgets—just a few basics:

• Muffin pan: A standard 12-cup muffin pan is perfect for making these wonton cups. If you’re making a bigger batch, just rotate a second muffin tin in the oven.
• Mixing bowl: You’ll need this to stir together the filling. Honestly, any bowl will do—it’s a simple mix, so no need for a mixer or anything too special.
• Cooking spray: This is key for helping the wonton cups crisp up nicely and not stick to the pan. If you’re out of spray, a little bit of oil brushed onto the wonton wrappers works just as well.

Step-by-step: Let’s make spinach-artichoke dip wonton cups

1. Preheat the oven to 350°F. Get that oven warm and ready before you start anything else so you’re good to go once everything is prepped.
2. Prepare the wonton cups: Grab your muffin pan, and carefully press a wonton wrapper into each cup. The wrappers will form little bowl shapes. Give them a light spritz of cooking spray—this helps them get that perfect golden crunch. Pop the pan in the oven and bake for about 5 minutes, just until the edges start to brown. Don’t go overboard here—they’ll finish crisping up later once we add the filling.
3. Make the filling: In a mixing bowl, combine your thawed and well-drained spinach (seriously, squeeze that spinach like your life depends on it!), finely chopped artichoke hearts, mayonnaise, sour cream, softened cream cheese, grated Parmesan, and minced garlic. Stir until everything is evenly combined and you’ve got a creamy, slightly chunky mixture.
4. Fill the wonton cups: Once the wonton wrappers are pre-baked, spoon the spinach-artichoke mixture into each one. Don’t be shy here—fill them up!
5. Bake again: Return the filled wonton cups to the oven and bake for another 10-12 minutes, or until the filling is warm and bubbly and the wonton cups are golden brown. Keep an eye on them during the last few minutes so they don’t get too crispy.
6. Serve and enjoy: Once they’re out of the oven, let them cool for a minute or two before popping them out of the muffin pan. Then, serve them up warm and watch them disappear!

Fun variations you’ve got to try

I love playing around with this recipe to keep things interesting:

• Vegan option: You can easily make these vegan by swapping the dairy for plant-based alternatives—vegan cream cheese, sour cream, and mayo are all widely available now. Nutritional yeast can be a good sub for Parmesan, too!
• Gluten-free twist: If you need a gluten-free option, swap the wonton wrappers for gluten-free phyllo dough or make your own gluten-free dough cups.
• Cheese swap: If you’re feeling adventurous, try swapping out the Parmesan for sharp cheddar or even Gruyère for a deeper, nuttier flavor. I’ve even used pepper jack for a bit of heat—it was a hit!
• Add some protein: Stir in some cooked, crumbled bacon or diced chicken to the filling for a heartier version. I’ve tried it with bacon, and it added a nice smoky flavor that paired perfectly with the creamy dip.

Presentation ideas for your next party

If you’re making these for a party, I recommend serving them on a platter with a sprinkle of fresh parsley for a pop of color. You could even serve them alongside a larger bowl of spinach-artichoke dip with crackers and veggies for variety. And since they’re small and neat, they’re perfect for mingling—no messy fingers here!

Drink pairings

I’m all about a good drink pairing, and these savory, cheesy bites are best enjoyed with something that cuts through the richness. A crisp white wine like Sauvignon Blanc or a sparkling Prosecco is always a good choice. If you’re more of a beer person, go for a light, hoppy IPA or a pilsner. Both will complement the flavors and keep things refreshing.

Storage and reheating tips

If you somehow manage to have leftovers (rare, but it happens!), store the wonton cups in an airtight container in the fridge for up to three days. When you’re ready to reheat them, pop them back in the oven at 350°F for about 5 minutes to crisp them up again—no soggy wontons, please! I don’t recommend microwaving them, as they’ll lose that lovely crunch.

Adjusting for different servings

This recipe makes 12 wonton cups, but it’s super easy to scale up or down. If you’re serving a larger crowd, just double or triple the ingredients and bake in batches. The only thing to watch out for when scaling up is making sure your spinach is well-drained—it can add extra moisture, which might make the cups soggy if you’re not careful.

Potential pitfalls (and how to avoid them)

• Soggy wontons: The key here is to pre-bake the wonton wrappers and drain the spinach really well. A soggy base will ruin the texture, so don’t rush these steps.
• Over-baking: The wonton cups can go from perfectly golden to overdone pretty quickly, so keep an eye on them during the second bake. I’ve learned this the hard way when a batch came out darker than intended—still tasty, but not as pretty!

Ready to give these a try?

I hope you’re as excited to make these spinach-artichoke dip wonton cups as I am to share them with you. Whether it’s for a game night, a holiday party, or just a fun appetizer at home, these little bites are sure to impress. And don’t be afraid to put your own spin on them!

Frequently Asked Questions

Q: Can I use fresh spinach instead of frozen?
A: Yes! Just cook it down and squeeze out as much moisture as possible.

Q: What if I don’t have wonton wrappers?
A: You can use small phyllo cups or even make your own dough cups.

Q: Can I make these ahead of time?
A: Absolutely! You can prep the filling and wonton cups ahead, then assemble and bake when ready to serve.

Q: How do I make these dairy-free?
A: Use dairy-free cream cheese, sour cream, and mayo. Nutritional yeast is a great sub for Parmesan.

Q: What’s the best way to reheat leftovers?
A: Reheat in the oven at 350°F for about 5 minutes to keep them crispy.

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