How are the wonton cups made crispy for this recipe?

The wonton wrappers are pressed into mini muffin tins and baked at 375 degreesF for 7-8 minutes until they are lightly browned and crispy.

Can I prepare the wonton cups and dip filling in advance?

Yes, the baked wonton cups can be stored overnight or for a few days in an airtight container, and the dip filling can be made while the cups bake.

What ingredients give the dip its creamy and cheesy texture?

The dip achieves its creamy texture from heated vegan cream cheese, mayonnaise, and sour cream, with vegan Parmesan contributing a rich, cheesy flavor.

How should I heat the spinach and artichoke dip before serving?

The entire dip mixture should be heated in the microwave for 1-2 minutes, depending on how hot you prefer it, before spooning into the prepared cups.

What is the best way to fill and garnish the dip cups?

Using a spoon, fill the cooled wonton cups with a good amount of the warm dip, then top with additional red pepper and vegan Parmesan before serving.

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Cheesy Spinach and Artichoke Dip Cups
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Close-up of several golden-brown wonton cups filled with a creamy, warm vegan spinach and artichoke dip, garnished with red pepper flakes and vegan Parmesan.

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Cheesy Spinach and Artichoke Dip Cups [Vegan]

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Ingredients You Need for Cheesy Spinach and Artichoke Dip Cups [Vegan]

1 package vegan wonton wrappers (approximately 48)
1/4 cup vegan mayonnaise
1/2 cup vegan Parmesan
1/4 cup vegan sour cream
2 1/2 cups chopped spinach
1 15-ounce can artichokes, chopped
1 6-ounce container vegan cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 teaspoon red pepper

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How to Prepare Cheesy Spinach and Artichoke Dip Cups [Vegan]

Preheat the oven to 375°F and spray mini muffin tins with a non-stick baking spray. Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway. Bake the cups 7-8 minutes or until they are lightly browned and crispy. Remove the cups from the muffin tin and let cool on a cooling rack.
Once cooled, you can store the cups overnight or for a few days in an airtight container. If you're planning on filling the cups right away you can make the filling while the cups bake.
First, heat up the cream cheese in the microwave for about a minute or until soft and slightly melted. Then, mix in the mayonnaise, sour cream, garlic powder, and salt. Once all the ingredients are mixed in, add the chopped spinach & artichokes, red pepper, and Parmesan, then mix until well-combined.
When you’re ready to serve the cups, heat up the entire mixture in the microwave for 1-2 minutes depending on how hot you want it. Using a spoon, fill in the cups with a good amount of filling, top with additional red pepper and Parmesan, and serve .