Okay, if you’re anything like me, you love a good appetizer that feels fancy but comes together so quickly it almost feels like cheating. That’s exactly why I adore this Spinach and Artichoke Wonton Cups recipe. Imagine all the creamy, garlicky goodness of classic spinach and artichoke dip but baked into crisp, bite-sized cups that are perfect for parties, weeknight snacks, or just anytime you want to treat yourself without a ton of fuss.

What makes these wonton cups extra special is how the combination of spinach, artichoke, cream cheese, and Parmesan shines through inside those crunchy shells. Plus, they’re super easy to customize and whip up in bulk — trust me, these have been my go-to for potlucks when I want to impress without stressing. If you’ve been looking for a way to enjoy that classic dip in a new, crowd-pleasing form, this Spinach and Artichoke Wonton Cups recipe is your new best friend.

Ingredients You’ll Need

Getting the right mix of ingredients here is key to that creamy yet crispy texture that keeps everyone coming back for more. The flavors all complement one another perfectly, and I always recommend grabbing quality cream cheese and fresh garlic for maximum flavor punch.

Frozen Spinach: Make sure you thaw it completely and squeeze out every bit of excess water so your cups don’t turn soggy.
Artichoke Hearts: Finely chopped works best for even distribution in each cup and ease of eating.
Mayonnaise: Adds a nice tang and creaminess that balances the richness of the cheese.
Sour Cream: Helps keep the filling light and smooth without being too heavy.
Cream Cheese: Bring it to room temperature first so it blends easily with the other ingredients.
Wonton Wrappers: Get fresh, not dried ones if you can, as they bake up crispier and more tender.
Parmesan Cheese: Use freshly grated for that sharp, nutty flavor that elevates the whole dish.
Garlic Powder: For a gentle garlic undertone that doesn’t overpower the fresh garlic cloves.
Fresh Garlic: Minced finely so you get bursts of aromatic flavor in every bite.
Salt and Pepper: Always taste your filling — these seasonings are what pull everything together.
Cooking Spray: To coat the muffin tin so the wonton cups release easily without sticking.

Variations

I love tweaking the Spinach and Artichoke Wonton Cups recipe depending on the occasion or what I have on hand. Feel free to make it your own — that’s half the fun with these versatile bites.

Adding Cheese: Sometimes I throw in some shredded mozzarella or feta for a different cheesy vibe — it’s delicious and melty!
Spicy Kick: A dash of red pepper flakes or a little sriracha stirred into the filling really wakes things up if you like heat.
Vegan Version: I’ve swapped out the cream cheese for a plant-based spread and used vegan mayo, with great results for dairy-free guests.
Herbs: Fresh dill or basil added to the filling can brighten the flavor in a beautiful way.

How to Make Spinach and Artichoke Wonton Cups Recipe

Step 1: Prep Your Spinach and Artichokes

First things first: thaw your frozen spinach completely and wring out every last drop of water — this prevents watery filling and soggy wonton cups, which I can’t stand. Meanwhile, drain the artichoke hearts well and chop them finely. Having these ingredients properly prepped is the foundation of success for this Spinach and Artichoke Wonton Cups recipe.

Step 2: Make the Creamy Filling

In a mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream until super smooth. Next, stir in your drained spinach, chopped artichokes, minced fresh garlic, garlic powder, Parmesan cheese, and a pinch of salt and pepper. I like to give it a good taste here and adjust seasoning — sometimes a tiny extra bit of salt makes all the difference.

Step 3: Assemble the Wonton Cups

Spray a mini muffin tin with cooking spray to make sure the wontons don’t stick. Gently press one wonton wrapper into each cup, forming a little crispy shell. Don’t worry if the edges overlap a bit — that adds extra crunch. Then, spoon a heaping tablespoon of your filling into each wrapper. You want them full but not overflowing to keep them neat and easy to eat.

Step 4: Bake Until Golden and Bubbly

Pop the tray into a preheated 350°F (175°C) oven and bake for about 15-18 minutes. You’re looking for crispy, golden edges and hot, bubbly filling. Keep an eye on them towards the end because wonton wrappers can go from crisp to burnt quickly. I’ve learned the hard way that ovens vary, so trust your eyes here!

How to Serve Spinach and Artichoke Wonton Cups Recipe

Spinach and Artichoke Wonton Cups Recipe - Recipe Image

Garnishes

For garnish, I usually add a sprinkle of extra Parmesan or some finely chopped fresh parsley for a pop of color and freshness. If I’m feeling fancy, a little squeeze of lemon over the top makes these cups sing—bright and balanced against all the richness.

Side Dishes

I often serve these bites alongside a crisp green salad or even some roasted veggies for a fuller snack or light meal. They’re versatile enough to pair well with so many dishes, but I especially love how they complement something fresh and light on the side.

Creative Ways to Present

When I’ve brought these to parties, I like to arrange them on a wooden board with little labels describing the flavors — it’s a simple touch that always gets compliments. You can also top each cup with a tiny dollop of sour cream and a sliver of roasted red pepper for an elevated look that’s surprisingly easy.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Artichoke Wonton Cups? No problem! I store them in an airtight container in the fridge and usually eat them up within 2-3 days. Just be sure they’ve cooled completely before sealing so they don’t get soggy.

Freezing

Freezing these works surprisingly well if you want to prep ahead for a big event. I freeze them individually on a tray first, then transfer to a freezer bag to avoid them sticking together. When you’re ready, pop them straight into the oven from frozen and bake a few extra minutes until heated through and crisp again.

Reheating

I find reheating in the oven or air fryer is best to keep the wonton wrappers crispy. Microwave reheats them faster but tends to get the wrappers soggy, so I recommend the oven at 350°F for about 8-10 minutes.

FAQs

Can I use fresh spinach instead of frozen in the Spinach and Artichoke Wonton Cups recipe?

Absolutely! If using fresh spinach, sauté it briefly until wilted, then drain and press out as much moisture as possible before adding to your filling. This step is crucial to avoid excess water making the wonton cups soggy.
Are there gluten-free alternatives for the wonton wrappers?

Yes, you can find gluten-free wonton wrappers in some specialty stores or online. Alternatively, thin rice paper wrappers or even mini phyllo cups can work as a crispy shell substitute in this recipe.
How many wonton cups does this recipe make?

This Spinach and Artichoke Wonton Cups recipe typically yields about 12-14 cups, depending on the size of your muffin tin and how much filling you spoon in each cup.
Can these Spinach and Artichoke Wonton Cups be made vegan?

Yes, by substituting cream cheese, mayonnaise, and sour cream with vegan versions, and ensuring your wonton wrappers are egg and dairy-free, you can make a delicious plant-based version of this recipe.
What’s the best way to prevent wonton wrappers from burning in the oven?

Keeping an eye on them as they bake is crucial — ovens vary widely. Using a moderate temperature like 350°F and spraying the muffin tin well helps. If edges brown too quickly, you can tent the tray loosely with foil during the last few minutes.

Final Thoughts

Honestly, the Spinach and Artichoke Wonton Cups recipe has become a little secret staple in my kitchen for a reason. They’re fun, unexpectedly easy, and absolutely addictive. Whether you’re hosting friends or just craving a cozy snack, these are guaranteed to bring smiles and satisfied bellies. So grab your wonton wrappers, whip up this creamy filling, and get ready to wow yourself and your guests — you’re going to love how simple and delicious these bites turn out!