Spinach Artichoke Wonton Cups – Crispy, Creamy & Crowd‑Pleasing
Introduction
These little golden cups are the perfect party appetizer: crisp wonton shells filled with creamy spinach‑artichoke dip, baked until bubbly and irresistible. They’re easy to assemble, look elegant on a platter, and disappear fast at potlucks or holiday gatherings.
Why You’ll Love This Recipe
Bite‑sized and portable — no forks needed
Crispy outside, creamy inside
Easy to make ahead and bake just before serving
Festive presentation for parties and holidays
Customizable with extra cheese or toppings
Ingredients
For the cups:
24 wonton wrappers
Cooking spray or olive oil (for brushing)
Muffin tin
For the filling:
1 cup frozen spinach, thawed and squeezed dry
1 cup canned artichoke hearts, chopped
4 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
Pinch of red pepper flakes (optional)
Step‑by‑Step Instructions
Preheat oven to 350°F (175°C). Lightly spray a muffin tin.
Press wonton wrappers into each cup, shaping into little shells. Brush lightly with oil or spray. Bake 5 minutes until golden.
Mix filling: combine cream cheese, sour cream, mayo, mozzarella, Parmesan, garlic, spinach, artichokes, salt, pepper, and red pepper flakes. Stir until creamy.
Spoon filling into baked wonton cups. Top with extra mozzarella if desired.
Bake 10–12 minutes until bubbly and golden.
Cool slightly before serving warm.
Tips for Success
Squeeze spinach thoroughly to avoid watery filling
Use freshly grated Parmesan for best flavor
Bake wonton shells briefly before filling to keep them crisp
Serve immediately for maximum crunch
Garnish with chopped parsley or red pepper flakes for color
Variations
Add cooked bacon bits for smoky flavor
Swap mozzarella for sharp cheddar
Use phyllo cups instead of wontons for a shortcut
Make mini versions in a mini muffin tin
Add jalapeños for a spicy kick
Serving Suggestions
Arrange on a festive platter with fresh herbs
Pair with sparkling wine or cocktails
Perfect for game day spreads
Lovely addition to holiday buffets
Serve alongside veggie sticks for balance
Kitchen Science Corner
Wonton wrappers crisp quickly due to thin dough layers
Cream cheese stabilizes filling and prevents separation
Spinach adds moisture but must be drained to avoid sogginess
Artichokes provide tangy contrast to rich cheeses
Storage & Make‑Ahead
Store leftovers in airtight container up to 2 days
Reheat in oven to restore crispness
Make filling ahead and refrigerate up to 24 hours
Assemble cups just before baking for best texture
Final Thoughts
These Spinach Artichoke Wonton Cups are crispy, creamy, and crowd‑pleasing — the kind of appetizer that looks impressive but is secretly simple. With their golden shells and cheesy filling, they’re guaranteed to be the first thing gone at any party.