Spinach and Artichoke Wonton Cups are the ultimate appetizer when you’re after something easy, cheesy, and downright addictive. These bite-sized snacks bake up golden and crisp on the outside, while the center stays rich and gooey with cream cheese, mozzarella, and savory artichoke hearts. Whether you’re planning a holiday spread, game day platter, or backyard party, these mini cups will disappear fast.
If you’re all about finger foods that wow, you’re going to want to bookmark this one. And if you’re not already, make sure to follow me on Pinterest for more bite-sized brilliance!
How This Recipe Came to Life
This spinach and artichoke wonton cups recipe was born out of a craving for that classic dip—but with a crispy, handheld twist. I remember making it for a New Year’s Eve party when I needed something quick but still show-stopping. The combination of creamy spinach filling with that irresistible golden crunch had everyone hovering over the tray.
Since then, it’s become a go-to for every potluck, cocktail hour, or when I just need a little snack that feels fancy without the fuss.
Why It’s So Special
What makes these cups stand out is how effortlessly they blend texture and flavor. You get that rich, comforting taste of a traditional spinach-artichoke dip, but without needing chips. The wonton wrappers act as little flavor bowls—holding everything in with just enough crunch.
They’re baked (not fried), easy to scale up, and honestly—kind of adorable. And just like my Crispy Zucchini Fritters or Mini Bell Pepper Nachos, these are big on flavor and small on effort.
Ingredients & Prep
Ingredient Breakdown
Below is everything you need for the recipe. One batch makes 36 crispy little cups—perfect for a crowd.
| Ingredient | Amount |
|---|---|
| Wonton wrappers | 36 sheets |
| Cream cheese | 4 oz, room temperature |
| Parmesan cheese | ½ cup, shredded |
| Mozzarella cheese | 1 cup, shredded |
| Monterey Jack cheese | 1 cup, shredded |
| Frozen spinach | 1 cup, thawed and squeezed |
| Artichoke hearts | ½ cup, chopped |
| Salt | ½ tsp |
| Black pepper | 1 tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Red pepper flakes | ¼ tsp (optional) |
| Olive oil cooking spray | as needed |
Make sure to drain the spinach really well—it makes all the difference for crispy cups.
Tools and Quick Substitutions
To make these, you’ll need:
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A 36-cup mini muffin tin
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Mixing bowls
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A spatula or hand mixer
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Small scoop or spoon
No Monterey Jack? Try sharp cheddar.
Don’t eat artichokes? Sub chopped water chestnuts for crunch.
Gluten-free? Use GF wonton wrappers like those from rice flour brands.
Cooking Instructions & Tips
Step-by-Step Instructions
1. Preheat oven to 365°F.
2. Squeeze spinach thoroughly to remove moisture.
3 . Mix cheeses: In a large bowl, combine cream cheese, parmesan, mozzarella, and Monterey jack.
4. Add mix-ins: Stir in spinach, chopped artichokes, salt, pepper, garlic and onion powders, and red pepper flakes.
5. Prep muffin cups: Spray each cavity with olive oil spray.
6 . Add wrappers: Press one wonton wrapper into each muffin cup. Lightly spray again.
7 . Par-bake for 5 minutes until slightly golden.
8 . Fill: Scoop 1 tbsp of mixture into each par-baked wrapper.
9 . Final bake: Return to oven for 7–10 minutes until tops are melted and golden.
Tips for Success
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Don’t overfill the wrappers—1 tablespoon is plenty.
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Bake once to firm the shell, then again after adding filling.
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Want to prep ahead? Fill the wrappers and refrigerate, then bake just before serving.
For more easy apps like these, try the Cottage Cheese Eggplant Parmesan or Spinach Zucchini Chickpea Bake!
Serving, Storage & Pairing
What to Serve With It
These cups pair beautifully with sparkling wine or lemon spritzers. You can also place them on a large platter with:
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Olives and roasted nuts
They’re also fantastic next to grilled meats or as part of a brunch table with frittatas.
How to Store & Reheat
To keep leftovers:
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Store: In an airtight container in the fridge for up to 3 days.
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Reheat: Use a 375°F oven for 5–7 minutes until hot and re-crisped. Avoid microwaving—they lose that crunch.
FAQ – Spinach and Artichoke Wonton Cups
Can I freeze these before baking?
No—wonton wrappers tend to get soggy once thawed. Prep the filling in advance instead.
Can I make these in regular muffin tins?
You could, but the ratio of wrapper to filling is best in mini muffin tins.
What’s a good dairy-free swap?
Try plant-based cream cheese and shredded dairy-free mozzarella—many melt well these days.
Can I add meat?
Absolutely. Crumbled bacon or finely chopped rotisserie chicken blend well with the filling.
Do these work for keto?
Wonton wrappers aren’t keto-friendly, but you could use mini bell peppers as vessels instead.
Conclusion
These Spinach and Artichoke Wonton Cups are everything you want in a quick and crowd-pleasing recipe—cheesy, crispy, and so easy to make. They’ve earned a permanent spot on my party table, and I know they’ll do the same for you.
If you loved this appetizer, be sure to try the Crispy Baked Eggplant Parmesan or Creamy Ricotta-Stuffed Sweet Potatoes next.
If you try this recipe, I’d love to hear from you! Rate it, leave a comment, and don’t forget to pin it over on Pinterest to share with your favorite foodie friends.
Print
Spinach and Artichoke Wonton Cups
- Total Time: 20
- Yield: 36 wonton cups
Description
Spinach and Artichoke Wonton Cups are a cheesy, crispy appetizer that’s quick to prepare and always a crowd-pleaser. Each bite is loaded with gooey cheeses, savory spinach, and artichokes, all baked into golden wonton shells—perfect for parties or snacking.
Ingredients
• 36 wonton wrappers
• 4 oz cream cheese, room temperature
• 1/2 cup shredded parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey jack cheese
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup chopped artichoke hearts
• 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• Olive oil cooking spray
Instructions
1. Preheat oven to 365°F (185°C).
2. Squeeze excess liquid out of the thawed spinach.
3. In a large bowl, combine cream cheese, parmesan, mozzarella, and Monterey jack.
4. Add spinach, artichoke hearts, and all seasonings. Mix until smooth and well blended.
5. Spray 36 mini muffin cups with olive oil spray.
6. Press 1 wonton wrapper into each muffin cup and spray lightly again.
7. Bake wrappers for 5 minutes to slightly crisp.
8. Add about 1 tbsp of filling into each cup.
9. Bake for 7–10 more minutes, until cheese is melted and tops are golden brown.
10. Cool slightly before serving.
Notes
– For extra spice, add more red pepper flakes or a pinch of cayenne.
– To make ahead, prep the filling and store refrigerated up to 2 days.
– Do not freeze the filled cups raw; wrappers may become soggy.
– Use low-fat cream cheese or dairy-free cheese for lighter options.
- Prep Time: 10
- Cook Time: 10
- Method: Baking
- Cuisine: American