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Crispy Spinach-Artichoke Dip Wonton Cups

spinach artichoke dip wonton cups - featured image
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These crispy wonton cups are filled with creamy, cheesy spinach-artichoke dip and baked to golden perfection. They make a quick, crowd-pleasing party appetizer that’s ready in just 20 minutes.

Ingredients

Scale
  • 24 wonton wrappers (square, store-bought)
  • Cooking spray or olive oil (for brushing)
  • 1 cup baby spinach, chopped (fresh or thawed frozen)
  • 1 cup canned artichoke hearts, drained and chopped
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt)
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Extra Parmesan or mozzarella cheese (for topping, optional)
  • Chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
  2. Gently press one wonton wrapper into each muffin cup, forming a nest with flared edges.
  3. In a small skillet over medium heat, add 1 tsp olive oil. Sauté chopped spinach and artichoke hearts for 2-3 minutes until wilted and excess moisture evaporates.
  4. In a medium mixing bowl, combine sautéed spinach and artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes. Stir until evenly mixed and creamy.
  5. Spoon about 1 heaping tablespoon of the spinach-artichoke mixture into each wonton cup.
  6. Sprinkle extra mozzarella or Parmesan cheese on top, if desired.
  7. Bake for 10-12 minutes, until wonton edges are golden brown and filling is bubbling. Rotate pan halfway through for even browning.
  8. Let cups cool in the tin for 2-3 minutes, then carefully lift out and transfer to a serving platter.
  9. Garnish with chopped parsley and serve warm.

Notes

Sautéing the spinach and artichokes prevents a watery filling. Use room temperature cream cheese for easy mixing. Brush both sides of the wonton wrappers for maximum crispiness. Rotate the muffin tin halfway through baking for even browning. Filling can be made ahead and cups assembled just before baking. For gluten-free or dairy-free, substitute wrappers and cheeses as needed.

Nutrition

Keywords: spinach artichoke dip, wonton cups, party appetizer, easy appetizer, baked wonton, finger food, holiday snack, creamy dip, vegetarian appetizer

Find it online: https://bitefuljoy.com/crispy-spinach-artichoke-dip-wonton-cups-easy-20-minute-party-appetizer/