Have you ever found yourself craving something warm, creamy, and a little indulgent, but also bite-sized and perfect for a party? That’s exactly what these Spinach-Artichoke Dip Wonton Cups deliver. They’re everything you love about the classic spinach-artichoke dip but tucked into a crispy, golden wonton cup, turning a crowd-favorite dip into a finger-food sensation. Whether you’re hosting a game night, heading to a potluck, or just looking for a quick and delicious appetizer, these wonton cups are the kind of recipe that’s always a hit.

I remember the first time I made these—it was for a friend’s holiday party, and let’s just say, they didn’t last long on the table. The crispy wonton shell combined with the creamy, garlicky filling had everyone reaching for seconds (and thirds!). And the best part? They’re surprisingly easy to make, but look like you put in way more effort. Let’s dive into how you can make them yourself.

How I fell in love with wonton cups

A few years ago, I was in a bit of a panic because I’d promised to bring an appetizer to a gathering, but of course, I waited until the last minute. I had some frozen spinach and a can of artichoke hearts in my pantry, and that’s when I remembered the magic of wonton wrappers. These thin, versatile sheets can transform into so many things—dumplings, ravioli, and in this case, crispy edible cups. I quickly whipped up my go-to spinach-artichoke dip, popped them in the oven, and voilà—Spinach-Artichoke Dip Wonton Cups were born. The best part? They were a massive hit. There’s just something about that creamy filling paired with the crunch that makes people swoon. Plus, they look so cute!

A quick dive into the origins of spinach-artichoke dip

Spinach-artichoke dip is a true classic when it comes to American appetizers, but it wasn’t always this way. The dip’s origins are somewhat unclear, but it seems to have gained popularity in the U.S. during the 1950s and 60s, when convenience foods like canned artichoke hearts and frozen spinach became more readily available. Over the years, it has evolved from a simple warm dip to something people experiment with—stuffing it into bread bowls, spreading it on pizzas, and, of course, baking it in wonton cups. What’s fun is how versatile it is, but no matter the variation, the flavor of rich, creamy spinach mixed with tangy artichokes always hits the spot.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Wonton wrappers

These are the base for our little cups. They bake up crispy and golden, providing the perfect vessel for the creamy dip. If you can’t find wonton wrappers, you could also use phyllo dough cups or even small tortilla rounds pressed into a muffin tin. But honestly, wonton wrappers are hard to beat for ease and crispiness.

Frozen spinach

Frozen spinach is a time-saver in this recipe, and it’s packed with vitamins A and C. Just make sure to drain it really well! No one wants a soggy filling. If you’re out of frozen spinach, fresh spinach sautéed down and chopped works beautifully too—just make sure to squeeze out any excess water.

Artichoke hearts

These give the dip a tangy, slightly earthy flavor. I love using canned artichoke hearts for convenience, but you can also use marinated ones for an extra punch of flavor (just be sure to drain them well). Artichokes are also loaded with fiber, so there’s a nutritional bonus in every bite.

Mayonnaise, sour cream, and cream cheese

This trio is the creamy backbone of the dip. The mayo adds richness, the sour cream brings a bit of tang, and the cream cheese gives it that smooth, melt-in-your-mouth texture. If you’re looking to lighten things up, you can swap out the sour cream for Greek yogurt—it works like a charm.

Parmesan cheese

A classic in spinach-artichoke dip, Parmesan adds that sharp, salty kick that ties everything together. If you’re feeling fancy, you could try Pecorino Romano for an extra depth of flavor. And yes, you get a nice little boost of calcium with each bite!

Garlic

Fresh garlic is non-negotiable here—it’s what gives the dip that little zing. If you’re in a pinch, you can use garlic powder, but fresh is always best for that punchy, aromatic flavor.

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

You won’t need anything too fancy to whip these up, but there are a few essentials that will make your life easier:

Muffin pan: A standard 12-cup muffin pan is perfect for shaping the wonton wrappers into little cups. If you don’t have one, you can always bake the wontons flat on a baking sheet and dollop the filling on top (though they won’t be as cute).
Mixing bowl: A good-sized bowl for mixing all the ingredients together is a must. You don’t need anything special here—just something large enough to comfortably stir everything without spilling.
Cooking spray: This helps the wonton wrappers crisp up nicely without sticking to the pan. You could also brush them lightly with olive oil if you prefer, but cooking spray is faster and ensures even coverage.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Preheat and prep the wonton wrappers
First, preheat your oven to 350°F. Then, grab your wonton wrappers and press them into a muffin pan. This part is really fun because it’s kind of like shaping tiny bowls! Spray them lightly with cooking spray to get that golden crisp. Bake for 5 minutes, just until they start to get lightly golden. You don’t want to over-bake them yet since they’ll go back into the oven with the filling.
Mix the creamy filling
While the wonton cups are in the oven, mix up your filling. Combine the chopped artichokes, spinach (make sure it’s really well-drained!), mayonnaise, sour cream, cream cheese, Parmesan, and garlic in a bowl. Stir it all together until it’s smooth and well combined. The mixture will be thick and creamy—exactly what you want.
Fill and bake
Spoon the spinach-artichoke mixture into the pre-baked wonton cups, dividing it evenly. Don’t worry if it looks like a lot—the filling will settle a bit as it bakes. Pop them back in the oven for another 10-12 minutes, or until the wonton wrappers are fully golden and crispy, and the filling is warm and bubbly. Be careful not to over-bake; you want the edges crispy but not burnt.
Cool slightly before serving
Let them cool for a minute or two before serving—no one wants to burn their mouth on molten spinach dip! Plus, the flavors seem to pop even more when they’re just warm rather than piping hot.

Variations: make it your own

Gluten-free: You can easily make these gluten-free by using gluten-free wonton wrappers (yes, they do exist!) or pressing gluten-free tortillas into the muffin cups.
Vegan: Swap the dairy ingredients for vegan versions—vegan mayo, cream cheese, and Parmesan are widely available now, and they work just as well in this recipe.
Add some heat: If you like a little spice, mix in some chopped jalapeños or a pinch of red pepper flakes into the filling.
Seasonal twist: For a spring twist, try adding some fresh herbs like dill or parsley to the filling. In the winter, a touch of nutmeg gives the dip a cozy, warm flavor.
International flair: Want to take these global? Add a handful of chopped sun-dried tomatoes and a sprinkle of feta for a Mediterranean vibe.

Serving and presentation ideas

When it comes to serving these, I like to go for a simple yet chic presentation. Arrange the wonton cups on a platter with a few sprigs of fresh herbs for garnish—parsley or basil works nicely. If you’re hosting a larger party, you can even set out a dipping sauce like marinara or a zesty ranch on the side for extra flavor. These cups are rich and flavorful on their own, but they pair beautifully with a crisp, green salad or some crunchy crudités to balance out the creaminess.

Drink pairings: what to sip alongside

For drinks, a light and refreshing option is the way to go. A cold, crisp white wine like Sauvignon Blanc or Pinot Grigio complements the creamy, tangy flavors of the dip without overpowering them. If wine isn’t your thing, a light beer (like a pilsner) works wonderfully too. For non-alcoholic options, a sparkling water with a twist of lemon is refreshing and keeps things light and palate-cleansing between bites.

Storage and reheating tips

If you somehow manage to have leftovers (which, trust me, rarely happens), these wonton cups store surprisingly well. Keep them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F for about 5 minutes to crisp them up again. They’re not quite as crispy as when they’re fresh out of the oven, but they’re still incredibly tasty.

Scaling the recipe

This recipe makes 12 cups, but if you need more, you can easily double or triple the ingredients. One thing to note when scaling up: don’t overcrowd the muffin pan. If you bake too many at once, the wonton wrappers won’t crisp up properly. So, if you’re doubling the recipe, it’s best to bake in batches.

Potential issues (and how to avoid them)

Soggy wonton wrappers: The key here is to make sure your spinach is really well-drained. Press out as much liquid as you can, or you’ll risk soggy cups.
Over-baking: Keep an eye on those wontons! They go from golden to burnt quicker than you think, especially once the filling is in. Check them a minute or two early to avoid this.

Give them a try!

These Spinach-Artichoke Dip Wonton Cups are such a crowd-pleaser, and they’re incredibly easy to make. Whether you’re hosting or bringing a dish to share, I guarantee these will be a hit. The best part? You can tweak them to suit your taste, making them your own little kitchen masterpiece. So go ahead, give them a try—and don’t be surprised if you find yourself making them again and again!

FAQ

1. Can I use fresh spinach instead of frozen?
Yes! Just sauté fresh spinach until wilted, then chop it and squeeze out any excess water.

2. Can I make these ahead of time?
You can bake the wonton cups ahead of time, but it’s best to fill and bake them right before serving for maximum crispiness.

3. What if I can’t find wonton wrappers?
You can substitute with small tortillas or phyllo dough cups. Both work well but have slightly different textures.

4. How can I make these spicier?
Add some chopped jalapeños or red pepper flakes to the filling for a little heat.

5. Can I freeze these?
While the filling freezes well, the wonton wrappers tend to lose their crispiness when frozen. I’d recommend making them fresh for the best results.