Spinach & Artichoke Wonton Cups Recipe (Perfect Party Appetizer!)
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These Spinach & Artichoke Wonton Cups are the perfect easy appetizer for parties, holidays, game day, or any time you want a fun bite-sized snack. Crispy wonton wrappers are baked in a muffin tin and filled with a creamy spinach artichoke mixture that tastes just like your favorite dip. This recipe is simple to make, easy to serve, and always disappears fast from the appetizer table!
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Why You’ll Love Spinach & Artichoke Wonton Cups
- These Spinach & Artichoke Wonton Cups are crispy, creamy, and full of flavor. The wonton wrappers bake up golden and crunchy around the edges. The spinach artichoke filling is rich, cheesy, and delicious. It tastes like spinach artichoke dip in a fun little bite.
- This recipe is perfect for parties and holidays. Each wonton cup is already portioned, so guests can easily grab one and enjoy. There is no messy dipping or serving needed. They look pretty on a platter and make any appetizer spread more exciting.
- You only need simple ingredients to make this recipe. Frozen spinach, artichoke hearts, cream cheese, Parmesan, mayo, and sour cream come together so easily. The garlic adds lots of savory flavor. Everything mixes in one bowl, which keeps the prep nice and simple.
- These wonton cups are baked, not fried. The olive oil helps the wonton wrappers get crisp and golden in the oven. You get that amazing crunchy texture without deep frying. It is an easy way to make a warm appetizer that feels special.
- This recipe is great for beginner cooks. The steps are easy to follow and the muffin tin does most of the shaping for you. Just press in the wonton wrappers, fill them, and bake. They come out looking impressive with very little effort.
Ingredients For Spinach & Artichoke Wonton Cups
- Frozen spinach – Gives the filling its classic spinach artichoke flavor. Make sure it is thawed and squeezed very well so the filling does not get watery.
- Artichoke hearts – Add a tender texture and delicious tangy flavor. Chop them into small pieces so they mix evenly into the creamy filling.
- Mayonnaise – Helps make the filling smooth, rich, and creamy. It also blends well with the cheese and sour cream.
- Sour cream – Adds creaminess with a little tang. It helps balance the richness of the filling.
- Cream cheese – Makes the filling thick, creamy, and satisfying. Let it soften to room temperature so it mixes easily.
- Wonton wrappers – Create the crispy little cups that hold the spinach artichoke filling. They bake up golden brown in the muffin tin.
- Parmesan cheese – Adds salty, cheesy flavor to the filling. It makes the wonton cups taste extra savory and delicious.
- Garlic powder – Gives the filling warm garlic flavor throughout. It mixes in easily and seasons the whole batch.
- Fresh garlic – Adds bold, fresh garlic flavor. Mince it finely so it blends into the filling.
- Salt – Brings out the flavor of the spinach, artichokes, and cheese. A little goes a long way.
- Black pepper – Adds a mild peppery flavor. It helps balance the creamy filling.
- Olive oil – Used to grease the muffin tin and lightly brush the wonton wrappers. This helps them bake up crispy and golden.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
How To Make Spinach & Artichoke Wonton Cups
- Preheat the oven to 350°F and lightly grease a 9-cup muffin tin with olive oil.
- Press one wonton wrapper into each muffin cup, shaping it into a little cup. Brush the wonton wrappers lightly with olive oil so they get crispy in the oven.
- Bake the empty wonton cups for about 5 minutes, just until they are lightly toasted. Watch them closely because wonton wrappers can brown quickly.
- Add the drained spinach, chopped artichokes, mayonnaise, sour cream, softened cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper to a mixing bowl.
- Stir the filling until it is smooth, creamy, and evenly mixed. Make sure the spinach and artichokes are spread throughout the mixture.
- Spoon the creamy spinach artichoke filling into the partially baked wonton cups. Divide it evenly between all 9 cups.
- Bake the filled wonton cups for about 10 minutes, or until the edges are golden brown and crispy.
- Let them cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!
Serving Suggestions
- Serve these Spinach & Artichoke Wonton Cups warm on a platter as an easy party appetizer.
- Add them to a holiday appetizer board with fresh vegetables, cheese, crackers, and fruit.
- Serve them with a peach burrata salad for a light lunch or snack-style meal.
- Pair them with other finger foods like stuffed mushrooms, classic deviled eggs, or buffalo chicken sandwiches.
- Arrange them on a pretty serving tray and sprinkle with a little extra shredded Parmesan cheese before serving.
- Serve them for game day with other easy snacks like ham and cheese sliders, pepperoni chips, velveeta spicy sausage dip, and crispy wings.
- Add a small bowl of cheesy jalapeno dip or homemade ranch dressing on the side for dipping, if desired.
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Tips For Success
- For the best Spinach & Artichoke Wonton Cups, make sure the spinach is drained very well before mixing it into the filling. Frozen spinach holds a lot of water after it thaws, and that extra moisture can make the wonton cups soggy. Squeeze it firmly with your hands, or press it in a clean kitchen towel or cheesecloth. The spinach should be as dry as possible before you add it to the bowl.
- Chop the artichoke hearts into small pieces so they blend evenly into the filling. Large pieces can make the wonton cups harder to fill and eat. Smaller pieces also help every bite have the perfect mix of spinach, artichoke, cheese, and garlic. This makes the filling creamy and balanced.
- Let the cream cheese soften before mixing. Room temperature cream cheese is much easier to stir together with the mayonnaise, sour cream, Parmesan, and seasonings. If the cream cheese is too cold, the filling may be lumpy and harder to combine. A smooth filling makes the wonton cups taste better and look nicer.
- Do not skip the first short bake for the empty wonton cups. Baking them for a few minutes before adding the filling helps the wrappers start to crisp. This gives the cups a better texture and helps them hold the creamy filling. Keep an eye on them because wonton wrappers can brown quickly.
- Use just a light amount of olive oil. You only need enough to grease the muffin tin and lightly brush the wonton wrappers. Too much oil can make the cups feel greasy. A thin coating helps them turn golden and crisp.
- Be careful not to overfill the wonton cups. Divide the filling evenly between the 9 cups so they bake nicely and are easy to serve. Let them cool for a few minutes after baking so they firm up slightly. This also makes them easier to remove from the muffin tin without breaking.
Variations And Substitutions
- These Spinach & Artichoke Wonton Cups are easy to adjust with different cheeses, seasonings, and add-ins. If you want a cheesier filling, you can add a little shredded mozzarella to the spinach artichoke mixture. Mozzarella melts nicely and gives the filling an extra gooey texture. You can also use more Parmesan if you want a stronger salty, savory flavor.
- For a lighter version, you can use light mayonnaise, light sour cream, or reduced-fat cream cheese. The filling will still be creamy and delicious, but a little less rich. Make sure the cream cheese is still softened before mixing so the texture stays smooth. You can also use Greek yogurt in place of sour cream for a tangier flavor.
- If you love garlic, add an extra minced garlic clove to the filling. For a milder flavor, use only garlic powder and skip the fresh garlic. You can also add a pinch of crushed red pepper flakes if you want a little heat. This gives the wonton cups a nice spicy kick without making them too hot.
- You can change the flavor by adding other seasonings, too. Italian seasoning would pair well with the spinach, artichokes, and Parmesan. A little onion powder can also add more savory flavor. Keep the seasoning simple so the creamy spinach artichoke filling stays the star of the recipe.
- For extra color and flavor, sprinkle a little more Parmesan on top before baking. You can also add chopped fresh parsley after baking for a pretty finishing touch. If you want a more filling appetizer, add finely chopped cooked chicken to the mixture. Just make sure any add-ins are chopped small so the wonton cups are easy to fill and eat.
- If you do not have olive oil, cooking spray can be used instead. It is a quick and easy way to grease the muffin tin and help the wonton wrappers crisp up. You can also use avocado oil if you prefer. The goal is to use a light coating so the wontons bake up golden without becoming greasy.
Storage And Reheating
- Store leftover Spinach & Artichoke Wonton Cups in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing so steam does not get trapped in the container. This helps keep the wonton cups from getting too soft.
- For the best texture, reheat them in the oven or air fryer until warm and crispy again. Place them in a single layer so the edges can crisp back up. Avoid microwaving if possible, because the wonton wrappers can become soft instead of crunchy.
- If reheating in the oven, bake at 350°F for about 5 to 7 minutes, or until heated through. If reheating in the air fryer, cook at 350°F for about 3 to 5 minutes. Check them closely so the wonton edges do not get too dark.
Frequently Asked Questions
Can I make Spinach & Artichoke Wonton Cups ahead of time?
Yes, you can prepare some parts of this recipe ahead of time. The spinach artichoke filling can be mixed in advance and stored in an airtight container in the refrigerator until you are ready to bake. This is a great option if you are making these for a party or holiday gathering and want to save time. When you are ready to cook, just press the wonton wrappers into the muffin tin, brush them with olive oil, bake them briefly, add the filling, and finish baking. For the crispiest texture, it is best to assemble and bake the wonton cups right before serving.
How do I keep the wonton cups from getting soggy?
The most important step is to drain the spinach very well. Frozen spinach holds a lot of water after thawing, so squeeze out as much liquid as possible before adding it to the filling. If the spinach is too wet, the creamy filling can make the wonton wrappers soft. It also helps to pre-bake the empty wonton cups for a few minutes before adding the filling. This gives the wrappers a head start and helps them stay crisp after the filling is added.
Can I use fresh spinach instead of frozen spinach?
Yes, fresh spinach can be used, but it needs to be cooked down first. Fresh spinach has a lot of moisture, so after cooking it, make sure to drain it well and squeeze out the extra liquid. Then chop it into small pieces before mixing it with the other filling ingredients. Frozen spinach is very convenient for this recipe because it is already cooked down and easy to measure. Either option can work as long as the spinach is not watery.
Can I use cooking spray instead of olive oil?
Yes, cooking spray can be used instead of olive oil. Olive oil is a simple option that helps the wonton wrappers turn golden and crispy, but cooking spray is a quick alternative. Just lightly spray the muffin tin and the wonton wrappers before baking. Be careful not to use too much, since you only need a light coating. The goal is to keep the wontons from sticking and help them crisp in the oven.
What is the best way to reheat leftovers?
The best way to reheat Spinach & Artichoke Wonton Cups is in the oven or air fryer. This helps bring back the crispy texture of the wonton wrappers. Reheat them at 350°F until warmed through and crisp around the edges. The oven usually takes about 5 to 7 minutes, while the air fryer usually takes about 3 to 5 minutes. The microwave is not the best choice because it can make the wonton wrappers soft.
Can I add extra cheese to the filling?
Yes, you can add extra cheese if you want the filling to be even richer. A little shredded mozzarella would make the filling more melty and gooey. You can also sprinkle extra Parmesan on top before baking for more savory flavor. Just do not add too much extra cheese, or the filling may overflow from the wonton cups. Since these are small appetizer bites, a little extra cheese goes a long way.
How many wonton cups does this recipe make?
This recipe makes 9 Spinach & Artichoke Wonton Cups. It is designed for a 9-cup muffin tin, so each muffin cup gets one wonton wrapper and a portion of the creamy spinach artichoke filling. If you want to make more for a larger party, you can double the recipe and use a larger muffin tin or bake in batches. These appetizers tend to disappear quickly, so making extra is always a good idea for a crowd.
Other Easy Spinach Recipes
- Spinach Tortellini Soup
- Spinach Stuffed Portobello Mushrooms
- Healthy Mango Spinach Smoothie
- Microwave Spinach With Garlic
Other Easy Artichoke Recipes
Spinach & Artichoke Wonton Cups
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Ingredients
- 7 oz frozen spinach thawed and drained very well
- 5 oz artichoke hearts drained and finely chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 oz cream cheese softened to room temperature
- 9 wonton wrappers
- 1/3 cup Parmesan cheese
- 2 tsp garlic powder
- 2 cloves fresh garlic minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tsp olive oil for greasing and brushing
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-cup muffin tin with olive oil.
- Press one wonton wrapper into each muffin cup to form little cups. Brush the wonton wrappers lightly with olive oil.
- Bake the empty wonton cups for 5 minutes, or until lightly toasted.
- In a mixing bowl, add the drained spinach, chopped artichokes, mayonnaise, sour cream, softened cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper.
- Mix everything together until the filling is creamy and evenly combined.
- Spoon the spinach artichoke filling into the partially baked wonton cups.
- Put the muffin tin back in the oven and bake for about 10 minutes, or until the wonton wrappers are golden brown and crispy.
- Let the wonton cups cool for a few minutes, then carefully remove them from the muffin tin and serve warm.
Notes
- Make sure to squeeze the spinach very well so the filling is not watery and the wonton cups stay crispy.
- Cooking spray can be used instead of olive oil if you want a quick alternative.
