Spinach and Artichoke Wonton Cups
There’s something instantly comforting about the warm, savory scent of melted cheese mingling with bright spinach and tender artichoke — a smell that promises crispy edges and gooey centers in every bite. These Spinach and Artichoke Wonton Cups deliver that promise: a crunchy wonton shell that snaps and yields to a creamy, garlicky filling with salty Parmesan highlights. The contrast of textures — crisp wrapper, soft filling, little pops of artichoke — creates an addictive mouthfeel that’s as playful as it is satisfying.
Perfect for cocktail parties, potlucks, or a cozy night in, these bite-sized cups are elegant enough for guests and simple enough for a weeknight. Make a batch for game day, bring them to a holiday appetizer spread, or enjoy a few warm with your afternoon tea. If you want another reliable version to compare techniques and presentation, check out this helpful guide: Spinach & Artichoke Wonton Cups (OllieRecipes).
Dish Snapshot
- Prep Time: 15 minutes (plus thaw/drain time for spinach)
- Cook Time: 15 minutes (5 minutes par-bake + 10 minutes with filling)
- Total Time: ~30–35 minutes
- Servings: 12 wonton cups (makes 12–14; nutrition below assumes 12)
- Difficulty Level: Easy — great for cooks of any skill level
Nutrition Highlights
Nutrition per serving (1 wonton cup) — approximate values for the recipe as written, assuming 12 servings:
- Calories: ~150 kcal
- Protein: ~5 g
- Carbohydrates: ~9 g
- Fat: ~11 g
- Saturated Fat: ~5 g
- Fiber: ~1.5 g
- Sodium: ~220–350 mg (varies with salt and Parmesan)
These are estimates calculated using ingredient data from USDA FoodData Central and cross-checked against general guidance from sources like the Mayo Clinic for recommended daily limits on fats and sodium. Nutrition can vary based on exact brands, the amount of mustard or salt you add, and whether you use reduced-fat or full-fat dairy. (Source: USDA FoodData Central; for dietary guidance: Mayo Clinic.)
Perfect For…
These wonton cups shine for their:
- Crowd-pleasing flavor: the familiar spinach-artichoke dip profile in a tidy, handheld form.
- Textural contrast: crispy wrapper vs. creamy, cheesy filling makes them addictive.
- Social occasions: perfect finger food for parties, showers, and holiday spreads.
- Ease and speed: assembly is quick (especially if you use thawed frozen spinach and pre-drained artichokes).
- Flexible health profile: swap in lighter dairy or more greens for a lower-calorie version.
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:
- Use Greek yogurt instead of sour cream for tang and protein.
- Swap light mayonnaise for full-fat to lower calories (or use avocado mayo).
- Use dairy-free cream cheese and vegan mayo for a vegan version (see variations section).
- Add a pinch of red pepper flakes or smoked paprika for heat/smoke.
- Substitute mozzarella for part of the Parmesan for extra melty stretch.
Step-by-step Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.
- Carefully press one wonton wrapper into each muffin cup so the corners form little cups. Lightly spray each wonton wrapper with cooking spray.
- Place the tin in the oven for 5 minutes to par-bake the wonton shells until just starting to set and slightly golden on the edges. This prevents sogginess from the filling.
- Meanwhile, in a medium-sized bowl, add the thawed and very well-drained spinach, chopped artichokes, mayonnaise, sour cream, room-temperature cream cheese, grated Parmesan, garlic powder, minced fresh garlic, salt, and pepper.
- Mix until evenly combined and smooth — avoid overmixing; a few artichoke pieces and spinach strands add texture.
- Remove the partially baked wonton shells from the oven. Using a small spoon, scoop the spinach-artichoke mixture evenly into each shell (fill but don’t over mound).
- Return the muffin tin to the oven and bake for about 10 minutes, or until the filling is hot and the wonton edges are golden brown and crispy.
- Let the cups cool slightly in the tin for 2–3 minutes, then carefully remove them using a small offset spatula or fork.
- Serve warm and enjoy!
Practical tips:
- Make sure spinach is thoroughly drained — excess moisture will make the filling runny and soften the wonton shells prematurely.
- If using 14 wrappers, reduce filling per cup slightly; total cook time remains similar.
- Check a test cup at 8 minutes to avoid over-browning (oven temps vary).
Serving Suggestions
Best Pairings
- Appetizer spread: place on a platter with toothpicks, alongside crudités and crackers.
- Dipping options: serve with marinara, ranch, or a garlic aioli for contrast.
- Pair with beverages: light wines (Pinot Grigio), sparkling wine, or a citrusy IPA work well; for non-alcoholic options try iced tea or sparkling water with lemon.
- Make into brunch: serve alongside scrambled eggs or a green salad for a light brunch plate.
- For a heartier small-plate, top with a small dollop of pesto or finely chopped roasted red pepper.
Keeping it Fresh
- Room temperature: Do not leave filled, dairy-based cups at room temperature for more than 2 hours. Bacteria grow quickly at ambient temps.
- Refrigeration: Store in an airtight container in the fridge for 3–4 days. Reheat in a preheated 350°F oven for 6–8 minutes or until warmed through to keep shells crisp.
- Freezer: You can freeze unbaked filled cups on a tray until solid (about 1–2 hours), then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F for 15–20 minutes, checking until hot and edges crisp. Note: texture is best when freshly baked; freezing may slightly soften the wrappers.
Chef’s Advice
- Spinach texture is key: after thawing, press the spinach in a clean dish towel or fine sieve to remove as much water as possible.
- Cheese balance: Parmesan brings salt and umami; if using additional salty cheeses, reduce added salt.
- Wonton shell crunch: par-baking is essential — don’t skip it. It seals the wrapper and prevents sogginess.
- Even filling: use a small cookie scoop for uniform portions and consistent baking.
- Timing: have all ingredients at room temperature (especially cream cheese) for easy mixing and smooth filling.
Creative Twists
- Vegan Version:
- Use vegan cream cheese, vegan mayo, and dairy-free Parmesan. Add a tablespoon of nutritional yeast for cheesy umami. Use olive oil instead of cooking spray if needed.
- Gluten-Free Option:
- Substitute wonton wrappers with small gluten-free phyllo cups or use square rice wrappers that are certified gluten-free (test one first for crispness).
- Flavor Boost — Sun-Dried Tomato & Herb:
- Fold in 2 tablespoons finely chopped sun-dried tomatoes and 1 tablespoon chopped fresh basil or parsley. Swap half the Parmesan for shredded mozzarella for extra meltiness.
- Add Protein:
- Stir in 1/2 cup cooked, chopped chicken or crumbled cooked bacon for a more substantial appetizer.
Frequently Asked Questions
Q: Can I make these ahead?
A: Yes — you can assemble the filled cups and refrigerate for up to 24 hours before baking. For best texture, par-bake shells and fill just before baking if you need maximum crispness.
Q: My filling is too runny — what went wrong?
A: Likely excess moisture from the spinach or artichokes. Drain and squeeze the spinach well; pat artichokes dry or finely chop and press out liquid.
Q: Can I use fresh spinach instead of frozen?
A: Yes. Use about 6–8 cups fresh spinach, sauté briefly until wilted, then drain and cool completely before mixing to remove moisture.
Q: How do I reheat so the shells stay crispy?
A: Reheat in a 350°F oven for 6–8 minutes. Microwaving will warm the filling but make shells soggy.
Q: Are these freezer-friendly?
A: Yes. Freeze unbaked filled cups on a tray, then transfer to bags for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Conclusion
Spinach and Artichoke Wonton Cups are an effortless way to capture the cozy, familiar flavors of classic dip in a playful, portable format. Whether you’re entertaining or just craving a crunchy, creamy snack, these bites are quick to assemble and endlessly adaptable. For another recipe take and technique notes that complement this version, see this classic write-up: Spinach-Artichoke Dip Wonton Cups – Just a Taste, and for presentation and variation ideas you might also like this resource: SPINACH AND ARTICHOKE WONTON CUPS.
If you try the recipe, I’d love to hear how you customized it — share photos, swaps, or questions in the comments and join the conversation around these irresistible little bites.
Print
Spinach and Artichoke Wonton Cups
- Total Time: 30 minutes
- Yield: 12 wonton cups 1x
- Diet: Vegetarian
Description
Delicious bite-sized cups filled with a creamy spinach and artichoke mixture, perfect for gatherings or cozy nights in.
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
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.
- Carefully press one wonton wrapper into each muffin cup.
- Lightly spray each wonton wrapper with cooking spray.
- Par-bake the wonton shells in the oven for 5 minutes until starting to set.
- In a medium bowl, mix together spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan, garlic powder, fresh garlic, salt, and pepper until smooth.
- Remove the wonton shells from the oven and fill each with the spinach-artichoke mixture.
- Return to the oven and bake for about 10 minutes until the filling is hot and edges are crispy.
- Cool slightly and remove from the tin before serving.
Notes
Make sure spinach is well-drained to avoid sogginess. You can customize the filling with various cheeses or spices to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wonton cup
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 20mg
