Spinach & Artichoke Wontons Recipe tastes like your favorite creamy spinach artichoke dip wrapped in a crispy, golden little package that disappears way too fast. This recipe works for busy weeknights, game day snacks, or party appetizers and takes about 35–40 minutes from start to finish. I first made these after a long day when I wanted “fancy” snack vibes without actually doing anything fancy, and they instantly became a regular in my kitchen.

Why Spinach & Artichoke Wontons Recipe Is Worth It

You get all the flavor of classic spinach artichoke dip without the need for chips, bread bowls, or extra dishes. The wonton wrappers turn shatter-crisp in the oven or air fryer while the filling stays creamy, cheesy, and a little tangy.

These little bites work for almost any crowd: kids, picky eaters, and your friend who “doesn’t like spinach” but eats six of these anyway. You can prep them ahead, bake them right before serving, and watch the tray clear faster than anything else on the table.

“These Spinach & Artichoke Wontons taste like restaurant-level appetizers with weeknight-level effort—instant party hero status. ★★★★★”

Ingredients You Need

Wonton wrappers and basics

Wonton wrappers – Use square, thin wrappers from the refrigerated section. I like Nasoya or Twin Marquis, but any brand works if the wrappers feel soft and flexible, not dry.
Olive oil or neutral oil – Brush on the wrappers for crisp, golden edges.
Kosher salt & black pepper – Season the filling so it tastes bright and not flat.
Cooking spray – Optional, but it helps the wontons brown evenly in the oven or air fryer.

Spinach & artichoke filling

Frozen chopped spinach, 10 oz (thawed and squeezed dry)
Squeeze out as much water as possible so the filling stays thick, not watery. Fresh spinach works too if you sauté it and cook off the moisture.
Canned artichoke hearts, 1 can (about 14 oz), drained and chopped
I like quartered artichoke hearts in brine, not marinated, so the flavor stays clean. If you only have marinated artichokes, rinse them briefly and pat dry.
Cream cheese, 8 oz, softened
Full-fat cream cheese gives the best texture and flavor. Use whipped cream cheese if you want easier mixing.
Sour cream or plain Greek yogurt, ¼ cup
Sour cream gives a richer flavor, while Greek yogurt adds a little extra tang and protein.
Mayonnaise, 2–3 tablespoons
This adds that classic spinach dip flavor and extra creaminess. Use a brand you like the taste of since it shows up in the final flavor.
Shredded mozzarella cheese, 1 cup
Mozzarella melts stretchy and gooey. Pre-shredded works fine here, but fresh-shredded melts a bit smoother.
Grated Parmesan cheese, ½ cup
Parmesan adds salty, nutty depth. Use real Parmigiano Reggiano if you want a stronger flavor, or a good domestic parmesan for budget-friendly flavor.
Garlic, 2–3 cloves, minced
Fresh garlic tastes best, but garlic powder works in a pinch (use ½–¾ teaspoon).
Onion powder, ½ teaspoon
Adds savory flavor without chopping onions.
Crushed red pepper flakes, ¼ teaspoon (optional)
Adds a gentle kick. Increase if your crowd loves heat.
Lemon juice, 1–2 teaspoons
Brightens the filling and cuts through the richness.

Optional add-ins

Shredded cheddar or Monterey Jack, ½ cup – Adds sharper, cheesier flavor.
Chopped cooked bacon, ¼–½ cup – Adds smoky, salty crunch.
Chopped green onions, 2 tablespoons – Adds freshness and mild onion flavor.

Equipment

Mixing bowl and spoon or spatula
Cutting board and knife
Measuring cups and spoons
Baking sheet with parchment paper or a silicone mat
Small bowl of water (for sealing wontons)
Pastry brush or clean fingers (for oil)
Air fryer (optional, but works great)

Quick Tips & substitutions

Squeeze the spinach very dry so the filling stays thick and the wontons crisp nicely.
Chop the artichokes small so they tuck neatly into the wrappers and do not poke through.
Use Greek yogurt instead of sour cream if you want more protein and a little extra tang.
Swap mozzarella with Monterey Jack or provolone if that’s what you have.
Use garlic powder and onion powder when you feel too tired to mince anything.
Brush the wrappers lightly with oil; too much oil makes them greasy instead of crisp.
Keep the unused wonton wrappers covered with a damp towel so they do not dry out.
Bake a test wonton first to check seasoning, then adjust salt, pepper, or lemon juice.
Use an air fryer at 375°F for extra crisp wontons in less time.
Freeze unbaked filled wontons on a tray, then store in a bag and bake from frozen when you need a quick appetizer.

How to Make Spinach & Artichoke Wontons Recipe

Mix the filling

Add softened cream cheese to a large mixing bowl and mash it until smooth.
Stir in sour cream (or Greek yogurt), mayonnaise, garlic, onion powder, crushed red pepper, lemon juice, salt, and pepper.
Mix until the mixture looks smooth and creamy with no big cream cheese lumps.
Fold in the squeezed-dry spinach, chopped artichoke hearts, mozzarella, and Parmesan until everything looks evenly combined.

Prep the wonton station

Line a baking sheet with parchment paper or a silicone mat.
Set out the wonton wrappers, a small bowl of water, and a spoon for scooping the filling.
Cover the stack of wrappers with a slightly damp kitchen towel so they stay soft.
Preheat the oven to 375°F (190°C) or preheat your air fryer to 375°F.

Fill and fold the wontons

Place one wonton wrapper on a clean surface with a corner pointing toward you (diamond shape).
Spoon about 1 to 1½ teaspoons of filling into the center of the wrapper.
Dip your finger in water and lightly wet the edges of the wrapper.
Fold the bottom corner up to meet the top corner to form a triangle, then press the edges firmly to seal and push out any air pockets.

Shape options

Keep the simple triangle shape for the easiest method and fastest batch.
For a more classic “wonton” look, bring the two side corners together over the filling and pinch them with a dab of water.
Make sure you seal every edge tightly so the filling stays inside while it bakes.
Place each shaped wonton on the prepared baking sheet in a single layer.

Bake or air fry

Brush the tops lightly with oil or spray with cooking spray.
Bake in the oven at 375°F for 10–14 minutes until the edges turn golden and crisp and the filling bubbles slightly.
If you use an air fryer, cook in batches at 375°F for about 6–8 minutes, shaking the basket once halfway through.
Let the wontons cool for a couple of minutes so nobody burns the roof of their mouth in a rush to eat them.

Finish and serve

Taste one and sprinkle a little extra salt or Parmesan on top if you want more punch.
Serve warm with a simple dipping sauce like ranch, marinara, or a lemony yogurt dip.
Garnish with chopped parsley or green onions for color and freshness.
Set them out on a platter and watch them disappear faster than you expect.

Recipe Variations

Gluten-free – Use gluten-free wonton or egg roll wrappers, or spoon the filling into mini bell pepper halves and bake.
Vegan – Use dairy-free cream cheese, vegan mayo, vegan mozzarella, and vegan Parmesan; skip the sour cream or use a plant-based version.
Low carb – Skip the wrappers and bake the filling in mini portobello caps or zucchini boats.
Extra protein – Add chopped cooked chicken, turkey, or crumbled bacon to the filling.
Spicy version – Add minced jalapeño, extra red pepper flakes, or a splash of hot sauce.
Herby twist – Stir in chopped fresh basil, parsley, or dill for a brighter flavor.
Extra cheesy – Top the filled wontons with a pinch of extra mozzarella before baking.

Ways to Serve Spinach & Artichoke Wontons Recipe

Serve on a big platter with ranch, marinara, or a lemon-garlic yogurt dip.
Pair with a big salad and some fruit for a light dinner.
Pack them in lunchboxes with cut veggies and hummus.
Add them to a game day snack board with chips, salsa, and fresh veggies.
Serve as a side dish with grilled chicken or roasted veggies.

Storage Success

Let the Spinach & Artichoke Wontons cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer at 350°F so they crisp back up instead of turning soggy in the microwave. Freeze unbaked wontons on a tray, then move them to a freezer bag and keep them for up to 2 months. Bake them straight from frozen and just add a couple of extra minutes to the cook time.