You put it on the table. You turn around for five seconds. It’s gone.
That’s exactly what happens every single time I make Crispy Baked Spinach and Artichoke Dip Cups.
These little guys are the kind of appetizer that makes people forget they were waiting for the main course. They’re creamy, cheesy, slightly tangy, and packed into a perfectly crisp wonton cup that shatters when you bite into it.
And the wildest part? They take about 30 minutes start to finish.
I’ve made these for game nights, holiday gatherings, and honestly just random Tuesday nights when I wanted something that felt special without the effort. Every single time, someone asks for the recipe.
So here it is.
What You’ll Need
For the Wonton Cups:
- 24 wonton wrappers
- 2 tablespoons olive oil or cooking spray
For the Spinach Artichoke Filling:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and squeezed completely dry
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Tools You’ll Need
- Standard 12-cup muffin tin (you’ll need to bake in two batches)
- Mixing bowl (large)
- Rubber spatula or wooden spoon
- Sharp knife and cutting board
- Garlic press (optional but handy)
- Pastry brush or small spoon for oiling the tin
- Oven mitts
- Serving platter
Pro Tips
These are the things I wish someone had told me the first time I made these.
- Squeeze the spinach like you mean it. Excess moisture is the enemy here. If the spinach is watery, your filling will be loose and your cups will go soggy. Wrap the thawed spinach in a clean kitchen towel and wring it out over the sink. More than you think is necessary. Keep going.
- Use room temperature cream cheese. Cold cream cheese leaves lumps no matter how much you stir. Pull it out of the fridge at least 30 minutes before you start. Your filling will be so much smoother.
- Don’t skip oiling the tin. Even with non-stick pans, wonton cups can stick at the bottom edges. A quick brush of olive oil in each cup keeps them coming out cleanly.
- Watch the edges, not the clock. Oven temperatures vary. The wonton cups are done when the edges are deep golden brown and the filling is bubbly. Start checking around the 12-minute mark.
- Let them rest 2 minutes before serving. The filling is lava-hot straight out of the oven. Two minutes of resting makes them safe to pick up and actually eat.
Substitutions and Variations
Dairy swaps:
- Swap sour cream for Greek yogurt (full-fat works best)
- Use Neufchâtel cheese instead of cream cheese to lighten it up
- Dairy-free? Vegan cream cheese and plant-based parmesan work surprisingly well here
Add-ins that work great:
- Diced jalapeños for heat
- Crumbled bacon or pancetta mixed into the filling
- Sun-dried tomatoes for a slightly different flavor profile
- A pinch of smoked paprika on top before baking
Swap the wonton cups:
- Phyllo cups (store-bought, mini size) work beautifully and are even crispier
- Mini tortilla cups if you want a heartier base
- Small puff pastry squares pressed into the muffin tin for a richer bite
Make it a full dip:
Pour the same filling into a small baking dish and bake at 375°F for 20-25 minutes. Serve with crackers, bread, or veggies. Zero extra effort.
Make-Ahead Tips
This is one of those recipes that’s genuinely better when you prep it ahead.
- The filling can be made up to 2 days in advance. Store it covered in the fridge. It actually gets better as the flavors meld.
- Assemble the cups up to 4 hours before your guests arrive. Keep them covered with plastic wrap in the fridge, then bake right before serving.
- Don’t bake ahead. Wonton cups lose their crunch quickly. Bake them fresh, always.
Nutritional Info (Per Cup, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~95 kcal |
| Protein | 3g |
| Fat | 7g |
| Carbohydrates | 5g |
| Fiber | 0.5g |
| Sodium | ~180mg |
Based on 24 cups. Values are estimates and vary by brand.
Diet adaptations:
- Gluten-free: Use rice paper rounds or GF mini shells instead of wonton wrappers
- Lower calorie: Replace mayo with light Greek yogurt and use reduced-fat cream cheese
- Vegetarian: Already vegetarian as written ✓
- Keto-friendly: Skip the wonton cups and serve the filling in endive leaves or mini bell pepper halves
Meal pairing suggestions:
These pair well as a starter before pasta dishes, grilled chicken, or a light soup. For a full appetizer spread, set them next to a charcuterie board and a simple bruschetta.
How to Make Crispy Spinach Artichoke Dip Cups
Step 1: Prep Your Oven and Pan
Preheat your oven to 375°F (190°C).
Lightly brush or spray each cup of your muffin tin with olive oil. Set aside.
Step 2: Make the Filling
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth.
Add the garlic, onion powder, red pepper flakes, salt, and pepper. Mix well.
Fold in the chopped artichoke hearts, squeezed dry spinach, ¾ cup of the mozzarella, and all of the parmesan. Stir until everything is evenly distributed.
Taste the filling. Adjust salt and pepper if needed. (And yes, tasting the filling is required. Non-negotiable.)
Step 3: Form the Wonton Cups
Press one wonton wrapper into each greased muffin cup, gently pressing the sides to form a cup shape. The corners will stick up slightly, and that’s fine — they’ll crisp up beautifully.
Step 4: Fill and Top
Spoon about 1.5 tablespoons of filling into each wonton cup. Don’t overfill — leave a small gap at the top so the filling doesn’t bubble over the sides.
Sprinkle the remaining ¼ cup of mozzarella on top of each filled cup.
Step 5: Bake
Bake for 12-15 minutes, until the edges of the wonton cups are deep golden brown and the cheese on top is melted and slightly golden.
Watch them in the last few minutes. Wonton wrappers go from golden to too dark pretty quickly.
Step 6: Cool Slightly and Serve
Let the cups sit in the pan for 2 minutes before carefully removing them with a small spoon or offset spatula.
Transfer to a serving platter. Serve immediately.
Optional garnish: a tiny sprinkle of red pepper flakes or a small dollop of sour cream on top.
Leftovers and Storage
Full disclosure: leftovers are rare with this recipe. But on the off chance you have some…
- Store leftover cups in an airtight container in the fridge for up to 2 days
- Reheat in the oven or air fryer at 350°F for 5-6 minutes to bring back the crunch. The microwave works in a pinch, but the cups go soft
- Freeze the filling (without the wonton cups) for up to 1 month. Thaw overnight in the fridge, then assemble and bake fresh
FAQ
Can I use fresh spinach instead of frozen?
Yes! Sauté about 3 cups of fresh spinach until wilted, then let it cool and squeeze out every bit of moisture. Frozen is just more convenient and works exactly as well.
My wonton cups are burning on top but raw on the bottom. What’s happening?
Your oven is running hot, or the rack is too high. Move the muffin tin to the center rack and check around 10 minutes in. You can also loosely tent with foil if the tops are browning too fast.
Can I make these without a muffin tin?
A mini muffin tin also works for smaller, two-bite sized cups (use half the filling per cup and reduce bake time to 8-10 minutes). Without a tin, they won’t hold their shape.
The filling seems too thick. Is that normal?
Yes, it should be thick and scoopable, not pourable. If it seems extremely stiff, your cream cheese was probably still a bit cold. Let the filling sit at room temp for 10 minutes and stir again.
What dipping sauces go well with these?
They’re great completely on their own. If you want a sauce alongside, a simple garlic aioli or a drizzle of hot sauce works well.
Can kids eat these?
Absolutely, just skip the red pepper flakes for a milder version. Kids tend to love the crispy wonton cup texture.
Wrapping Up
These crispy spinach artichoke dip cups are one of those recipes that feels fancy but takes almost no effort. That combination is rare, and once you find it, you hold onto it.
The first time you pull them out of the oven, golden and bubbling, you’re going to be pretty pleased with yourself. As you should be.
Give them a try and come back to leave a comment. I’d love to know how they turned out, what variations you tried, or if you have any questions. Drop them below!