Introduction

These spinach and artichoke wonton cups are a bite-sized, crowd-pleasing twist on the classic creamy dip. Crisp golden wonton wrappers become tiny tart shells that hold a rich filling of tender spinach, chopped artichoke hearts, cream cheese, sour cream, and a blend of cheeses and seasonings. The result is contrast—crunchy exterior and warm, savory interior—that makes them ideal for parties, weeknight snacks, or elegant appetizers. This recipe emphasizes balance and simplicity. The filling is quick to prepare: sautéed spinach reduces moisture and concentrates flavor; artichoke hearts add a subtle tang and meaty texture; cheeses bind everything into a creamy, savory mixture. Because the cups bake quickly, you can assemble them ahead of time and bake just before serving for the best texture. In addition to clear ingredient measurements and step-by-step instructions, this article includes smart substitutions for dietary needs, tips to prevent soggy bottoms, and make-ahead strategies. Whether you want vegetarian party food, a low-effort appetizer for holiday entertaining, or new ideas for finger food, these wonton cups deliver big flavor with minimal fuss. The flavors mirror the beloved spinach artichoke dip but in a perfectly portioned, oven-baked format. Read on for ingredient options, assembly and baking tips, serving suggestions, and troubleshooting advice so your first batch comes out golden and irresistible every time.

Why This Recipe Works

Spinach and artichoke dip is a universally loved combination because it balances creaminess, savory cheese, and bright vegetal notes. Translating that flavor profile into individual wonton cups preserves all the elements while improving texture and portion control. Wonton wrappers provide a thin, crisp shell that browns quickly in a hot oven, giving a pleasing crunch that contrasts with the warm filling. Because each cup is baked separately, they remain dippable finger food without the mess of communal bowls. A few technique choices make these cups especially reliable. First, reducing excess moisture from spinach is essential. Sautéing the greens and squeezing them dry prevents watery filling that could soften the wrapper. Second, using a blend of cream cheese with either sour cream or Greek yogurt yields a creamy but stable binder that sets as it cools. Third, finely chopping artichoke hearts ensures an even distribution so every bite has both texture and tang. Finally, a quick gratin under the broiler develops golden peaks and a little color without overbaking. This recipe is forgiving: you can prepare the filling a day in advance, fill wonton wrappers in the muffin tin, and refrigerate until baking time. The result is consistent: crunchy cups with a cohesive filling, ready to serve warm. The approach also opens creative possibilities—mini quiche-style fillings, protein additions like crab or bacon, and dairy-free versions—without sacrificing the signature spinach-artichoke character.

Gathering Ingredients

For the classic spinach and artichoke wonton cups you need a short list of fresh and pantry ingredients that come together quickly. Start with fresh baby spinach or frozen chopped spinach that has been fully thawed and squeezed dry. Fresh spinach gives more lively flavor, while frozen is convenient and consistent—if using frozen, press out as much water as possible before mixing with cheese. Canned or jarred artichoke hearts work well; drain them, pat dry, and chop into small pieces to ensure even distribution in each cup. Cream cheese is the base for richness and structure; full-fat cream cheese yields the creamiest texture. Combine it with sour cream or Greek yogurt for tang and to loosen the filling for easier spooning. A small amount of grated Parmesan and mozzarella adds saltiness and meltiness; use Pecorino Romano as a sharper option. Seasonings are simple but important: garlic (minced or powdered), a pinch of smoked or regular paprika, salt, and freshly ground black pepper. A squeeze of lemon brightens the mixture and complements both spinach and artichokes. Optional extras include finely chopped green onions or shallots, red pepper flakes for heat, or a sprinkle of nutmeg for warmth. For a gluten-free version swap wonton wrappers for small phyllo shells or wonton wrappers made from rice flour. For a dairy-free approach, use a cashew cream base and dairy-free shredded cheese. Quantities will be provided in the recipe card, but gathering quality ingredients at the start makes assembly faster and ensures the best flavor.

Substitutions and Variations

If you need to adapt these wonton cups for dietary preferences or to change the flavor profile, there are many easy substitutions and tasty variations. To make the recipe vegetarian, simply follow the base ingredients—this version is naturally meatless—and focus on high-quality cheeses and well-seasoned spinach. For a vegan or dairy-free version, use a creamy cashew or tofu-based filling as the binder, and swap shredded dairy-free cheese. Nutritional yeast adds cheesy umami in place of Parmesan. Use dairy-free sour cream or silken tofu to add moisture and body. To add protein, fold in cooked, flaked crab, chopped cooked chicken, or crumbled cooked bacon—just be mindful of adding too much moisture. If using seafood or delicate proteins, fold them in after the filling has cooled slightly to avoid overcooking. For a gluten-free option, check for gluten-free wonton wrappers or use mini phyllo shells or small biscuit dough shells as alternatives; baking times may vary. Flavor variations include adding sun-dried tomatoes and basil for a Mediterranean twist, swapping mozzarella for smoked provolone for a deeper flavor, or stirring in pesto for herbal brightness. For heat, add diced jalapeño or a pinch of cayenne. If you prefer a lighter filling, replace half the cream cheese with ricotta to reduce density. Each swap affects texture and moisture, so adjust binders and drainage accordingly: more liquid may require additional cream cheese or a brief bake to set the filling.

Equipment and Prep

Having the right equipment and completing a few prep steps ahead of time makes assembly fast and ensures consistent results. Essential tools include a standard 12-cup muffin tin (or mini muffin tin for bite-sized versions), a mixing bowl, a nonstick skillet for sautéing spinach, and a spatula or wooden spoon. You’ll also want measuring cups and spoons, a fine grater for hard cheeses, and paper towels or a clean kitchen towel for squeezing excess moisture from spinach. If you plan to freeze or refrigerate assembled cups, a baking sheet is handy for transporting the muffin tin. Prep begins with washing and drying fresh spinach if using, then sautéing it briefly to wilt and evaporate water. If you use frozen spinach, thaw thoroughly and press in a towel or a strainer to remove liquid. Chop artichoke hearts and grate cheeses before combining. Soften cream cheese to room temperature for smooth mixing; this prevents lumps and makes the filling easier to spoon into wrappers. To save time on serving day, you can pre-fill the wonton wrappers and refrigerate the muffin tin for up to 24 hours before baking. Alternatively, assemble and freeze them on a lined baking sheet until solid, then transfer frozen filled cups to a sealed bag; bake from frozen, adding a few extra minutes to the bake time. Preheating the oven and prepping a cooling rack will help the cups maintain their texture when removed from the muffin tin. These small organizational steps are the difference between a rushed appetizer and a relaxed, crisp finish.

Cooking Process

Step-by-step cooking starts with preparing the spinach and artichoke filling, then assembling and baking the cups. Begin by heating a tablespoon of olive oil or butter in a skillet over medium heat. Add minced garlic and cook for 30–45 seconds until fragrant, then add the spinach in batches, wilting it until bright green and tender. If using frozen spinach, cook briefly to remove remaining water. Transfer spinach to a fine sieve or clean kitchen towel, press firmly to extract as much liquid as possible, then chop finely. In a mixing bowl, beat softened cream cheese until smooth. Stir in sour cream (or Greek yogurt), grated Parmesan, shredded mozzarella, the chopped artichoke hearts, drained spinach, lemon zest, and seasonings—salt, pepper, and a pinch of paprika or red pepper flakes if using. Taste the filling and adjust seasoning; the mixture should be richly flavored but not overly salty. Preheat the oven to 375°F (190°C). Lightly brush or spray the inside of each wonton wrapper with oil to encourage browning, then press one wonton wrapper into each cup of a muffin tin, gently shaping the edges. Spoon the filling into each wrapper, filling almost to the top but leaving a bit of space for bubbling. Bake for 12–15 minutes until the edges of the wrappers are golden and the filling is set. For a golden top, place under the broiler for 1–2 minutes—watch closely to prevent burning. Let cups cool in the pan for 5 minutes before transferring to a wire rack; they will firm up and be easier to remove.

Final Presentation and Serving

Presentation elevates these wonton cups from simple snacks to memorable appetizers. Serve them warm so the filling is creamy and the wrappers are crisp; arrange the cups on a large platter or tiered server to create visual height and easy access. Garnishes are small but impactful: a sprinkle of freshly chopped parsley or chives adds color and freshness, while a light dusting of grated Parmesan or a drizzle of high-quality olive oil gives sheen and extra flavor. For a pop of brightness, place a lemon wedge or two on the platter and label them as optional squeezes. Consider accompaniments that complement the spinach-artichoke profile. A simple marinara or roasted red pepper dip pairs nicely with cheese-forward fillings, while a cool herbed yogurt dip or tzatziki provides contrast and a refreshing bite. If serving to a crowd, provide small toothpicks or cocktail forks so guests can pick up cups without touching the filling. For a buffets or grazing table, position the wonton cups next to bread, olives, and charcuterie to encourage pairing. For formal entertaining, place two cups per guest as a passed canapé or one cup per guest when accompanied by other appetizers. For family-style or casual parties, portion according to appetite—estimate 3–4 cups per person as a general guideline. Make sure to have napkins and small plates available; although bite-sized, the creamy interior can drip when bitten. Clear labeling for common allergens like dairy or gluten is courteous and helps guests with dietary restrictions choose confidently.

Storage, Make-Ahead, and Troubleshooting

Leftover wonton cups store well if handled properly. Once completely cooled, place them in an airtight container with parchment between layers to protect the crisp edges. Refrigerate for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 6–8 minutes to revive crispness, or heat on a baking sheet in an air fryer at 320°F (160°C) for 3–5 minutes. Microwaving is not recommended because it softens the wrapper and changes the texture. For make-ahead planning, you can prepare the filling up to 48 hours in advance and keep it chilled. Alternatively, assemble the filled wonton cups in the muffin tin and refrigerate for up to 24 hours before baking; this is ideal for parties. If freezing, freeze the assembled cups on a baking sheet until solid, then transfer to a zipper bag or sealed container for up to 2 months. Bake from frozen adding 3–6 minutes to the bake time and check that the filling is piping hot in the center. Common issues and quick fixes: soggy bottoms usually mean excess moisture in the filling—squeeze the spinach more thoroughly, and consider briefly sautéing artichokes to remove liquid. If wrappers brown too quickly, reduce oven temperature by 25°F and bake a bit longer. To prevent sticking, either lightly oil the cups or use a nonstick spray. If the filling is too runny, fold in an extra tablespoon of cream cheese or a tablespoon of breadcrumbs to absorb moisture. With a few simple adjustments your wonton cups can maintain the ideal contrast of crisp shell and creamy filling even when made ahead.

Spinach and Artichoke Wonton Cups