Spinach-Artichoke Dip Wonton Cups Recipe

Sometimes, classic party snacks just need a little upgrade to make them shine, and that’s exactly what happens with these spinach-artichoke dip wonton cups. You’ve probably had spinach-artichoke dip before, but serving it in crispy, bite-sized wonton cups? Now that’s something special! The crunchy, golden wrappers combined with the creamy, flavorful dip are seriously addicting. Plus, they’re perfect for any gathering, whether it’s a casual get-together with friends or a more formal event. I love how they’re easy to make but look (and taste) like something you’d find at a fancy party.

this RECIPE

The story behind this recipe

I remember the first time I tried spinach-artichoke dip—it was at a potluck, and I was hooked after the first bite. It was rich, creamy, and had that perfect savory blend of spinach, garlic, and tangy artichokes. But one thing always bugged me: dipping crackers or bread just wasn’t doing it for me. They either got soggy or crumbled under the weight of the dip. So, I started experimenting with different ways to serve it, and voilà—the wonton cup idea was born! The crispy shell holds up perfectly, and each bite gives you that satisfying crunch. It quickly became my go-to appetizer whenever I’m hosting friends or even just watching a movie at home.

A little background on spinach-artichoke dip

Spinach-artichoke dip has been a party staple for decades, but it originally gained popularity in the U.S. during the ’50s and ’60s when convenience foods like frozen spinach and canned artichokes became more widely available. Over the years, it’s evolved from a basic mix of mayo and canned vegetables to a more gourmet dish, incorporating fresh ingredients and cheeses. Traditionally served warm, it’s become beloved for its creamy texture and savory flavors. By baking it into wonton cups, we’re adding a crispy twist that’s fun and easy to serve.

Let’s talk ingredients: the key players in this recipe

• Wonton wrappers: These are what give the dish its crispy, crunchy base. If you can’t find wonton wrappers, phyllo dough is a great substitute, though it will be flakier rather than crispy.
• Frozen spinach: It’s packed with nutrients like iron and vitamins A and C. Just be sure to thaw and squeeze it dry to avoid a watery dip! If you prefer fresh spinach, you can sauté and chop it—it works just as well.
• Artichoke hearts: These add a slightly tangy, earthy flavor that pairs beautifully with the spinach. If you’re not a fan of artichokes, you could swap in finely chopped roasted red peppers for a sweeter twist.
• Mayonnaise and sour cream: These two bring richness and creaminess. If you’re looking for a lighter version, you can use Greek yogurt instead of sour cream—it adds creaminess with a little extra protein.
• Cream cheese: The secret to a perfectly smooth and velvety dip. Softening it at room temperature helps it blend easily.
• Parmesan cheese: Adds a sharp, nutty flavor that complements the creaminess of the other ingredients. Feel free to experiment with other cheeses like Gruyère or mozzarella for a different flavor profile.
• Garlic: Just two cloves add a punch of flavor, making this dip irresistibly savory.

Kitchen gear you’ll need

Nothing fancy here, just a few kitchen basics will get you through this recipe:

• Muffin tin: A standard 12-cup muffin tin works perfectly to shape the wonton cups.
• Cooking spray: This keeps the wonton wrappers crispy and ensures they don’t stick to the pan. If you’re out of spray, brushing them lightly with olive oil works, too.
• Mixing bowl: You’ll need a medium-sized bowl to stir together all the filling ingredients.
• A spoon: Honestly, I use a small spoon for everything—filling the wonton cups, stirring the mixture, and even taste-testing!

Step-by-step: My foolproof method (with tips!)

1. Preheat the oven: Set your oven to 350°F (175°C). You’ll want it nice and hot before the wonton wrappers go in so they can get that golden-brown crispiness.
2. Prepare the wonton cups: Grab your muffin tin and line each cup with a wonton wrapper, pressing it gently into the shape of the tin. Don’t worry if the edges stick out—that’s part of the charm! Lightly spray the wrappers with cooking spray. If you’re like me and forget to spray sometimes, just pop them back in with a little oil—no harm done.
3. Bake the wontons: Bake the wrappers for about 5 minutes until they just start to crisp up. They don’t need to be fully browned yet because they’ll go back in the oven with the filling. After that, take them out and let them cool slightly while you work on the dip.
4. Mix the filling: In a medium bowl, mix together the chopped artichokes, thawed and strained spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic. I like to use a spatula here to make sure everything gets well combined, especially the cream cheese.
5. Fill the cups: Divide the spinach-artichoke mixture evenly among the wonton cups. They should be generously filled, but don’t overstuff them—about a tablespoon per cup works well.
6. Bake again: Return the filled wonton cups to the oven for 10-12 minutes until the filling is warm and the wrappers are golden brown. Keep an eye on them—if they look like they’re browning too quickly, turn the oven down slightly.

Variations and adaptations

• Gluten-free: If you’re avoiding gluten, swap out the wonton wrappers for gluten-free phyllo dough or even use mini gluten-free tortillas pressed into the muffin tin.
• Vegan option: To make this vegan, use a dairy-free cream cheese, vegan mayonnaise, and vegan Parmesan. Replace the sour cream with a plant-based yogurt, and you’re good to go!
• Spicy version: Add a little heat by stirring in some finely chopped jalapeños or a pinch of red pepper flakes to the spinach-artichoke mixture.
• Cheesy overload: If you’re a cheese lover, you can sprinkle some shredded mozzarella or cheddar on top of the cups before baking them for an extra cheesy crust.
• Seasonal twist: Swap out the spinach for other leafy greens like kale or Swiss chard, or try adding finely chopped sun-dried tomatoes for a summery twist.

How to serve and impress your guests

These spinach-artichoke wonton cups are perfectly poppable and bite-sized, making them an excellent party appetizer. To really wow your guests, arrange them on a platter with a few sprigs of fresh parsley or basil scattered around for a pop of color. If you’re feeling fancy, drizzle a little balsamic glaze on top of each cup—it adds a nice tangy sweetness that pairs beautifully with the savory dip. These also work great as part of a snack board with other finger foods like veggies and dips.

Pair it with these refreshing drinks

When serving these tasty little cups, I love pairing them with a refreshing, light drink that cuts through the creaminess. A sparkling lemonade or a citrusy iced tea works wonderfully. If you’re going for something a bit more sophisticated, try serving them with a cucumber and mint-infused water. The cool, crisp flavors balance out the richness of the spinach-artichoke dip perfectly. For something a little sweeter, a chilled apple cider or a non-alcoholic mojito with lime and mint would be refreshing too.

How to store and reheat leftovers

If you happen to have any leftovers (though I doubt you will!), you can store these in an airtight container in the fridge for up to three days. To reheat them, pop them back in the oven at 350°F for about 5-7 minutes until they’re warmed through and crispy again. I wouldn’t recommend microwaving them—the wonton wrappers tend to lose their crunch that way. If you’re freezing them, bake them as usual, cool completely, and then freeze. When you’re ready to eat, just reheat in the oven straight from frozen for about 10 minutes.

Scaling the recipe for any occasion

This recipe is super easy to scale up or down depending on the size of your gathering. If you’re making them for a large crowd, simply double or triple the ingredients and use additional muffin tins. One tip: when scaling up, mix the filling in batches to make sure everything combines evenly. If you’re just cooking for yourself, you can easily halve the recipe, but be warned—you’ll probably want more once you taste them!

Frequently asked questions

Q: Can I use fresh spinach instead of frozen?
A: Absolutely! Just sauté it first, then chop and drain any excess moisture before mixing it into the filling.

Q: What’s a good substitute for wonton wrappers?
A: You can use phyllo dough or mini tortillas, but the texture will be a bit different. Phyllo will be flakier, while tortillas will have a soft, chewy bite.

Q: How do I prevent the wonton cups from getting soggy?
A: Pre-baking the wonton wrappers for 5 minutes before filling them helps keep them crispy. Also, make sure your spinach is very well-drained to avoid extra moisture.

Q: Can I make these ahead of time?
A: Yes! You can bake the wonton cups and prepare the filling separately, then store both in the fridge. When ready to serve, fill the cups and bake for 10-12 minutes.

Q: Can I use a different type of cheese?
A: Sure! Mozzarella, Gruyère, or even sharp cheddar can be great alternatives to Parmesan. Just be mindful of how much you use—too much cheese could make the dip overly rich.

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