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Spinach and Artichoke Wonton Cups

Spinach and Artichoke Wonton Cups

An easy, make-ahead appetizer that turns classic spinach and artichoke dip into crispy, handheld morsels—perfect for party hosts and busy home cooks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 24 cups
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Wonton Cup Ingredients
  • 24–36 pieces Wonton wrappers, store-bought, thawed if frozen
  • 6 oz Fresh spinach or 10 oz frozen spinach, thawed and squeezed Adds bright flavor and nutrition.
  • 8 oz Canned artichoke hearts, drained and chopped Tender, tangy base for the filling.
  • 4 oz Cream cheese, softened Creates that classic creamy texture.
  • 1/3 cup Sour cream or Greek yogurt For tang and balance; Greek yogurt for protein.
  • 1/3 cup Shredded Parmesan Optional for strict budgets.
  • 1/2 cup Shredded mozzarella Melts nicely for a gooey bite.
  • 1–2 cloves Garlic, minced or 1/2 tsp garlic powder Aromatic lift.
  • 1/2 tsp Lemon zest, optional Brightens the filling.
  • Salt and black pepper to taste Basic seasoning.
  • Optional: red pepper flakes or hot sauce For a little heat.

Method
 

Prep the Filling
  1. Heat a teaspoon of oil, sauté minced garlic for 30 seconds, add fresh spinach and cook until wilted (2-3 minutes). Cool slightly, then chop.
  2. In a bowl, combine cream cheese, sour cream (or Greek yogurt), Parmesan, mozzarella, chopped artichokes, spinach, lemon zest, salt, and pepper. Stir until smooth and well incorporated.
Form the Wonton Cups
  1. Preheat oven to 375°F (190°C).
  2. Lightly spray or grease muffin tin wells. Gently press one wonton wrapper per cup into each well, smoothing corners to form a crisp cup.
  3. For sturdier shells, brush wrappers with a tiny bit of oil.
Fill and Bake
  1. Spoon about 1-1.5 tablespoons of filling into each wonton wrapper. Don’t overfill, leave a little room for bubbling.
  2. Bake 10-12 minutes, until edges are golden and filling is set. For mini cups, reduce bake time to 6-8 minutes.
  3. Optional: broil for 30-60 seconds to brown cheese—watch closely.
Cool and Serve
  1. Let cups rest 2-3 minutes in the tin to firm up, then transfer to a rack or platter. Garnish with extra Parmesan or chopped parsley.

Notes

Prevent soggy cups by squeezing as much liquid as possible from spinach and artichokes. Adjust seasoning after combining. Bake and cool, then refrigerate or freeze for best texture upon reheating.