Meet your new favorite bite
Spinach and Artichoke Wonton Cups are small, crispy cups filled with creamy spinach and artichoke. They take only a few ingredients and bake fast. They make great snacks, party appetizers, or a simple side. If you like quick savory bites, you might also enjoy this easy baked crepe recipe with spinach and egg for another way to use spinach.
Why this recipe works so well
These wonton cups are crunchy, creamy, and easy to eat. The wonton wrappers form a neat little cup that gets crispy in the oven. The filling is the classic spinach and artichoke mix — cheesy and full of flavor. You can make them ahead and warm them before serving, so they are great for gatherings.
How to make Spinach and Artichoke Wonton Cups
Follow the steps below to build and bake the cups. The process is simple: press the wrappers into a muffin tin, mix the filling, fill the cups, and bake until golden.
Ingredients you’ll need
- 10 oz package frozen spinach, thawed and drained very well
- 8 oz jar artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 4 oz cream cheese, room temperature
- 12–14 wonton wrappers
- 1/2 cup Parmesan cheese
- 1 tbsp garlic powder
- Salt and pepper to taste
- 3 cloves fresh garlic, minced
- Cooking spray
Step-by-step directions
- Preheat the oven to 350°F.
- Carefully press one wonton wrapper into each cup of a muffin tin. Lightly spray each wrapper with cooking spray and place the tin in the oven for 5 minutes.
- In a medium bowl, add the thawed and drained spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, garlic powder, minced garlic, salt, and pepper. Mix until evenly combined.
- Scoop the spinach and artichoke mixture evenly into each pre-baked wonton cup.
- Bake for about 10 minutes or until the wonton edges are golden brown and crispy.
- Let them cool slightly, then carefully remove the cups from the muffin tin. Serve warm and enjoy!
Best ways to serve them
Serve the cups warm on a platter. They work well with a simple dipping sauce like marinara or a light ranch. For a party, arrange them on a layer of lettuce or add toothpicks for easy grabbing. If you want another fun snack idea to pair with appetizers, try these 2-ingredient ice cream sandwiches for dessert.
How to store leftovers
- Cool the cups completely before storing.
- Refrigerate in an airtight container for up to 3 days.
- Reheat in a 350°F oven for 5–7 minutes to keep them crispy, or warm in an air fryer for a few minutes. Avoid microwaving if you want to keep the crunch.
Tips to make perfect cups
- Drain the spinach well. Extra moisture makes the filling runny.
- Use room-temperature cream cheese so it mixes smoothly.
- Pre-bake the wonton wrappers for a crisp shell.
- Don’t overfill each cup; leave a little space so filling won’t spill over while baking.
- For extra flavor, stir in a pinch of red pepper flakes or swap garlic powder for onion powder.
For a quick drink to serve alongside, consider this simple and tasty Mai Tai recipe.
Simple variations to try
- Add cooked bacon or chopped ham for a meaty version.
- Stir in shredded mozzarella or cheddar for more cheese pull.
- Swap sour cream for Greek yogurt for a tangier bite.
- Make a vegan version using vegan cream cheese and mayo.
Nutrition notes
Exact nutrition depends on brands and portion sizes. If you need precise numbers, plug the ingredients into an online nutrition calculator. As a rough note, each cup is small and makes a modest snack portion — expect moderate calories from cheese and mayo, and good protein from the dairy.
Ideas for feeding a family
- Make a double batch and serve as an appetizer before dinner.
- Let kids help scoop filling into the cups to make it fun.
- Pair with a simple soup or salad for a light family meal.
What pairs well with these cups
- Marinara sauce, ranch, or a garlic aioli for dipping.
- Fresh green salad or tomato soup for a balanced meal.
- Light white wine or a crisp beer works well if you serve adults.
Common questions and quick answers
Q: Can I use fresh spinach instead of frozen?
A: Yes. Sauté fresh spinach until wilted, cool, then squeeze out as much water as possible before mixing.
Q: How many wonton wrappers do I need?
A: The recipe calls for 12–14 wrappers. Use one wrapper per muffin cup.
Q: Can I make these ahead of time?
A: Yes. Assemble and refrigerate for up to a day, then bake when you are ready. You can also freeze baked cups and reheat in the oven.
Q: Will the wontons stay crispy after reheating?
A: Reheating in the oven or air fryer keeps them crisp. Microwaving makes them soft.
Conclusion
Try these Spinach and Artichoke Wonton Cups for a simple, crowd-pleasing appetizer. For more recipes and inspiration, check out this detailed take from Spinach-Artichoke Dip Wonton Cups – Just a Taste, another version with tips at SPINACH AND ARTICHOKE WONTON CUPS, and a different twist at Spinach Artichoke Wonton Cups – JZ Eats.
Spinach and Artichoke Wonton Cups
Ingredients
For the filling
- 10 oz package frozen spinach, thawed and drained very well Ensure the spinach is drained well to avoid runny filling.
- 8 oz jar artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream Can swap for Greek yogurt for a tangier bite.
- 4 oz cream cheese, room temperature Use room temperature for smooth mixing.
- 1/2 cup Parmesan cheese For extra flavor, stir in shredded mozzarella or cheddar.
- 1 tbsp garlic powder Can substitute with onion powder.
- to taste Salt and pepper
- 3 cloves fresh garlic, minced
For the wonton cups
- 12-14 wonton wrappers Use one wrapper per muffin cup.
Instructions
Preparation
- Preheat the oven to 350°F.
- Carefully press one wonton wrapper into each cup of a muffin tin.
- Lightly spray each wrapper with cooking spray and place the tin in the oven for 5 minutes.
- In a medium bowl, combine the thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, garlic powder, minced garlic, salt, and pepper. Mix until evenly combined.
Baking
- Scoop the spinach and artichoke mixture evenly into each pre-baked wonton cup.
- Bake for about 10 minutes or until the wonton edges are golden brown and crispy.
- Let them cool slightly, then carefully remove the cups from the muffin tin. Serve warm and enjoy!
