These Spinach Artichoke Wonton Cups are a bite-sized version of the classic dip—crispy, cheesy, and packed with flavor. They’re surprisingly easy to assemble and perfect for parties. You get all the comfort of spinach artichoke dip in a neat, handheld form.
Love Spinach Artichoke Wonton Cups? So do we! If you're into Savory Snacks or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Spinach Artichoke Wonton Cups
Perfect party food: Bite-sized, easy to eat, and impressive on any platter.
Great make-ahead: Assemble hours before baking for stress-free entertaining.
Customizable and forgiving: Swap cheeses or add heat to suit your taste.
Irresistible crunch: Crispy wonton wrappers hold the warm, creamy filling.
Ingredients & Tools
- 24 square wonton wrappers
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt (or to taste)
Tools: 24-cup mini muffin tin, mixing bowls, skillet
Notes: Using fresh spinach instead of frozen keeps the filling from getting watery, and full-fat dairy gives a luscious, creamy texture. Don’t skip the Parmesan; it adds a salty, nutty depth.
Nutrition (per serving)
| Calories: | 58 kcal |
| Protein: | 2 g |
| Fat: | 4 g |
| Carbs: | 4 g |
| Fiber: | 0.5 g |
Serves: 12 (2 cups per person) | Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes
Before You Start: Tips & Ingredient Notes
- Don’t thaw frozen spinach. If you must use frozen, squeeze out every last drop of water. Honestly, fresh spinach is easier here and gives a brighter flavor.
- Soften that cream cheese. Take it out of the fridge at least 30 minutes ahead. Room-temperature cream cheese blends smoothly without lumps.
- Chop artichokes evenly. You want small, bite-sized pieces so every cup gets a good mix. Too big, and they’ll be awkward to eat.
- Preheat your baking sheet. If you place the muffin tin on a hot baking sheet, the bottoms of the wonton cups get extra crispy.
- Work quickly with wonton wrappers. They dry out fast, so keep them covered with a damp towel while you assemble.
How to Make Spinach Artichoke Wonton Cups
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray or a bit of olive oil. You’ll notice this helps the wonton wrappers crisp up evenly and prevents sticking—trust me, you don’t want them glued to the pan.
Step 2: Gently press one wonton wrapper into each muffin cup, forming a little basket. Don’t worry if the corners stick out; that actually looks pretty and gives extra crispiness. If the wrappers tear a little, just patch them up—they’re surprisingly forgiving.
Step 3: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. You’ll get this amazing aroma… that’s your cue to add the spinach. Cook, stirring, until the spinach has wilted down, which should take 2–3 minutes.
Step 4: Transfer the spinach and garlic mixture to a mixing bowl. Let it cool for a few minutes—this is important so it doesn’t melt the cream cheese on contact. Add the chopped artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, onion powder, pepper, and salt.
Step 5: Mix everything until well combined. I like to use a spatula for this—the filling should be creamy, thick, and uniformly green with little artichoke bits throughout. Taste it and adjust seasoning if needed; sometimes I add an extra pinch of salt.
Step 6: Spoon about one tablespoon of filling into each wonton cup. Don’t overfill them, or they might bubble over and make a mess. A little goes a long way here—the cups puff up slightly as they bake.
Step 7: Bake for 10–12 minutes, or until the edges of the wontons are golden brown and the filling is bubbly. You might see some cheesy bits getting beautifully toasted on top. Rotate the pan halfway through if your oven has hot spots.
Step 8: Let the cups cool in the tin for about 5 minutes before removing. They firm up as they cool, making them easier to handle. Use a small offset spatula or a butter knife to gently lift them out. Serve warm—they’re best when the cheese is still gooey!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze unbaked cups solid on tray, then transfer to a bag; bake from frozen, adding 5 minutes.
- Reviving: Reheat in a 350°F oven for 5–7 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Buffalo chicken sliders — The spicy, tangy chicken pairs wonderfully with the creamy, cool filling in the wonton cups.
- A simple green salad with lemon vinaigrette — The bright, acidic dressing cuts through the richness and cleanses the palate between bites.
- Garlic herb roasted shrimp — Adds a elegant, protein-packed option that feels festive and light alongside the cheesy cups.
Drinks
- Crisp Sauvignon Blanc — Its citrusy notes and acidity balance the creamy cheese and richness beautifully.
- Sparkling water with lime — The bubbles help reset your taste buds, making each bite of the wonton cup taste fresh and new.
- Light lager or pilsner — A cold, crisp beer contrasts the warm, savory filling and cleanses the palate effortlessly.
Something Sweet
- Lemon bars — The zesty, tangy lemon curd provides a refreshing contrast after the savory, cheesy appetizers.
- Mini chocolate brownie bites — A rich, fudgy treat that satisfies the sweet tooth without feeling too heavy after the meal.
- Fresh fruit platter with honey dip — The natural sweetness and juiciness of the fruit feel light and hydrating, rounding out the spread perfectly.
Top Mistakes to Avoid
- Overfilling the cups. The filling expands as it heats, and too much can cause messy overflow and soggy wrappers.
- Using cold cream cheese. It won’t incorporate smoothly, leaving you with lumpy filling instead of that velvety texture we want.
- Skipping the cooling step before removing. The cups are delicate right out of the oven—letting them rest helps them set and hold their shape.
- Baking at the wrong temperature. Too low, and the wrappers won’t crisp; too high, and they’ll burn before the filling heats through.
Expert Tips
- Tip: For extra crispy bottoms, lightly brush the inside of the wonton wrappers with olive oil or melted butter before adding the filling. It creates an additional barrier and enhances browning.
- Tip: If you want to prep ahead, assemble the cups (without baking) and refrigerate for up to 8 hours. Just add a couple extra minutes to the bake time since they’ll be cold.
- Tip: Add a pinch of cayenne or a dash of hot sauce to the filling if you like a little kick. It subtly elevates the flavor without overwhelming the other ingredients.
- Tip: Use a small cookie scoop to portion the filling—it’s faster, cleaner, and ensures every cup gets the same amount for even cooking.
- Tip: If your wonton wrappers seem dry, cover the stack with a slightly damp paper towel while working to keep them pliable and prevent cracking.
FAQs
Can I make these ahead of time?
Yes, absolutely! You can assemble the cups up to a day in advance, cover the muffin tin tightly with plastic wrap, and refrigerate. When ready, bake straight from the fridge, adding 2–3 extra minutes. They also freeze well before baking—just freeze solid on the tray, then transfer to a bag. Bake from frozen, adding about 5 minutes to the time.
Can I use frozen spinach instead of fresh?
You can, but you’ll need to thaw it completely and squeeze out every bit of excess water. I mean, really squeeze it—use a clean kitchen towel or cheesecloth. Excess moisture will make the filling watery and the wonton wrappers soggy. Fresh spinach is honestly easier and gives a brighter flavor.
Why are my wonton cups not crispy?
This usually happens if the filling is too wet or if the cups are underbaked. Make sure your spinach is thoroughly wilted and drained, and don’t skip the preheating step for the oven. Also, avoid overfilling—the steam from too much filling can soften the wrappers. If needed, bake a minute or two longer until golden.
Can I use phyllo dough instead of wonton wrappers?
Phyllo would work, but it’s much more delicate and buttery. You’d need to brush each layer with butter and use a lighter touch when pressing into the cups. The texture will be flakier rather than crisp like a wonton. It’s a nice variation, but requires a bit more patience.
How do I store and reheat leftovers?
Store any leftover cups in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for 5–7 minutes until warm and crisp. Avoid the microwave—it will make the wrappers soft and chewy. They’re best enjoyed fresh, but the oven revive works surprisingly well.
Spinach Artichoke Wonton Cups
Make easy Spinach Artichoke Wonton Cups for your next party! Crispy, cheesy, and perfect for entertaining. Get the simple recipe and bake them today!
Ingredients
For the Ingredients
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24 square wonton wrappers
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1 tbsp olive oil
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2 cloves garlic (minced)
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5 oz fresh spinach (roughly chopped)
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1 can artichoke hearts (14 oz, drained and chopped)
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4 oz cream cheese (softened)
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1/2 cup sour cream
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1/2 cup mayonnaise
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 tsp onion powder
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1/4 tsp black pepper
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1/4 tsp salt (or to taste)
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray or a bit of olive oil.01
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Gently press one wonton wrapper into each muffin cup, forming a little basket.02
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Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook, stirring, until the spinach has wilted down, which should take 2–3 minutes.03
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Transfer the spinach and garlic mixture to a mixing bowl. Let it cool for a few minutes. Add the chopped artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, onion powder, pepper, and salt.04
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Mix everything until well combined. The filling should be creamy, thick, and uniformly green with little artichoke bits throughout. Taste it and adjust seasoning if needed.05
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Spoon about one tablespoon of filling into each wonton cup.06
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Bake for 10–12 minutes, or until the edges of the wontons are golden brown and the filling is bubbly. Rotate the pan halfway through if your oven has hot spots.07
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Let the cups cool in the tin for about 5 minutes before removing. Serve warm.08
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