I make this Spinach And Artichoke Wonton Cups Recipe when game night sneaks up on me. Expect creamy, garlicky, cheesy bites with crisp edges perfect for snackers and party hosts and you can finish a batch in about 35 minutes.
Easy Spinach And Artichoke Wonton Cups Recipe
Spinach And Artichoke Wonton Cups Recipe packs the beloved dip into crisp, handheld shells that stay crunchy. The wonton wrappers act like mini toasts, so you get creamy middle and golden edges in every bite. You also mix the filling in one bowl, which keeps cleanup easy.
I balance tangy Greek yogurt with cream cheese so the filling tastes rich without feeling heavy. Lemon zest and a pinch of red pepper wake up the spinach and artichokes. Your oven does the rest while you pour drinks.
Ingredients You’ll Need
- Wonton wrappers (square, 3.5-inch; Nasoya or Dynasty; keep them covered so they don’t dry out)
- Nonstick spray or a light brush of neutral oil
- Frozen chopped spinach, 10 oz, thawed and squeezed bone-dry (or 4 packed cups fresh spinach, sautéed and squeezed)
- Artichoke hearts, 1 heaping cup, well-drained and chopped (canned or jarred; Cento or Kirkland)
- Cream cheese, 6 oz, softened (Philadelphia gives dependable texture)
- Plain Greek yogurt, 1/2 cup (or sour cream for extra richness)
- Shredded low-moisture mozzarella, 1 cup (block cheese melts best; pre-shredded works in a pinch)
- Finely grated Parmesan, 1/3 cup (Parmigiano-Reggiano or good domestic)
- Garlic, 2–3 cloves, minced (or 1 tsp jarred)
- Onion powder, 1/2 tsp
- Kosher salt, 1/2–3/4 tsp, to taste
- Black pepper, 1/2 tsp
- Crushed red pepper flakes, 1/4 tsp (optional heat)
- Lemon zest, 1/2 tsp (optional brightness)
- Chives or scallions, thinly sliced, for garnish
Pantry shortcuts and swaps:
- Use jarred minced garlic to save a step.
- Swap Greek yogurt with sour cream or 2 tbsp mayo plus 1/3 cup yogurt for extra tang.
- Use Monterey Jack or fontina in place of mozzarella.
Equipment:
- 12-cup muffin tin
- Mixing bowl and spoon
- Small skillet (only if you wilt fresh spinach)
- Measuring cups/spoons
- Colander and paper towels
- Knife and cutting board
How to Make Spinach And Artichoke Wonton Cups
- Prep: 15 minutes
- Cook: 18–20 minutes
- Total: 33–35 minutes
- Heat the oven to 375°F. Spray a 12-cup muffin tin.
- Press one wonton wrapper into each cup, forming a little basket. For extra crunch and strength, add a second wrapper rotated 45 degrees on top.
- Par-bake the shells for 6–7 minutes until lightly golden at the tips. Pull the pan and set it aside.
- Squeeze the spinach dry until no liquid drips. Chop the artichokes and pat them dry so the filling stays thick.
- Stir cream cheese until smooth in a bowl. Add Greek yogurt, mozzarella, Parmesan, garlic, onion powder, salt, pepper, red pepper, and lemon zest; mix until creamy.
- Fold in the spinach and artichokes. Taste and adjust salt or lemon as needed.
- Spoon the filling into the shells, about 2 heaping tablespoons each. Top with a pinch of mozzarella or Parmesan for extra color.
- Bake for 10–12 minutes until the cheese bubbles and the edges turn deep golden. Rotate the pan once for even browning.
- For extra color, broil 1 minute, watching closely. No one asked for charcoal wontons.
- Cool 5 minutes, then lift out with a small offset spatula. Finish with chives or scallions and serve warm.
Tips & Common Mistakes
- Squeeze spinach like it owes you rent; excess water sogs the cups.
- Dry the artichokes well; moisture fights crisp edges.
- Soften cream cheese or you’ll wrestle a lumpy filling.
- Par-bake the wrappers; raw dough under filling stays pale and chewy.
- Don’t overfill; keep filling level with the rim for tidy cups.
- Use two wrappers per cup if you want extra crunch or plan to hold them on a buffet.
- Shred cheese from a block when you can; it melts smoother.
- Keep wrappers under a damp towel so they don’t dry and crack.
- Cool a few minutes before serving; the shells crisp further as steam escapes.
- Air fryer fans: cook stuffed cups at 320°F for 6–8 minutes for speedy batches.
Variations I’ve Tried
- Gluten-free: Use certified GF wonton or dumpling wrappers (check freezer sections), or press small corn tortilla quarters into the tin to make crisp cups.
- Vegan: Use plant-based cream cheese and yogurt, vegan mozzarella/Parmesan, and egg-free wrappers; many standard wonton wrappers contain egg, so read labels.
- Add-ins: Fold in 1/2 cup diced jalapeño, sautéed mushrooms, or chopped roasted red pepper.
- Seafood twist: Add 1/2 cup lump crab for a party upgrade.
- Cheese swap: Try fontina, provolone, or a touch of pepper jack for mild heat.
- Herb lift: Add chopped parsley or dill and a squeeze of lemon juice.
How to Serve Spinach And Artichoke Wonton Cups
Pile them on a platter and pass with a fresh squeeze of lemon and a shower of chives. Pair with crisp veggies and a light ranch or Caesar for dipping variety. I like a chilled pilsner, sparkling water with lime.
Make-Ahead and Storage
- Make-ahead: Mix the filling up to 3 days in advance; cover and chill. Par-bake shells the day before, cool, and store airtight at room temp.
- Assemble and hold: Fill par-baked shells, cover the pan, and refrigerate up to 24 hours; bake just before serving.
- Fridge: Store baked cups in an airtight container for 3 days.
- Freezer: Freeze baked cups on a sheet until firm, then bag for up to 2 months.
- Reheat: Bake at 350°F on a sheet for 8–10 minutes from the fridge or 12–15 minutes from frozen. Air fryer: 320°F for 5–7 minutes. Skip the microwave; it softens the shells.
Nutrition Information
Calories: about 250 per 2-cup serving (12 cups per batch). Protein: moderate from dairy; Carbs: modest from wrappers; Fat: mostly from cheese and cream cheese, with room to lighten by using more Greek yogurt or part-skim mozzarella.
Spinach And Artichoke Wonton Cups
Spinach And Artichoke Wonton Cups are crispy, bite-sized appetizers filled with creamy spinach and artichoke mixture, perfect for parties and gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Press a wonton wrapper into each muffin cup, shaping it to form a cup.
- Bake the wonton wrappers for 5 minutes until lightly golden. Remove from oven.
- In a medium bowl, mix together spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, and pepper until well combined.
- Spoon the spinach-artichoke filling into each baked wonton cup, filling generously.
- Bake for another 8-10 minutes, until the filling is hot and the wonton edges are crispy.
- Let cool slightly, then carefully remove from the muffin tin. Serve warm.
Notes
For extra flavor, top with additional cheese before the final bake. You can prepare the filling ahead of time and assemble just before baking.