Spinach and Artichoke Wonton Cups: Crispy, Creamy Party Bites
Imagine this: golden, crispy wonton cups filled with a velvety blend of spinach, artichokes, and just the right amount of cheesy goodness. These Spinach and Artichoke Wonton Cups are the ultimate crowd-pleasing party bite—creamy on the inside, crunchy on the outside, and ready in under 30 minutes! Whether you’re hosting game day, a holiday gathering, or just need a fancy-looking snack that’s actually super simple to make, this recipe delivers big flavor without the fuss.
Fun fact: Artichokes were once so prized in ancient Greece that they were believed to have aphrodisiac powers! While we can’t promise love, we *can* promise that these little bites will spark serious snack-time joy. They’re family-friendly (even picky eaters gobble them up!), budget-friendly, and far easier than rolling traditional wontons by hand. If you loved our Classic Spinach Artichoke Dip, you’ll adore this portable, bite-sized twist that skips the chips and delivers the dip right in your hand. Ready to wow your guests (or just treat yourself)? Let’s get baking!
What Is Spinach and Artichoke Wonton Cups?
Spinach and Artichoke Wonton Cups—say that three times fast! Sounds fancy, right? But really, it’s just your favorite creamy dip tucked into a crispy, golden shell made from humble wonton wrappers. Ever wonder why we don’t just call them “dip bombs”? Or “crispy spinach pockets”? Well, because “Spinach and Artichoke Wonton Cups” just rolls off the tongue like a gourmet promise. And hey, as the old saying goes, “the way to a man’s heart is through his stomach”—but honestly, it works for everyone! These little cups are like edible hugs. So, are you ready to fold, fill, and bake your way to snack stardom? Let’s do this!
Why You’ll Love This Spinach and Artichoke Wonton Cups
First off, the crispy-meets-creamy texture is pure magic. Each bite delivers a satisfying crunch followed by a rich, savory filling that melts in your mouth—like your favorite dip, but even better because it’s self-contained! Second, making these at home saves you serious cash. Compare what you’d pay for a dozen appetizers at a restaurant (hello, $15+!) to just a few pantry staples and frozen spinach. Third, the flavor combo is unbeatable: tangy artichokes, garlicky spinach, creamy cheeses, and a hint of parmesan create a symphony of taste in every cup.
If you loved our Baked Spinach Artichoke Dip with Pita Chips, you’ll absolutely fall for these portable, mess-free versions. No double-dipping, no soggy chips—just perfect, portion-controlled deliciousness. Ready to whip up a batch that disappears faster than you can say “more, please”? Let’s get cooking!
How to Make Spinach and Artichoke Wonton Cups
Quick Overview
This recipe is a breeze! With just 15 minutes of prep and 15 minutes in the oven, you’ll have golden, crispy wonton cups oozing with creamy spinach-artichoke filling. No deep frying, no complicated steps—just mix, press, fill, and bake. The result? Elegant, restaurant-worthy appetizers that taste like you spent hours in the kitchen (but you didn’t!).
Key Ingredients for Spinach and Artichoke Wonton Cups
- 10 oz package 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, grated
- 1 tbsp garlic powder
- Salt and pepper, to taste
- 3 cloves fresh garlic, minced
- Cooking spray
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with cooking spray.
- Pre-bake the wonton cups: Gently press one wonton wrapper into each muffin cup, shaping it to fit the bottom and sides. Lightly spray the tops with cooking spray. Bake for 5 minutes—just until they start to crisp slightly but are still pliable.
- Make the filling: In a medium bowl, combine the well-drained spinach, chopped artichokes, mayonnaise, sour cream, softened cream cheese, parmesan, garlic powder, minced fresh garlic, salt, and pepper. Mix thoroughly until everything is evenly blended and creamy.
- Fill the cups: Remove the partially baked wonton shells from the oven. Spoon the spinach-artichoke mixture evenly into each cup, filling almost to the top.
- Bake again: Return the muffin tin to the oven and bake for 10–12 minutes, or until the wonton edges are golden brown and crispy, and the filling is hot and bubbly.
- Cool and serve: Let the cups cool in the tin for 3–5 minutes (they’re fragile when piping hot!). Then, carefully lift them out with a butter knife or small offset spatula. Serve warm and enjoy!
What to Serve Spinach and Artichoke Wonton Cups With
These wonton cups are stars on their own, but they shine even brighter with the right sidekicks! Pair them with:
- A crisp white wine like Sauvignon Blanc or a light sparkling Prosecco for a party-perfect combo.
- Other finger foods like mini caprese skewers, stuffed mushrooms, or bacon-wrapped dates for a full appetizer spread.
- A simple arugula salad with lemon vinaigrette to cut through the richness.
- For game day: serve alongside buffalo chicken dip or queso blanco for a dip duo that’ll steal the show.
Top Tips for Perfecting Spinach and Artichoke Wonton Cups
- Drain that spinach! Squeeze it in a clean kitchen towel or cheesecloth until no more liquid comes out. Excess moisture = soggy wontons.
- Don’t overfill. Keep filling just below the rim so it doesn’t bubble over and glue the cups to the pan.
- Use room-temp cream cheese for smooth, lump-free mixing.
- No muffin tin? No problem! Use a mini muffin tin for bite-sized versions (reduce bake time to 8–10 minutes total).
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
- Gluten-free? Use gluten-free wonton wrappers (available at Asian markets or online).
Storing and Reheating Tips
These cups are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5–7 minutes until crispy again. Avoid the microwave—it makes the wontons soggy!
Want to prep ahead? Assemble the filled cups (unbaked) and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. When ready to bake, add 2–3 minutes to the cooking time—no need to thaw! They’ll keep frozen for up to 1 month.
So go ahead—double the batch, freeze half, and thank yourself later when unexpected guests (or midnight cravings) strike!
