Brief Intro:
Spinach and Artichoke Wonton Cups are the ultimate crowd-pleasing appetizer. If you’ve ever fallen in love with a warm bowl of spinach artichoke dip, imagine that creamy goodness scooped into golden, crispy wonton shells. They’re bite-sized, easy to serve, and ready in under 30 minutes. Whether you’re hosting a holiday gathering or need a quick snack for game night, these cups deliver on flavor, texture, and presentation. In this article, you’ll learn how to make them from scratch, plus helpful tips, flavor variations, and storage secrets to make sure they’re perfect every time.
Why Spinach and Artichoke Wonton Cups Are the Ultimate Appetizer
The Flavor That Never Fails
Spinach and artichoke is a pairing that just works. The slight bitterness of spinach, the tender tang of artichokes, and the richness of creamy cheese blend into a perfectly balanced, savory filling. When that creamy mix bakes inside a crispy wonton wrapper, the contrast in textures elevates every bite.
What makes these spinach and artichoke wonton cups irresistible is how they mimic your favorite party dip—except you don’t need chips. The wonton shell takes care of the crunch, which means no soggy bread or double-dipping guests. Just a clean, crisp bite of flavor-packed goodness.
Even picky eaters and non-vegetable lovers find themselves grabbing seconds. It’s appetizer magic: comforting, familiar flavors wrapped in an exciting, party-friendly format.
Easy Prep, Elegant Presentation
Despite how elegant they look on a serving tray, these wonton cups are incredibly simple to make. Once you press the wrappers into a muffin tin and give them a quick prebake, the rest is easy. Mix your ingredients, fill the cups, and bake again until golden.
Because the filling is just a handful of fridge staples—frozen spinach, jarred artichokes, mayo, sour cream, parmesan, cream cheese, and garlic—it’s super budget-friendly and fast. Perfect for busy hosts who want maximum impact with minimum effort.
Their small size makes them portable and finger-food friendly. They’re also ideal for potlucks, brunch spreads, and cocktail parties. You won’t believe how quickly they disappear.
How to Make Spinach and Artichoke Wonton Cups from Scratch
Ingredients That Make It Work
These spinach and artichoke wonton cups rely on simple, pantry-friendly ingredients—but each one plays a crucial role. Here’s what you’ll need:
- Frozen spinach (10 oz): Thawed and very well drained. Any excess moisture can make the cups soggy.
- Artichoke hearts (8 oz jar): Drain and finely chop them for even distribution in every bite.
- Cream cheese (4 oz): Room temperature is best for smooth mixing.
- Sour cream and mayonnaise (⅓ cup each): These create a rich, creamy texture and tangy base.
- Parmesan cheese (½ cup): Brings in that salty, nutty flavor.
- Fresh garlic (3 cloves) and garlic powder (1 tbsp): Layered garlic flavor is key.
- Salt and pepper to taste.
- Wonton wrappers (12–14 pieces): Find them in the refrigerated section near tofu or egg roll wrappers.
- Cooking spray to help the wontons crisp in the oven.
All of these come together in just 30 minutes, no special tools required—just a muffin tin and a mixing bowl.
Step-by-Step Instructions for Perfect Wonton Cups
- Preheat your oven to 350°F.
- Prep the wrappers: Gently press one wonton wrapper into each cup of a muffin tin. Spray lightly with cooking spray. Bake for 5 minutes to give them a head start on crisping.
- Mix the filling: In a bowl, combine the spinach, artichokes, mayo, sour cream, cream cheese, parmesan, garlic, and seasonings.
- Assemble: Spoon the mixture evenly into the prebaked wonton cups.
- Bake again: Return to the oven and bake for another 10 minutes, or until golden brown and crisp on the edges.
- Cool and serve: Let them sit for a few minutes before removing from the muffin tin. Serve warm.
These crispy cups deliver the ideal mix of crunch and creaminess, and they reheat beautifully too.
Spinach and Artichoke Wonton Cups
Ingredients
- 10 oz packege Frozen Spinach thawed and drained very well
- 8 oz jar Artichoke Hearts drained and finely chopped
- ⅓ cup Mayonnaise
- ⅓ cup Sour Cream
- 4 oz Cream Cheese room temperature
- 12-14 Wonton Wrappers
- ½ cup Parmesan Cheese
- 1 tbs Garlic Powder
- Salt and Pepper
- 3 cloves Fresh Garlic minced
- Cooking Spray
Instructions
- Preheat the oven to 350°
- First, carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.
- Then, in a medium sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.
- Now, scoop the spinach and artichoke mixture evenly into each of the wontons and bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
- Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!
Creative Variations and Tips for Spinach and Artichoke Wonton Cups
Flavor Variations to Try
The beauty of spinach and artichoke wonton cups is how customizable they are. Once you’ve mastered the classic version, you can experiment with flavors that suit your event or personal taste.
Add shredded mozzarella to make the cups even cheesier and stretchier when warm. For a smoky twist, stir in a few tablespoons of chopped cooked bacon or smoked gouda.
Craving spice? A pinch of red pepper flakes or a few dashes of hot sauce can transform the filling into something with heat.
Hosting a brunch? Swap out the parmesan for goat cheese or feta, which adds a tangy kick and pairs beautifully with artichokes.
For extra protein, toss in shredded rotisserie chicken—just a handful will bulk up the cups without overpowering the creamy base.
Don’t forget the garnish: A sprinkle of fresh parsley or a tiny dollop of sour cream just before serving can give them a gourmet finish.
Tips to Make Them Foolproof
Getting that perfect balance of crispy shell and creamy filling is easier than you think—if you follow these tips:
- Drain the spinach thoroughly. Squeeze it between layers of paper towels or a clean kitchen cloth until it’s as dry as possible. Wet spinach will ruin the texture.
- Prebake the wonton wrappers for five minutes before adding the filling. This keeps them from becoming soggy on the bottom.
- Don’t overfill the cups. A heaping tablespoon is usually the sweet spot. Too much filling can spill over and burn.
- Use fresh garlic for the best flavor. Jarred garlic works in a pinch, but fresh cloves give the cups a more vibrant taste.
With these tweaks and tips, your wonton cups will always bake up crisp, creamy, and crowd-worthy.
Serving Ideas and Storage Tips for Spinach and Artichoke Wonton Cups
How to Serve Them Like a Pro
Whether you’re planning a holiday party, game night, or casual get-together, spinach and artichoke wonton cups are a guaranteed win on your appetizer table. Because they’re handheld and individually portioned, guests can easily grab one (or three) without needing plates or utensils.
These cups are best served warm, just a few minutes after they come out of the oven. Arrange them on a serving tray lined with parchment or napkins for a clean, elegant look. If you’re hosting a large event, consider making a double batch and keeping half warm in the oven while the first tray gets devoured.
For a fun presentation, try topping them with a tiny dollop of sour cream or a sprinkle of paprika or green onions. If serving at a buffet, place a small sign so guests know they’re filled with spinach, artichoke, and cheese.
Pair them with other finger foods like meatballs, mini sliders, or stuffed mushrooms for a well-rounded party spread.
Make-Ahead and Storage Tips
Need to prep ahead? These wonton cups are very freezer- and fridge-friendly.
Make-ahead instructions:
- Assemble the cups fully but don’t bake them.
- Cover the muffin tin tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready, bake straight from the fridge—just add a minute or two to the cook time.
Storing leftovers:
- Cool the cups completely.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 325°F for 8–10 minutes or until warmed through and crisp again.
Avoid microwaving—they’ll get soggy. For crispiness, the oven or air fryer is your best friend.
FAQ About Spinach and Artichoke Wonton Cups
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach, but you’ll need to cook it down and drain it thoroughly. Frozen spinach is more convenient and gives the best moisture-controlled results.
Can I freeze spinach and artichoke wonton cups after baking?
Absolutely. Let the baked cups cool completely, then place them in a single layer in an airtight container or freezer bag. Freeze for up to 2 months. Reheat in the oven or air fryer at 325°F until crisp and warmed through.
How do I keep the wonton wrappers from getting soggy?
Prebake the wrappers for 5 minutes before adding the filling. Also, make sure your spinach is completely drained, and avoid overfilling the cups with wet ingredients.
Can I make these ahead for a party?
Yes! You can prep the filling and prebake the wonton shells up to 24 hours in advance. Assemble and bake them right before serving for the best texture.
Conclusion
Spinach and Artichoke Wonton Cups combine all the creamy, savory goodness of classic dip with the crispy crunch of perfectly baked wrappers. Whether you’re planning a party or just looking for a cozy night-in snack, these little cups deliver big flavor in every bite. They’re easy to prep, fun to serve, and endlessly customizable.
If you’ve been searching for a no-fuss, high-impact appetizer that impresses guests and disappears fast, this is the one. Try a batch today and watch them fly off the table—guaranteed.
