Spinach And Artichoke Wonton Cups Recipe tastes creamy, cheesy, and garlicky with a crispy, shattering crunch from the baked wonton shells. It works perfectly for game day, holidays, or any casual get-together, and you can pull it off in about 35 minutes from start to finish. I first made these for a Sunday movie night and ended up eating half the tray before the opening credits finished.
Why You Should Try This Spinach And Artichoke Wonton Cups Recipe
These little bites give you all the flavor of classic spinach artichoke dip in a neat, hand-held package. The wonton wrappers bake up crisp and golden, while the filling stays creamy, cheesy, and loaded with spinach and artichokes.
They travel well, reheat nicely, and hold their shape on a buffet table. Kids and adults both go back for seconds, which always tells the truth about a recipe.
“These Spinach And Artichoke Wonton Cups disappeared faster than any appetizer I have ever served, and guests asked for the recipe before they left ★★★★★”
Ingredients You’ll Need
Wonton cup base
- 24 square wonton wrappers
- Use standard refrigerated wonton wrappers from the produce section.
- Choose a brand with thin wrappers for extra crisp texture.
- Cooking spray or 2 tablespoons neutral oil
- Avocado, canola, or light olive oil all work well.
Creamy spinach artichoke filling
- 4 ounces cream cheese, softened
- Use full-fat for best texture, or use Neufchâtel for a lighter version.
- 1/3 cup sour cream
- Plain Greek yogurt works as a protein-packed swap.
- 1/4 cup mayonnaise
- Use a good-quality mayo like Hellmann’s or Duke’s for richer flavor.
- 1 cup shredded mozzarella cheese, divided
- Pre-shredded saves time, but fresh-shredded melts smoother.
- 1/3 cup grated Parmesan cheese
- Use real Parmesan, not the green can, for better flavor.
- 1 cup frozen chopped spinach, thawed and squeezed dry
- Squeeze out as much water as possible with a clean kitchen towel.
- 1 cup canned artichoke hearts, drained and finely chopped
- Choose artichokes packed in water, not marinated, to control seasoning.
- 2 cloves garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- Optional, but it adds a nice gentle kick.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Optional toppings
- Extra grated Parmesan
- Finely chopped fresh parsley or chives
- A pinch of red pepper flakes for garnish
Equipment
- Standard 12-cup muffin pan (or two, if you have them)
- Mixing bowl
- Spoon or small cookie scoop
- Measuring cups and spoons
- Small spatula
- Clean kitchen towel or paper towels to squeeze spinach
Tips & Tricks
- Press the wonton wrappers gently into the muffin cups and create flat bottoms so the cups stand up straight.
- Spray or brush the wrappers lightly with oil so they crisp instead of drying out.
- Squeeze the spinach very dry, since extra water can make the filling soupy and soften the cups.
- Chop the artichokes small so they mix evenly and sit nicely in the cups.
- Use room temperature cream cheese so it blends smooth without lumps.
- Mix the filling ahead of time and chill it for up to 24 hours, then fill and bake right before serving.
- Bake on the middle rack so the wonton edges brown without burning.
- Rotate the pan halfway through baking if your oven heats unevenly.
- Taste the filling before you add the eggless mixture to the cups and adjust salt, pepper, or heat.
- Keep a few cups without red pepper flakes for spice-sensitive guests.
How to Make Spinach And Artichoke Wonton Cups Recipe
Step 1: Prep the pan and wrappers
Preheat your oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray or brush with oil. Press one wonton wrapper into each muffin cup, then press a second wrapper on top at an angle to form a star-shaped cup with overlapping corners.
Spray or brush the exposed wonton edges lightly with oil. Make sure the bottoms sit flat so the cups bake evenly and hold the filling.
Step 2: Mix the creamy filling
Add softened cream cheese, sour cream, and mayonnaise to a mixing bowl. Stir until the mixture turns smooth and creamy, and scrape the sides of the bowl with a spatula. Add garlic, onion powder, crushed red pepper flakes, salt, and black pepper, then stir again.
Fold in the chopped spinach and chopped artichoke hearts. Add Parmesan and 3/4 cup of the shredded mozzarella, then mix until everything distributes evenly. Taste a small spoonful and adjust seasoning with more salt, pepper, or red pepper flakes if needed.
Step 3: Fill the wonton cups
Use a spoon or small cookie scoop to divide the filling among the wonton cups. Fill each cup almost to the top, but leave a tiny bit of space so the filling does not overflow. Sprinkle the remaining mozzarella evenly over the tops of the cups.
If you like extra cheesy tops, add a little extra Parmesan as well. Gently tap the pan on the counter to settle the filling.
Step 4: Bake until golden and bubbly
Place the muffin pan on the middle rack of the oven. Bake for 12 to 15 minutes until the wonton edges look golden and crisp and the filling bubbles slightly. If the edges brown too quickly, tent loosely with foil and continue baking.
Remove the pan from the oven and let the cups cool in the pan for about 5 minutes. This short rest helps the filling set so the cups hold together when you lift them out.
Step 5: Garnish and serve
Use a small offset spatula or butter knife to lift each wonton cup out of the muffin pan. Place them on a serving platter. Sprinkle with chopped parsley or chives and a pinch of red pepper flakes if you enjoy extra heat.
Serve the Spinach And Artichoke Wonton Cups warm. Watch them vanish and pretend you did not already eat two in the kitchen.
What to Serve with Spinach And Artichoke Wonton Cups Recipe
Serve these Spinach And Artichoke Wonton Cups as part of an appetizer spread with fresh veggies, hummus, and a simple cheese board. Add a big green salad or a chopped salad to balance the richness of the cheesy filling. Kids enjoy them with apple slices and carrot sticks, while adults often pair them with sparkling water, flavored seltzer, or iced tea.
You can also serve them alongside a cozy soup like tomato basil or chicken noodle to turn snack time into a light meal. They fit nicely on game day tables, holiday buffets, or casual family movie nights.
Storage Options
- Cool leftovers completely at room temperature, then store them in an airtight container in the fridge for up to 3 days.
- Reheat in a 350°F oven or toaster oven for 8 to 10 minutes until hot and crisp again.
- Avoid the microwave if possible, since it softens the wonton shells and takes away the crunch.
- Freeze baked cups on a sheet pan until firm, then move them to a freezer bag and keep them for up to 2 months.
- Reheat frozen cups directly from the freezer in a 350°F oven for 12 to 15 minutes, or until the centers heat through and the edges crisp.
Spinach And Artichoke Wonton Cups Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin pan with cooking spray or brush with neutral oil.
- Press one wonton wrapper into each muffin cup, then press a second wrapper on top at an angle to form a star-shaped cup with overlapping corners, making sure the bottoms sit flat.
- Lightly spray or brush the exposed wonton edges with oil so they crisp in the oven.
- In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the minced garlic, onion powder, crushed red pepper flakes, salt, and black pepper, and stir to combine.
- Fold in the squeezed-dry chopped spinach and the finely chopped artichoke hearts.
- Add the grated Parmesan and 3/4 cup of the shredded mozzarella, then mix until everything is evenly distributed. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.
- Use a spoon or small cookie scoop to divide the filling among the wonton cups, filling each almost to the top but leaving a little space so the filling does not overflow.
- Sprinkle the remaining mozzarella evenly over the tops and add extra Parmesan if desired. Gently tap the pan on the counter to help the filling settle.
- Place the muffin pan on the middle rack of the oven and bake for 12 to 15 minutes, or until the wonton edges are golden and crisp and the filling is hot and slightly bubbly.
- If the wonton edges brown too quickly, tent the pan loosely with foil and continue baking until the centers are hot.
- Remove from the oven and let the cups cool in the pan for about 5 minutes so the filling can set.
- Use a small offset spatula or butter knife to carefully lift each wonton cup out of the pan and transfer to a serving platter.
- Garnish with chopped parsley or chives and a pinch of red pepper flakes if you like extra heat.
- Serve the spinach and artichoke wonton cups warm and enjoy the creamy, cheesy filling with the crisp, shattering wonton shells.
Notes
Approximate per 1 wonton cup (1 of 24): 85 calories; fat 6 g; saturated fat 2.5 g; carbohydrates 5 g; fiber 1 g; sugars 1 g; protein 3 g; sodium 160 mg. Values are estimates and will vary based on exact brands, measurements, and portion sizes.