Back when I hosted my first ever Friendsgiving in my tiny Nashville kitchen, I needed something easy, warm, and finger-friendly. That’s how these Spinach-Artichoke Dip Wonton Cups became a staple and now, they’re the first to vanish at every party I host. Whether it’s Thanksgiving, game day, or a Tuesday that needs a little sparkle, these crispy little cups bring the comfort of classic dip in a handheld form.
Why You’ll Love These Little Cups
- Crispy, creamy, and crowd-pleasing in every bite
- Perfect for holiday appetizers or Thanksgiving appetizers
- Quick to prep, easy to bake, and no forks required!
What You’ll Need: The Ingredients That Matter
This isn’t just any snack, it’s one of the best appetizer recipes that lets each ingredient shine. Here’s what you’ll need:
Wonton wrappers : The crisp base that holds the whole thing together. Look for them in the refrigerated section near tofu.
Frozen chopped spinach : Defrosted and well-drained. This gives the dip its signature earthiness without overpowering it.
Marinated artichoke hearts : These bring that tangy punch. Chop them small so they mingle in every bite.
Cream cheese : Makes the dip unapologetically rich. Let it come to room temp for easy mixing.
Sour cream + mayonnaise : The combo gives depth and creaminess without being too greasy.
Shredded mozzarella & Parmesan : Mozz melts while Parm brings that salty umami magic.
Garlic and red pepper flakes : Optional, but highly recommended if you want a little extra personality.
You’ll find this combo hits that golden zone between indulgent and light. Just like our Smoked Buffalo Chicken Dip, it’s made for gatherings.
How to Make Spinach-Artichoke Dip Wonton Cups
This recipe is all about layering and baking. No fancy gadgets needed just a muffin tin and a bowl.
Preheat your oven to 350°F (175°C). Grease a standard muffin tin lightly with nonstick spray.
Press one wonton wrapper into each muffin cup. If you want extra crunch, you can double up with a second wrapper turned diagonally.
In a large bowl, combine cream cheese, sour cream, and mayo. Mix until smooth. Add spinach, chopped artichokes, garlic, cheese, and seasonings. Stir well to combine.
Scoop a heaping tablespoon of the filling into each wonton cup.
Bake for 12–15 minutes, or until the edges are golden brown and the tops are bubbly. Let cool slightly before serving these are appetizers easy finger food at their finest.
A Few Mistakes to Sidestep
Even the best cooks trip over these. Here’s how to make sure your Spinach-Artichoke Dip Wonton Cups stay perfect:
Don’t under-drain the spinach. Water = soggy bottom. You want dry, fluffed spinach before mixing it in.
Don’t overfill the cups. A heaping tablespoon is just right. Too much, and you risk overflow and a messier muffin tin than you bargained for.
Don’t skip the salt check. Some cheeses are saltier than others. Taste the filling before baking so you can adjust.
Kitchen Wisdom: Pro Tips
If you’re short on time before a holiday bash, you can mix the dip and prep the cups up to a day ahead. Store the dip separately in the fridge and assemble right before baking. That’s how I prepped for our Christmas Eve party last year, and it was a life-saver.
You can also lightly pre-bake the wonton shells for 5 minutes before filling—just enough to give them a head start on crispiness. This helps especially when your fillings are very moist, like in our Easy Honey Garlic Meatballs recipe which also pairs great on the side!
Want to add protein? A sprinkle of crumbled beef bacon or diced rotisserie chicken folds right in.
How to Serve Them
These are absolute holiday appetizer royalty. They’re made to be grabbed with one hand while holding wine in the other. Try them on a wooden board with Christmas greenery tucked around or alongside other mini desserts like tiramisu cups if you’re doing a festive spread.
Perfect for Christmas appetizers, snacks für party, or when you just need to whip up something cozy for the couch crowd.
Spinach-Artichoke Dip Wonton Cups
Ingredients
- – 24 wonton wrappers
- – 1 cup frozen chopped spinach thawed and drained
- – 1/2 cup marinated artichoke hearts finely chopped
- – 4 oz cream cheese softened
- – 1/4 cup sour cream
- – 1/4 cup mayonnaise
- – 1/2 cup shredded mozzarella
- – 1/4 cup grated Parmesan
- – 1 garlic clove minced
Instructions
- Preheat oven to 350°F (175°C).
- Press wonton wrappers into mini muffin tins.
- Mix all other ingredients in a large bowl until well combined.
- Spoon filling into cups.
- Bake for 12–15 minutes until golden and bubbly.
- Cool for 5 minutes before serving.
Notes
- Make sure spinach is very well-drained.
- Don’t overfill cups just a heaping tablespoon.
- Pre-bake wrappers for extra crunch.
- Serve warm for best texture.
FAQs
Why are my wonton cups soggy?
Too much moisture in the filling is usually the culprit. Make sure your spinach is well-drained and your artichokes aren’t swimming in oil. A quick pre-bake of the wrappers helps, too.
Can I make these ahead for a party?
Yes! Mix the filling a day in advance and store it covered in the fridge. Assemble and bake just before guests arrive so they’re hot and crispy. You can even bake and reheat gently in the oven at 300°F for 5–7 minutes.
What’s a good dip alternative if I don’t love artichokes?
Try swapping in roasted red peppers or caramelized onions. They bring bold flavor and pair beautifully with spinach and cheese in this same creamy base.
Can I freeze these wonton cups?
You can freeze them fully baked, but they’re best enjoyed fresh. If you do freeze, reheat in the oven (never microwave) to restore that crisp bite.
Let’s Wrap It Up
There’s something wildly comforting about food that’s both creamy and crunchy. These Spinach-Artichoke Dip Wonton Cups check every box—they’re festive, filling, and wildly popular. Serve them once and they’ll quickly earn a permanent spot in your rotation of recipes appetizers and snacks.
