Spinach and artichoke wonton cups Recipe packs creamy dip into crisp, golden shells that you can grab with one hand. I lean on these for parties, game day, and last minute hangouts because they bake fast and vanish even faster. You get silky spinach artichoke goodness with a satisfying crunch in every bite. I walk you through the simple steps, smart swaps, and make ahead moves that keep stress low and flavor high.
Why You Should Try This Recipe
I love how these mini cups deliver the comfort of hot spinach artichoke dip without a bowl or a mess. Wonton wrappers crisp up into light shells, so each bite feels rich but not heavy. The filling stays creamy, garlicky, and cheesy with a little tang that keeps you coming back for more. I can prep the filling early, pop the cups in the oven, and serve them right on time.
I also scale this recipe with ease, which saves me during big gatherings. The cups hold up well on a buffet, so you do not babysit them. The flavor works with both bubbly drinks and casual sips. I call that a hosting win.
Ingredients You’ll Need
You need a short list and a mixing bowl. I rely on frozen spinach for speed, jarred artichokes for texture, and a trio of dairy for that dreamy finish. Keep a few extra wrappers on hand because you may press an extra tray once you taste the first batch.
Cups
- 24 wonton wrappers
- Neutral oil spray or a little olive oil for brushing
- Nonstick muffin tin
Filling
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 can artichoke hearts 14 ounces, drained and chopped
- 8 ounces cream cheese, softened
- 1 by 2 cup sour cream
- 1 by 4 cup mayonnaise
- 1 cup shredded mozzarella
- 1 by 2 cup grated Parmesan
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 by 4 teaspoon red pepper flakes
- 1 by 2 teaspoon kosher salt, plus more to taste
- Black pepper to taste
Garnish
- Sliced chives or green onions
- Extra grated Parmesan
How to Make Spinach and artichoke wonton cups
I run this in two simple rounds. I crisp the shells a bit, then I add the filling and finish in the oven. The par bake keeps the bottoms crisp, which matters when you serve a creamy filling.
- Heat the oven to 375 F 190 C. Lightly oil a standard muffin tin.
- Press one wonton wrapper into each well. Mist or brush the tops with a little oil. Bake for 6 to 7 minutes until lightly golden at the edges.
- Stir the filling while the shells bake. Mix cream cheese, sour cream, and mayonnaise until smooth. Fold in spinach, artichokes, mozzarella, Parmesan, garlic, lemon zest, red pepper flakes, salt, and pepper.
- Spoon the filling into the warm shells, about a rounded tablespoon in each. Bake for 8 to 10 minutes until the tops look bubbly and the edges look golden.
- Sprinkle with chives and extra Parmesan. Let the cups cool for 3 to 4 minutes so the centers set, then serve warm.
Variations and Substitutions
I change the dairy mix to fit what I have in the fridge. Greek yogurt works in place of sour cream, and you can swap all or part of the mayonnaise with more yogurt. Use Monterey Jack or provolone if you run low on mozzarella. Try Pecorino for a sharper finish.
Add chopped cooked bacon or crumbled sausage for a meatier version. Stir in a handful of chopped roasted red peppers or sun dried tomatoes for a sweet pop. For heat, add minced jalapeño or a pinch more red pepper flakes. Seafood lovers, fold in lump crab and a squeeze of lemon.
A lighter route, use light cream cheese and a bit more yogurt. Dairy free, reach for plant based cream cheese and shreds, plus a vegan mayo. For gluten free, use gluten free wrappers or prebaked phyllo style cups that meet your needs.
Pro Tips
I squeeze the spinach very well to avoid soggy bottoms. I line a sieve with a clean towel, press hard, and keep going until it feels dry. I chop the artichokes small so they mix evenly and sit neatly in the shells. I also keep a little extra cheese on hand, because a sprinkle on top gives a nice bronze finish.
- Par bake the shells so they keep their crunch under the creamy filling.
- Use room temp cream cheese so the filling mixes smooth without lumps.
- Taste the filling and adjust salt and lemon zest before you fill the cups.
- Keep one empty well in the muffin tin so you can grip and lift the tray easily.
What to Serve with Spinach and artichoke wonton cups
I pair these cups with crisp veggies and cool dips like ranch or tzatziki for balance. A bright salad with a lemony dressing cuts through the richness. On a snack board, add marinated olives, prosciutto, and crostini. For drinks, pour a dry bubbly, a crisp pilsner, or iced tea with lemon.
Mistakes to Avoid
- Do not skip the squeeze on the spinach, or the filling will water out.
- Do not overbake the shells on the first pass, or they can turn too dark after the second bake.
- Do not pack the cups too high, or the filling can spill and stick to the tin.
- Do not use cold cream cheese, or the filling will clump and mix unevenly.
Leftovers and Storage Tips
I store cooled cups in an airtight container in the fridge for up to 3 days. I reheat them in a 350 F oven for 6 to 8 minutes to bring back the crunch. I also use an air fryer at 325 F for about 4 to 5 minutes with great results. I freeze baked and cooled cups for up to 2 months, then reheat straight from frozen at 350 F for about 10 to 12 minutes.
Make ahead
I mix the filling up to 2 days in advance and keep it chilled. I also par bake the shells the day before and store them at room temp in a sealed container. I fill and bake right before serving so the shells stay crisp.
Nutrition Information
I base the numbers on one cup when the recipe makes 24 cups. Brands and measuring habits can shift totals, but this gives you a solid guide. I calculate with standard grocery ingredients and full fat dairy. Use lighter swaps and you will trim the numbers.
Approximate per cup
- Calories 95
- Fat 6 g
- Saturated fat 3 g
- Carbohydrates 6 g
- Fiber 1 g
- Sugars 1 g
- Protein 4 g
- Sodium 180 mg
Spinach and Artichoke Wonton Cups
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Press wonton wrappers into a mini muffin tin to form cups.
- In a bowl, mix spinach, artichoke hearts, cream cheese, parmesan, mozzarella, garlic, salt, and pepper until well combined.
- Spoon the mixture into each wonton cup.
- Bake for 15-20 minutes, or until edges are golden and filling is bubbly.
- Remove from oven, let cool slightly, then serve warm.