Spinach Artichoke Wonton Cups

These spinach&artichoke dip wonton cups are my favorite answer when friends ask for something special that still feels easy. Bite&sized and completely addicting, they serve up all the creamy, cheesy flavors of classic dip inside a crispy golden shell. Perfect for everything from holiday parties to late&night snacks, these tasty cups never last long on any table.

First time I whipped these up was for a last&minute game night when all I had was frozen spinach and a half&empty jar of mayo. Now, I keep wonton wrappers in the freezer just in case the next opportunity pops up.

Ingredients

• Wonton wrappers: They hold everything together and crisp up perfectly Use ones that look fresh and pliable for best results
• Cooking spray: Makes wonton shells golden without excess oil Go for one with a neutral flavor
• Frozen spinach: The hero that adds color and fiber Squeeze every drop of water out so the dip is never soggy
• Artichoke hearts: These give that unmistakable tangy bite Choose artichokes packed in water for better flavor and texture
• Mayonnaise: Creamy richness and that hint of tang Look for one with a short ingredient list
• Sour cream: This balances the richness with just a touch of acidity Always opt for full fat for better taste
• Cream cheese: Adds the lush velvet texture Let it sit at room temperature so it blends smoothly
• Parmesan cheese: Brings the cheesy depth Choose grated Parmigiano Reggiano if you can find it
• Garlic: Fresh minced gives the biggest punch Use firm, fragrant cloves

Instructions

Prepare the Oven and Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit Set up a standard muffin tin with twelve cups then gently press a wonton wrapper into each one forming small bowls

Bake the Wonton Shells:

Spray each wonton wrapper lightly with cooking spray Bake for about five minutes Only bake until they are slightly crisp and lightly golden so they will hold up to the filling without overbaking

Make the Spinach-Artichoke Mixture:

Combine chopped artichoke hearts very well-strained spinach mayonnaise sour cream room temperature cream cheese Parmesan cheese and minced garlic in a bowl Mix everything until fully blended and creamy

Fill the Cups:

Using a spoon divide the spinach mixture evenly between all twelve wonton cups Press the filling down gently to help it settle into all the corners

Bake Until Golden:

Return the filled muffin tin to the oven Bake for ten to twelve minutes Watch for the wonton shells to become crisp and golden and for the filling to be hot and gently bubbling at the edges

Cool and Serve:

Let them cool for about five minutes before removing from the pan The cups hold their shape better after a quick rest making it less likely that the filling will spill out

Spinach has always been my secret to sneaking greens into party food My nephew once gobbled these up before realizing he was eating veggies and insisted I always make double

Storage Tips

Store any leftovers in an airtight container in the fridge They keep their crunch for about twenty&four hours Reheat in the oven for five minutes to crisp up again

Ingredient Substitutions

You can swap in fresh spinach just sauté quickly and chop well Greek yogurt works in place of sour cream for a lighter option Any sharp cheese you love can step in for Parmesan

Serving Suggestions

Serve these warm straight from the oven or at room temperature They pair beautifully with a sparkling drink For extra flair add a sprinkle of green onion or diced red pepper

Cultural Context

The filling is inspired by the beloved American classic spinach artichoke dip The wonton shell twist turns the retro favorite into a modern party finger food

Seasonal Adaptations

Use fresh spring spinach when it is abundant Try sun&dried tomatoes instead of artichoke for a summer version In fall mix in a little roasted garlic for warmth

These bite&sized cups bring all the fun of spinach artichoke dip in a curly crisp package. Everyone will think you spent hours on them but only you will know the secret.

Common Recipe Questions

→ Can fresh spinach be used instead of frozen?

Yes, sauté and drain fresh spinach before adding for similar flavor and texture.

→ How do I prevent soggy wonton cups?

Pre-bake the wonton wrappers lightly and strain spinach well to reduce excess moisture.

→ Can these be prepared ahead of time?

Fill the cups and refrigerate; bake just before serving to keep them crisp and fresh.

→ What cheese alternatives work well?

Monterey Jack, mozzarella, or Gruyère can be used for different flavor profiles.

→ Do leftovers store well?

Store in an airtight container and reheat in the oven for best texture—avoid microwaving.