I’ve got a real crowd-pleaser for you today: a Spinach and Artichoke Wonton Cups Recipe that feels like the perfect little bite of creamy deliciousness wrapped in a crispy shell. Whenever I bring these to parties, they vanish fast—which is no surprise because who can resist that classic combo of spinach, artichoke, and cheesy goodness? Plus, they’re bite-sized, which means you can snack guilt-free while chatting.

What makes this Spinach and Artichoke Wonton Cups Recipe truly special is how easy it is to assemble yet so impressive on the plate. Whether you’re looking for a last-minute appetizer, finger food for game day, or something to jazz up your next get-together, these wonton cups hit the spot every time. And I love how the wonton wrappers bake up crispy and golden, giving the creamy filling a crunchy contrast that’s just irresistible.

Ingredients You’ll Need

These ingredients come together to create that signature creamy, tangy, and garlicky flavor combo that spinach and artichoke fans adore. Each element plays a role: the cheeses for richness, the spinach and artichoke for texture and fresh flavor, and the wonton wrappers for that lovely crisp.

Frozen Spinach: Using frozen spinach is super convenient and ensures you get perfectly wilted greens without any chopping.
Artichoke Hearts: I prefer jarred artichokes—they’re already tender and packed with flavor.
Mayonnaise: Adds a smooth, slightly tangy touch that helps bind the filling.
Sour Cream: Brings a lovely creaminess and a bit of zing to the mix.
Cream Cheese: Make sure it’s at room temperature so it blends evenly with the other ingredients.
Wonton Wrappers: These little squares bake into crispy cups that hold all the filling perfectly—no sandwich mess!
Parmesan Cheese: For that savory, nutty punch that rounds out the flavors beautifully.
Garlic Powder: Adds a subtle depth without overpowering the fresh garlic.
Fresh Garlic: Minced fresh garlic gives such a wonderful aromatic kick.
Salt and Pepper: Essential for balancing all the flavors.
Cooking Spray: Helps the wonton cups get golden and crisp without sticking.

Variations

I love how flexible this Spinach and Artichoke Wonton Cups Recipe is—you can customize it to suit your taste or dietary needs without much fuss. Here are a few tweaks I’ve tried that always work well.

Variation: Swap mayonnaise and sour cream for Greek yogurt to lighten things up; it still stays creamy but with fewer calories.
Variation: Add some cooked, crumbled bacon or finely chopped cooked chicken for a heartier version. I did this for a football party, and they were a hit!
Variation: For a dairy-free version, use vegan cream cheese and mayo substitutes. The texture changes a bit but still tastes fantastic.
Variation: Try adding a bit of crushed red pepper flakes for a spicy kick if you like things with a little heat.

How to Make Spinach and Artichoke Wonton Cups Recipe

Step 1: Prep the Spinach and Artichokes

Start by thawing your frozen spinach completely. I usually leave it out on the counter or zap it in the microwave for a minute or two. Then, squeeze out as much moisture as possible—this step is crucial to avoid soggy filling. While that’s draining, finely chop the artichoke hearts so the texture is smooth enough to hold inside the wonton cups without falling apart.

Step 2: Mix the Creamy Filling

In a bowl, combine your room temperature cream cheese with mayo, sour cream, parmesan, garlic powder, minced garlic, salt, and pepper. I like to use a handheld mixer or a sturdy spoon to get everything blended until silky smooth. Once the base is creamy, fold in your spinach and chopped artichokes—make sure they’re well distributed so every bite gets a good scoop!

Step 3: Assemble the Wonton Cups

Spray a mini muffin tin with cooking spray to help those wonton wrappers crisp up and release easily. Press one wonton wrapper into each muffin well, gently shaping it into a cup. A quick tip: if the wrappers tear, just overlap another small piece to patch it up—it’s forgiving! Then, spoon about a tablespoon of the filling into each cup, filling them nicely but not overflowing.

Step 4: Bake Until Golden and Bubbling

Pop the filled wonton cups in a 350°F (175°C) oven and bake for about 15-18 minutes. You’re looking for the edges of the wonton wrappers to turn golden brown and crispy, and the filling to be bubbly and just starting to brown on top. Keep an eye during the last few minutes so they don’t overcook or burn—every oven’s a bit different!

How to Serve Spinach and Artichoke Wonton Cups Recipe

Spinach and Artichoke Wonton Cups Recipe - Recipe Image

Garnishes

I usually top mine with a sprinkle of extra parmesan or a few chopped fresh parsley leaves to add color and a pop of freshness. Sometimes, a light drizzle of good-quality olive oil or a pinch of red pepper flakes brings a little extra zing and makes the presentation bright and inviting.

Side Dishes

These wonton cups are perfect finger food on their own but pairing them with fresh crudités, a crisp garden salad, or even some roasted veggies makes for a balanced spread. For a party, I love setting these alongside a charcuterie board to add a warm, cheesy option to the mix.

Creative Ways to Present

For holiday gatherings or special occasions, I’ve arranged these spinach and artichoke wonton cups on a tiered serving platter to elevate their look. Another fun idea: serve them in mini cupcake wrappers or on decorative plates garnished with fresh herbs to make guests feel like they’re getting something really special.

Make Ahead and Storage

Storing Leftovers

After these cool down, I store leftover wonton cups in an airtight container in the fridge. They usually stay good for up to 3 days. Just be aware that the wonton shells lose a bit of their crunch, but reheating can help bring some crispiness back.

Freezing

I’ve frozen these before, and it works pretty well if you want to prep in advance. Just freeze the cups unbaked or fully baked—both ways are possible. If freezing unbaked, pop them in the muffin tin half-covered with plastic wrap first, then transfer to a bag once firm. When ready, bake or reheat straight from frozen, tacking on extra time.

Reheating

To reheat leftovers, I find the oven or toaster oven works best to bring back that crispy shell. Heat at 350°F for about 8-10 minutes, checking so they don’t dry out. Microwaving is quick but will soften the wonton cups, so I only use that if I’m in a real hurry.

FAQs

Can I use fresh spinach instead of frozen in this Spinach and Artichoke Wonton Cups Recipe?

Absolutely! If using fresh spinach, sauté it briefly until wilted, then drain thoroughly to remove excess moisture before mixing it into the filling. This step is key to prevent soggy wonton cups.
How many wonton cups does this recipe make?

This recipe should yield about 12 to 14 wonton cups, depending on the size of your mini muffin tin and how generously you fill each cup.
Can I prepare the filling ahead of time?

Yes! You can mix and store the filling in the fridge for up to 24 hours before assembling the wonton cups. Just give it a good stir before filling to re-incorporate any separated liquid.
Is there a vegetarian option for the Spinach and Artichoke Wonton Cups Recipe?

Definitely. This recipe is naturally vegetarian if you skip adding any meat variations. Just double-check your parmesan cheese is vegetarian-friendly if that’s a concern.
Can I use wonton wrappers for other fillings?

For sure! Wonton wrappers are incredibly versatile. You can fill them with anything from crab and cream cheese to buffalo chicken or even sweet options like cream cheese and fruit preserves.

Final Thoughts

This Spinach and Artichoke Wonton Cups Recipe has become one of my go-to crowd favorites because it manages to be elegant and easy all at once. I hope you enjoy making these as much as I do—they’re such a fun way to jazz up classic flavors in a super approachable format. Next time you want a no-fuss appetizer that’ll wow your friends and family, this recipe has got you covered. Happy baking!