If you’re a fan of spinach artichoke dip but are looking for a fun, handheld twist, this Spinach and Artichoke Wonton Cups Recipe is absolutely for you. These little cups bring all that creamy, garlicky goodness together inside crispy, golden wonton wrappers that you can pop in your mouth without the mess. I’ve made these many times for parties, and every single time they disappear faster than I can say “second helping.”

The beauty of this Spinach and Artichoke Wonton Cups Recipe is how easy it is to whip up yet how fancy it feels on the table. They’re perfect for game days, casual get-togethers, or even a cozy night in when you want a comforting snack that’s a bit elevated. Trust me, once you try these, they’ll become a go-to whenever you crave that classic dip in bite-sized form.

Ingredients You’ll Need

Each of these ingredients plays a special role in balancing creaminess, tang, and a little tangy bite — plus the crispy crunch that only wontons can give. When shopping, make sure to grab quality cream cheese for that lush texture and fresh garlic for a fragrant punch.

Frozen Spinach: Make sure to thaw and squeeze out every drop of water to avoid soggy cups.
Artichoke Hearts: Finely chopped so each bite is packed with flavor.
Mayonnaise: Adds creaminess and helps bind everything together.
Sour Cream: Brings a slight tanginess that balances the richness.
Cream Cheese: Room temperature makes it easier to mix smoothly.
Wonton Wrappers: These are the crispy vessel—spray them lightly with cooking spray for extra crunch.
Parmesan Cheese: Adds a salty, nutty depth.
Garlic Powder & Fresh Garlic: Double garlic action for bold flavor.
Salt and Pepper: To taste, because seasoning is key to a standout dip.
Cooking Spray: Keeps wontons crispy and golden without extra oil.

Variations

I love how versatile this Spinach and Artichoke Wonton Cups Recipe can be. Sometimes I tweak it depending on the occasion or who I’m serving it to — it’s such a crowd-pleaser that everyone welcomes some fun changes!

Variation: For a cheesier version, I sprinkle extra shredded mozzarella on top before baking – it’s heavenly and super melty!
Variation: If you prefer a dairy-free option, swap out cream cheese and sour cream for vegan cream cheese and coconut yogurt – still creamy and delicious.
Variation: For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce into the filling. My family loves this extra zing.
Variation: Use fresh baby spinach instead of frozen — just sauté and drain well to keep cups from getting soggy.

How to Make Spinach and Artichoke Wonton Cups Recipe

Step 1: Prep the Spinach and Artichoke Filling

Start by thawing your frozen spinach completely — then squeeze it in a clean kitchen towel until you can’t get any more moisture out. This step is what ensures your wonton cups stay crisp and not soggy. Next, finely chop the artichoke hearts; I like mine pretty small so every bite has a nice texture without big chunks.

In a large mixing bowl, combine the mayonnaise, sour cream, softened cream cheese, Parmesan cheese, garlic powder, minced fresh garlic, salt, and pepper. Stir until everything is creamy and smooth before folding in the spinach and artichokes. This filling is the heart of the recipe, so taste it here and adjust seasoning if needed – a little extra salt or garlic goes a long way!

Step 2: Assemble the Wonton Cups

Preheat your oven to 375°F (190°C). Grab a mini muffin tin and spray each cup generously with cooking spray to stop the wontons from sticking. Lightly spray the wonton wrappers themselves too — this gives them that golden crisp on baking.

Press one wrapper into each muffin cup, gently shaping it into a little cup. If you want, you can crimp the edges slightly for a prettier look. Then spoon a generous amount of your spinach-artichoke mixture into each wonton shell. Don’t overfill—as tempting as it is, they’ll puff and could spill over while baking.

Step 3: Bake Until Crispy and Golden

Bake in the preheated oven for about 15-17 minutes or until the edges of the wonton wrappers turn golden brown and the filling is bubbling slightly. Keep an eye on them around the 15-minute mark — ovens vary and you don’t want burnt edges! Once out, let them cool for a couple of minutes so the filling firms up and you can enjoy them without burning your mouth.

How to Serve Spinach and Artichoke Wonton Cups Recipe

Spinach and Artichoke Wonton Cups Recipe - Recipe Image

Garnishes

I usually finish these off with a sprinkle of freshly grated Parmesan and a little chopped fresh parsley for color and brightness. Sometimes a tiny drizzle of good-quality olive oil adds a lovely touch. These simple garnishes take the presentation from casual snack to something a little special — which is perfect when friends come over unexpectedly.

Side Dishes

These cups make a fantastic appetizer or party finger food, so I often pair them with fresh veggies and a light salad to balance out their richness. A crisp cucumber and tomato salad or a plate of roasted red pepper strips dipped in a simple vinaigrette complements them wonderfully.

Creative Ways to Present

For special occasions, I’ve arranged these Spinach and Artichoke Wonton Cups Recipe on tiered serving trays to make them look like elegant little hors d’oeuvres. Another fun idea is to serve them alongside different dipping sauces—like a tangy marinara or spicy ranch—for guests to customize their bites. It always gets a ton of smiles and “Where did you get these?” questions.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (not likely, but I’ve had a few!), store them in an airtight container in the fridge. I find they keep best for up to 2 days before the wonton wrappers start to lose their crispness. To prevent sogginess, I add a paper towel between layers to absorb any excess moisture.

Freezing

Freezing Spinach and Artichoke Wonton Cups Recipe works surprisingly well! After baking and cooling completely, pop them onto a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe container or bag. When you’re ready, bake them straight from frozen at 375°F for about 10 minutes—just until warmed through and crispy again.

Reheating

To reheat, I avoid microwaves because they make the wonton wrappers soggy. Instead, I warm them up in a preheated oven or toaster oven at 350°F for around 10 minutes. This little extra step brings back that perfect crunch with warm, melty filling—just like fresh from the oven.

FAQs

Can I use fresh spinach instead of frozen for this Spinach and Artichoke Wonton Cups Recipe?

Absolutely! If you’re using fresh spinach, make sure to sauté it lightly to wilt it down, and then drain it thoroughly to remove excess moisture. This keeps your wonton cups from becoming soggy. Just use the same amount as the frozen spinach calls for after it’s cooked and drained.
What can I use if I don’t have wonton wrappers?

If wonton wrappers aren’t available, small phyllo dough sheets are a nice alternative that also crisp up beautifully. You can also try mini tart shells if you want a sturdier bite, although the texture will be a bit different.
How do I prevent the edges of the wonton cups from burning?

Keep an eye on the cups starting around 12 minutes into baking, especially if your oven runs hot. Spraying the wontons lightly with cooking spray helps with even browning. If the edges start to brown too quickly, loosely tent with a bit of foil for the remaining bake time.
Can I make these ahead of time for a party?

Yes! You can prepare the filling and assemble the wonton cups a few hours ahead, then refrigerate before baking. Just bake them fresh right before guests arrive for the best texture and flavor.
Are these Spinach and Artichoke Wonton Cups vegetarian?

They sure are! This recipe is naturally vegetarian-friendly as long as you use Parmesan cheese made without animal rennet or choose a vegetarian alternative cheese.

Final Thoughts

This Spinach and Artichoke Wonton Cups Recipe holds a special place in my recipe box because it turns a classic dip into a delightful little finger food that everyone loves. Forget the chips and spoons — these cups are super easy to eat while mingling and somehow taste even better when shared with friends. Give this recipe a try, and I promise it’ll become a staple you reach for the next time you need a quick party pleaser or a cozy snack with a touch of gourmet flair.