Spinach And Artichoke Wonton Cups Recipe

Spinach And Artichoke Wonton Cups Recipe tastes creamy, cheesy, and garlicky with crisp, golden edges that crunch like tiny party nachos. It works perfectly for game day, holidays, or any night when you want a quick appetizer in about 30 minutes from start to finish. I first made these for a last‑minute potluck, and my friends now text me about them more than they text me about my actual life.

Why You Should Try This Spinach And Artichoke Wonton Cups Recipe

These spinach and artichoke wonton cups deliver all the flavor of classic spinach artichoke dip in a neat, handheld bite. The wonton wrappers bake up crisp, the filling stays creamy, and you skip the mess of a big casserole dish and chips.

You can prep the filling ahead, then assemble and bake right before guests arrive. The recipe scales easily, so you can make a small batch for family movie night or a big tray for a party without extra effort.

“These Spinach And Artichoke Wonton Cups disappeared in minutes at our party, and everyone asked for the recipe. ★★★★★”

Ingredients You’ll Need

Wonton cup base

• 24 square wonton wrappers
  • Look in the refrigerated section near tofu or egg roll wrappers.
  • Use any brand; I often grab Nasoya or the store brand.
• Cooking spray or 2 tablespoons neutral oil
  • Canola, avocado, or light olive oil all work.

Creamy spinach artichoke filling

• 4 ounces cream cheese, softened
  • Use full fat for the richest texture; light cream cheese works if you want it a bit lighter.
• 1/3 cup sour cream
  • Greek yogurt works as a swap if you prefer more protein and a slight tang.
• 1/4 cup mayonnaise
  • Use a good quality mayo like Hellmann’s or Duke’s for the best flavor.
• 1 cup shredded mozzarella cheese, divided
  • Pre‑shredded saves time; fresh shredded melts a little smoother.
• 1/4 cup grated Parmesan cheese
  • Use real Parmesan, not the green can, if possible for better flavor.
• 1 cup frozen chopped spinach, thawed and squeezed dry
  • Squeeze out as much water as possible so the cups stay crisp.
• 1 cup canned artichoke hearts, drained and chopped
  • Use artichoke hearts in water or brine, not marinated, so the flavor stays balanced.
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
  • Optional, but it adds a nice little kick.
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Optional toppings

• Extra grated Parmesan
• Finely chopped fresh parsley or chives
• A pinch of red pepper flakes for extra heat

Equipment list

• Standard 12‑cup muffin pan (you will bake in two batches or use two pans)
• Mixing bowl
• Spoon or small cookie scoop
• Measuring cups and spoons
• Paper towels or clean kitchen towel to squeeze spinach
• Cooling rack

Tips & Tricks

• Press the wonton wrappers firmly into the muffin cups so they form a sturdy “basket” and do not fold back while baking.
• Spray or brush the wonton wrappers lightly with oil so they crisp instead of drying out.
• Squeeze the spinach very dry; wrap it in a towel and twist until almost no liquid drips out.
• Chop the artichoke hearts small so they mix evenly into the filling and sit nicely in the cups.
• Taste the filling before you fill the cups and adjust salt, pepper, and red pepper flakes to your liking.
• Use a small cookie scoop to portion the filling so every cup bakes evenly.
• Bake on the middle rack so the wonton edges brown without burning.
• Rotate the pan halfway through baking if your oven heats unevenly.
• Keep the filling chilled if you prep it ahead, then stir it once before scooping so it stays creamy.
• Reheat leftovers in the oven or air fryer so the wonton cups crisp back up.

How to Make Spinach And Artichoke Wonton Cups Recipe

Step 1: Prep the oven and pan

1. Heat your oven to 350°F (175°C).
2. Lightly spray a 12‑cup muffin pan with cooking spray or brush with oil.
3. Set the pan aside while you mix the filling so the oven reaches full temperature.

Step 2: Prep the spinach and artichokes

1. Thaw the frozen spinach completely, then place it in a clean kitchen towel or several paper towels.
2. Twist and squeeze until you remove as much liquid as possible; the spinach should feel almost dry.
3. Drain the artichoke hearts, pat them dry, then chop them into small pieces about pea size.

Step 3: Mix the creamy filling

1. Add the softened cream cheese, sour cream, and mayonnaise to a mixing bowl.
2. Stir until the mixture looks smooth and creamy with no big lumps of cream cheese.
3. Add 3/4 cup of the shredded mozzarella, the Parmesan, garlic, onion powder, red pepper flakes, salt, and black pepper.
4. Stir again until everything blends evenly.
5. Fold in the squeezed spinach and chopped artichokes until they distribute throughout the mixture.

Step 4: Build the wonton cups

1. Take one wonton wrapper and press it gently into a muffin cup, pushing it down to the bottom and up the sides.
2. Press the corners against the pan so they stand up and form little petals.
3. Repeat with the remaining wrappers until you fill all 12 muffin cups.
4. Lightly spray or brush the inside and edges of each wrapper with oil so they crisp nicely.

Step 5: Fill and top

1. Use a spoon or small cookie scoop to add a heaping tablespoon of filling into each wonton cup.
2. Spread the filling slightly so it reaches the edges but does not overflow.
3. Sprinkle the remaining 1/4 cup mozzarella over the tops of the filled cups.
4. Add a light dusting of extra Parmesan if you want more cheesy flavor.

Step 6: Bake to golden perfection

1. Place the muffin pan on the middle rack of the oven.
2. Bake for 12 to 15 minutes until the wonton edges turn golden brown and the filling bubbles slightly.
3. If the edges brown too quickly, tent the pan loosely with foil and finish baking.
4. Remove the pan from the oven and let the cups cool in the pan for 5 minutes so they set.

Step 7: Garnish and serve

1. Use a small offset spatula or butter knife to lift each wonton cup out of the pan.
2. Place them on a serving platter or cooling rack.
3. Sprinkle with chopped parsley or chives and a pinch of red pepper flakes if you like more heat.
4. Serve warm or at room temperature; they taste best within an hour of baking.

Step 8: Second batch option

1. If you want 24 cups, repeat the process with a second greased muffin pan or reuse the first one after it cools slightly.
2. Fill and bake the remaining 12 wonton cups the same way.
3. Keep the first batch on a low oven setting around 200°F while the second batch bakes so everything stays warm.

What to Serve with Spinach And Artichoke Wonton Cups Recipe

These spinach and artichoke wonton cups pair well with a fresh veggie platter and a simple ranch or yogurt dip. Add a big green salad or Caesar salad to round out a casual dinner spread. Kids enjoy these with fruit salad or apple slices on the side. Serve them with sparkling water, flavored seltzer, or iced tea for a fun, family‑friendly snack board.

Storage Options

• Store leftover spinach and artichoke wonton cups in an airtight container in the fridge for up to 3 days.
• Cool them completely before you store them so condensation does not make the wrappers soggy.
• Freeze baked cups on a sheet pan until firm, then move them to a freezer bag and keep them up to 2 months.
• Reheat in a 350°F oven or air fryer for 5 to 8 minutes until hot and crisp; avoid the microwave since it softens the wonton wrappers.

Spinach And Artichoke Wonton Cups Recipe

Spinach And Artichoke Wonton Cups taste creamy, cheesy, and garlicky with crisp, golden wonton edges, perfect as a handheld appetizer for parties, game day, or any quick get-together.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24

Course: Appetizer

Ingredients

  

• 24 square wonton wrappers
• 2 tablespoons neutral oil or cooking spray

• 4 ounces cream cheese, softened
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1 cup canned artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

• extra grated Parmesan
• finely chopped fresh parsley or chives
• extra pinch of red pepper flakes

Instructions

 

1. Heat the oven to 350°F (175°C).
2. Lightly spray a 12-cup muffin pan with cooking spray or brush with neutral oil and set aside.

1. Thaw the frozen chopped spinach completely, then place it in a clean kitchen towel or several paper towels.
2. Twist and squeeze until you remove as much liquid as possible; the spinach should feel almost dry.
3. Drain the canned artichoke hearts, pat them dry, then chop them into small pea-size pieces.

1. In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
2. Stir until the mixture is smooth and creamy with no large lumps of cream cheese.
3. Add 3/4 cup of the shredded mozzarella, the grated Parmesan, minced garlic, onion powder, crushed red pepper flakes, salt, and black pepper.
4. Stir again until everything is evenly combined.
5. Fold in the well-squeezed spinach and chopped artichokes until they are evenly distributed throughout the mixture. Taste and adjust seasoning if needed.

1. Press one wonton wrapper into each muffin cup, pushing it down to the bottom and up the sides to form a small “basket” with the corners standing up.
2. Repeat with the remaining wrappers until all 12 muffin cups are lined.
3. Lightly spray or brush the inside and edges of each wrapper with oil so they crisp as they bake.

1. Spoon a heaping tablespoon of the spinach artichoke filling into each wonton cup, spreading it slightly so it reaches the edges without overflowing.
2. Sprinkle the remaining 1/4 cup shredded mozzarella over the tops of the filled cups.
3. Add a light dusting of extra Parmesan if desired.

1. Place the muffin pan on the middle oven rack and bake for 12 to 15 minutes, until the wonton edges are golden brown and the filling is hot and slightly bubbly.
2. If the edges brown too quickly, tent the pan loosely with foil and finish baking.
3. Remove from the oven and let the cups cool in the pan for about 5 minutes to set.
4. Carefully lift each wonton cup out with a small offset spatula or butter knife and transfer to a serving platter.
5. Garnish with chopped parsley or chives and a pinch of red pepper flakes, if using. Serve warm or at room temperature, ideally within an hour of baking.

1. For 24 cups, repeat the process with a second greased muffin pan or allow the first pan to cool slightly before reusing.
2. Fill and bake the remaining 12 wonton cups as directed.
3. If desired, keep the first batch warm in a 200°F (95°C) oven while the second batch bakes.

Notes

Nutrition Information
Approximate for 1 wonton cup (1 of 24): 90 calories; fat 6 g; saturated fat 2.5 g; carbohydrates 6 g; fiber 1 g; sugars 1 g; protein 3 g; sodium 180 mg. Values are estimates and will vary based on specific brands, exact measurements, and optional toppings.