I love these little crispy wonton cups filled with creamy spinach and artichoke dip—they’re flavorful, hand‑held appetizers that are easy to make and always vanish fast at parties.

Spinach and Artichoke Wonton Cups

Why I’ll Love This Recipe

I adore how they look elegant but are actually simple to prepare. The contrast between the crunchy wonton shells and the creamy, cheesy dip inside makes a satisfying bite. And they’re perfect for prepping in advance—either shells or dip—and assembling hot right before serving

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

wonton wrappers
frozen spinach (thawed and well‑drained) or fresh cooked spinach
artichoke hearts (drained and chopped)
cream cheese, softened
mayonnaise (or sour cream or Greek yogurt)
Parmesan cheese
mozzarella or Swiss cheese (optional)
garlic (fresh or powder)
salt and pepper
pinch of cayenne or nutmeg (optional)
cooking spray or brush of oil

directions

I preheat the oven to 350 °F (177 °C) and lightly grease a mini muffin tin with cooking spray or oil
I gently press one wonton wrapper into each cavity to form a cup shape—even if they overlap a bit, they’ll crisp up nicely
I par‑bake the cups for about 5–8 minutes—just until they’re stiff but not browned—to help them hold shape when filled
While the cups bake, I mix together thawed, squeezed‑dry spinach, chopped artichokes, softened cream cheese, mayo (or yogurt), grated Parmesan, shredded mozzarella or Swiss (if using), minced garlic (or powder), salt, pepper and optional pinch of cayenne or nutmeg
Once the wrappers are par‑baked, I fill each with about a teaspoon or two of the mixture, pressing it gently into the cup and optionally topping with extra cheese
I bake again for another 8–12 minutes, covered lightly with foil if desired, until the filling is hot and bubbly and the cups are golden
I remove the tray and immediately transfer the cups to a rack or plate lined with paper towels so they stay crispy—not soggy

Servings and timing

This recipe makes about 24 mini cups using a full 24‑cup mini muffin tin, or 12 cups if using a 12‑cup pan with double wrappers per cup for stability
Prep time: 10–15 minutes
Cook time: 15–20 minutes total (par‑bake + final bake)
Total time: about 30 minutes

Variations

I sometimes swap in Greek yogurt instead of mayonnaise for a tangy twist, or stir in extra shredded mozzarella for more cheesy pull. Occasionally I add chopped cooked bacon or small shrimp to ramp up flavor and make them heartier. Some versions even use store‑bought spinach‑artichoke dip straight into the cups for convenience

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat and restore crispiness, I use an oven or air fryer—baking at 375 °F (190 °C) for 6–8 minutes—or air‑fry at 350–400 °F for a couple minutes until warm and crunchy again fed by sab. I don’t use the microwave if I want them crisp—they turn soggy fast.

FAQs

What kind of wonton wrappers should I use?

I use standard wheat‑based wonton wrappers found refrigerated in most grocery stores. Egg roll wrappers are too thick. Gluten‑free versions exist but may not crisp the same

Can I make the cups ahead of time?

Yes—I’ll prebake the cups and store them at room temperature in an airtight container for a day ahead. Then I fill and bake them just before serving to keep them fresh and crunchy

Can I use fresh spinach instead of frozen?

Absolutely—I drain and chop it finely, letting it cool well before mixing. That helps avoid excess moisture in the filling

How do I prevent soggy cups?

Par‑baking the wrappers before filling and transferring them out of the muffin tin right away after the final bake helps ensure they stay crisp

Can these appetizers be frozen?

Yes—I freeze cooled finished cups in airtight bags for up to 3 months. To reheat, I gently bake or air‑fry them from frozen, adding a few extra minutes as needed to regain crispness

Conclusion

I always enjoy making these spinach and artichoke wonton cups—they’re elegant, easy, and indulgently creamy and cheesy. They’re perfect for celebrating with friends or serving at gatherings where people can just grab one and enjoy the delicious contrast of crisp shell and warm filling.