Follow these steps carefully to achieve perfectly baked Creamy Spinach Dip Cups:

1. Preheat Oven & Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two, depending on how many cups you’re making). You can also use a mini muffin tin for smaller bites, adjusting baking time accordingly.
2. Form Wonton Cups: Gently press one wonton wrapper into each muffin cup, ensuring the corners stick up to create a cup shape. Lightly spray the wonton wrappers with cooking spray if desired for extra crispiness.
   • Optional Pre-bake: For extra crispy cups, bake the empty wonton wrappers for 5-7 minutes, or until they are lightly golden and starting to crisp. Remove from the oven and set aside. This step helps prevent a soggy bottom.
3. Sauté Aromatics: Heat the olive oil in a medium skillet or saucepan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Cook Spinach: If using fresh spinach, add it to the skillet in batches. Cook, stirring occasionally, until the spinach is completely wilted, about 3-5 minutes. If using frozen spinach that has been thawed and thoroughly squeezed dry, you can add it directly to the softened onions and garlic and heat through for a minute or two.
   • • Crucial Step: Whether using fresh or frozen, once the spinach is cooked (or heated through if frozen), transfer it to a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This is vital to prevent a watery dip. Chop the squeezed spinach finely.
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5. Combine Filling Ingredients: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with an electric mixer or stir vigorously with a spoon until smooth and well combined.
6. Add Cheeses & Seasonings: Stir in the grated Parmesan cheese, shredded mozzarella cheese, the prepared (squeezed and chopped) spinach, and the chopped artichoke hearts (if using). Add the salt, black pepper, nutmeg (if using), and red pepper flakes (if using). Mix until everything is evenly incorporated. Taste and adjust seasonings if necessary.
7. Fill Wonton Cups: Carefully spoon the spinach dip mixture evenly into each wonton cup. Don’t overfill, but make sure they have a generous amount of filling. If desired, sprinkle a little extra Parmesan or mozzarella cheese on top of each cup for an extra cheesy crust.
8. Bake: Place the muffin tin(s) in the preheated oven. Bake for 12-18 minutes, or until the filling is hot and bubbly and the edges of the wonton wrappers are golden brown and crispy. Keep a close eye on them during the last few minutes to prevent burning, as oven temperatures can vary.
9. Cool Slightly & Serve: Once baked, carefully remove the muffin tin from the oven. Let the Creamy Spinach Dip Cups cool in the muffin tin for at least 5-10 minutes. This allows them to set slightly and makes them easier to remove without breaking. Use a thin spatula or a knife to gently loosen the edges if needed, then lift them out. Arrange on a serving platter and serve warm.