Spinach and Artichoke Wonton Cups
These Spinach and Artichoke Wonton Cups are the perfect party appetizer! Creamy, cheesy, and packed with flavor, each little bite is nestled into a crispy wonton shell. Whether you’re hosting a game day party or a holiday get-together, these bite-sized snacks are always a hit.
We’ve made these for so many different events, and they always disappear within minutes. There’s just something irresistible about that golden crunch combined with the warm, savory filling. Plus, they’re easy to prep ahead, which is a huge win when you’re planning a spread.
Looking for more easy and delicious appetizers? You might also enjoy our Pickle Poppers, Jalapeno Popper Egg Rolls, or 7 Layer Taco Cups. All are crowd-pleasers and simple to put together!
Table of contents
Why You’ll Love This Recipe
- Perfect for parties: These are handheld, no-mess bites that guests can easily enjoy.
- Make-ahead friendly: You can prep the filling and bake the shells in advance.
- Creamy, cheesy goodness: Every bite is rich, flavorful, and comforting.
- Crispy and golden: The wonton cups bake up with a perfect crunch that contrasts the creamy filling.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses everyday ingredients that you might already have on hand. The creamy base comes from sour cream and cream cheese, while parmesan and mozzarella add a gooey, melty richness. Canned artichoke hearts and chopped spinach bring in that classic combo we all love, and garlic rounds it all out with a flavorful punch. The wonton wrappers get beautifully crisp in the oven, making the perfect edible cup.
Variations
- Add a protein: Stir in some cooked crumbled bacon or shredded rotisserie chicken.
- Spice it up: Add a pinch of red pepper flakes or diced jalapeño for heat.
- Use a different cheese: Try shredded cheddar or Gruyère for a flavor twist.
- Make it gluten-free: Use gluten-free wonton wrappers if available.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Press wonton wrappers into each cup and bake for 5 minutes.
- Mix together chopped spinach, artichokes, sour cream, cream cheese, garlic, cheeses, salt, and pepper.
- Fill each baked wonton cup with the mixture.
- Bake for 10-15 minutes until golden and bubbly.
Expert Tips
- Chop the spinach and artichokes finely so you get a little bit in every bite.
- Let the cream cheese soften at room temperature to make mixing easier.
- Don’t overfill the cups; a rounded spoonful is perfect.
- Watch closely in the final minutes of baking so the edges don’t overbrown.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can prep the filling and bake the wonton shells a day in advance. Just assemble and bake before serving.
We don’t recommend freezing after baking, but you can freeze the filling separately.
Mini phyllo shells are a good substitute and require no pre-baking.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Spinach and Artichoke Wonton Cups
Equipment
- Standard 12-cup muffin tin (you’ll need two or bake in batches)
- Mixing Bowl
- Spoon or rubber spatula
- Cutting board
- sharp knife
- Measuring Cups and Spoons
- Can opener (for the artichokes)
- Oven mitts
Ingredients
- 24 wonton cups
- 6 ounces chopped spinach
- 14 ounces artichoke hearts drained
- ½ cup sour cream
- 4 ounces cream cheese softened
- 3 garlic cloves finely minced
- ⅓ cup parmesan cheese
- ¾ cup mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
- Press the wonton wrappers into each cup of the tin. Place the muffin tin into the oven and let them bake for 5 minutes. Remove and let cool.
- Chop the spinach into small pieces and place it into a large mixing bowl.
- Roughly chop the drained artichoke hearts into smaller pieces and add them to the bowl.
- Add the sour cream, cream cheese, garlic, parmesan, mozzarella, salt and pepper.
- Mix all the ingredients well. Spoon the mixture into the wonton cups, filling them to the top.
- Place the pan into the oven and bake for 10-15 minutes, until the top of the mixture is golden and bubbly. Remove and serve hot!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
