Spinach-artichoke Dip Wonton Cups Recipe

Spinach-artichoke dip is always a crowd favorite, but have you ever thought of giving it a fun, crispy twist? That’s exactly what these spinach-artichoke dip wonton cups bring to the table! Each bite combines the creamy, cheesy goodness of classic spinach-artichoke dip with a crunchy wonton wrapper. It’s the perfect handheld appetizer for parties, game days, or when you’re just craving a snack that feels a little special.

I first made these for a casual get-together, and honestly, they disappeared faster than any other dish I served. There’s something so satisfying about that contrast between the creamy filling and the crispy wonton cups—it’s like a flavor and texture explosion. Trust me, once you try these, you’ll find yourself making them again and again.

this RECIPE

A little story behind these crispy bites

I remember the first time I whipped these up, it was a last-minute idea before a potluck. I had the typical spinach-artichoke dip ingredients on hand but wanted to make them a bit more unique (and easier to serve). Enter: wonton wrappers. I had some in the fridge from a previous recipe, and a light bulb went off—why not turn the dip into crispy little cups?

It was one of those moments where I was experimenting in the kitchen, not entirely sure how things would turn out, but the end result blew me (and everyone else) away. There’s something about the crunch of the wonton against that creamy, cheesy filling that’s totally irresistible. Plus, they’re bite-sized, so they’re perfect for snacking!

The origin story: from dip to cups

Spinach-artichoke dip is believed to have roots in the mid-20th century, when casseroles and creamy dips were all the rage in American kitchens. Since then, it’s been a go-to party favorite. This recipe takes that creamy, comforting dip and elevates it into a finger-food-friendly version, using wonton wrappers. Wontons, traditionally used in Chinese cuisine, serve as the perfect vessel to hold the creamy dip, adding a new texture and making it easy to serve individually.

Over the years, recipes like this one have become popular for how easy they are to make and share. What I love about these wonton cups is how they turn a classic dip into something you can easily hold in your hand, making them perfect for mingling or even enjoying solo on the couch with a good movie.

Let’s talk ingredients: the essentials and some handy swaps

The ingredients here are super simple, but each one plays an important role in creating that perfect creamy, cheesy filling:

• Wonton wrappers: These are the perfect crunchy base for our dip. If you don’t have wonton wrappers, you could try phyllo dough cut into small squares, but I love how light and crispy the wontons get in the oven.
• Frozen spinach: This adds a nice boost of greens to the dish and balances out the richness of the cheeses. Make sure you squeeze out all the excess water (really, get in there with your hands) so the filling doesn’t end up watery. Fresh spinach works too—just sauté it and drain off any moisture.
• Artichoke hearts: These bring a tangy flavor that pairs so well with the creaminess of the filling. If you’re out of artichokes, you could sub in chopped hearts of palm or even sautéed mushrooms for a different twist.
• Mayonnaise & sour cream: These two ingredients add a silky texture and a bit of tang to the dip. If you want to lighten it up, you could use Greek yogurt in place of the sour cream.
• Cream cheese: This is the creamy base that holds everything together. Make sure it’s at room temperature for easy mixing.
• Parmesan cheese: Adds that sharp, salty kick that rounds out the flavors. You could also use Pecorino Romano for an extra bite.
• Garlic: Fresh garlic gives the filling a fragrant depth. If you’re a garlic lover, feel free to add an extra clove!

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

For this recipe, you really don’t need much fancy equipment, which is always a bonus:

• Muffin tin: This is essential for shaping the wonton wrappers into their cute little cups. I used a standard 12-cup muffin pan, but if you have a mini muffin tin, you could make adorable bite-sized versions!
• Mixing bowl: You’ll need this to stir together all the ingredients for the filling. A medium-sized one works just fine.
• Cooking spray: This keeps the wonton wrappers from sticking to the muffin tin and helps them crisp up nicely.
• A good pair of hands: Okay, this might sound obvious, but you’ll need to get in there to press the wonton wrappers into the muffin tin and to squeeze out all the moisture from the spinach.

That’s really it! Nothing too fancy, but the results are restaurant-worthy.

Step-by-step: let’s make these easy wonton cups

1. Prep the wonton cups: Preheat your oven to 350°F. Take your muffin tin and press one wonton wrapper into each cup. Don’t worry if they’re a little uneven—that just adds to the charm! Give them a quick spritz with cooking spray, then bake for about 5 minutes. They should just be starting to turn golden, but you don’t want them fully crisp yet since they’ll go back in the oven with the filling.
2. Mix the filling: In a medium bowl, stir together your spinach (make sure it’s well-drained), chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, and garlic. You should end up with a thick, creamy mixture that smells amazing already!
3. Fill the wonton cups: Spoon the spinach-artichoke mixture evenly into the pre-baked wonton cups. Don’t be shy—fill them right up to the top. The mixture won’t expand much in the oven, so what you see is what you’ll get.
4. Bake to perfection: Pop the filled wonton cups back in the oven for another 10-12 minutes. You’ll know they’re ready when the filling is warm and bubbly, and the wonton edges are a deep golden brown. Keep an eye on them—those edges can go from perfect to too crispy pretty fast!

Variations to try (and why you should!)

There’s so much you can do to customize these spinach-artichoke wonton cups:

• Make it vegan: Substitute the dairy ingredients (cream cheese, sour cream, and Parmesan) with vegan versions, and swap out the mayo for a plant-based alternative. It’s surprisingly easy to make these fully plant-based without losing any flavor.
• Gluten-free option: Look for gluten-free wonton wrappers at the store, or use gluten-free phyllo dough for a similar effect. The filling itself is naturally gluten-free, so this is an easy swap.
• Add some heat: If you like a bit of spice, stir some red pepper flakes or diced jalapeños into the filling. It’ll give these cups an extra kick!
• Seasonal twists: In the fall, try adding a little roasted butternut squash or pumpkin puree to the filling for a seasonal spin. In the spring, mix in some fresh, chopped herbs like basil or parsley for a bright, fresh flavor.

Serving suggestions: let’s make it party-ready!

These wonton cups are perfect as finger food for a gathering, but if you want to dress them up a little more, here are some ideas:

• Plating: Serve these on a large platter, arranged in neat rows or a fun circular pattern. Garnish with a sprinkle of chopped parsley or even some extra Parmesan for a bit of flair.
• Add a dip: Serve these alongside a creamy aioli or a spicy sauce for dipping—people love options!
• Make it a spread: Pair these with a colorful vegetable platter, fresh pita, or even some charcuterie for a full appetizer table.

beverage pairings

While these wonton cups are indulgent and rich, they pair beautifully with a light, refreshing drink. Here are a few options that complement the flavors perfectly:

• Sparkling water with lemon: Simple, but the bubbles and citrus help cleanse your palate between bites.
• Iced green tea: The slight bitterness of green tea balances the creamy richness of the spinach-artichoke filling.
• Cucumber mint lemonade: The fresh, crisp flavors of cucumber and mint work wonderfully to offset the richness of the dip.

Storing and reheating tips

If you have any leftovers (which, let’s be honest, might not happen), you can store these in an airtight container in the fridge for up to 3 days. To reheat, just pop them back in a 350°F oven for about 5-7 minutes until they’re warmed through and crispy again. I don’t recommend microwaving these because the wonton wrappers tend to lose their crispness.

Scaling the recipe up or down

This recipe makes 12 wonton cups, but you can easily double or halve the recipe depending on how many people you’re serving. If you’re making a larger batch, just bake them in batches to ensure even cooking. When halving the recipe, keep an eye on your measurements—splitting a 10-oz. package of spinach can be a bit tricky, but eyeballing it works just fine.

Troubleshooting tips (because mistakes happen!)

If the wonton wrappers don’t crisp up enough, you might have overfilled them or not baked them long enough during the first step. To avoid soggy wontons, make sure you prebake them until they’re lightly golden before adding the filling.

If your filling seems too watery, it’s likely that the spinach wasn’t drained well enough. I’ve learned this the hard way—make sure you really squeeze out that water!

Go ahead, give these wonton cups a try!

I hope you’re feeling excited to try these spinach-artichoke dip wonton cups! They’re a fun, easy twist on a classic dip, and they’re sure to impress whether you’re hosting a party or just treating yourself. Feel free to get creative and tweak the recipe to suit your taste—after all, cooking is all about making it your own. Let me know how they turn out!

FAQs

1. Can I use fresh spinach instead of frozen? Absolutely! Just sauté fresh spinach until it wilts, then drain and chop it before adding it to the filling.
2. Can I make these ahead of time? Yes! You can prepare the wonton cups and filling separately ahead of time. Assemble and bake them just before serving.
3. What can I use instead of wonton wrappers? If you’re out of wonton wrappers, try using phyllo dough or even mini tortillas for a different texture.
4. How do I prevent the wonton wrappers from getting soggy? Make sure to prebake the wrappers for 5 minutes before adding the filling, and drain the spinach thoroughly.
5. Can I freeze these? While the filling can be frozen, the wonton wrappers don’t hold up well to freezing. It’s best to enjoy these fresh.

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