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Crispy Spinach Artichoke Dip Wonton Cups

Crispy Spinach Artichoke Dip Wonton Cups - featured image
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These crispy wonton cups are filled with a creamy, cheesy spinach artichoke dip, making them the perfect bite-sized party appetizer. Easy to make and always a crowd-pleaser, they combine nostalgic comfort with a crunchy twist.

Ingredients

Scale
  • 24 wonton wrappers
  • 8 oz cream cheese, softened
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup mayonnaise (optional)
  • 1 cup frozen chopped spinach, thawed and squeezed dry (or fresh, sautéed and drained)
  • 1 cup marinated artichoke hearts, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2–3 cloves garlic, minced
  • 2 green onions, finely sliced (optional)
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup shredded mozzarella or Parmesan (for topping)
  • Chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If using frozen spinach, thaw completely and squeeze out all liquid using paper towels. If using fresh, sauté until wilted, cool, then squeeze and chop.
  3. In a large bowl, combine cream cheese, Greek yogurt, mayonnaise, spinach, artichoke hearts, mozzarella, Parmesan, garlic, green onions, smoked paprika, salt, and pepper. Mix until smooth and creamy.
  4. Lightly spray or brush a standard 12-cup muffin tin with oil. Press one wonton wrapper into each cup, folding as needed to form a bowl. For extra crispiness, use two wrappers per cup, staggered.
  5. Spoon about 1 heaping tablespoon of filling into each wonton wrapper, leaving a little room at the top.
  6. Sprinkle each cup with a pinch of shredded mozzarella or Parmesan.
  7. Bake for 14–16 minutes, or until the wonton edges are golden brown and the filling is bubbling. Watch closely during the last few minutes.
  8. Let the cups cool for 5 minutes in the pan. Use a butter knife to gently lift them out.
  9. Garnish with chopped parsley if desired. Serve warm.
  10. To reheat, place in a 325°F (160°C) oven for 5–7 minutes.

Notes

For best results, drain spinach thoroughly and use room temperature dairy ingredients for a smooth filling. Double up wonton wrappers for sturdier cups. Assemble ahead and bake fresh for best crunch. To make gluten-free, use almond flour tortillas cut to size. For extra flavor, add red pepper flakes or swap cheeses.

Nutrition

Keywords: spinach artichoke dip, wonton cups, party appetizer, easy appetizer, finger food, vegetarian, make ahead, holiday, game day

Find it online: https://atomicbite.com/crispy-spinach-artichoke-dip-wonton-cups-easy-party-appetizer-recipe/