Who doesn’t love a cute little package? These Cheesy Spinach Dip Wonton Cups are exactly that. Packed with the spinach dip flavor you love, but with fewer calories. They are also easily portable. No worries about rolling that dip across the front of your party dress.
Party appetizers should always be one bite treats that won’t leave you looking like a toddler at dinner. Wonton wrappers are so versatile. You can fill them with the dip and they become the perfect chip.
Cheesy Spinach Dip Wonton Cups
The wonton holds the spinach dip perfectly. Spinach dip is one of those nostalgic treats that used to grace everyone restaurant menu. It’s a little less common now, but the flavor combo is a winning one. With party appetizers the concern is always having enough. This is a great way to portion out the dip and not have to worry about the ratio of chips to dip.
How to make dairy free Spinach Dip
These would be easily made dairy free using dairy free cream cheese and dairy free mozzarella. You could just omit the Parmesan. Kite Hill Foods makes a great dairy free cream cheese, but there are also other good brands out there. Simply use the one you like best. Basically if you like it on a bagel, you’ll like it in this dip.
Can I make Cheesy Spinach Dip Wonton Cups Ahead?
Yes, you could prep the dip ahead and assemble the wontons before your guests arrive. You can also pre-bake them and simply warm them up. I don’t recommend freezing these because the dairy won’t do well being frozen.
Watch me make these step by step in the video below!
I really hope you make these and if you do comment below and tell me how it went. I love hearing you made one of my recipes.
PIN FOR LATER!
Cheesy Spinach Dip Wonton Cups
Cheesy Spinach Dip Wonton Cups are an easy healthy holiday appetizers. Spinach dip in wonton cups is the perfect way to avoid the mess and crowd around the dip bowl!
Ingredients
- 10 oz. Frozen Chopped Spinach, Thawed
- 1/3 cup Non-fat Greek Yogurt
- 1/3 cup Mozzarella Cheese
- 1/3 cup Parmesan cheese
- 8 oz. Reduced Fat Cream Cheese
- 1 tbsp. Dijon Mustard
- salt and pepper to taste
- 24 wonton wrappers
Instructions
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Preheat oven to 400 degrees. Thaw the spinach and squeeze as much water out as possible. I usually do this in the microwave for best results. Put the spinach in a large bowl.
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Add softened cream cheese, Dijon, Parmesan cheese, mozzarella cheese, Greek Yogurt, salt, and pepper.
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Spray a muffin tin with cooking spray. Lay the wonton wrappers into the muffin cups and allow them to line the cups.
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Add about 2 tablespoons of the spinach dip to each wonton cup.
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Garnish with extra Parmesan and crushed red pepper flakes. Bake at 400 degrees for 10-11 minutes until the edges are crunchy.
Used fresh spinach Gouda cream cheese and mozzarella with artichokes and salt and pepper for my dip… pinched the wontons closed and baked off… took me 45 minutes to make about 60 or more… took my Boyz less than 10 minutes to devour them all…
Hi Toria! I am so happy to hear that. Gouda is a fantastic idea. Thanks for stopping by and sharing your feedback on this recipe! 😉
Do you mean regular of mini muffin tins? The recipe says muffin tin, and I only got 12, so I’m assuming the mini size?
Hi! I was making these this weekend for a party so I wanted to double check after seeing your comment. I have a 2 tbsp. cookie scoop I use leveled off to make these and I easily got 24 regular muffin cups exactly. If your scoops were heaping or you put a little more in than I did you definitely could fall short. If you like a little more dip simply double the recipe. Look for a video showing me make this recipe soon. 🙂 Thanks for stopping by!
Thanks for sharing this recipe! I made these for a holiday family gathering and they were a hit! Super simple to make and they look and taste great. Will definitely make these again.
You bet Helen! I am so very happy they were a hit. They are one of our favorites around here. 🙂
These were fantastic! thank you!
You’re welcome! I am so happy you enjoyed them!
I made this recipe several years ago and lost the recipe. My son requested them for this year’s super bowl and I googled and found your recipe. Can’t wait to try them again!! Thanks!
Oh great Carol! So happy I was able to help out! 😉
Quick question: do you not bake the wonton cups first? Do they get crispy on the bottom if baked with filling? Thanks — these look great and just want to make sure i make them correctly.
HI Leslie! Thanks for stopping by! Yes I just bake the dip right in there. You’ll find that they crisp on the sides and slightly on the bottom. The texture is just right. No pre-baking required!