Spinach-artichoke Dip Wonton Cups Recipe

Okay, hear me out—there’s something about bite-sized food that just makes everything more fun. And when that bite is a crispy wonton cup filled with warm, creamy spinach-artichoke dip? Well, let’s just say it’s bound to be the star of the party. These spinach-artichoke dip wonton cups are the perfect little handheld snacks—crispy, creamy, savory, and completely addictive. They’ve got the familiar flavors of classic spinach-artichoke dip but in a super convenient (and honestly, kind of fancy) form. Whether you’re hosting a big gathering or just having a cozy night in, these wonton cups will make you look like a total kitchen pro.

I remember the first time I made these for a casual movie night with friends. I didn’t expect them to be such a hit! But the minute they came out of the oven, golden and smelling like garlicky, cheesy heaven, they were gone in minutes. I barely got one for myself! Now, they’ve become a must for any get-together. The combination of creamy spinach-artichoke dip with the crispy wonton shell is just magic, and it’s hard to stop at just one. Plus, they’re super easy to make, which makes me love them even more.

this RECIPE

The story behind spinach-artichoke dip

Spinach-artichoke dip has been around for ages, and it’s one of those timeless party appetizers that seems to pop up everywhere—from fancy holiday dinners to casual potlucks. While spinach and artichokes might sound like a more recent pairing, variations of this dish actually date back to the 1950s when creamy, cheesy dips were all the rage. Over time, it’s evolved from being just a warm, comforting dip served with bread or crackers into an iconic dish that you’ll find on restaurant menus everywhere. And now, we’re giving it a modern twist by turning it into crispy wonton cups! Trust me, they’re the perfect vessel for all that cheesy goodness.

Let’s talk ingredients: simple, but packed with flavor

Spinach and artichoke dip is all about balancing rich, creamy textures with fresh, tangy flavors. Here’s a quick breakdown of the main ingredients and how to make the most of them.

• Wonton wrappers: These are our crispy, crunchy base. You can usually find them in the refrigerated section of your grocery store near the tofu. They’re super easy to work with, but if you can’t find them, phyllo dough sheets cut into squares will work in a pinch.
• Frozen spinach: This adds some great color and a touch of earthy flavor. Make sure to really strain out all the liquid after thawing it—I’ve learned the hard way that soggy spinach makes for soggy wonton cups. You can substitute fresh spinach if you prefer—just sauté it down first!
• Artichoke hearts: These give a slight tang that pairs so well with the creamy components. Canned artichoke hearts are the easiest option, but if you want to be fancy, you can use jarred, marinated artichokes for a bit more flavor.
• Mayonnaise, sour cream, and cream cheese: These three work together to create that super creamy, luxurious base. If you’re looking for a lighter version, you could swap out the mayo for Greek yogurt.
• Parmesan cheese: Adds a nutty, salty kick and helps bind everything together. Feel free to experiment with different cheeses—gruyère or mozzarella would be fantastic too.
• Garlic: No spinach-artichoke dip would be complete without a little garlic to bring it all together. Fresh is best, but in a pinch, garlic powder will do the trick.

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

You don’t need any fancy equipment to whip up these delicious wonton cups. Here’s what you’ll want to have on hand:

• Muffin tin: This is essential for shaping the wonton wrappers into cute little cups. If you don’t have a muffin tin, you could try using a mini tart pan or even shaping the wrappers into little cups on a baking sheet.
• Mixing bowl: Just a medium-sized bowl to mix together all the dip ingredients. Nothing special needed here!
• Cooking spray: A light spray helps ensure your wonton cups don’t stick to the muffin tin, and it also gives them that perfect golden crispness.
• Strainer or cheesecloth: You’ll need this to squeeze out all the excess liquid from the spinach. Trust me, you don’t want soggy spinach messing up your dip!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat and prep

Start by preheating your oven to 350°F. Meanwhile, get your muffin tin ready by spraying it lightly with cooking spray. This will help the wonton wrappers get nice and crispy without sticking.

2. Shape the wonton cups

Take your wonton wrappers and gently press them into the muffin tin cups, forming little bowls. Be careful not to tear them—if you do, just press them back together. Lightly spray the wonton wrappers with cooking spray and pop them into the oven for 5 minutes. This pre-bake ensures they hold their shape and gives them a head start on crisping up.

3. Make the spinach-artichoke filling

While the wonton wrappers are baking, it’s time to mix up the filling. In a medium bowl, combine the thawed, well-drained spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, and minced garlic. Give everything a good stir until it’s well mixed and smooth.

4. Fill the wonton cups

Take the pre-baked wonton cups out of the oven and spoon the spinach-artichoke mixture evenly into each cup. I usually use about a tablespoon of filling per cup—just enough to fill it without overflowing.

5. Bake to perfection

Pop the filled wonton cups back into the oven for 10-12 minutes, until the filling is warmed through and the wonton wrappers are a lovely golden brown. You’ll know they’re ready when you start smelling that delicious garlic and cheese aroma wafting through your kitchen.

6. Serve and enjoy!

Let the wonton cups cool for a couple of minutes before serving. They’ll be crisp on the outside and perfectly creamy on the inside. Seriously, try not to eat them all in one go!

Variations and adaptations: make it your own!

One of the best things about this recipe is how versatile it is. You can totally make it your own depending on your preferences or dietary needs. Here are a few variations I’ve tried:

• Gluten-free: Wonton wrappers typically contain wheat, but you can easily swap them for gluten-free alternatives like gluten-free phyllo dough or even thin slices of zucchini or sweet potato as the “cup.”
• Vegan: For a plant-based version, replace the mayonnaise, sour cream, and cream cheese with vegan alternatives (there are so many great options out there now!). Use nutritional yeast instead of Parmesan for that cheesy flavor.
• Spicy twist: Add some heat by stirring in a little chopped jalapeño or red pepper flakes to the filling. I’ve also added a dash of hot sauce to the spinach mixture for a little extra kick.
• Seasonal flavors: Try swapping out the spinach for kale or Swiss chard, or add some roasted red peppers for a touch of sweetness. You could even toss in some sautéed mushrooms for a more earthy flavor.

Presentation ideas: wow your guests with these cute bites

To serve these spinach-artichoke wonton cups at a party, arrange them on a large platter or wooden board for a rustic, inviting look. You can garnish them with a sprinkle of fresh parsley or a dusting of extra Parmesan for a little extra flair. I’ve also drizzled a bit of balsamic glaze on top for a sweet, tangy contrast to the savory filling—highly recommend giving that a try! These look great alongside a simple veggie platter or a charcuterie board for an easy, crowd-pleasing spread.

drink pairings

Since these wonton cups are packed with creamy, savory flavors, you’ll want something light and refreshing to sip on. Here are a few non-alcoholic drinks that pair perfectly:

• Sparkling water with lemon or cucumber: The bubbly, clean taste will help cut through the richness of the dip.
• Iced green tea with honey and mint: This adds a subtle sweetness and freshness without overpowering the flavors.
• Homemade lemonade: The tartness of lemon works beautifully with the creamy, cheesy dip. You can even make a mint-lemonade for an extra refreshing touch.

Storing and reheating tips: keep those leftovers fresh!

If you somehow end up with leftovers (unlikely, but it happens), store the wonton cups in an airtight container in the fridge for up to 2 days. The wontons may lose some crispness after being refrigerated, but you can revive them by popping them back in the oven at 350°F for about 5 minutes. Just be sure to watch them so they don’t burn!

Freezing isn’t ideal for this recipe, as the wonton wrappers tend to get soggy once thawed, but if you do need to freeze them, let them cool completely first, then flash-freeze on a baking sheet before transferring to a freezer-safe container.

Adjusting for different serving sizes

This recipe makes 12 wonton cups, but you can easily double or triple it if you’re feeding a crowd. Just be sure to bake the wontons in batches if needed, so they have enough room in the muffin tin to crisp up properly. If you’re scaling down, the filling can be stored in the fridge for up to a day in advance, making it easy to prepare smaller portions on the fly.

FAQs about spinach-artichoke dip wonton cups

Q: Can I make these ahead of time?
A: Yes! You can make the filling up to a day in advance. For the wonton cups, I recommend baking them fresh for the best crunch, but you can pre-bake the wrappers and fill them just before serving.

Q: What’s the best way to drain the spinach?
A: I like to use a clean kitchen towel or cheesecloth to squeeze out as much water as possible. Just wrap the spinach up and twist until all the liquid is out.

Q: Can I use fresh spinach instead of frozen?
A: Absolutely! Just sauté it down first and make sure to drain it well to avoid soggy filling.

Q: How do I prevent the wonton wrappers from getting too brown?
A: Keep an eye on them while baking! If they start to brown too quickly, you can cover the edges with a little foil to protect them.

Q: Can I use phyllo dough instead of wonton wrappers?
A: Yes! Phyllo dough will work, but it tends to be flakier, so just handle it carefully when shaping the cups.

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