Name: Spinach & Artichoke Wonton Cups
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 pieces wonton wrappers; cooking spray (or a light brush of olive oil); 5 oz. frozen spinach, well-strained; 1 can artichoke hearts, drained and finely chopped; 1/3 cup mayonnaise (no mayo? Swap for Greek yogurt); 1/4 cup sour cream; 2 oz. cream cheese, at room temperature (for extra gooeyness, add shredded mozzarella); 1/2 cup grated Parmesan cheese (plus extra for sprinkling, optional); 2 cloves garlic, minced; salt and freshly ground black pepper, to taste; crushed red pepper flakes, to taste (optional, for a little heat)

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I discovered these Spinach & Artichoke Wonton Cups at a neighborhood potluck where my friend swore she could get people to eat more spinach if it came in a crunchy little cup. I was skeptical—until I bit into one. The warm, creamy filling hugged by a crisp wonton shell hits the exact balance of comfort and crunch that keeps me going back for seconds. I started making them for weeknight snacks, then scaled up for parties, and now they’re my go-to appetizer when I want something impressive with almost no fuss.

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This recipe turns classic spinach-artichoke dip into perfectly portioned, oven-baked bites using store-bought wonton wrappers. You’ll get golden, crisp cups filled with a tangy, cheesy mixture—ready in about 30 minutes from start to finish. Perfect for potlucks, game day, or a cozy night in. Want to serve a crowd? They’re easy to double or triple. Plate of golden spinach and artichoke wonton cups garnished with Parmesan and parsley

Why you’ll love these

– Ready in under 30 minutes from start to finish.
– Portable, single-serve bites—no serving spoon required.
– Crisp, flaky wonton shell + creamy, savory filling.
– Easy to customize: add bacon, swap cheeses, or make them spicy.

Ingredients

Ingredients laid out for spinach and artichoke wonton cups

– 12 wonton wrappers
– Cooking spray (or a light brush of olive oil)
– 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained (about 5 oz. packed)
– 1 (8-oz.) can artichoke hearts, drained and finely chopped
– 1/3 cup mayonnaise
– 1/4 cup sour cream
– 2 oz. cream cheese, at room temperature
– 1/2 cup grated Parmesan cheese (plus extra for sprinkling, optional)
– 2 cloves garlic, minced
– Salt and freshly ground black pepper, to taste
– Pinch of crushed red pepper flakes (optional, for a little heat)

Substitutions and notes on ingredients

– No mayo? Swap for Greek yogurt for a tangy, lighter version.
– Want extra gooeyness? Add 1/2 cup shredded mozzarella to the filling.
– Use fresh spinach if you prefer: sauté 4 cups fresh spinach until wilted, then squeeze out excess liquid and chop.

Equipment

– Standard 12-cup muffin tin
– Mixing bowl
– Spoon or small cookie scoop
– Strainer or cheesecloth (for squeezing out spinach)
– Small baking brush (optional)

Directions

1. Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin pan with cooking spray or brush each cup with a little oil.

2. Gently press one wonton wrapper into each muffin cup, creating a little shell. If the wrappers don’t sit flat, tuck the corners in so they form a neat cup.

3. Lightly spray or brush the wonton wrappers with cooking spray or oil. This helps them turn golden and crisp. Bake the wonton cups for 5 minutes—this partially bakes them so they hold up to the filling. Remove from oven and set aside.

4. Meanwhile, make the filling: in a medium bowl, combine the very well-strained spinach, chopped artichoke hearts, mayonnaise, sour cream, softened cream cheese, grated Parmesan, and minced garlic. Stir until smooth and well combined. Taste and adjust seasoning with salt, pepper, and red pepper flakes if using.

5. Spoon or scoop the spinach-artichoke mixture evenly into the prebaked wonton cups, filling each almost to the top. I like to use a small cookie scoop so the portions are consistent.

6. Return the filled wonton cups to the oven and bake for 10 to 12 minutes, until the filling is warmed through and the wonton shells are golden brown at the edges. If you like a little extra brown on top, you can broil for 30–60 seconds—watch closely so they don’t burn. Filling prebaked wonton cups with spinach and artichoke mixture

7. Remove the muffin tin from the oven and let the cups cool for 2–3 minutes before gently removing them with a small spatula or spoon. Transfer to a serving plate and, if desired, sprinkle a little extra Parmesan or a pinch of paprika for color.

8. Serve warm. These are best the same day, while the shells are still crisp. Final plated spinach and artichoke wonton cups, ready to serve

Timing and batch prep

– Prep time: 10 minutes (plus time to thaw and drain spinach)
– Cook time: 15–18 minutes
– Total time: about 30 minutes

If you’re making these for a party, you can prebake the wonton cups up to a day ahead and keep them in an airtight container. Fill and bake the cups right before your guests arrive so the shells stay crisp.

Tips for perfect wonton cups

– Squeeze the spinach super-dry. Any excess water will make the filling runny and can soften the wonton shells.
– Don’t overfill the cups—leave a little room for the filling to warm and set.
– Use room-temperature cream cheese so it blends smoothly with the mayo and sour cream.
– For extra crunch, brush the wonton edges with a little melted butter before baking.

Variations and add-ins

– Bacon & Cheddar: Stir in 1/3 cup chopped cooked bacon and swap half the Parmesan for shredded sharp cheddar.
– Spicy Kick: Add 1–2 teaspoons Sriracha or 1/2 teaspoon cayenne to the filling.
– Vegan: Use vegan cream cheese, vegan mayo, and nutritional yeast in place of Parmesan. Check that your wonton wrappers are egg-free.
– Mediterranean: Mix in sun-dried tomatoes and a teaspoon of lemon zest for brightness.

Serving suggestions and pairings

– Serve alongside a crisp green salad or a platter of fresh crudités.
– These are excellent with a chilled white wine like Sauvignon Blanc or a dry Riesling.
– For a party spread, pair with other finger foods like stuffed mushrooms, mini quiches, and bruschetta.

Storage and reheating

– Store: Keep any leftovers in an airtight container in the refrigerator for up to 2 days. Note: the wonton shells will soften over time.
– Reheat: Place on a baking sheet and re-crisp in a 350°F oven for 5–8 minutes, or until heated through and the wrapper is crisp again.

FAQs

Q: Can I freeze these?
A: I don’t recommend freezing after they’re filled—the filling contains dairy which can separate slightly. You can freeze prebaked empty wonton cups in a single layer, then thaw and fill when needed.

Q: Can I make mini or jumbo versions?
A: Yes. For mini versions, use a mini muffin tin and reduce baking time slightly. For jumbo, use a jumbo muffin tin and increase baking time as needed.

Q: My filling is watery—what happened?
A: The spinach needs to be very well strained. Place it in a clean kitchen towel or cheesecloth and squeeze firmly until almost dry.

Final notes

These Spinach & Artichoke Wonton Cups are one of those recipes my friends request repeatedly because they’re easy to make, easy to transport, and always disappear fast. They’re perfect for squeezing into a busy weeknight rotation or scaling up for holiday entertaining. If you try them, tag me on Instagram (@easyrecipesteps) or leave a comment—I’d love to hear your favorite variation!

Happy cooking,

Laura @ easyrecipesteps.com