Easy Spinach Artichoke Dip Bites – Crowd Pleaser

Hosting a party and need something everyone will love? These baked spinach artichoke dip bites are my go-to appetizer for a crowd. They're creamy, cheesy, and baked in a crispy wonton shell – perfect for grabbing and mingling.

I love that they can be prepped ahead and baked just before guests arrive. The filling is rich and satisfying, and the wonton cups get perfectly crisp in the oven. They disappear fast, so I always make a double batch.

Serve them warm with extra marinara or a sprinkle of red pepper flakes for a little kick. They're sure to be the first thing to go!

About the Ingredients

1 tablespoon olive oil

For sautéing the onion and garlic. Use any neutral oil if you prefer.

1/2 cup finely chopped yellow onion

Adds sweetness and depth. You can use shallots for a milder flavor.

2 cloves garlic, minced

Fresh garlic is best; use 1/2 teaspoon garlic powder in a pinch.

1 (10-ounce) package frozen chopped spinach, thawed and drained well

Squeeze out as much water as possible to avoid soggy bites. You can use fresh spinach (about 1 pound) sautéed and drained.

1 (14-ounce) can artichoke hearts, drained and chopped

Use canned or jarred artichokes packed in water. If using marinated, rinse off excess oil.

8 ounces cream cheese, softened

Full-fat gives the creamiest texture. Neufchâtel or low-fat works too.

1/2 cup sour cream

Greek yogurt is a great substitute for extra protein.

1/2 cup mayonnaise

Adds richness. Use vegan mayo for a dairy-free option.

1 cup shredded mozzarella cheese

Use part-skim or full-fat. You can also use provolone for a different flavor.

1/2 cup grated Parmesan cheese

Freshly grated is best. Pecorino Romano makes a nice swap.

1/2 teaspoon salt

Adjust to taste, especially if your cheeses are salty.

1/4 teaspoon black pepper

Freshly ground is recommended.

1/4 teaspoon red pepper flakes (optional)

For a little heat. Omit if you prefer mild.

24 wonton wrappers

Find these in the refrigerated section near produce. Egg roll wrappers cut into squares also work.

Cooking spray or olive oil for brushing

Helps the wontons get golden and crispy.

Tips & Tricks

• Squeeze the spinach really well – use a clean kitchen towel to wring out every drop of water. Excess moisture makes the filling soggy.
• Don't overfill the wonton cups; about a tablespoon is perfect. Too much filling will cause them to overflow and make a mess.
• Make sure the cream cheese is fully softened to avoid lumps. Let it sit at room temperature for 30 minutes before mixing.

Step-by-Step Instructions

1. Preheat Oven and Prep Pan

Preheat your oven to 375°F (190°C). Lightly grease two 12-cup mini muffin tins with cooking spray.

2. Sauté Aromatics

In a skillet over medium heat, warm the olive oil. Add the onion and cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.

3. Mix the Filling

In a large bowl, combine the cooled onion mixture, spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, pepper, and red pepper flakes. Stir until everything is well combined.

4. Fill Wonton Cups

Gently press one wonton wrapper into each muffin cup, letting the edges flare out. Fill each with about 1 tablespoon of the spinach mixture.

5. Bake Until Golden

Bake for 15-18 minutes, until the wontons are golden brown and the filling is bubbly. Let cool in the pan for 5 minutes before removing.

6. Serve Warm

Carefully lift the bites out with a fork or small spatula. Arrange on a platter and serve warm.

Delicious Variations

• Add cooked, crumbled bacon or diced ham for a smoky, salty flavor.
• Swap the spinach for kale – just be sure to cook and drain it well.
• Top each bite with a small piece of sun-dried tomato before baking for a burst of sweetness.

How to Store Baked Spinach Artichoke Dip Bites

Frequently Asked Questions

I hope these little bites bring big smiles to your next gathering. Try them and let me know how they disappear! Happy simplifying!

Baked Spinach Artichoke Dip Bites

Easy baked spinach artichoke dip bites are creamy, golden, and perfect for feeding a crowd at any party.

★★★★½ 4.8 (156 ratings)

20 minPrep time18 minCook time6Servings320 kcalCalories

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🧂 Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and drained well
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 24 wonton wrappers
• Cooking spray or olive oil for brushing

📋 Instructions

1. 1Preheat Oven and Prep Pan — Preheat your oven to 375°F (190°C). Lightly grease two 12-cup mini muffin tins with cooking spray.
2. 2Sauté Aromatics — In a skillet over medium heat, warm the olive oil. Add the onion and cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
3. 3Mix the Filling — In a large bowl, combine the cooled onion mixture, spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, pepper, and red pepper flakes. Stir until everything is well combined.
4. 4Fill Wonton Cups — Gently press one wonton wrapper into each muffin cup, letting the edges flare out. Fill each with about 1 tablespoon of the spinach mixture.
5. 5Bake Until Golden — Bake for 15-18 minutes, until the wontons are golden brown and the filling is bubbly. Let cool in the pan for 5 minutes before removing.
6. 6Serve Warm — Carefully lift the bites out with a fork or small spatula. Arrange on a platter and serve warm.

👨‍🍳 Chef's Note: If you want a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream – they still taste amazing.

Servings: 6

Cuisine: American

Course: Appetizer

Nutrition (per serving): 320 kcal · 9g protein · 24g carbs · 21g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste swaps for busy households. She focuses on small, actionable changes that fit into real life, from kitchen composting to low-impact cleaning routines. Her articles are grounded in everyday practicality rather than theory.