Spinach and Artichoke Wonton Cups are the ultimate party appetizer. They’re crunchy, creamy, savory, and perfectly portioned for easy serving. Baked in muffin tins, these bite-sized treats bring together the classic flavor of spinach artichoke dip with the crispy texture of baked wonton wrappers.
Whether you’re hosting game night, a holiday gathering, or a brunch buffet, these little cups are guaranteed to disappear fast.
Why You’ll Love Spinach and Artichoke Wonton Cups
- Quick and easy to prep
- Great make-ahead appetizer
- Uses simple ingredients
- Family-friendly and freezer-friendly
- Customizable to your taste
- Light, crispy texture with creamy filling
- Vegetarian and lower in carbs compared to most appetizers
Ingredients
Main Ingredients:
- 24 wonton wrappers
- 1 cup cooked spinach (squeezed dry)
- 1 cup canned artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional Add-Ins:
- 1/4 cup finely chopped turkey bacon (cooked)
- 1/4 cup chopped red bell pepper
- 1 tsp Italian seasoning
- Diced jalapeños for spice
- Extra mozzarella or Parmesan for topping
How to Make Spinach and Artichoke Wonton Cups
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a mini or regular muffin tin with nonstick spray. This helps the wontons crisp up nicely.
Step 2: Mix the Filling
In a medium mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper. Stir until everything is smooth and well combined.
Step 3: Build the Cups
Place one wonton wrapper into each muffin tin cup, pressing it gently to form a bowl shape. You can also use two wrappers per cup if you want extra crunch. Spoon about 1 tablespoon of filling into each cup.
Step 4: Bake Until Golden
Place the muffin tin in the oven and bake for 10–12 minutes, or until the edges are golden brown and crispy, and the filling is hot and bubbly.
Step 5: Cool and Serve
Let the wonton cups cool in the pan for 2–3 minutes. Then use a spoon or knife to lift them out carefully. Serve warm for the best flavor and texture.
Best Ways to Serve Them
- As appetizers: Perfect for holiday parties, birthdays, and baby showers
- Game day snacks: Serve with dips like ranch, marinara, or Greek yogurt sauce
- Lunchbox addition: Pack a few for a fun, savory bite
- Brunch spread: Add to your brunch menu with fruit and baked goods
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- To reheat, place in the oven or air fryer at 350°F for 5–7 minutes
- Avoid the microwave, which can make them soggy
- You can also freeze the baked cups and reheat directly from frozen
Make-Ahead Instructions
Want to get ahead? Here’s how:
- Make the filling up to 2 days in advance and store it in the fridge
- Assemble the cups, but don’t bake them until you’re ready to serve
- You can also bake, cool, and freeze them for longer storage
Variations to Try
Cheesy Jalapeño
Add diced jalapeños and sharp cheddar cheese for a spicy, tangy twist.
Chicken Artichoke Cups
Stir in some shredded cooked chicken for a protein-packed version.
Mediterranean Style
Add feta cheese, chopped olives, and a bit of oregano for Greek-inspired flavor.
Vegan Version
Use dairy-free cream cheese, vegan sour cream, and vegan shredded cheese to make it fully plant-based.
Nutrition Info (Per Cup – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 3 g |
| Carbohydrates | 6 g |
| Fat | 5 g |
| Sugar | 1 g |
| Fiber | 1 g |
| Sodium | 140 mg |
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can prep the filling a day or two in advance and store it in the fridge. Assemble and bake the cups just before serving for maximum crispiness.
Are they freezer-friendly?
Absolutely. Let the cups cool completely, then freeze in an airtight container. To reheat, place in a 350°F oven for 10–12 minutes — no thawing needed.
Can I use frozen spinach?
Yes, frozen chopped spinach works perfectly. Be sure to thaw it completely and squeeze out as much liquid as possible to avoid a watery filling.
Can I make these without dairy?
Yes, there are great dairy-free alternatives. Use vegan cream cheese, yogurt, and shredded cheese. Just keep an eye on the saltiness, as some vegan cheeses can be saltier.
What dips go well with these?
These are flavorful on their own, but you can serve them with:
Marinara sauce
Ranch dressing
Spicy Greek yogurt dip
Roasted red pepper hummusCan I use phyllo dough instead of wonton wrappers?
Phyllo dough is flakier and more delicate, but yes, you can use it. Layer 2–3 sheets and cut them into squares. Press into muffin cups and bake as directed.
How do I keep the wonton cups crispy?
Bake them at a high enough temperature (375–400°F), and don’t overfill. Also, avoid adding extra moisture-heavy ingredients.
Final Thoughts on Spinach and Artichoke Wonton Cups
These Spinach and Artichoke Wonton Cups are a perfect blend of crispy and creamy. They’re quick to make, easy to customize, and a guaranteed hit at any event. Whether you serve them at a dinner party, potluck, or just as a fun snack, they’ll steal the spotlight.
With make-ahead and freezer-friendly options, you’ll want to keep a batch ready to go at all times. They’re simple, crowd-pleasing, and just plain delicious.
Next time you’re looking for a no-fuss, wow-worthy appetizer, give these a try — and watch them disappear in minutes!
Spinach & Artichoke Wonton Cups
Ingredients
Main Ingredients
- 24 pieces wonton wrappers
- 1 cup cooked spinach well squeezed dry, chopped
- 1 cup artichoke hearts canned, drained & chopped
- 4 oz cream cheese softened
- 0.5 cup sour cream or plain Greek yogurt
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.5 tsp garlic powder
- salt and black pepper to taste
Optional Add-Ins
- 0.25 cup turkey bacon finely chopped, cooked
- 0.25 cup red bell pepper finely chopped
- 1 tsp Italian seasoning optional
- diced jalapeños, extra mozzarella or Parmesan optional, to taste
Instructions
- Preheat: Heat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin (or regular muffin tin) with nonstick spray.
- Mix filling: In a bowl, combine spinach, chopped artichokes, cream cheese, sour cream/Greek yogurt, mozzarella, Parmesan, garlic powder, salt, and pepper until smooth and well mixed.
- Build cups: Press 1 wonton wrapper into each muffin cup to form a bowl (use 2 wrappers per cup for extra crunch if desired). Spoon about 1 tablespoon filling into each cup.
- Bake: 10–12 minutes, until wonton edges are golden and the filling is hot and bubbly.
- Serve: Cool 2–3 minutes, then gently lift out with a spoon or knife. Serve warm.