I’ve had a thing lately with won ton wrappers. But I realized that I’ve never made individual “cups” with them. 
It seems to me that most people get pretty googly-eyed with individual servings. Well, at least I do. They are just so cute, and let’s face it, they are much easier to eat in hand-held portion sizes.
So I had the shell, but no idea on how to fill them. That’s when spinach dip popped into my head. Another crowd-please, right? Except I sneaked in a little healthy twist…Greek yogurt! 
And oh my goodness, it added such richness to the filling mixture. I loved the tang and the creamy texture; it complimented the thyme-lemon combination so well. Smooth? I think so. I didn’t miss any flavor that would have normally been added by cream cheese, mayo or sour cream.
Baby Spinach Dip Won Ton Cups
- Total Time: 25 minutes
- Yield: 12 1x
Description
Individual won ton cups filled with a healthy twist on classic spinach dip.
Ingredients
- 24 won ton wrappers
- 2 tsp. olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 cup (120 ml) green onions, chopped, divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried thyme
- 1 package (1.4-oz) vegetable dip mix (I like Knorr)
- 2 cups (480 ml) fresh baby spinach leaves
- Juice of 1 lemon
- 6 oz (170 g) cup plain Greek yogurt
Instructions
- Preheat oven to 350 degrees. Layer 2 won ton wrappers in each cavity of a 12-cavity cupcake pan. Bake for 5-6 minutes or until the tips of the won ton wrappers begin to brown. Remove from oven and set aside.
- Meanwhile, heat the oil in a large skillet. Saute the shallot, garlic and half of the green onions until they become fragrant and tender. Season the onion/garlic mixture with salt, pepper and thyme and stir in baby spinach. Stir well until wilted. Add vegetable dip mix, lemon, garlic and yogurt and stir until combined.
- Divide filling evenly into each of the pre-baked won ton wrappers; I found that I spooned a little more than 1 tbsp-full of filling into each. Bake at 350 degrees for 10 minutes until slightly browned.
- The ‘bassinets’ can be served warm or cold.
Notes
- This recipe is easily multiplied when you need large quantities.
- If Greek yogurt isn’t your thing, substitute the same amount (1/4 cup + 2 tablespoons) of cream cheese, mayonnaise, sour cream or plain regular yogurt, or a combination of them, depending on your tastes.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 70
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Frequently Asked Questions
What does using Greek yogurt do that cream cheese or sour cream wouldn’t?
The article specifically calls this out as the “healthy twist” — the 6 oz of plain Greek yogurt adds richness and tang while keeping the filling lighter. The author says she “loved the tang and the creamy texture” and did not miss the flavor that cream cheese, mayo, or sour cream would have added. The notes confirm you can substitute the same quantity (6 oz) of cream cheese, mayonnaise, sour cream, or plain regular yogurt if you prefer.
How do I get the won ton cups crispy without burning them?
Layer 2 won ton wrappers in each cavity of a 12-cavity cupcake pan and bake at 350°F for 5–6 minutes, just until the tips begin to brown. They get a second bake of 10 minutes after filling. The two-stage bake means you only need the first stage to be lightly golden — they should not be fully crispy before filling, or they’ll over-brown in the second stage.
Can these be served cold?
Yes. The instructions note that the cups “can be served warm or cold,” so they work equally well as a make-ahead appetizer that comes out of the fridge as an at-room-temperature or chilled snack.
I adore Greek yogurt…these are delightful!
This is a wonderful idea. I love the wonton wrapper.