Spinach and Artichoke Wonton Cups

These crispy spinach and artichoke wonton cups are a simple, crowd-pleasing appetizer that comes together fast. They bake up golden and crunchy with a creamy, garlicky filling — perfect for parties, weeknights, or a snack. If you like easy make-ahead bites, you might also enjoy this slow cooker weeknight recipe for an effortless main.

Why You’ll Love This Recipe

Crispy wonton shells meet a creamy spinach-artichoke filling for a bite-sized version of a classic dip. Ready in about 20 minutes of hands-on time, they’re great for gatherings and easy to customize.

Recipe Card

A quick summary: press wonton wrappers into a muffin tin, prebake for 5 minutes, mix thawed and well-drained spinach with chopped artichokes, mayonnaise, sour cream, cream cheese, Parmesan, garlic, garlic powder, salt and pepper. Spoon the mixture into shells and bake until golden (about 10 minutes). Cool slightly, remove from tin, and serve warm.

How To Make This Recipe

Ingredients :

10 oz packege Frozen Spinach, thawed and drained very well, 8 oz jar Artichoke Hearts, drained and finely chopped, 1/3 cup Mayonnaise, 1/3 cup Sour Cream, 4 oz Cream Cheese, room temperature, 12-14 Wonton Wrappers, 1/2 cup Parmesan Cheese, 1 tbs Garlic Powder, Salt and Pepper, 3 cloves Fresh Garlic, minced, Cooking Spray

What Type Of Ingredients Should I Use

Use good-quality frozen spinach and be sure to thaw and squeeze it very dry to avoid a soggy filling. Choose jarred artichoke hearts that are packed in water or brine and drain them well before chopping. Room-temperature cream cheese blends more smoothly. Freshly grated Parmesan and fresh garlic give better flavor than pre-grated or jarred substitutes.

Directions :

Preheat the oven to 350°, First, carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes., Then, in a medium sized bowl, add all of the other ingredients and mix them together until they’re evenly combined., Now, scoop the spinach and artichoke mixture evenly into each of the wontons and bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy., Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!
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How To Serve This Recipe

Serve warm as finger food on a platter. Garnish with extra grated Parmesan and a squeeze of lemon if you like. These pair well with marinara sauce, ranch, or a light yogurt dip.

How To Store This Recipe

Keep cooled wonton cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes or in an air fryer at 325°F until warmed and crisp. To freeze: freeze unbaked filled cups on a tray, then transfer to a freezer bag; bake from frozen adding a few extra minutes.

Helpful Tips For This Recipe

Squeeze the thawed spinach in a clean towel or paper towels until very dry to prevent watery filling. Don’t overfill the wonton wrappers — a heaping teaspoon is usually enough. For extra browning brush the edges lightly with oil or an egg wash before baking. For more site info, see our terms and conditions.

Variations (simple alternatives related to the dish)

• Add cooked crumbled bacon or chopped sun-dried tomatoes.
• Swap cream cheese for ricotta for a lighter texture.
• Stir in shredded mozzarella for extra melty cups.
• Use phyllo mini cups instead of wonton wrappers for a different crunch.
• Make a vegan version with dairy-free cream cheese and vegan mayo.

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FAQs

Q: Can I use fresh spinach instead of frozen?
A: Yes — briefly sauté and cool fresh spinach, squeeze out excess moisture, then chop and use in the same amount.

Q: Can I make these ahead of time?
A: You can assemble and store filled cups unbaked in the fridge for a few hours or freeze assembled cups as noted. Bake when ready to serve for best crispness.

Q: Will the wonton wrappers get soggy?
A: Properly draining the spinach and not overfilling the cups helps keep them crisp. Prebaking the wrappers also prevents sogginess.

Q: Can I double the recipe?
A: Yes. Use multiple muffin tins or bake in batches; keep finished cups warm in a low oven.

Conclusion

For another take on these bites and inspiration, see this version at Spinach-Artichoke Dip Wonton Cups – Just a Taste and this easy guide at SPINACH AND ARTICHOKE WONTON CUPS.

Crispy Spinach and Artichoke Wonton Cups

These crispy spinach and artichoke wonton cups are a simple, crowd-pleasing appetizer with a creamy, garlicky filling, perfect for parties or as a snack.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 cups

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Wonton Cups

• 12-14 pieces Wonton Wrappers Use good-quality wonton wrappers.

Filling

• 10 oz Frozen Spinach, thawed and drained very well Squeeze until very dry to avoid a soggy filling.
• 8 oz Artichoke Hearts, drained and finely chopped Choose jarred artichokes packed in water or brine.
• 1/3 cup Mayonnaise
• 1/3 cup Sour Cream
• 4 oz Cream Cheese, room temperature Room temperature blends more smoothly.
• 1/2 cup Parmesan Cheese, freshly grated Use freshly grated for better flavor.
• 1 tbsp Garlic Powder
• 3 cloves Fresh Garlic, minced Fresh garlic gives better flavor.
• Salt and Pepper To taste.
• Cooking Spray For greasing the muffin tin.

Method

 

Preparation

1. Preheat the oven to 350°F.
2. Carefully press one wonton wrapper into each cup of a muffin tin.
3. Lightly spray each wonton with cooking spray and place it in the oven for 5 minutes.

Filling Mixture

1. In a medium bowl, combine all remaining ingredients and mix until evenly combined.

Baking

1. Scoop the spinach and artichoke mixture evenly into each wonton shell.
2. Bake in the oven for about 10 minutes or until the wontons are golden brown and crispy.
3. Let them cool slightly and carefully remove from the muffin tin.

Serving

1. Serve warm as finger food on a platter, garnished with extra grated Parmesan and a squeeze of lemon if desired.

Notes

Keep cooled wonton cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes or in an air fryer at 325°F until warmed and crisp. For freezing, freeze unbaked filled cups on a tray, then transfer to a freezer bag; bake from frozen, adding a few extra minutes.