Spinach And Artichoke Wonton Cups Recipe

Spinach And Artichoke Wonton Cups Recipe tastes like your favorite creamy spinach artichoke dip tucked into a crispy, salty, bite-size shell. It works perfectly for game day, holidays, or any party, and you can get it on the table in about 35 minutes. I first made these for a Sunday movie night and ended up eating half the tray before the opening credits finished.

Why Make This Spinach And Artichoke Wonton Cups Recipe at Home

You control everything at home, so these wonton cups stay creamy in the center and super crunchy on the edges. You also skip the heavy restaurant grease and adjust the richness, salt, and spice exactly how you like it.

This recipe uses easy pantry shortcuts like frozen spinach and canned artichokes, so you avoid a long prep session. The cups bake in a muffin pan, which makes them look fancy even though the method stays very simple.

“These spinach and artichoke wonton cups disappeared in ten minutes at my party and everyone asked for the recipe, ★★★★★”

Ingredients You Need

Wonton cup base

• 24 square wonton wrappers
  • Look in the refrigerated section near tofu or egg roll wrappers.
  • Use round gyoza wrappers if needed, but square ones fit muffin cups better.
• 2 to 3 tablespoons neutral oil or melted butter
  • Avocado, canola, or light olive oil all work.
  • Butter gives a richer flavor and deeper browning.
• Fine sea salt, to sprinkle

Spinach and artichoke filling

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed very dry
  • Squeeze in a clean kitchen towel until almost no liquid drips out.
• 1 can (14 ounces) artichoke hearts, drained and chopped
  • Use artichokes packed in water, not marinated, so the filling does not taste too tangy.
• 4 ounces cream cheese, softened
  • Use full fat for the creamiest texture; light cream cheese works but tastes less rich.
• 1 cup shredded mozzarella cheese
  • Pre shredded cheese works fine here and saves time.
• 1/3 cup grated Parmesan cheese
  • Use real Parmesan or Grana Padano, not the green can, for better flavor.
• 1/3 cup sour cream or plain Greek yogurt
  • Greek yogurt adds a slight tang and more protein.
• 1/4 teaspoon crushed red pepper flakes
  • Optional, but it cuts through the richness nicely.
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Optional toppings

• Extra grated Parmesan
• Finely chopped fresh parsley or chives
• A pinch of red pepper flakes

Equipment

• Standard 12 cup muffin pan (you will bake in two batches or use two pans)
• Mixing bowls
• Small skillet
• Measuring cups and spoons
• Silicone brush or pastry brush
• Spoon or small cookie scoop
• Clean kitchen towel for squeezing spinach

Tips & Mistakes

• Squeeze the spinach very dry so the filling stays thick and the wonton cups stay crisp.
• Chop the artichokes small so they mix evenly and do not poke through the wonton wrappers.
• Grease the muffin pan lightly so the cups release easily but do not slide around.
• Press the wonton wrappers gently into the cups so they do not tear; small pleats around the sides help them sit neatly.
• Brush the wonton edges with oil or butter so they bake golden and crunchy instead of pale.
• Taste the filling before you fill the cups and adjust salt, pepper, and red pepper flakes.
• Do not overfill the cups; leave a little space at the top so the filling bubbles slightly without spilling over.
• Bake until the edges turn deep golden; pale edges usually mean a softer, less crisp cup.
• Let the cups cool a few minutes before you pull them out of the pan so they firm up and keep their shape.
• Serve them warm or at room temperature; very hot filling can burn mouths and very cold filling tastes dull.

How to Make Spinach And Artichoke Wonton Cups Recipe

Step 1: Sauté veggies and aromatics

Heat olive oil in a small skillet over medium heat. Add the diced onion and cook until soft and lightly golden, about 6 to 8 minutes, and stir often so it does not burn. Stir in the minced garlic and cook 1 to 2 minutes, until it smells fragrant, then remove the skillet from the heat.

Step 2: Mix the creamy filling

Add the softened cream cheese to a medium bowl and mash it with a spoon until smooth. Stir in sour cream or Greek yogurt until the mixture looks creamy. Add the cooked onion and garlic, chopped spinach, chopped artichokes, mozzarella, Parmesan, salt, pepper, and red pepper flakes, then mix until everything looks evenly combined. Taste and adjust seasoning so the filling tastes slightly salty and very flavorful, since the wonton wrappers stay mild.

Step 3: Prep and par bake the wonton cups

Heat the oven to 350°F and lightly grease the muffin pan. Brush both sides of each wonton wrapper with oil or melted butter. Press one wrapper into each muffin cup so it forms a little bowl, with the corners sticking up. Sprinkle the cups lightly with salt and bake 5 to 7 minutes, until the edges just start to turn light golden.

Step 4: Fill and bake

Spoon the spinach and artichoke filling into each par baked wonton cup, about 1 heaping tablespoon per cup. Press the filling down gently so it settles and reaches close to the top. Bake 10 to 12 minutes, until the filling looks hot and bubbly and the wonton edges turn deep golden brown. If you like extra color, switch the oven to broil for 1 to 2 minutes and watch closely so the cups do not burn.

Step 5: Cool, garnish, and serve

Let the wonton cups cool in the pan for about 5 minutes so they set. Use a small offset spatula or butter knife to lift each cup out of the pan. Sprinkle with extra Parmesan, chopped parsley or chives, and a pinch of red pepper flakes if you want a little heat. Serve warm on a platter and watch them disappear.

Variations I've Tried

I swap half the mozzarella for pepper jack when I want a spicier version that still tastes creamy. I sometimes add finely chopped cooked bacon or pancetta to the filling for a smoky, salty twist that guests always notice. I also stir in a spoonful of pesto instead of red pepper flakes when I want more herb flavor and a hint of garlic.

You can use mini muffin pans and cut the wonton wrappers into circles for tiny one bite cups. I also tried a lighter version with Greek yogurt, reduced fat cream cheese, and extra spinach, and it still tasted rich enough for a party. If you need a dairy free option, you can use dairy free cream cheese, dairy free shredded mozzarella, and a little extra olive oil, and the texture still works nicely.

How to Serve Spinach And Artichoke Wonton Cups Recipe

Serve these spinach and artichoke wonton cups warm or at room temperature on a big platter so people can grab them easily. I like to add fresh veggie sticks and a simple green salad on the side to balance the richness. They pair well with sparkling water, flavored seltzer, or iced tea, especially if you add lemon slices. If you pack them for a picnic or potluck, keep them in a single layer so the shells stay crisp.

How to store

• Fridge: Cool completely, then store in an airtight container for up to 3 days; keep them in a single layer or separate layers with parchment so they do not stick.
• Freezer: Freeze on a baking sheet until solid, then transfer to a freezer bag and keep up to 2 months; squeeze out extra air to protect the shells.
• Reheat in oven: Reheat on a baking sheet at 350°F for 8 to 10 minutes from the fridge or 12 to 15 minutes from frozen, until hot and crisp again.
• Reheat in air fryer: Air fry at 325°F for 4 to 6 minutes from the fridge or 8 to 10 minutes from frozen, which brings back the crunch nicely.