Spinach and Artichoke Wonton Cups Recipe

If you’re craving a snack that feels fancy but whips up in no time, this Spinach and Artichoke Wonton Cups Recipe is going to be your new go-to. There’s something so charming about those crisp, golden wonton wrappers acting as little edible bowls filled with that creamy, savory spinach-artichoke filling. I love making these for casual get-togethers because they always impress without stressing me out in the kitchen.

What makes this recipe really shine is how effortlessly you combine simple ingredients like cream cheese, artichokes, and spinach into bite-sized delights that everyone can easily grab. Whether you’re hosting a game night or just want a quick appetizer for two, these wonton cups deliver on flavor and convenience. Plus, they freeze well, so you can prep ahead and save yourself some time on busy days.

Ingredients You’ll Need

These ingredients come together to create a creamy, garlicky filling that’s perfectly balanced by the crisp wonton shells. I usually keep frozen spinach and cream cheese on hand, so this dish is super easy to throw together anytime.

• Frozen Spinach: Thawed and squeezed dry to keep the filling creamy without extra moisture.
• Artichoke Hearts: Finely chopped for even distribution and texture.
• Mayonnaise: Adds richness and smoothness to the mix.
• Sour Cream: A touch of tang that brightens the filling.
• Cream Cheese: Soften it first to make mixing easier and ensure a silky texture.
• Wonton Wrappers: These act as mini crusts—get fresh ones for best texture.
• Parmesan Cheese: Brings sharpness and helps with golden browning.
• Garlic Powder and Fresh Garlic: For layered garlic flavor, which I find essential here.
• Salt and Pepper: To season and bring all the flavors together.
• Cooking Spray: Helps the wonton cups crisp up nicely without sticking.

Variations

I’m all about customizing this Spinach and Artichoke Wonton Cups Recipe to match whatever mood or diet I’m catering to. It’s such a flexible base that you can tweak with ease!

• Variation: For a vegan twist, swap the cream cheese, sour cream, and mayonnaise for plant-based versions—I’ve done this and loved the creamy results without the dairy.
• Variation: Throw in some red pepper flakes or finely chopped jalapeños if you like a little heat; it adds a fun kick that livens up the classic flavors.
• Variation: Use fresh spinach sautéed lightly instead of frozen when you want a brighter, fresher taste.
• Variation: Add shredded mozzarella or cheddar cheese on top before baking for an extra cheesy crust—I sometimes do this when serving to cheese lovers.

How to Make Spinach and Artichoke Wonton Cups Recipe

Step 1: Prep Your Filling with Love

Start by thawing your frozen spinach completely and then squeezing out every bit of water you can. I like to wrap it in a clean kitchen towel and really give it a good squeeze—extra moisture here can make your filling soggy. Finely chop the artichoke hearts so they distribute evenly. Then, in a medium bowl, combine the cream cheese (make sure it’s soft!), mayonnaise, sour cream, minced garlic, garlic powder, Parmesan, salt, and pepper. Once that’s mixed well, fold in the spinach and artichokes until everything is well combined and creamy.

Step 2: Form the Wonton Cups

Lightly spray a mini muffin tin with cooking spray—this helps the wonton wrappers crisp up and makes for easy clean-up. Gently press one wonton wrapper into each cup so it forms a little cup shape with the edges sticking out slightly over the top. Don’t worry if they overlap a bit; they’ll shrink slightly as they bake, creating a nice crisp shell.

Step 3: Fill and Bake to Perfection

Spoon about a tablespoon of the spinach and artichoke filling into each wonton cup—don’t overfill or it might leak over the edges. I find using a small cookie scoop makes this super quick and less messy. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the filling is bubbly. Keep an eye on them after 10 minutes; ovens can vary, and you want that perfect crunch without burning.

How to Serve Spinach and Artichoke Wonton Cups Recipe

Garnishes

I love finishing these wonton cups with a sprinkle of extra Parmesan or some finely chopped fresh herbs like parsley or chives for a pop of color. A little drizzle of hot sauce or a dollop of salsa on the side also brings some fun zing, especially if you like a bit of spice. It makes the presentation feel a bit more special and inviting.

Side Dishes

These bite-sized cups pair wonderfully with simple sides like a crisp green salad or roasted veggies. At parties, I often place them alongside some fresh fruit or a cheese platter for variety. If you want to turn this into a light meal, pair them with a bowl of homemade tomato soup or a refreshing cucumber salad—there’s something about those crisp cups with a warm soup that just feels right.

Creative Ways to Present

For special occasions, I arrange the Spinach and Artichoke Wonton Cups Recipe on a decorative platter lined with lettuce leaves or edible flowers—makes it pop instantly. Another fun presentation I tried was stacking a few cups in a tiered serving tray, which adds some height and elegance to the table. If you’re serving kids, placing the cups inside small cupcake liners adds a cute touch and helps keep things tidy.

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed the fresh ones, store any leftovers in an airtight container in the fridge for up to 3 days. I usually layer them with parchment paper to keep the wonton cups crisp and prevent sticking. The filling stays creamy and the shells hold their shape surprisingly well if you’re careful.

Freezing

I’ve frozen these wonton cups successfully—just don’t bake them right after assembly. Instead, fill the uncooked wonton cups, freeze them on a baking tray until solid, then transfer to a freezer bag. When you’re ready, pop them into the oven straight from frozen and add a few extra minutes to the baking time. They might not be quite as crisp as fresh, but still super tasty.

Reheating

To reheat, I recommend using the oven or toaster oven at 325°F for about 5-7 minutes. This method revives the crispiness better than the microwave, which can make the wrappers soggy. If you’re short on time, microwave briefly and then place under the broiler for a minute but watch carefully so they don’t burn.

FAQs

Final Thoughts

There’s something truly comforting about this Spinach and Artichoke Wonton Cups Recipe—it combines familiar flavors with a playful presentation that always gets compliments. I’ve made these for everything from weekday snacks to holiday parties, and each time they disappear quickly. Once you try them, I’m confident you’ll have a new favorite appetizer in your recipe box too! So next time you’re looking for a crowd-pleaser that’s easy, tasty, and a little bit special, give these a try—you won’t regret it.

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