Spinach and Artichoke Wonton Cups

Introduction
The first bite of a warm spinach and artichoke wonton cup should feel like a small, savory revelation: a crisp, golden shell gives way to a creamy, garlicky center studded with tender artichoke pieces and bright spinach. The aroma is buttery and herbaceous, with toasted parmesan notes that make your mouth water before the first forkful. Texturally, these morsels balance a delicate crunch (the wonton) with a velvety, tangy filling that melts on the tongue.

These little cups are perfect for nearly any occasion: an effortless party appetizer, a cozy snack with afternoon tea, or a quick savory bite when you want something satisfying but not heavy. They’re especially lovely for holiday gatherings or game-day spreads because you can make them ahead, pop them in the oven, and serve warm. If you want a slightly different take on baked small bites, check out this alternative recipe for spinach and artichoke wonton cups to compare techniques and presentation.

At a Glance

Prep Time: 15 minutes (plus thaw/drain time for frozen spinach)
Cook Time: 15 minutes (5 minutes pre-bake + ~10 minutes final bake)
Total Time: 30 minutes
Servings: Makes 12–14 cups (I list nutrition per 12 cups)
Difficulty Level: Easy — great for home cooks of all levels

Nutrition Highlights
Nutrition per serving (approximate; recipe yields 12 servings):

Calories: ~150 kcal
Protein: ~5.6 g
Carbohydrates: ~9 g
Fat: ~11.5 g
Fiber: ~1 g
Sodium: ~200 mg

These values are estimates calculated from standard ingredient profiles (USDA FoodData Central) and are intended as a guideline. Exact nutrition will vary by brand (especially mayonnaise, cream cheese, and parmesan). For personalized dietary advice or strict medical needs, consult a registered dietitian or trusted health resources such as the CDC or Mayo Clinic.

Why You’ll Love It

Irresistible flavor contrast: creamy, garlicky filling with salty parmesan and a crispy wonton cup.
Social and shareable: small, handheld bites are ideal for parties and create a convivial atmosphere—easy to pass around and enjoy.
Quick and forgiving: minimal hands-on time, tolerant of ingredient swaps (see variations), and simple to scale for small or large groups.
Comfort with a green boost: spinach adds fiber and micronutrients while artichokes bring a delicate, slightly nutty flavor—so you get comfort food vibes with a veggie-forward profile.

How to Make Spinach and Artichoke Wonton Cups
Ingredients

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, grated
1 tablespoon garlic powder
Salt and pepper, to taste
3 cloves fresh garlic, minced
Cooking spray

Optional ingredients and substitutions:

Swap Greek yogurt (full-fat) for sour cream for a tangier, slightly higher-protein option.
Use light mayonnaise or 2 tablespoons olive oil + extra lemon for a lighter fat profile.
For extra melty richness, add 1/2 cup shredded mozzarella.
Gluten-free wonton wrappers or small phyllo shells can be used to make this gluten-free.

Step-by-step Instructions

Preheat the oven to 350°F (175°C).
Carefully press one wonton wrapper into each cup of a muffin tin so it forms a little cup. Lightly spray each wonton cup with cooking spray.
Place the muffin tin in the oven and prebake the wonton cups for 5 minutes. This helps them hold their shape and start crisping.
Meanwhile, in a medium-sized bowl, add the thawed and well-drained spinach, chopped artichoke hearts, mayonnaise, sour cream, room-temperature cream cheese, grated parmesan, garlic powder, minced fresh garlic, and a pinch of salt and pepper. Mix until ingredients are evenly combined and smooth—avoid overmixing to keep some texture.
After the wonton cups have prebaked, remove them from the oven. Using a small spoon, scoop the spinach-artichoke mixture evenly into each wonton cup.
Return the filled muffin tin to the oven and bake for about 10 minutes, or until the wontons are golden brown and the filling is warmed through and slightly bubbling around the edges.
Let them cool slightly for 2–3 minutes, then carefully remove the cups from the muffin tin with a small offset spatula or butter knife.
Serve warm and enjoy!

Practical tips:

Be sure to squeeze/drain as much water from the thawed spinach as possible to prevent a soggy filling—use a clean kitchen towel or cheesecloth.
If using jarred marinated artichokes, rinse briefly to reduce excess oil or vinegar that can alter texture.
Check wonton doneness visually—edges should be golden and crisp. If your oven runs cool, add 1–2 minutes.

Best Pairings

Serve as an appetizer on a platter with a sprinkle of extra parmesan and a few lemon wedges for brightness.
Pair with a light white wine (Pinot Grigio or Sauvignon Blanc) or a crisp sparkling water for a refreshing contrast.
Make them part of a brunch spread alongside egg dishes, or place them next to hearty soups for an elevated comfort meal.
For a Mediterranean-themed plate, pair with a tomato-cucumber salad and crusty bread—or try serving alongside baked feta and tomatoes for a complementary flavor profile; for inspiration, see this baked feta eggs with tomatoes and spinach idea.

Keeping it Fresh

Room temperature: best consumed within 2 hours if left out; longer risks food safety issues (per food safety guidelines).
Refrigeration: store cooled, leftover wonton cups in an airtight container for up to 3 days. Reheat in a 350°F oven for 5–8 minutes to restore crispness.
Freezer: you can freeze unbaked filled cups on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time until heated through and golden.

Chef’s Advice

Drain the spinach exceptionally well—this is the single most important step for avoiding watery filling.
Room-temperature cream cheese blends more seamlessly; if it’s too cold, microwave briefly (10–15 seconds) to soften.
For evenly portioned cups, use a small cookie scoop to fill each wonton shell.
If you want a crispier base, prebake the wonton shells 1–2 minutes longer or use a mini muffin tin for deeper cups with more crunch per bite.
Taste and adjust the seasoning before filling—cheeses vary in saltiness, so add salt cautiously.

Creative Twists

Vegan version: use dairy-free cream cheese and sour cream, swap mayonnaise for vegan mayo, and use vegan parmesan. Confirm wonton wrapper ingredients or use vegan puff pastry cups.
Spicy kick: add 1 teaspoon red pepper flakes or 1–2 tablespoons finely chopped roasted jalapeño to the filling.
Bacon & caramelized onion: crisp 4 strips of bacon, crumble and fold into the filling with 1/4 cup caramelized onions for a smoky-sweet upgrade.
Mediterranean herb: stir in 1 tablespoon chopped fresh dill and 1 tablespoon lemon zest for a brighter, fresher flavor.
Gluten-free: use certified gluten-free wonton wrappers or mini gluten-free phyllo cups.

Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes — prebake the wonton shells and store them separately from the filling for up to 24 hours; fill and bake just before serving. Filled, fully baked cups can be refrigerated for up to 3 days.

Q: My filling looks watery—how can I fix it?
A: Drain the spinach more thoroughly (squeeze in a towel), reduce any extra liquid from marinated artichokes by rinsing, and consider adding a tablespoon of extra parmesan or a bit more cream cheese to bind.

Q: Are there lighter versions of this recipe?
A: Use reduced-fat cream cheese, swap Greek yogurt for sour cream, and choose light mayonnaise to reduce calories and fat; note texture will be slightly different.

Q: Can I make mini vs. regular-sized cups?
A: Yes—use mini muffin tins for bite-size hors d’oeuvres; baking times may be shorter, so watch closely and bake until golden.

Q: How can I re-crisp leftovers?
A: Reheat in a 350°F oven for 5–8 minutes (or a toaster oven) to restore crispness. Microwaving will warm quickly but make the wrappers soft.

Conclusion

I hope these spinach and artichoke wonton cups inspire you to create a batch for your next gathering or cozy night in—finger-friendly, creamy, and utterly satisfying. If you want to compare with other takes on the same idea, here are a couple of helpful recipe references: Spinach-Artichoke Dip Wonton Cups – Just a Taste and SPINACH AND ARTICHOKE WONTON CUPS. Try the recipe, tweak it to your taste, and share your photos and notes—I’d love to hear how your batch turned out.

Spinach and Artichoke Wonton Cups

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Author: ollierecipegmail-com
Total Time: 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Crispy wonton cups filled with a creamy, garlicky spinach and artichoke mixture, perfect for parties or as a savory snack.

Ingredients

Scale

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, grated
1 tablespoon garlic powder
Salt and pepper, to taste
3 cloves fresh garlic, minced
Cooking spray

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Instructions

Preheat the oven to 350°F (175°C).
Press one wonton wrapper into each cup of a muffin tin and spray lightly with cooking spray.
Prebake the wonton cups for 5 minutes.
In a bowl, combine drained spinach, chopped artichokes, mayonnaise, sour cream, cream cheese, parmesan, garlic powder, minced garlic, salt, and pepper until smooth.
Remove wonton cups from the oven and fill them with the mixture.
Bake for about 10 minutes until golden brown and bubbling.
Let cool slightly and remove from the muffin tin.
Serve warm and enjoy!

Notes

For extra richness, consider adding shredded mozzarella. Be sure to drain spinach thoroughly to avoid a watery filling.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 11.5g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 5.6g
Cholesterol: 30mg