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Spinach and artichoke dip cups displayed on a platter

Classic Spinach and Artichoke Dip Cups

These classic spinach and artichoke dip cups are a perfect appetizer, featuring a creamy, cheesy filling baked in crispy wonton wrappers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 block full-fat cream cheese softened
  • 10 ounces frozen chopped spinach thawed and thoroughly squeezed dry
  • 14 ounces canned artichoke hearts drained and chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 24 count wonton wrappers

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin for easy removal.
  2. Press one wonton wrapper into each muffin cup, allowing the edges to stand up, then repeat for all 12 cups.
  3. In a medium bowl, combine the softened cream cheese, squeezed spinach, chopped artichoke hearts, mozzarella, Parmesan, and garlic powder, mixing until smooth and evenly distributed.
  4. Spoon 1-2 tablespoons of the dip mixture into each wonton cup, being careful not to overfill them.
  5. Bake for 12-15 minutes until the wrappers are golden and crispy, and the dip is bubbly and heated through.
Serving
  1. Carefully remove the muffin tin from the oven and let the cups cool slightly before transferring them to a serving platter.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the dip mixture. These dip cups are best served warm, shortly after baking, to maintain crispness. You can prepare the dip mixture ahead of time and store it in the refrigerator, then fill the wonton cups and bake just before serving. Enjoy these savory and delightful appetizers!