Spinach and Artichoke Wonton Cups

There’s something instantly comforting about the smell of melted cheese and garlic mingling with warm, toasty pastry — that irresistible aroma that promises both familiar flavor and a little party in every bite. These Spinach and Artichoke Wonton Cups deliver exactly that: a crisp, golden wonton shell giving way to a creamy, savory filling studded with tender artichoke and bright spinach. Texturally, the contrast is delightful — a snappy, flaky cup that yields to silk-smooth cream cheese and gooey mozzarella, finished with a salty kiss of Parmesan.

Emotionally, these little cups are the kind of food that sparks conversation and memory. They travel well from kitchen to coffee table, turning casual get-togethers into cozy moments and weeknight dinners into mini celebrations. Whether you’re hosting a brunch, looking for an elegant appetizer for the holidays, or need a quick snack that feels special, these wonton cups fit the bill: small, shareable, and utterly moreish.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 12 (one cup per person)
Difficulty Level: Easy — ideal for home cooks of any skill level

Nutrition Highlights
Estimated nutrition per serving (1 wonton cup). These are approximate values based on ingredient quantities and averages from USDA FoodData Central and manufacturer nutrition labels; actual values will vary with brand choices and exact measurements.

Calories: ~150 kcal
Protein: ~6 g
Carbohydrates: ~9 g
Fat: ~11 g
Fiber: ~0.7 g
Sodium: ~300–400 mg (varies significantly with cheeses and canned artichokes)

Note: For precise nutritional information tailored to your exact brands and portion sizes, consult USDA FoodData Central or product labels. For general dietary recommendations, refer to resources such as the CDC or Mayo Clinic.

Why You’ll Love It
These Spinach and Artichoke Wonton Cups are a love letter to flavor and convenience. They combine the rich, comforting creaminess of a classic spinach-artichoke dip with the playful crunch of a handheld pastry. Perfect angles for this recipe:

Crowd-pleasing: Great for parties — bite-sized and easy to pick up.
Speed and ease: Ready in about 30 minutes from start to finish.
Versatile: Works as appetizer, snack, or light meal paired with a salad.
Comforting yet somewhat lighter: Smaller portions and lots of greens make them feel indulgent but not overwhelming.

Preparation Guide

Ingredients

1 package wonton wrappers (you’ll use about 12 wrappers for a standard 12-cup muffin tin)
2 cups fresh spinach, chopped (about 60 g)
1 can artichoke hearts, drained and chopped (about 1 cup drained)
1 cup cream cheese, softened (8 oz / 226 g)
1 cup shredded mozzarella cheese (about 4 oz / 113 g)
1/2 cup grated Parmesan cheese (about 50 g)
2 cloves garlic, minced
Salt and pepper to taste
Olive oil spray (or light brushing of oil)

Optional ingredients / substitutions

Swap cream cheese for light cream cheese or ricotta for a lighter texture.
Use frozen spinach (thawed and squeezed very dry) in place of fresh.
For extra flavor: add 1/4 cup chopped sun-dried tomatoes, or 1/4 tsp crushed red pepper.
Gluten-free option: use gluten-free wonton wrappers or small phyllo cups.
Vegan option: use vegan cream cheese and shredded plant-based cheese; check wrappers for egg/gluten.

Step-by-step instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped artichokes, and chopped spinach. Season with a pinch of salt and a generous grind of black pepper. Mix until thoroughly combined but don’t overwork — you want the cheeses to stay slightly fluffy.
Lightly grease a 12-cup muffin tin with olive oil spray or a thin brush of oil.
Press one wonton wrapper into each muffin cup, forming a small cup; you can overlap two wrappers for extra sturdiness if your wrappers are very thin.
Spoon the spinach and artichoke mixture into each wonton cup, filling nearly to the top but leaving room so the cups can crisp around the edges.
Bake in the preheated oven for 15–20 minutes, or until the wonton edges are golden brown and the filling is bubbling lightly.
Remove from the oven and let the cups cool in the tin for 3–4 minutes before transferring to a wire rack or platter. Serve warm.

Practical tips

Avoid overmixing the filling — it will become dense. Mix just to combine.
If using frozen spinach, squeeze out as much moisture as possible to prevent soggy cups.
Check doneness at 12 minutes: oven temperatures vary; the cups are done when edges are a rich golden brown and filling is set.
For extra sheen and color, brush wonton edges with an egg wash (1 beaten egg) before baking.

Best Pairings

Serve hot as an appetizer with a zesty marinara or roasted red pepper dipping sauce.
Assemble a brunch board: these cups alongside smoked salmon, sliced cucumbers, and fresh fruit.
Pair with a crisp green salad and a bright vinaigrette for a light meal.
For cocktails: they go beautifully with a dry white wine (Sauvignon Blanc) or a citrus-forward gin cocktail.
Presentation tip: garnish with a sprinkle of chopped parsley or extra grated Parmesan just before serving.

Shelf Life & Storage

Room temperature: Do not leave at room temperature for more than 2 hours (per food safety guidelines).
Refrigeration: Store cooled cups in an airtight container for 3–4 days.
Freezer: Arrange cooled cups in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 1–2 months. Reheat from frozen in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp.

Pro Tips & Tricks

Drain and dry artichokes thoroughly: any extra liquid will make the filling runny and can soften the wonton shells.
Toast the Parmesan lightly in a dry skillet for 1–2 minutes before adding to the mix for a nuttier flavor.
If you like extra crisp, pre-bake wonton wrappers for 3–4 minutes before filling, then add filling and finish baking.
For uniform cups, use a small cookie scoop to portion the filling — saves time and keeps sizes consistent.

Creative Twists

Bacon & Jalapeño: Add 4 strips of cooked, crumbled bacon and 1 tablespoon finely chopped jalapeño for a smoky, spicy kick.
Mediterranean: Fold in 2 tablespoons chopped kalamata olives and 1 tablespoon lemon zest; swap mozzarella for feta.
Vegan: Use a store-bought vegan cream cheese, vegan shredded mozzarella, and check that wrappers are vegan (some contain egg). Nutritional yeast adds cheesiness.
Mini Quiche Style: Add a beaten egg (or 2 for firmer set) to the filling and bake slightly longer to transform cups into savory mini quiches.
Gluten-free alternative: Use small pre-formed gluten-free phyllo or mini tart shells; adjust baking time as needed.

All Your Questions Answered
Q: Can I make these ahead of time?
A: Yes — bake, cool completely, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes. For longer storage, freeze as noted above.

Q: Can I use frozen spinach?
A: Absolutely. Thaw fully and squeeze out excess moisture with a clean towel or cheesecloth before adding it to the filling.

Q: What if my wonton cups get soggy?
A: Common causes are excess moisture in the filling or underbaked shells. Squeeze spinach and artichokes dry, and ensure the oven is hot enough so the wrappers crisp quickly. Pre-baking wrappers for a few minutes helps.

Q: How do I make them crispier?
A: Brush or spray the wonton wrappers lightly with oil, and bake on the middle rack. Using an egg wash on edges also speeds browning.

Q: Are there healthier versions?
A: Use light cream cheese or part-skim ricotta and reduced-fat mozzarella. Increase spinach and reduce cream cheese slightly to lower calories while keeping flavor.

Jump to Recipe Card

Conclusion

Spinach and Artichoke Wonton Cups are a small but mighty way to bring flavor, texture, and warmth to any table — quick to assemble, easy to customize, and endlessly shareable. Try this recipe for your next gathering or make a batch for weeknight bites; then tweak it with one of the variations above and make it your own.

For another take on this concept with step-by-step photos, see this version on Just a Taste’s Spinach-Artichoke Dip Wonton Cups, and for additional tips and an alternate perspective visit SPINACH AND ARTICHOKE WONTON CUPS at Al Dente Diva.

If you make these, I’d love to hear how you customized them — share your photos and tips in the comments or tag the blog’s community on social media. Happy cooking!