These Spinach Artichoke Wonton Cups turn a classic party dip into crisp, golden, bite-sized appetizers that are easy to serve and even easier to eat. The filling is creamy, savory and velvety, with all the comforting spinach artichoke flavor you know and love.
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About this Spinach Artichoke Wonton Cups recipe
Spinach artichoke dip is always a hit, but it can get a little messy on a crowded appetizer table. I first made these spinach artichoke wonton cups while looking for a cleaner, more portable way to serve that classic flavor at a party — something guests could grab with one hand without juggling chips, plates and napkins.
Baking the dip inside wonton wrappers turned out to be the perfect solution. The crisp shells hold their shape, while the creamy spinach artichoke filling delivers rich, mouthwatering flavor. You still get everything people love about the dip, just in a neater, more polished form.
This version uses simple ingredients and a standard muffin pan, making it easy to pull together even when you’re prepping multiple dishes. They’re warm, crowd-pleasing and disappear fast — the kind of appetizer people circle back for once they realize how good they are.
If you love this flavor combination, you’ll also want to try my classic spinach artichoke dip, which inspired these cups in the first place.
Why you’ll love this recipe
- Perfect for entertaining. These are easy to serve, portable and ideal for parties or potlucks.
- Simple ingredients. This recipe calls for familiar, easy-to-find pantry and fridge staples.
- Fancy or casual. These feel right at home at a laid-back get-together, but they’re polished enough for a more elegant party spread, too.
Ingredients & essentials
You’ll need a standard 12-cup muffin pan to shape the wonton cups and help them hold their form while baking. A medium mixing bowl * and a spoon or small scoop make assembling the filling a breeze.
For the filling, start with frozen spinach that’s already thawed and very well drained — removing excess moisture is key for keeping the cups crisp. Canned artichoke hearts add that classic briny flavor and slightly chunky texture when finely chopped. Mayonnaise, sour cream and softened cream cheese create a creamy base, and grated Parmesan adds a savory, rich complementary flavor.
Red pepper flakes add a tiny kick, but you can skip them entirely if you prefer no heat. Season the mixture with salt and black pepper to taste, keeping in mind that Parmesan already adds some saltiness.
If needed, you can swap Greek yogurt for the sour cream to keep the filling a little lighter. Shredded mozzarella or an Italian blend can replace some of the Parmesan for a meltier texture.
Instructions
Now let’s get into the recipe! These are simple and require just a little prep work, then they’re baked off in the oven.
Before you start, preheat your oven to 350°F and lightly spray a standard 12-cup muffin pan with cooking spray.
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- Press one wonton wrapper into each cup, gently shaping it to fit the pan. Bake them briefly so they hold their shape and begin to crisp around the edges before adding the filling. Set aside.
- While the wrappers bake, stir together the spinach, chopped artichokes, mayonnaise, sour cream, cream cheese, Parmesan, red pepper flakes, salt and pepper until the mixture is well combined.
Did you know? Excess moisture can prevent the filling from setting properly and keep the wonton shells from staying crisp. Take an extra minute to squeeze out as much liquid as possible from the spinach.
- The filling should be creamy with small pieces of spinach and artichoke throughout.
- Evenly divide the filling among the wonton cups, stopping just below the rim for the best bake and presentation.
- Return the pan to the oven and bake until the filling is warmed through and the edges are golden brown.
- Let the cups cool briefly so they set, then carefully remove and serve.
Tips & tricks
- Chop the artichokes finely. Smaller pieces help the filling stay cohesive and make the cups easier to portion and eat.
- Fill just below the rim. Leaving a little space at the top prevents overflow and helps the cups bake evenly.
- Serve while warm. These are at their best shortly after baking, when the shells are crisp and the filling is soft and hot.
Serving suggestions
These spinach artichoke wonton cups are ideal as a warm appetizer for parties, game days or holiday gatherings. Arrange them on a platter and finish with a light sprinkle of Parmesan or fresh herbs for a simple, polished presentation.
They pair well with other party favorites like veggie trays, sliders or charcuterie cups. They balance nicely with lighter appetizers on a larger spread.
For drinks, these cups work especially well alongside crisp white wines, sparkling mocktails and cocktails or citrus-forward beverages that cut through the richness.
FAQ
You can mix the filling up to 24 hours in advance and store it covered in the refrigerator. Assemble and bake the wonton cups just before serving for the best texture.
Store leftover wonton cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (177°C) oven or air fryer for 5–7 minutes to re-crisp the shells. Avoid the microwave if possible, as it softens the wrappers.
Absolutely. Wonton wrappers typically come in larger packages, so simply scale the filling ingredients based on how many cups you want to make.
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Spinach Artichoke Wonton Cups
ingredients
- 12 pieces wonton wrappers
- 10 ounces frozen spinach thawed and very well drained
- 8 ounces canned artichoke hearts drained and finely chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 4 ounces cream cheese softened
- 1 cup grated Parmesan cheese
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
instructions
- Preheat the oven to 350°F (177°C).
- Press one wonton wrapper into each cup of a standard 12-cup muffin pan. Lightly spray with cooking spray.12 pieces wonton wrappers
- Bake for 5 minutes, just until the wrappers begin to hold their shape. Remove from the oven and set aside.
- In a medium bowl, stir together the spinach, chopped artichokes, mayonnaise, sour cream, cream cheese, Parmesan cheese, red pepper flakes, salt and pepper until well combined.10 ounces frozen spinach, 8 ounces canned artichoke hearts, ¼ cup mayonnaise, ¼ cup sour cream, 4 ounces cream cheese, 1 cup grated Parmesan cheese, ½ teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon black pepper
- Divide the spinach mixture evenly among the par-baked wonton cups.
- Return to the oven and bake for 10–12 minutes, until the filling is warmed through and the wonton edges are golden brown.
- Let cool for a minute or two, then carefully remove and serve.
notes
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