Baked Spinach Artichoke Wonton Cups
What if I told you that the most popular appetizer at every party could be made in under 30 minutes?
I’m talking about spinach artichoke dip, but not the kind you scoop with chips. These are individual crispy wonton cups filled with hot, creamy, cheesy spinach artichoke filling that disappears in two bites.
They look fancy enough for a dinner party but are stupid easy to make.
I started making these last year for a holiday gathering, and they were gone in minutes. People kept asking me for the recipe, assuming I’d spent hours in the kitchen. Little did they know I threw these together during my daughter’s nap time.
The wonton wrappers get golden and crispy in the oven while the filling bubbles away with cream cheese, parmesan, and garlic. Each cup is the perfect one-bite appetizer that doesn’t require a plate or napkin.
You can prep the filling the night before and assemble these right before guests arrive. They come out of the oven hot and crispy, and trust me, you’ll want to make a double batch because they go fast.
What You’ll Need
For the Wonton Cups:
- 24 wonton wrappers
- Cooking spray or melted butter
For the Spinach Artichoke Filling:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Topping:
- Extra parmesan cheese
- Fresh parsley, chopped
| Ingredient | Purpose | Can’t Find It? |
|---|---|---|
| Wonton wrappers | Creates crispy cups | Use phyllo dough cut into squares |
| Cream cheese | Makes filling creamy | Use 4 oz cream cheese + 4 oz Greek yogurt |
| Artichoke hearts | Star ingredient | Use jarred (drain well) or fresh |
| Frozen spinach | Adds color and nutrition | Fresh spinach works (cook and drain first) |
Cost Breakdown Per Batch
| Item | Approximate Cost |
|---|---|
| Wonton wrappers | $3.50 |
| Cream cheese | $2.50 |
| Cheeses | $4.00 |
| Artichokes | $2.00 |
| Other ingredients | $3.00 |
| Total | $15.00 |
| Cost per cup | $0.63 |
Budget tip: Making these at home costs about $0.63 per cup. Buying similar appetizers from a catering company? You’d pay $3-5 per piece. That’s an 80% savings right there.
Pro Tips
1. Squeeze the spinach like your life depends on it
Seriously. If you don’t get all the water out, your filling will be watery and sad. I wrap the thawed spinach in paper towels and squeeze over the sink until nothing comes out. Then I squeeze it again.
Also Read: Roasted Green Beans with Garlic Parmesan
2. Press wonton wrappers firmly into the muffin tin
They need to form a cup shape and stay put. If you don’t press them down properly, they’ll puff up weird in the oven and you won’t have room for filling. Use your fingers to really mold them into the cups.
3. Don’t overfill the cups
I know it’s tempting, but overfilled cups will overflow and make a mess. Fill them about 3/4 full. The filling will bubble up as it bakes and you want it to stay inside the cup.
4. Bake the wonton cups first
This is the secret to getting them crispy. Bake the empty cups for 5 minutes before adding the filling. This pre-bakes them so they don’t get soggy from the filling.
5. Serve immediately
These are best fresh from the oven when the wonton cups are still crispy. If you need to make them ahead, assemble but don’t bake. Pop them in the oven right before serving.
Tools You’ll Need
- Standard 12-cup muffin tin (you’ll need 2 for 24 cups)
- Large mixing bowl
- Hand mixer or stand mixer
- Cutting board and knife
- Paper towels
- Small spoon or cookie scoop
- Cooking spray
Quick tip: A cookie scoop makes filling these cups super easy and ensures each one has the same amount of filling. Use a 1-tablespoon scoop for perfect portions.
How to Make It
Step 1: Prep your ingredients
Thaw the frozen spinach and squeeze out every drop of water. Drain and chop the artichoke hearts. Mince the garlic. Soften the cream cheese by leaving it at room temperature for 30 minutes.
Step 2: Make the filling
Beat the softened cream cheese, sour cream, and mayo together until smooth and creamy. This takes about 2 minutes with a hand mixer.
Add both cheeses, artichokes, spinach, garlic, red pepper flakes, salt, and pepper. Mix until everything is well combined. Taste and adjust seasoning.
Step 3: Prepare the wonton cups
Preheat your oven to 350°F. Spray two muffin tins generously with cooking spray.
Press one wonton wrapper into each muffin cup, creating a cup shape. The corners will stick up and that’s fine. Lightly spray the wrappers with cooking spray.
Step 4: Pre-bake the cups
Bake the empty wonton cups for 5 minutes until they’re just starting to turn golden. This prevents them from getting soggy.
Step 5: Fill and bake
Remove the muffin tins from the oven. Spoon about 1 tablespoon of filling into each cup. Don’t overfill.
Sprinkle extra parmesan on top of each cup. Bake for 12-15 minutes until the filling is hot and bubbly and the wonton edges are golden brown.
Step 6: Garnish and serve
Let cool for 2-3 minutes. Sprinkle with fresh parsley. Serve warm.
Substitutions and Variations
Cheese Variations Comparison
| Cheese Combo | Flavor Profile | Best For |
|---|---|---|
| Mozzarella + Parmesan (original) | Classic, mild, stretchy | Traditional taste |
| Gruyere + Parmesan | Nutty, sophisticated | Upscale gatherings |
| Pepper Jack + Cheddar | Spicy, bold | Game day parties |
| Fontina + Asiago | Creamy, sharp | Wine parties |
Protein Power-Ups
Add these for heartier cups:
- Cooked and crumbled bacon (4 strips) – adds smoky flavor
- Diced cooked chicken – makes them more filling
- Lump crab meat – fancy seafood version
- Cooked Italian sausage, crumbled – spicy and savory
Veggie Variations
Mix in any of these:
- Sun-dried tomatoes (1/4 cup, chopped) – tangy sweetness
- Roasted red peppers (1/4 cup, diced) – mild smokiness
- Diced jalapeños (2 tablespoons) – spicy kick
- Sautéed mushrooms (1/2 cup) – earthy depth
Also Read: Olive Garden Steak Gorgonzola Alfredo
Wrapper Alternatives
| Wrapper Type | Texture | Prep Needed |
|---|---|---|
| Wonton wrappers | Crispy, light | Press into muffin tin |
| Phyllo dough | Flaky, delicate | Brush with butter, layer 2-3 sheets |
| Mini pie crusts | Sturdy, buttery | Use pre-made cups |
| Tortilla rounds | Chewy, hearty | Cut with biscuit cutter |
Make-Ahead Strategy
Timeline for Perfect Party Prep
| When | What to Do |
|---|---|
| 2 days before | Make filling, store in fridge |
| 4 hours before | Assemble cups, cover, refrigerate |
| 20 minutes before | Pop in oven and bake |
| 5 minutes before | Garnish with parsley |
Party host secret: I always keep extra filling in the fridge. If these disappear (and they will), I can quickly make another batch in 20 minutes flat.
The filling can be made up to 2 days ahead. Store it in an airtight container in the fridge and give it a good stir before using.
You can assemble the cups up to 4 hours ahead. Cover the muffin tins with plastic wrap and refrigerate. Add 2-3 minutes to the baking time since they’ll be cold.
For longer storage, bake the cups completely, let them cool, and freeze in a single layer on a baking sheet. Transfer to a freezer bag once frozen.
Reheat frozen cups at 350°F for 10-12 minutes. They won’t be quite as crispy as fresh, but they’re still delicious.
Additional Details
Complete Nutritional Breakdown
| Nutrient | Per Cup | % Daily Value |
|---|---|---|
| Calories | 95 | 5% |
| Total Fat | 6g | 8% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 12mg | 4% |
| Sodium | 180mg | 8% |
| Total Carbs | 6g | 2% |
| Fiber | 1g | 4% |
| Protein | 4g | 8% |
Dietary Modifications Guide
| Diet Type | Modifications Needed | Taste Impact |
|---|---|---|
| Gluten-free | Use GF wonton wrappers or lettuce cups | Minimal change |
| Low-carb/Keto | Serve in mushroom caps, skip wrappers | Still delicious |
| Dairy-free | Use vegan cream cheese + dairy-free cheese | Slightly different texture |
| Vegetarian | Already vegetarian! | None |
| Vegan | Vegan cheese + cashew cream base | Surprisingly good |
Perfect Pairings
What to serve alongside these cups:
Drinks:
- Crisp white wine (Sauvignon Blanc or Pinot Grigio)
- Light beer or wheat beer
- Sparkling water with lemon
- Prosecco for fancy occasions
Other appetizers:
- Caprese skewers (light and fresh)
- Charcuterie board (variety)
- Stuffed mushrooms (earthy complement)
- Bruschetta (tomato brightness)
- Swedish meatballs (hearty protein)
Time Efficiency Breakdown
| Task | Time | Can Do Ahead? |
|---|---|---|
| Prep ingredients | 10 min | Yes (2 days) |
| Make filling | 5 min | Yes (2 days) |
| Assemble cups | 5 min | Yes (4 hours) |
| Baking time | 20 min | No |
| Total Active Time | 20 min | – |
| Total Time | 40 min | – |
Instructions
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 wonton cups
- Preheat your oven. Set it to 350°F. Spray two 12-cup muffin tins generously with cooking spray. Don’t skip this step or the wontons will stick.
- Prepare the spinach. Thaw frozen spinach in the microwave or let it sit at room temperature. Once thawed, wrap it in several paper towels and squeeze hard over the sink. Keep squeezing until no more water comes out. You should end up with about 1/2 cup of very dry spinach.
- Make the filling. In a large bowl, beat cream cheese, sour cream, and mayo with a hand mixer until completely smooth. No lumps should remain. This takes about 2 minutes.
- Add remaining filling ingredients. Stir in mozzarella, parmesan, chopped artichokes, squeezed spinach, minced garlic, red pepper flakes, salt, and pepper. Mix until everything is evenly distributed. Taste and add more salt if needed.
- Form the wonton cups. Press one wonton wrapper into each muffin cup, gently molding it to form a cup shape. The corners will stick up like flower petals. Lightly spray each wrapper with cooking spray.
- Pre-bake the wrappers. Bake empty cups for 5 minutes until they just start to turn light golden. This step is crucial for crispy cups.
- Fill the cups. Remove muffin tins from oven. Use a spoon or small cookie scoop to add about 1 tablespoon of filling to each cup. Fill them about 3/4 full.
- Top with cheese. Sprinkle a small pinch of extra parmesan on top of each filled cup. This creates a nice golden crust.
- Bake until golden. Return to oven and bake for 12-15 minutes. The filling should be hot and bubbly, and the wonton edges should be golden brown and crispy.
- Cool and garnish. Let cups cool in the muffin tin for 2-3 minutes. They’ll be easier to remove and won’t burn your mouth. Carefully lift out with a spoon. Sprinkle with fresh chopped parsley and serve immediately.
Leftovers and Storage
Storage Guide
| Method | Duration | Best For | Reheating |
|---|---|---|---|
| Room temp | 2 hours max | Serving at party | N/A |
| Refrigerator | 3 days | Next-day snacks | 350°F for 5-7 min |
| Freezer (baked) | 2 months | Long-term storage | 350°F for 10-12 min |
| Freezer (unbaked) | 1 month | Fresh-baked taste | Bake from frozen, add 5 min |
Store leftover cups in an airtight container in the fridge for up to 3 days. The wonton wrappers will soften as they sit, but they’re still tasty.
To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes. The microwave will make them soggy, so avoid it if you want any crispiness back.
For freezing, bake the cups completely and let them cool. Freeze in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer bag.
Frozen cups will keep for up to 2 months. Reheat from frozen at 350°F for 10-12 minutes until heated through.
Leftover hack: I crumble any leftover cups and use them as a topping for salads. The crispy wonton bits add amazing texture and the filling acts like a creamy dressing.
Also Read: Smoked Brisket Beer Cheese Bombs
Common Mistakes to Avoid
| Mistake | Why It’s Bad | How to Fix It |
|---|---|---|
| Wet spinach | Makes filling watery | Squeeze until hands hurt |
| Overfilling cups | Filling overflows | Fill only 3/4 full |
| Skipping pre-bake | Soggy wonton cups | Always pre-bake 5 minutes |
| Using cold cream cheese | Lumpy filling | Let sit 30 min at room temp |
| Microwaving leftovers | Soggy texture | Always reheat in oven |
FAQ
Can I use fresh spinach instead of frozen?
Yes, but you’ll need about 4 cups of fresh spinach. Sauté it in a pan until wilted, then let it cool completely. Squeeze out the water just like you would with frozen spinach. Fresh spinach has more water, so really get it dry.
My wonton cups are getting soggy. What am I doing wrong?
Two things: either your spinach isn’t dry enough, or you’re not pre-baking the wonton cups. Make sure you squeeze the spinach until your hands hurt, and always bake the empty cups for 5 minutes first.
Can I make these in an air fryer?
Sort of. You can use silicone muffin cups in an air fryer basket. Air fry the empty wontons at 350°F for 3 minutes, add filling, then air fry for another 8-10 minutes. They won’t all fit at once though.
Do I have to use both mozzarella and parmesan?
You can use all mozzarella or all parmesan, but the combo is best. Mozzarella gives you that stretchy, melty quality while parmesan adds a sharp, salty flavor. Together they’re magic.
Can I make these ahead for a party?
Assemble them up to 4 hours ahead and keep them covered in the fridge. Bake them right before your guests arrive so they’re hot and crispy. They only take 20 minutes in the oven.
What if I don’t have a muffin tin?
Use a mini muffin tin for even smaller bites, or get creative with an oven-safe ramekin. You can also just lay the wonton wrappers flat on a baking sheet, add filling, and fold up the edges.
Can I skip the mayo?
The mayo adds creaminess and richness, but you can replace it with extra sour cream or Greek yogurt. The texture will be slightly different but still good.
How do I prevent the filling from overflowing?
Don’t overfill them. Use about 1 tablespoon per cup and fill them only 3/4 full. The filling will bubble up as it bakes, so you need that extra space.
Why do mine taste bland?
You probably need more salt. The filling needs a good amount of seasoning to taste rich and flavorful. Always taste your filling before adding it to the cups and adjust the salt and garlic.
Can I double the recipe?
Absolutely! The filling doubles perfectly. You’ll need 4 muffin tins total or bake in batches. The filling will keep in the fridge while you bake the first batch.
Wrapping Up
These baked spinach artichoke wonton cups are going to become your new favorite party trick.
They’re crispy, creamy, cheesy, and most importantly, they look like you spent way more time on them than you actually did.
I love making these for gatherings because they’re foolproof. Even if you’re not confident in the kitchen, these will turn out great. And people lose their minds over them every single time.
Make a batch this weekend for game day, a party, or just because you’re craving something delicious. Pop them in the oven and watch them disappear.
Try them out and come back to tell me how fast they vanished at your party. And if you make any fun variations with different add-ins, I want to hear about those too
