These spinach and artichoke wonton cups are the perfect party appetizer made with spinach, chopped artichokes, cheese and a couple other simple ingredients baked in wonton wrappers until golden brown and crispy.
From the recipe collection of Tara Ippolito
These spinach and artichoke wonton cups take everything people love about classic spinach artichoke dip and turn it into a crispy, handheld bite. You get creamy, cheesy filling paired with crunchy wonton edges, which makes every bite feel indulgent without being heavy. They look impressive, but they're surprisingly easy to pull together, too.
This recipe works for literally every occasion-game day, holidays, dinner parties, or even a random Tuesday night when you want something snacky but satisfying. Because they're baked instead of fried, they feel lighter, but no one would ever guess that from the flavor. They disappear fast, so plan accordingly.
What really makes these special is the balance of textures and flavors. The creamy base, the savory garlic, the salty Parmesan, and the slightly tangy artichokes all come together perfectly. Plus, using wonton wrappers gives you built in portion control and a crisp shell that holds up beautifully.
Ingredients
Heres everything you need to make this delicious appetizer. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Frozen Spinach- Adds earthy flavor and the classic spinach and artichoke dip taste.
- Artichoke Hearts- Brings a mild tang and tender texture that balances the richness of the cheese. I used Del Monte canned artichoke hearts.
- Mayonnaise- Bings everything together. I used Duke's Mayonnaise.
- Sour Cream- A light tang that cuts through the richness of the other ingredients and keeps the filling from being too heavy.
- Cream Cheese- The backbone of the filling! Keeps everything smooth and creamy.
- Wonton Wrappers (NOT to be confused with egg roll wrappers. Please check the label)- Creates a crispy, golden shell that bakes up beautifully.
- Parmesan Cheese- Adds a salty, nutty flavor. I used Bel Gioiosio
- Fresh Garlic- Brings a bold, savory flavor.
- Garlic Powder- Adds a warm, garlicy flavor thorough the appetizer. I used McCormick.
- Salt- Enhances all of the other ingredients .
- Pepper- Cuts the richness of the filling.
- Cooking Spray- Prevents sticking and helps the wontons turn golden brown. I used Pam Original.
Instructions
Heres how to make these delicious wonton cups. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 350°First, carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.
NOTE: Keep an eye on the wonton wrappers because they can brown up fast. You just want them to be lightly toasted.
Then, in a medium sized bowl, add the artichoke hearts, spinach, cream cheese, garlic powder, sour cream, mayonnaise, fresh garlic, salt and pepper and mix them together until they’re evenly combined. Scoop the spinach and artichoke mixture evenly into each of the wontons.
PRO TIP: Strain and chop the artichokes into small pieces so they incorporate into the filling easily.
PRO TIP: Make sure to strain the spinach really well so the wonton filling isn't watery and the wontons don't get soggy. I like to use a cheese cloth.
Then, place them into the center rack of the oven for about 10 minutes or until the wontons are golden brown and crispy.
NOTE: As I said before, these can brown very quickly so keep an eye on them.
Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!
PRO TIP: These should pop out of the muffin tin easily but feel free to use a butter knife if you need some help.
How Can I Keep The Wontons From Getting Soggy?
Drain the spinach really well and dont over fill the cups. The light spray of cooking spray first will keep them crispy.
Storage
Place them into an air tight container and they will last in the fridge for up to 3 days. They're best to reheat in an air fryer if you have to bring back the cripsiness.
Spinach and Artichoke Wonton Cups Recipe
Equipment
- muffin tin
Ingredients
- 10 Oz packege Frozen Spinach, thawed and drained very well
- 8 Oz Jar Artichoke Hearts, drained and finely chopped
- ⅓ Cup Mayonnaise
- ⅓ Cup Sour Cream
- 4 Oz Cream Cheese, room temperature
- 12-14 Wonton Wrappers
- ½ Cup Parmesan Cheese
- 1 Tbs Garlic Powder
- Salt and Pepper
- 3 Cloves Fresh Garlic, minced
- Cooking Spray
Instructions
- Preheat the oven to 350°
- Carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.
- In a medium sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.
- Scoop the spinach and artichoke mixture evenly into each of the wontons and bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
- Let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!
Other Easy Appetizers
If you like super easy to make grab and go appetizers like this one, you have to try these Sausage And Cheese Wonton Cups, Jalapeno Popper Wonton Cups and Loaded Potato Skins.
Anonymous says
These were great!! I want my spinach and artichoke to actually taste like that and not just cheese, perhaps like the other commenter wanted. My whole party was very happy with these
Kari says
Adults liked this recipe. Teenagers (who aren’t picky eaters) thought the recipe was overpowered by the spinach and artichokes- I would use less of both next time. Also, cook the wontons 2-3 minutes longer for more crispness.
jade says
Can these be reheated in the oven?
If so, for how long?
Anonymous says
Hi! looks delicious!
Would it be good to make it a day in advance and reheat it?
Al Dente Diva says
You can use either but mine are marinated
mynda26 says
Aloha! Are those marinated or water packed artichoke hearts? Looks yummy — mahalo for your time!