Brought this out as a party appetizer, and everyone ate at least 4!


24 wonton wrappers

1 cup cooked and chopped spinach (fresh or thawed from frozen)

1 can (14 ounces) artichoke hearts, drained and chopped

1/2 cup sour cream

1/2 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

2 cloves garlic, minced

Salt and pepper to taste

Non-stick cooking spray


Preheat the Oven: Set to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray to prevent sticking.

Form the Cups: Place a wonton wrapper in each well of the mini muffin tin, pressing gently to mold the wrapper into a cup shape.

Mix Filling: In a bowl, combine the spinach, artichoke hearts, sour cream, cream cheese, Parmesan cheese, half the mozzarella, garlic, salt, and pepper. Stir until the mixture is thoroughly blended.

Fill the Cups: Distribute the spinach and artichoke mixture evenly among the wonton cups, filling each with about a tablespoon of the mix.

Add Cheese: Top each cup with the remaining mozzarella cheese for extra gooeyness.

Bake: Place in the oven and bake for 10-12 minutes, or until the wonton edges turn golden brown and the cheese is melty and bubbly.

Cool and Serve: Allow the wonton cups to cool for a few minutes before serving to ensure they can be handled comfortably. They are best enjoyed warm.

Variations & Tips

Experiment with different cheeses for new flavors, such as swapping mozzarella with a smoked gouda or pepper jack for a kick.

Add a bit of cooked, crumbled bacon or Italian sausage to the mixture for an extra savory note.

For a spicier version, mix in some red pepper flakes or diced jalapeños.

These Spinach and Artichoke Dip Wonton Cups are not only delicious but also incredibly fun to make and eat. They’re a fantastic way to enjoy the classic dip with a twist, making your appetizer spread the talk of any party.

Enjoy !

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