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Vegan Spinach and Artichoke Dip Wontons

Recipe Courtesy of: Eat.Drink.Shrink.



  1. 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 at 375°F  for 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.
  2. First, heat up the cream cheese in the microwave for about a minute or until soft and slightly melted. Then mix in the Vegenaise, sour cream, garlic powder, and salt. Once all the ingredients are mixed in, add in the chopped spinach & artichokes, red pepper, parmesan cheese and mix until well combined.
  3. 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 cheese and serve.

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