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Crispy wonton cups filled with creamy spinach and artichoke dip on a serving platter

Spinach & Artichoke Wonton Cups

Crispy wonton cups are filled with a creamy spinach and artichoke mixture for a bite-sized appetizer that is perfect for parties or game day. They are baked until golden, bubbly, and easy to serve warm.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • mini muffin tin
  • mixing bowl
  • spoon
  • pastry brush
  • oven

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a standard 24-cup mini muffin tin.
  2. Press one wonton wrapper into each muffin cup, gently folding the edges to form a cup. Brush or lightly spray the wrappers with olive oil or melted butter.
  3. Bake the wonton wrappers for 5 minutes, just until lightly set. Remove from the oven and keep the oven on.
  4. In a mixing bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, Parmesan, mozzarella, garlic, onion powder, salt, and black pepper. Stir until well blended.
  5. Spoon the filling evenly into the baked wonton cups, filling each cup nearly to the top.
  6. Return the muffin tin to the oven and bake for 10 to 12 minutes, until the filling is hot and bubbly and the wonton edges are golden brown.
  7. Let the cups cool in the pan for 2 to 3 minutes, then carefully remove them. Garnish with parsley or extra Parmesan if desired and serve warm.

Notes

Make sure the spinach is well drained to prevent soggy cups. For extra flavor, add a pinch of red pepper flakes or substitute part of the mozzarella with cheddar.