Spinach And Artichoke Wonton Cups Recipe

Spinach And Artichoke Wonton Cups Recipe tastes creamy, cheesy, and garlicky with a crisp, shattery wonton shell that feels like your favorite spinach artichoke dip turned into a tiny edible bowl. It works perfectly for game day, holidays, or any party appetizer and you can pull it together in about 35 minutes total. I first made these for a last‑minute neighborhood get‑together and watched a full tray vanish before I could sit down.

Why Make This Spinach And Artichoke Wonton Cups Recipe at Home

You get all the flavor of classic spinach artichoke dip in a neat, hand‑held bite that does not require double dipping or juggling chips. The wonton wrappers bake up super crisp, so every cup gives you that crunchy edge with a creamy, cheesy center.

You also control the ingredients, so you can lighten it up, make it extra cheesy, or tweak the seasoning to match your crew. The recipe uses easy pantry shortcuts like frozen spinach, canned artichokes, and store brand cream cheese, so you skip any fussy prep and still get appetizer‑level flavor.

“These spinach and artichoke wonton cups disappeared faster than any appetizer I have served in years, and guests asked for the recipe on the spot! ★★★★★”

Ingredients You Need

Wonton cups

• 24 square wonton wrappers
  • Use standard thin wonton wrappers from the refrigerated section.
  • I like Nasoya or any store brand that looks thin and flexible.
• Neutral cooking spray or 2 tablespoons olive oil
  • Spray keeps the cups light and crisp.
  • Brush with oil if you do not own cooking spray.

Spinach artichoke filling

• 1 cup frozen chopped spinach, thawed and squeezed very dry
  • Squeeze in a clean kitchen towel until it feels almost crumbly.
• 1 cup canned artichoke hearts, drained and finely chopped
  • Use artichoke hearts in water, not marinated, to control salt and flavor.
• 4 ounces cream cheese, softened
  • Use full fat for the richest texture or Neufchâtel for a lighter version.
• 1/2 cup sour cream or plain Greek yogurt
  • Greek yogurt adds extra tang and protein.
• 1 cup shredded mozzarella cheese
  • Pre‑shredded works fine here and saves time.
• 1/3 cup grated Parmesan cheese
  • Use the good stuff from the refrigerated section for better flavor.
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
• 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

Equipment list

• Standard 12‑cup muffin pan (you will bake in 2 batches or use 2 pans)
• Mixing bowl
• Small spatula or spoon
• Measuring cups and spoons
• Clean kitchen towel or paper towels for squeezing spinach
• Cooling rack

Tips & Mistakes

• Press the wonton wrappers firmly into the muffin cups so they form tight little shells and do not collapse.
• Spray or lightly oil both the pan and the wonton wrappers so the cups crisp up and release easily.
• Squeeze the spinach very dry or the filling turns watery and soggy.
• Chop the artichokes small so they mix evenly and do not poke through the wonton wrappers.
• Soften the cream cheese to room temperature so it blends smoothly without lumps.
• Taste the filling before you add the egg (if you choose to add one) so you can adjust salt and spice safely.
• Do not overfill the cups; keep the filling level with the top of the wonton edges so it does not bubble over and burn.
• Bake on the middle rack so the wonton cups brown evenly and the filling heats through.
• Let the cups cool a few minutes before serving so the filling sets and does not burn anyone’s mouth.
• Serve the same day you bake for the crispiest texture and reheat in the oven instead of the microwave when possible.

How to Make Spinach And Artichoke Wonton Cups Recipe

Step 1: Prep the oven and pan

Preheat your oven to 350°F (175°C). Lightly spray or oil a standard muffin pan, making sure you coat the sides so the wonton cups pop out cleanly. Set the pan aside while you mix the filling.

Step 2: Prep the spinach and artichokes

Thaw the frozen chopped spinach, then squeeze it in a clean kitchen towel or several layers of paper towel until almost no liquid drips out. You want the spinach very dry so it does not water down the filling. Drain the canned artichoke hearts and chop them into small pieces about the size of peas.

Step 3: Mix the creamy filling

In a mixing bowl, add the softened cream cheese and sour cream or Greek yogurt. Stir until the mixture looks smooth and creamy. Add the garlic, onion powder, crushed red pepper flakes, salt, and black pepper, then mix again so the seasoning spreads evenly.

Add the squeezed spinach and chopped artichokes to the bowl. Stir until the vegetables distribute evenly through the creamy base. Fold in the shredded mozzarella and grated Parmesan until everything looks well combined and cheesy.

Step 4: Form the wonton cups

Place one wonton wrapper in each muffin cup and press it gently into the bottom and up the sides, forming a little cup with corners sticking up. If you want extra sturdy cups, rotate a second wrapper 45 degrees on top of the first and press it in so you get a star shape. Lightly spray or brush the inside of the wonton cups with oil so they crisp nicely.

Step 5: Fill the cups

Use a small spoon to scoop the spinach artichoke mixture into each wonton cup. Fill each cup almost to the top of the wrapper, about 1 to 1 1/2 tablespoons per cup. Smooth the tops a bit so the filling sits level and does not spill over during baking.

Step 6: 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 brown and crisp and the filling looks hot and slightly bubbly. If the edges brown too quickly, tent loosely with foil for the last few minutes.

Step 7: Cool and garnish

Remove the pan from the oven and let the spinach and artichoke wonton cups cool in the pan for about 5 minutes. Use a small offset spatula or butter knife to lift each cup out and transfer it to a cooling rack or serving platter. Sprinkle with extra Parmesan, chopped parsley or chives, and a tiny pinch of red pepper flakes if you like a little kick.

Variations I've Tried

I swap half the mozzarella for sharp white cheddar when I want a stronger cheese flavor that stands out more. I also add a few tablespoons of finely chopped cooked bacon or pancetta for a smoky version that disappears first at parties.

Sometimes I stir in a tablespoon of pesto for a basil twist that pairs nicely with the spinach and artichokes. For a slightly lighter version, I use Greek yogurt instead of sour cream and Neufchâtel instead of full‑fat cream cheese, then add an extra pinch of salt to keep the flavor bold.

How to Serve Spinach And Artichoke Wonton Cups Recipe

Serve these spinach and artichoke wonton cups warm or at room temperature on a big platter so people can grab them easily. I like to add a small bowl of marinara or warm pizza sauce on the side for dipping. Pair them with crunchy veggies, a simple green salad, or a big fruit tray to balance the richness. Kids usually go straight for these, so I always plan at least two cups per person, and three for the snack‑enthusiasts.

How to store

• Cool the spinach and artichoke wonton cups completely, then store them in an airtight container in the fridge for up to 3 days.
• To freeze, arrange cooled cups on a baking sheet, freeze until firm, then transfer to a freezer bag and keep up to 2 months.
• Reheat from the fridge in a 350°F (175°C) oven or air fryer for 5 to 8 minutes until hot and crisp.
• Reheat from frozen in a 325°F (165°C) oven for 12 to 15 minutes, and avoid the microwave if you want to keep the wonton shells crisp.