Why You’ll Love This Recipe
These wonton cups combine creamy, gooey dip with a crunchy, handheld base—no chips required. They’re simple to prep ahead, bake quickly, and are perfect for feeding a crowd. Whether served warm out of the oven or at room temperature, they hold their shape and flavor beautifully. Plus, they’re easily customizable with different cheeses or add-ins to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
wonton wrappers
frozen spinach (thawed and squeezed dry)
marinated artichoke hearts (chopped)
cream cheese (softened)
sour cream or Greek yogurt
mayonnaise
garlic (minced)
Parmesan cheese (grated)
mozzarella cheese (shredded)
salt
black pepper
optional: crushed red pepper flakes, green onions, or lemon zest for extra flavor
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a standard muffin tin.
- Press a wonton wrapper into each muffin cup, gently folding the edges to form a cup shape.
- Bake the wonton wrappers for 7–8 minutes until lightly golden. Remove from the oven and set aside.
- In a medium bowl, mix together cream cheese, sour cream, mayonnaise, garlic, Parmesan, mozzarella, salt, pepper, and any optional ingredients.
- Fold in the chopped spinach and artichoke hearts until evenly combined.
- Spoon the spinach-artichoke mixture into the pre-baked wonton cups.
- Return to the oven and bake for 10–12 minutes, or until the filling is hot and the tops are golden and bubbly.
- Let cool slightly before removing from the tin. Serve warm or at room temperature.
Servings and timing
This recipe makes 24 cups and takes about 15 minutes to prep and 20 minutes to cook. Total time: approximately 35 minutes.
Variations
- Add protein: Mix in chopped cooked bacon, shredded chicken, or crumbled sausage.
- Make it spicy: Add a dash of hot sauce or red pepper flakes to the filling.
- Use fresh spinach: Sauté fresh spinach until wilted and drain before using.
- Try different cheeses: Fontina, Gruyère, or pepper jack are great alternatives or additions.
- Mini size: Use mini muffin tins and cut wonton wrappers smaller for bite-sized appetizers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for 8–10 minutes to maintain crispiness. You can also reheat in the air fryer. These are not ideal for freezing once assembled, but the filling can be made ahead and frozen separately.
FAQs
Can I make these ahead of time?
Yes, you can pre-bake the wonton cups and prepare the filling in advance. Assemble and bake just before serving for best texture.
Are canned artichokes okay?
Yes, canned or marinated artichoke hearts both work—just drain and chop them well.
Can I use low-fat dairy?
You can use reduced-fat cream cheese, sour cream, and mayo, but the filling will be slightly less rich and creamy.
Can I make this vegetarian?
It already is! Just be sure your cheese is vegetarian-friendly if needed.
What can I use instead of wonton wrappers?
Phyllo dough cut into squares is a good alternative, but baking time may vary.
How do I prevent the wonton wrappers from getting soggy?
Pre-baking them before adding the filling helps keep them crisp.
Can I freeze the filling?
Yes, the spinach-artichoke filling freezes well. Thaw in the fridge before using.
Can I serve these cold?
They’re best warm or at room temperature, but they’re still tasty cold in a pinch.
Do I need to grease the muffin tin?
Yes, lightly greasing helps prevent sticking, especially where cheese may melt over the edges.
Can I double the recipe?
Absolutely. It scales easily for parties and larger gatherings.
Conclusion
Spinach and Artichoke Wonton Cups are the perfect mix of crispy, creamy, and cheesy—all in a perfectly portioned bite. They’re an easy, elegant appetizer that brings classic dip flavors into a fun, portable form. Whether you’re hosting a party or looking for a make-ahead snack, these little cups are guaranteed to disappear fast.
PrintSpinach and Artichoke Wonton Cups
Spinach and Artichoke Wonton Cups are crispy, golden wonton wrappers filled with a creamy, cheesy spinach-artichoke dip. These bite-sized appetizers are perfect for parties, holidays, or game day snacking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cups
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 24 wonton wrappers
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup marinated artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: crushed red pepper flakes, chopped green onions, lemon zest
Instructions
Preheat oven to 350°F (175°C) and lightly grease a standard muffin tin.
- Press one wonton wrapper into each muffin cup, forming a cup shape.
- Bake the wonton wrappers for 7–8 minutes or until lightly golden. Remove from oven and set aside.
- In a medium bowl, mix cream cheese, sour cream, mayonnaise, garlic, Parmesan, mozzarella, salt, pepper, and any optional ingredients until smooth.
- Fold in the chopped spinach and artichoke hearts.
- Spoon the filling into each pre-baked wonton cup.
- Bake again for 10–12 minutes, or until filling is hot and bubbly with lightly golden tops.
- Let cool slightly, then remove from tin. Serve warm or at room temperature.
Notes
- Pre-bake wonton wrappers to prevent sogginess.
- The filling can be made ahead and stored in the fridge or freezer.
- Reheat in the oven or air fryer to maintain crisp texture.
- For a spicier version, add hot sauce or red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 0.5g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 12mg
