Spinach Artichoke Wonton Cups

4.53 from 23 votes

Spinach Artichoke Wonton Cups

These easy spinach artichoke wonton cups will quickly become a party food staple! Crispy wonton cups get filled with the best spinach artichoke dip for an appetizer that’s perfect for baby showers, bridal showers, football parties, and more!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Servings: cups

Calories: 50kcal

Author: Britni Vigil

Ingredients

48 wonton wrappers
1 cup frozen chopped spinach thawed and drained
6 oz cream cheese
¼ cup mayo
⅓ cup shredded Parmesan cheese
¼ cup plain Greek yogurt
15 oz canned or jarred artichokes chopped and strained
¼ tsp garlic powder
¼ tsp kosher salt

Instructions

Preheat the oven to 375 degrees.
48 wonton wrappers
Spray mini muffin tins with a non-stick baking spray.
Press a wonton wrapper into each of the baking cups with your fingers to create a cup.
Bake for 7-8 minutes or until they are lightly browned and crispy.
Remove muffin cups from the tin and let cool on a cooling rack.
Fill cooled cups with spinach artichoke dip filling and serve warm.
Cook your spinach in the microwave (or on the stove) then squeeze out the liquid by wrapping it up in a clean dish towel and ringing it out.
1 cup frozen chopped spinach
Heat up your cream cheese in the microwave for just about a minute until it’s soft but not completely melted.
6 oz cream cheese
Put all the dip ingredients into one big oven safe dish and mix until the spinach and artichoke are well combined into the cream cheese.
1/4 cup mayo, 1/3 cup shredded Parmesan cheese, 1/4 cup plain Greek yogurt, 15 oz canned or jarred artichokes, 1/4 tsp garlic powder, 1/4 tsp kosher salt
Top with 1/4 cup of the shredded parmesan cheese, then place the spinach dip in the oven (still heated to 375) for 5-10 minutes or until it’s as warm as you’d like. Remove from the oven once warmed.
Fill each of the wonton cups almost to the top using a spoon then serve warm.

Video

Notes

Ingredient Notes:

Wonton wrappers – you need won ton wraps, so make sure they say won tons and not something like egg roll wrappers or spring roll wrappers, those won’t work the same way. I’ve always used the Nasoya brand, but you could definitely use something else.
Mayo – don’t use miracle whip or some substitute, just mayo.
Parmesan cheese – shredded or grated works, although I personally normally use grated since we always have it on hand!
Greek yogurt – get plain, nothing flavored! If you don’t want to use yogurt, you can also use sour cream. I use in the dip interchangeably to add that tang.
Frozen chopped spinach – thaw and drain so you’re just getting the spinach and not all the liquid.
Canned or jarred artichoke hearts – don’t get ones that are already marinated or it’ll mess with the flavor, get ones that are just soaked in their own juice. Strain and chop.

Make the wonton cups ahead of time and keep them stored in an airtight storage container, then make the spinach artichoke dip and fill the cups right before the party! The dip itself only takes a few minutes to make and filling the cups takes even less time!

Store any leftover spinach dip cups in the refrigerator in an airtight container for up to three days. Reheat in the oven by placing the leftovers on a baking sheet, putting them into a cold ov

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