Spinach and Artichoke Wonton Cups

A crispy, creamy appetizer that’s impossible to resist!

 Difficulty: Easy

 Preparation Time: 15 minutes

 Cook Time: 15 minutes

 Total Time: 30 minutes

 Servings: 12 cups (approx. 6 servings)

 Recipe Summary

Spinach and Artichoke Wonton Cups are a fun and bite-sized twist on the classic spinach and artichoke dip. Nestled inside crispy wonton wrappers, this rich, cheesy filling is baked to golden perfection—making them the perfect crowd-pleaser for parties, potlucks, game nights, or even a fancy brunch.

These little cups are not only easy to make, but they also offer a flavorful punch in every bite. They’re portable, portion-controlled, and freezer-friendly—what more could you want?

 Ingredients

For the Wonton Cups:

• 12 square wonton wrappers

• Non-stick cooking spray (or a brush of olive oil)

For the Spinach Artichoke Filling:

• 1 cup chopped frozen spinach (thawed and well-drained)

• 1/2 cup canned artichoke hearts (chopped)

• 4 oz cream cheese (softened)

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 clove garlic, minced

• 1/4 tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

Optional Garnish:

• Chopped fresh parsley

• Extra Parmesan for sprinkling

 Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin lightly with non-stick spray.

Step 2: Prepare the Wonton Shells

Place one wonton wrapper into each muffin tin cavity. Press down gently to form a cup shape, making sure the edges rise up the sides of the tin.
Lightly spray the wonton wrappers with cooking spray to help them crisp up while baking.

Bake the empty shells for 5 minutes to give them a head start. Remove from the oven and set aside. They will crisp more during the second bake.

Step 3: Make the Filling

In a mixing bowl, combine:

• Softened cream cheese

• Sour cream

• Mayonnaise

• Minced garlic

• Mozzarella and Parmesan cheeses

• Thawed, drained spinach

• Chopped artichokes

• Crushed red pepper flakes (if using)

• Salt and pepper to taste

Mix everything together until creamy and well incorporated. You can use a spoon or a hand mixer on low speed.

Step 4: Assemble the Cups

Using a spoon, fill each pre-baked wonton cup with about 1 to 1.5 tablespoons of the spinach artichoke mixture. Don’t overfill—the filling should be flush with the top of the wonton shell.

Sprinkle a little extra Parmesan or mozzarella cheese on top if desired.

Step 5: Final Bake

Return the muffin tin to the oven and bake for an additional 10–12 minutes, or until the filling is hot and bubbly and the edges of the wonton wrappers are golden brown and crispy.

Step 6: Cool and Serve

Let the wonton cups cool in the pan for about 3–5 minutes. Carefully remove them using a spoon or small spatula. Place on a serving tray and garnish with chopped parsley or a light sprinkle of Parmesan.

Serve warm and watch them disappear!

 Make-Ahead and Freezer Tips

Make-Ahead:
You can prepare the filling up to 2 days in advance. Store it in an airtight container in the fridge. Fill the wonton wrappers just before baking.

Freezer-Friendly:
Freeze the fully baked wonton cups in a single layer on a tray. Once frozen, transfer to a freezer bag or container. Reheat in a 350°F oven for 8–10 minutes for best texture.

 Nutritional Information (Per 1 Cup Serving)

Note: Nutrition values are approximate and may vary based on brand and measurement accuracy.