Preheat the oven to 350°F (175°C). Lightly grease a 12-cup mini muffin pan.

Press one wonton wrapper into each muffin cup, folding the corners as needed to form a cup. Brush lightly with olive oil or melted butter.

Bake the wonton cups for 5 minutes, or until just lightly golden and set. Remove from the oven and keep the oven on.

In a medium bowl, mix together the cream cheese, sour cream, mayonnaise, spinach, artichoke hearts, mozzarella, Parmesan, garlic, onion powder, salt, black pepper, and red pepper flakes if using.

Spoon the spinach and artichoke filling evenly into the pre-baked wonton cups.

Bake for 10 to 12 minutes, until the filling is hot and bubbly and the edges of the wontons are golden brown.

Let cool in the pan for 2 to 3 minutes, then carefully remove and serve warm.