If you’re looking for a fun appetizer that feels fancy but takes minutes to prepare, these Spinach & Artichoke Wonton Cups are perfect. I first made them for a family game night, and they were gone before the first round started. Crispy wonton wrappers hold a creamy, cheesy spinach and artichoke filling, giving you all the flavor of the classic dip in a bite-sized package. They’re portable, easy, and guaranteed to impress at holiday gatherings, parties, or casual dinners.
Ingredients
24 wonton wrappers
1 cup frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts, chopped
1/2 cup cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, for garnish
Instructions & Video
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin. Press one wonton wrapper into each muffin cup. Bake for 5 minutes until lightly golden. Meanwhile, mix cream cheese, sour cream, mayonnaise, garlic, spinach, artichokes, mozzarella, Parmesan, salt, and pepper until well combined. Spoon filling into each pre-baked wonton cup. Bake for 10–12 minutes until bubbly and golden on top. Garnish with parsley and serve warm.
Watch the full step-by-step video in our video section.
Substitutions
Use Greek yogurt instead of sour cream for a lighter filling. Swap mozzarella for pepper jack if you like spice. For a vegan option, use dairy-free cheese and mayo. If you can’t find wonton wrappers, phyllo dough works as an alternative.
Equipment
Mini muffin tin
Mixing bowls
Wooden spoon or spatula
Sharp knife and cutting board
Measuring cups and spoons
Storage
Refrigerator: Store leftovers in an airtight container up to 3 days.
Freezer: Freeze unbaked filled cups and bake from frozen, adding 3–5 minutes to cooking time.
Reheating: Warm in the oven at 325°F until heated through and crispy.
Top Tips
Drain spinach thoroughly to avoid a watery filling. Pre-bake wonton wrappers for maximum crunch. Don’t overfill cups—leave room for the cheese to bubble. Garnish just before serving for freshness.
FAQs
Can I make these ahead of time? Yes, assemble and refrigerate, then bake before serving.
Do I need to cook the spinach first? Frozen spinach just needs to be thawed and well drained; fresh spinach should be sautéed briefly.
Can I use fresh artichokes? Yes, but canned or jarred are quicker and easier.
Can I serve them cold? They’re best hot or warm for that gooey, cheesy bite.