There’s something irresistible about crispy, cheesy bites at a party, especially when they come straight from your oven. These spinach and artichoke wonton cups deliver the creamy comfort of a classic dip in a golden, crunchy shell. I first made these for a game-day get-together, and they vanished before halftime. Since then, they’ve become my go-to appetizer when I want something easy but impressive. If you love spinach artichoke dip, this hand-held version will be your new favorite.
Why You’ll Love These Spinach and Artichoke Wonton Cups
These wonton cups pack all the flavor of your favorite dip into a crunchy, portable form. They’re quick to prep, easy to customize, and perfect for parties, potlucks, or snack nights. Plus, they hold up well and reheat like a dream. You can make them ahead, swap ingredients to fit your fridge, and still serve something that feels special and satisfying.
Ingredients
Pantry & Fresh
| Ingredient | Amount |
|---|---|
| Frozen spinach (thawed & drained) | 10 oz |
| Artichoke hearts, chopped | 8 oz jar |
| Mayonnaise | ⅓ cup |
| Sour cream | ⅓ cup |
| Cream cheese (softened) | 4 oz |
| Wonton wrappers | 12–14 |
| Parmesan cheese | ½ cup |
| Fresh garlic, minced | 3 cloves |
| Garlic powder | 1 tbsp |
| Salt & pepper | To taste |
| Cooking spray | As needed |
Substitutions
If you don’t have frozen spinach, you can use fresh, just sauté and drain it well. The FDA recommends drying leafy greens completely to avoid bacterial growth. Greek yogurt works in place of mayo or sour cream, and dairy-free alternatives are easy swaps for cream cheese or cheese.
Step-by-Step
These spinach and artichoke wonton cups come together quickly with just one bowl and a muffin tin. Here’s how to make them golden and perfectly crisp.
- Prep the Oven and Pan
Preheat your oven to 350°F and spray a standard muffin tin with cooking spray.
- Shape and Bake the Wontons
Press one wonton wrapper into each cup, pressing gently into the bottom and sides. Lightly spray again and bake for 5 minutes.
- Make the Creamy Filling
In a bowl, mix the spinach, artichokes, cream cheese, mayo, sour cream, garlic, parmesan, and seasonings until smooth and evenly blended.
- Fill and Finish Baking
Spoon the mixture into the pre-baked cups and return to the oven for 10–12 minutes, or until golden and crispy. Let cool slightly before removing.
Pro Tips
First, squeeze out all the water from your spinach, this prevents soggy bottoms. Want stronger flavor? Add smoked paprika or sun-dried tomato. Prep the filling the night before to save time. For party spreads, these pair beautifully with our spicy ricotta dip.
Variations for Spinach and Artichoke Wonton Cups
Make these gluten-free with GF phyllo shells or turn them dairy-free with vegan mayo and plant-based cream cheese. Craving protein? Mix in rotisserie chicken. On a budget? Use canned artichokes and store-brand cream cheese. You can even skip the cups and bake the filling as a standalone dip with garlic bread rolls.
Serve Spinach and Artichoke Wonton Cups With
Pair these cups with mango cherry protein punch, tomato basil soup, or a fizzy lemonade. They’re also great alongside fruit skewers or a lemon cake for contrast.
Storing Spinach and Artichoke Wonton Cups
Store leftovers in a sealed container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 325°F oven for 8–10 minutes. According to the USDA, this method preserves both safety and texture.
Spinach and Artichoke Wonton Cups Nutrition
Each cup has around 95–100 calories, 6g fat, 3g protein, and 4g carbs. Spinach offers folate and iron (USDA spinach nutrition), and artichokes add fiber. Light dairy or Greek yogurt can lower fat content.
FAQs
Yes, you can! Cooked, drained fresh spinach works well—just make sure it’s squeezed dry. You’ll need about 6 cups fresh to equal 10 oz frozen.
Classic pairings include toasted bread and veggie sticks. These wonton cups also go well with root vegetable gratin, soups, and party platters.
It can be a nutrient-dense appetizer. Spinach offers iron and folate, while artichokes bring fiber and antioxidants. Using Greek yogurt boosts protein and lowers fat.
You can prep the filling up to 2 days ahead. Store in the fridge and fill the cups just before baking for the best texture.
More Like This
Explore our mango cherry protein punch for a fresh, fruity sip that pairs well with savory apps.
Hosting brunch? These lemon cakes from The Great Gatsby add vintage flair to the table.
Need something savory on the side? Our garlic bread rolls are golden and buttery.
For a cozy companion to party bites, try the root vegetable gratin creamy and herb-laced.
Spinach and Artichoke Wonton Cups Recipe
- Total Time: 25 minutes
- Yield: 12 cups
- Diet: Vegetarian
Description
These spinach and artichoke wonton cups are the perfect party appetizer, crispy, cheesy, and easy to make ahead.
Ingredients
- 10 oz frozen spinach (thawed & drained)
- 8 oz jar artichoke hearts, chopped
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 4 oz cream cheese (softened)
- 12–14 wonton wrappers
- ½ cup parmesan cheese
- 3 cloves garlic, minced
- 1 tbsp garlic powder
- Salt & pepper to taste
- Cooking spray
Instructions
- Preheat oven to 350°F and spray a muffin tin with cooking spray.
- Press wonton wrappers into muffin cups and bake for 5 minutes.
- In a bowl, mix spinach, artichokes, cream cheese, mayo, sour cream, garlic, parmesan, and seasoning.
- Spoon filling into cups and bake 10–12 minutes more until golden and crispy.
Notes
- Be sure to squeeze all moisture from the spinach to avoid soggy bottoms.
- You can prep the filling 1–2 days ahead and refrigerate.
- Try smoked paprika or sun-dried tomatoes for extra flavor.
- Store leftovers in the fridge and reheat in a 325°F oven for 8–10 minutes.
- Serve with mango punch, garlic bread, or creamy soup for a full appetizer spread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
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