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A close-up of golden-brown Spinach & Artichoke Wonton Cups, showcasing the creamy filling and crispy wonton shells.

Spinach & Artichoke Wonton Cups

These Spinach & Artichoke Wonton Cups are a delicious and easy-to-make appetizer, perfect for parties or a quick snack. They combine the classic flavors of spinach and artichoke dip with the crispy texture of wonton wrappers, creating a crowd-pleasing bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 24 wonton wrappers
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 14 ounces artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • Cooking spray

Equipment

  • Mini muffin tin (24-cup)
  • Large bowl
  • Mixing Spoon
  • Measuring cups and spoons
  • Kitchen towel
  • Oven
  • Fork or spoon for serving

Method
 

  1. Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin tin with cooking spray.
  2. If using frozen spinach, ensure it's completely thawed. Squeeze out all excess moisture. Chop finely.
  3. In a large bowl, combine softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, red pepper flakes (if using), salt, and pepper. Mix well.
  4. Add chopped spinach and artichoke hearts to the cream cheese mixture. Stir until evenly distributed.
  5. Gently press a wonton wrapper into each cup of the mini muffin tin.
  6. Spoon the spinach and artichoke mixture into each wonton cup, filling almost to the top.
  7. Bake for 12-15 minutes, or until the wonton wrappers are golden brown and the filling is bubbly.
  8. Let the wonton cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.

Notes

For best results, ensure spinach is thoroughly squeezed dry to prevent soggy wonton cups. Wonton cups can be assembled ahead of time and refrigerated for up to 24 hours before baking. Leftover baked wonton cups can be stored in an airtight container in the refrigerator for up to 3 days and reheated. For a spicy kick, add cayenne pepper or hot sauce to the filling. Try different cheese blends like Gruyere or Fontina. Add cooked bacon or sausage for a meaty variation.