Name: Spinach And Artichoke Wonton Cups Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 24 square wonton wrappers; 2 tablespoons olive oil or neutral cooking spray; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 cup canned artichoke hearts, well drained and chopped; 1 packed cup frozen chopped spinach, thawed and squeezed very dry; 4 ounces cream cheese, softened; 1/2 cup sour cream or plain Greek yogurt; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 teaspoon onion powder; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon black pepper; 2 tablespoons extra grated Parmesan; 1 green onion, thinly sliced; 1 pinch smoked paprika or extra red pepper flakes

Spinach And Artichoke Wonton Cups Recipe tastes creamy, cheesy, and a little garlicky with crisp, shattering edges that make them feel like tiny party pizzas. This recipe works perfectly for game day, potlucks, or a quick weeknight snack, and you can get them on the table in about 30 minutes. I first made these for a Sunday movie night, and my family inhaled them before the opening credits finished.

Why Choose This Spinach And Artichoke Wonton Cups Recipe

These spinach and artichoke wonton cups pack all the flavor of classic spinach artichoke dip in a neat, handheld bite. The wonton wrappers bake up crisp and golden, so you skip greasy fingers and awkward double dipping.

You can prep the filling ahead, then assemble and bake right before guests walk in. The recipe uses simple supermarket ingredients and pantry shortcuts, so you do not need any fancy equipment or chef skills.

“These Spinach And Artichoke Wonton Cups disappeared from the tray in five minutes flat at our family game night, and everyone asked for the recipe ★★★★★”

Ingredients You’ll Need

Wonton cup base

24 square wonton wrappers
- Look in the refrigerated section near tofu or egg roll wrappers
- I like Nasoya or Twin Dragon, but any thin wonton wrapper works
Neutral cooking spray or 2 tablespoons olive oil
- Spray keeps the cups lighter and helps them crisp nicely

Spinach and artichoke filling

1 tablespoon olive oil
3 cloves garlic, minced
1 cup canned artichoke hearts, well drained and chopped
- Use artichoke hearts in water, not marinated, to control the salt
1 packed cup frozen chopped spinach, thawed and squeezed very dry
- You can swap 2 packed cups fresh spinach, sautéed until wilted and chopped
4 ounces cream cheese, softened
- Full fat tastes richer, but light cream cheese also works
1/2 cup sour cream or plain Greek yogurt
- Greek yogurt adds more tang and protein
1 cup shredded mozzarella cheese
- Pre shredded works fine here and saves time
1/4 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
- Optional, but gives a gentle kick
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper

Topping options

2 tablespoons extra grated Parmesan
1 green onion, thinly sliced
Pinch of smoked paprika or extra red pepper flakes

Equipment list

Standard 12 cup muffin pan (you will bake in 2 batches or use 2 pans)
Mixing bowl
Small skillet
Measuring cups and spoons
Spoon or small cookie scoop
Paper towels or clean kitchen towel to squeeze spinach dry

Tips & Tricks

Squeeze the spinach very dry so the filling stays thick and the wonton cups stay crisp.
Spray or brush both sides of the wonton wrappers with oil so they brown evenly and do not stick.
Press the wrappers gently into the muffin cups and create little pleats instead of forcing them flat, which prevents tearing.
Use softened cream cheese so it mixes smoothly and does not leave lumps in the filling.
Taste the filling before you add the egg free mixture to the cups, then adjust salt, pepper, or heat.
Bake one test cup if you feel unsure about timing, then adjust a minute or two for the rest.
Keep the filling slightly below the top edge of the wonton so the edges crisp instead of burning.
Rotate the pan halfway through baking if your oven browns unevenly.
Want a shortcut? Use store bought spinach artichoke dip as the filling and just stir in extra cheese.
Serve the cups warm, not scorching hot, so the flavors stand out and no one burns the roof of their mouth.

How to Make Spinach And Artichoke Wonton Cups Recipe

Step 1: Prep the oven and pan

Preheat your oven to 350°F. Lightly spray a 12 cup muffin pan with cooking spray or brush with olive oil. Set the pan aside while you mix the filling.

Step 2: Cook the garlic, spinach, and artichokes

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced garlic and cook 30 to 60 seconds until it smells fragrant and looks lightly golden, not brown. Stir in the chopped artichoke hearts and thawed, squeezed spinach, then cook 2 to 3 minutes so excess moisture cooks off.

Turn off the heat and let the mixture cool for a few minutes. You want it warm, not steaming hot, so it does not melt the cream cheese in a weird way. Transfer the mixture to a mixing bowl.

Step 3: Mix the creamy filling

Add the softened cream cheese, sour cream or Greek yogurt, mozzarella, Parmesan, onion powder, crushed red pepper flakes, salt, and black pepper to the bowl. Stir until the mixture looks thick, creamy, and well combined. Taste a little and adjust seasoning to your liking.

If the filling seems too thick to scoop, stir in 1 to 2 teaspoons of milk or extra yogurt. If it seems too loose, add a tablespoon of extra mozzarella or Parmesan. You want a scoopable, cheesy dip texture.

Step 4: Form the wonton cups

Spray or lightly brush both sides of each wonton wrapper with oil. Press one wrapper into each muffin cup, gently pushing it down and letting the corners stick up like little petals. Create soft folds instead of sharp creases so the cups hold more filling.

If you want extra sturdy cups, you can layer two wrappers per cup, rotated slightly to form more points. That method gives a thicker, crunchier shell. Single wrappers work great for lighter, more delicate bites.

Step 5: Pre bake the shells

Place the muffin pan in the oven and bake the empty wonton cups for 5 to 7 minutes. Pull them when the edges look lightly golden and the bottoms feel set but not fully crisp. This step keeps the cups from getting soggy once you add the creamy spinach artichoke filling.

Let the pre baked cups cool for 2 to 3 minutes. Keep the oven on because you will bake them again with the filling. If the centers puff up a bit, gently press them down with the back of a spoon.

Step 6: Fill the wonton cups

Spoon about 1 heaping tablespoon of spinach and artichoke filling into each pre baked wonton cup. Try to divide the filling evenly so every cup feels generous. Keep the filling just under the top of the wrapper edges.

Sprinkle a pinch of extra Parmesan on top of each cup if you want a more golden, cheesy crust. Place the pan back in the oven. If you have extra filling, keep it in the fridge while the first batch bakes, then repeat with a second pan or a second round.

Step 7: Bake until bubbly and golden

Bake the filled wonton cups for 8 to 10 minutes. Watch for bubbling filling and deep golden brown edges on the wrappers. If you like extra crunch, leave them in for an extra minute, but keep an eye on the corners so they do not scorch.

Remove the pan from the oven and let the cups cool in the pan for 5 minutes. This short rest helps the filling set slightly so the cups hold together when you lift them out. Use a small offset spatula or butter knife to gently lift each cup from the pan.

Step 8: Garnish and serve

Transfer the spinach and artichoke wonton cups to a serving platter. Sprinkle with sliced green onions and a tiny pinch of smoked paprika or red pepper flakes for color. Serve them warm or at room temperature.

If you serve them for a party, keep a small plate nearby for people to set the wrappers on if they eat them in two bites. I usually double the recipe because these little bites vanish faster than you think.

What to Serve with it?

Serve these spinach and artichoke wonton cups with a fresh veggie platter, such as carrot sticks, cucumber slices, and bell pepper strips, to balance the richness. A big green salad with lemony vinaigrette also pairs nicely and keeps the meal feeling lighter. You can add a tray of baked chicken tenders or grilled chicken skewers to turn the cups into a full dinner spread.

Offer sparkling water with citrus slices, iced tea, or a fun fruit punch for a family friendly setup. If you host a game night, add a bowl of tortilla chips with salsa and guacamole so everyone has both crunchy cups and classic dips.

Storage Options

Cool leftovers completely, then store the spinach and artichoke wonton cups in an airtight container in the fridge for up to 3 days.
To freeze, place cooled cups on a baking sheet, freeze until solid, then move them to a freezer bag and keep them up to 2 months.
Reheat from the fridge in a 350°F oven or toaster oven for 6 to 8 minutes until hot and crisp.
Reheat from frozen at 325°F for 12 to 15 minutes, and avoid the microwave if possible since it softens the wonton shells.