Preheat the oven to 375°F (190°C) and spray a mini muffin tin with non-stick spray.
Press one wonton wrapper into each cup of the mini muffin tin to form cups.
In a large bowl, mix together the spinach, artichokes, sour cream, cream cheese, Parmesan cheese, half of the mozzarella cheese, garlic, salt, and pepper until well combined.
Spoon the spinach and artichoke mixture into each wonton cup, filling them generously.
Top each filled wonton cup with the remaining mozzarella cheese.
Bake in the preheated oven for 10-12 minutes, or until the wonton edges are golden brown and the cheese is bubbly.
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Allow the wonton bites to cool slightly before serving them warm.
Variations & Tips
For a bit of spice, add a pinch of red pepper flakes to the filling mixture. If you have picky eaters, consider blending the artichokes into a smoother consistency before mixing them in. You can also swap out the mozzarella for cheddar or Monterey Jack for a different flavor profile. For a gluten-free version, use gluten-free wonton wrappers.
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