Have you ever made a dish that just feels right for every occasion? Whether it’s a casual get-together or a holiday feast, there are some recipes that never fail to impress. Spinach-artichoke dip is one of those classics—a creamy, cheesy, and garlicky indulgence that people can’t get enough of. But let’s face it, as much as we all love a good dip, constantly hovering over the bowl can get a little, well, messy. That’s where these Spinach-Artichoke Dip Wonton Cups come in!

Perfectly bite-sized, crispy, and oh-so-creamy, these wonton cups are a great way to enjoy a crowd-pleasing favorite in a fun and less chaotic way. The crunchy wonton shell holds everything together, giving you the full experience of the warm, gooey spinach-artichoke filling with every bite. Plus, they’re super easy to make, so you won’t spend hours in the kitchen prepping. Now that’s a win!

Spinach-artichoke Dip Wonton Cups Recipe

My first time making these? Let’s just say they were a hit!

I remember the first time I made these spinach-artichoke wonton cups for a small gathering of friends. I was a little nervous because, well, I’d always been more of a “chips and salsa” kind of host. But these tiny cups looked so darn cute in pictures that I couldn’t resist giving them a try. Plus, spinach-artichoke dip has always been a crowd-pleaser. So, what could go wrong?

I can still recall pulling them out of the oven—the golden-brown wonton wrappers were perfectly crisp, and the filling had just the right amount of bubbling cheese on top. My kitchen smelled heavenly, and I couldn’t help but sneak a taste before setting them out for my guests (the perks of being the cook, right?). When my friends arrived, they devoured them in minutes. No kidding! Someone even asked if I had more in the oven. That’s when I knew I had found a new party staple.

A little history behind spinach-artichoke dip

Spinach-artichoke dip has a bit of an interesting origin. While artichokes have been eaten for centuries, dating back to ancient Greece and Rome, the pairing with spinach in a creamy, cheesy dip seems to be a more modern invention. It surged in popularity in the United States in the mid-20th century, with recipes appearing in community cookbooks and magazines. It wasn’t long before it became a favorite appetizer at chain restaurants and cocktail parties alike. The recipe itself is incredibly versatile and has evolved over the years, incorporating different cheeses, herbs, and variations in creaminess. And honestly, it’s hard to go wrong when you’re mixing cheese and veggies into a warm dip!

Let’s talk ingredients: what makes this dip so good?

You don’t need a long list of fancy ingredients to make these wonton cups absolutely irresistible. Each component plays a role in building that perfect creamy, tangy, and garlicky flavor. Here’s why they work so well together:

Wonton wrappers: These are the game-changers, transforming a dip into a perfect handheld appetizer. They crisp up beautifully in the oven, adding the crunch that complements the creamy filling. If you can’t find wonton wrappers, you could also use phyllo dough or even mini puff pastry cups.
Spinach: Spinach adds a subtle earthiness and, let’s not forget, some nutritional value to balance out all the rich cheese and cream. I usually use frozen spinach for convenience, but you could totally use fresh spinach if that’s what you have on hand. Just sauté it first and make sure to squeeze out all the excess water!
Artichoke hearts: These add a slightly tangy, tender texture that complements the creaminess of the dip. Canned or jarred artichoke hearts are perfect for this recipe, but be sure to drain and chop them finely.
Cream cheese, sour cream, and mayo: This trio forms the base of the dip, giving it that luscious, creamy consistency. The cream cheese adds richness, the sour cream gives it a tangy bite, and the mayo makes it smooth and cohesive. If you’re looking for a lighter option, you could swap in Greek yogurt for the sour cream.
Parmesan cheese: A generous sprinkle of Parmesan adds a sharp, nutty flavor that pairs beautifully with the mild spinach and artichoke. Plus, it melts into the dip, making it extra cheesy.
Garlic: No spinach-artichoke dip would be complete without a little garlic. It adds that aromatic punch that ties all the flavors together.

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

To make these spinach-artichoke wonton cups, you don’t need any special equipment. Just the basics!

Muffin tin: A standard 12-cup muffin pan is perfect for holding the wonton wrappers in place and helping them bake into crispy little cups. You could also use a mini-muffin tin if you want to make smaller bite-sized cups for a larger party.
Mixing bowl: You’ll need a good-sized mixing bowl to combine the spinach-artichoke filling. Nothing fancy here—just something large enough to stir everything together easily.
Cooking spray: A light spritz of cooking spray helps the wonton wrappers crisp up in the oven without sticking to the muffin tin. Trust me, you don’t want to skip this step!

Step-by-step: making spinach-artichoke wonton cups like a pro

Alright, let’s get to the fun part—making these crispy, creamy bites!

Preheat the oven to 350°F. You don’t want to forget this step because once you’ve prepped the wontons, you’ll want to pop them in the oven right away to get them nice and crisp.
Prep the wonton cups: Grab your muffin pan and spray each cup lightly with cooking spray. Press a wonton wrapper into each muffin cup, making sure it forms a little bowl shape. Don’t worry if the edges stick out a bit—that’s what will make them crispy and golden.
Bake the wonton wrappers: Pop the muffin pan in the oven for about 5 minutes. You want the wrappers to be just slightly crispy but not fully browned yet since they’ll go back in the oven with the filling later. This pre-bake helps ensure they hold their shape.
Make the spinach-artichoke filling: In a medium bowl, combine the chopped artichoke hearts, well-drained spinach (seriously, squeeze out all the water!), mayo, sour cream, cream cheese, Parmesan, and minced garlic. Give it all a good stir until everything’s nicely mixed.
Fill the cups: Once the wonton cups are out of the oven, divide the spinach-artichoke mixture evenly among them. Each cup should be about 3/4 full—don’t overfill them or the filling might spill over while baking.
Bake again: Pop the filled wonton cups back in the oven for 10 to 12 minutes, until the filling is warm and bubbly and the wonton edges are golden and crispy. Keep an eye on them toward the end so they don’t over-brown.

Variations and tweaks to try

One of the best things about this recipe is how easily it can be adapted. Here are a few ideas:

Make it gluten-free: Substitute gluten-free wonton wrappers (or try using small corn tortillas) to make this dish gluten-free.
Go vegan: Replace the dairy ingredients with vegan alternatives—vegan cream cheese, sour cream, and mayo work surprisingly well! Add some nutritional yeast for that cheesy flavor if you’re skipping the Parmesan.
Add protein: For a heartier version, try adding cooked chicken or even crumbled bacon to the filling. Just fold it in before spooning the mixture into the cups.
Switch up the greens: If you’re out of spinach, kale works well as a replacement. Just be sure to cook it down and remove any tough stems first.

Serving these beauties

When it comes to serving, presentation is key—especially if you’re hosting a party. Arrange the wonton cups on a large platter and sprinkle a little extra Parmesan or chopped parsley on top for a pop of color. These are great on their own, but if you want to make them part of a larger spread, consider serving them alongside a simple salad or some fresh veggie sticks to balance the richness.

What about drink pairings?

Personally, I love serving these with something light and refreshing. A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, pairs beautifully with the creamy spinach and artichoke flavors. If you’re a beer person, a light lager or pilsner would also complement the richness without overpowering it.

Storing and reheating tips

If you have any leftovers (which is rare, honestly!), you can store these in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F for about 5-7 minutes to crisp them back up. Avoid the microwave if possible—it’ll make the wontons soggy.

Adjusting for different serving sizes

If you’re making these for a smaller group, you can easily halve the recipe. Or, if you’re feeding a crowd, just double or triple the ingredients. One tip: don’t overfill the muffin cups if you’re scaling up—you want each wonton to be just the right size for a single bite (or maybe two if you’re feeling fancy).

Wrap it up!

So there you have it—crispy, creamy, and oh-so-satisfying spinach-artichoke wonton cups. Whether you’re hosting a party or just want to treat yourself to a fun appetizer, these little bites are sure to be a hit. Don’t be surprised if they become a regular request from friends and family!

FAQs

Q: Can I make these in advance?
A: Absolutely! You can bake the wonton cups and prepare the filling a day ahead. Just assemble and bake them right before serving for the best texture.

Q: What if I can’t find wonton wrappers?
A: Phyllo dough or even puff pastry cut into small squares can work in a pinch. Just keep an eye on the baking time!

Q: Can I freeze them?
A: Yes! Assemble the cups without baking, freeze them on a tray, and then transfer them to a freezer bag. When ready to serve, bake directly from frozen, adding a few extra minutes to the cook time.

Q: How do I avoid soggy wonton cups?
A: Make sure to pre-bake the wrappers for a few minutes before adding the filling. This helps them crisp up and hold their shape.

Q: Can I add extra cheese?
A: Of course! If you’re a cheese lover, feel free to sprinkle some extra Parmesan or even mozzarella on top before baking. Enjoy!

Spinach-artichoke Dip Wonton Cups Recipe