Spinach and Artichoke Wonton Cups
These savory, handheld spinach and artichoke wonton cups offer a delightful twist on classic dip, perfect for parties and gatherings.
I first made these spinach and artichoke wonton cups for a crowded potluck and they vanished before I could take a second serving. They’re tiny, handheld, and hit the same savory notes as classic spinach-artichoke dip but with a crisp, golden wrapper that makes them wildly snackable. If you like party bites that can be prepped ahead and baked in one tray, these are a kitchen win — they’re also a great bridge between an appetizer and a light brunch item. For another spinach-forward finger food idea that bakes in a muffin tin, see this baked spinach and cheese egg cups recipe baked spinach and cheese egg cups.
What makes this recipe special
These wonton cups turn a familiar dip into an elegant, individual bite. A few things that set them apart:
- Speed: Ready in about 30 minutes from start to finish.
- Texture contrast: creamy filling inside crisply browned wonton cups.
- Crowd-pleasing familiarity: flavors people already love (spinach, artichoke, cheeses).
- Low effort, high impact: minimal ingredients, no rolling dough, no deep frying.
Why make these for your next gathering? They’re easy to scale, speak to both kids and adults, and travel well to potlucks when kept warm in a covered tray.
How this recipe comes together
Before you start: preheat the oven and soften the cream cheese so mixing is effortless. The process is straightforward:
- Chop and combine the filling ingredients into a creamy, well-seasoned mixture.
- Press wonton wrappers into a greased muffin tin to form little cups.
- Spoon the filling into each cup and brush the wrapper edges with olive oil for a rich, golden finish.
- Bake until the wrappers are crisp and the cheese is bubbling.
This gives you a clear, repeatable workflow that works whether you’re making 12 appetizers or a double batch.
What you’ll need
- 1 cup fresh spinach, chopped (substitute: thawed, squeezed frozen spinach — press out excess water)
- 1 cup canned artichoke hearts, chopped (marinated or plain both work)
- 1 cup cream cheese, softened
- 1/2 cup mozzarella cheese, shredded (use low-moisture for less runoff)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Wonton wrappers (store-bought)
- Olive oil (for brushing)
- Salt and pepper to taste
Note: For a lighter version, swap half the cream cheese for plain Greek yogurt, though the texture will be tangier and a bit softer. If you want a dairy-free option, try a soft plant-based cream cheese and a Vegan Parmesan alternative. For another creamy spinach-and-cheese idea with different starches, check this creamy gnocchi with spinach and feta creamy gnocchi with spinach and feta.
Directions to follow
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- In a mixing bowl, combine the chopped spinach, chopped artichokes, softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and evenly mixed.
- Gently press one wonton wrapper into each greased muffin cup, shaping it into a little cup with the corners sticking up.
- Spoon the spinach-artichoke mixture into each wonton cup, filling about three-quarters full.
- Brush the edges of each wonton wrapper with a little olive oil to encourage even browning.
- Bake for 15–20 minutes, or until the wonton edges are golden brown and the filling is heated through.
- Let cool briefly in the tin, then remove and serve warm.
Short, active steps make it easy to follow while you’re juggling prep and oven timing.
Spinach and Artichoke Wonton Cups
- Prep
- 15 MIN
- Cook
- 20 MIN
- Total
- 35 MIN
- Serves
- 12
01Ingredients
Filling Ingredients
02Method
- Preparation
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0 OF 7 DONE03Recipe notes
- 01Best ways to enjoy: Serve with lemon wedges, pair with chicken broth or light alcohol-free beer, and consider adding a small dollop of marinara or crumbled turkey bacon.
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Best ways to enjoy it
- Serve on a platter with lemon wedges for a bright finish.
- Pair with a crisp sparkling lemonade or a light alcohol-free beer.
- Add a small dollop of marinara or a drizzle of balsamic reduction on top for a flavor boost.
- For a brunch twist, tuck a small poached quail egg or a sprinkle of crumbled turkey bacon onto each cup just before serving.
Plating idea: arrange the cups in a circular pattern on a warm tray with fresh herbs (parsley or chives) sprinkled over them for color and aroma.
How to store & freeze
Refrigerator: Place cooled wonton cups in an airtight container with a paper towel layer to absorb moisture. Store up to 3 days.
Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes to re-crisp the wrappers. Avoid microwaving if you want to keep them crispy.
Freezing: Freeze unbaked filled cups on a tray until solid, then transfer to a freezer-safe container. Bake from frozen, adding 5–7 minutes to the time. For best texture, avoid freezing after baking.
Food safety tip: don’t leave perishable fillings at room temperature for more than 2 hours.
Flavor swaps
- Add red pepper flakes and a pinch of smoked paprika for a smoky kick.
- Swap mozzarella for pepper jack for spice, or fontina for a meltier texture.
- Mix in cooked, crumbled sausage or chopped sundried tomatoes to vary taste and heartiness.
- For a Mediterranean edge, fold in chopped kalamata olives and oregano.
- To make mini quiches, crack a small egg over each filled cup and bake until the egg sets.
Each variation keeps the same easy assembly while changing the personality of the bite.
Your questions answered
How many wonton cups does this recipe make?
A: That depends on your muffin tin size, but a standard 12-cup tin yields about 12 cups using typical wonton wrappers.
Can I use frozen spinach?
A: Yes — thaw and squeeze out all excess liquid before mixing. Too much moisture will prevent the wrappers from crisping.
Are wonton wrappers safe to bake?
A: Absolutely. Wonton wrappers are just thin sheets of dough and become delightfully crisp when baked at 375°F (190°C). Brush with oil for better browning.
Can I assemble ahead of time?
A: You can fill the wonton cups and refrigerate (covered) for a few hours. Bake just before serving to keep them crisp.
How do I keep them from getting soggy?
A: Reduce moisture in the filling, brush wrapper edges with oil, and reheat in the oven rather than the microwave.
Conclusion
These spinach and artichoke wonton cups are a fast, crowd-pleasing appetizer that scales well and travels easily. If you want a reference for a similar handheld version, see this detailed recipe for Spinach-Artichoke Dip Wonton Cups – Just a Taste. You might also like my Spinach-Artichoke Dip Wonton Cups are the perfect individual holiday appetizers..
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