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Baby Spinach Dip Won Ton Cups

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5 from 1 review

  • Author: Cassie Laemmli
  • Total Time: 20 minutes
  • Yield: 12 1x


Individual won ton cups filled with a healthy twist on classic spinach dip.


  • 24 won ton wrappers
  • 2 tsp. olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/2 cup green onions, chopped, divided
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1 package (1.4-ounce) vegetable dip mix (I like Knorr)
  • 2 cups fresh baby spinach leaves
  • Juice of 1 lemon
  • 6 ounces cup plain Greek yogurt


  1. 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.
  2. 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.
  3. Divide filling evenly into each of the pre-baked won ton wrappers; I found that I spooned a little more than 1 tablespoon-full of filling into each. Bake at 350 degrees for 10 minutes until slightly browned.
  4. The ‘bassinets’ can be served warm or cold.


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
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