If you’ve ever brought spinach artichoke dip to a party and watched it disappear in minutes, get ready – because these Spinach and Artichoke Wonton Cups are about to become your new go-to.
Same creamy, cheesy, garlicky filling everyone goes crazy for. But this time? It’s tucked into a crispy golden wonton shell that’s perfectly portioned, totally handheld, and honestly way more impressive than a bowl of dip with chips.
No fork needed. No double-dipping drama. Just one perfect little bite after another.
I first made these for a game day spread, and I genuinely had to hide a few in the kitchen just to make sure I got some. They were gone that fast.
The best part? They’re surprisingly easy to pull together – even on a busy day. You only need about 15 minutes of prep, a muffin tin, and a handful of ingredients you can grab at any grocery store.
Why You’ll Love This Recipe
These little cups check every box you need for party food.
They’re baked, not fried – so they feel lighter without sacrificing any of the flavor. The wonton wrappers get beautifully golden and crisp in the oven, giving you that satisfying crunch without all the oil.
They’re also built-in portion control. Each cup is its own little serving, which makes grazing easy and keeps the mess to a minimum – a total win at any gathering.
And they look absolutely stunning on a platter. People always think you spent way more time on them than you actually did. That’s the magic of wonton cups.
Whether you’re hosting a holiday party, a baby shower, a game night, or just a casual get-together with friends, these are the appetizer that gets people talking.
What You’ll Need
Here’s everything that goes into these delicious little cups. Simple ingredients, big flavor.
Frozen Spinach (10 oz, thawed and drained very well) – This brings the classic spinach and artichoke dip flavor. Draining it thoroughly is non-negotiable if you want crispy, not soggy, cups.
Artichoke Hearts (8 oz jar, drained and finely chopped) – They add a mild tang and tender texture that balances out all that rich, creamy cheese. Chop them small so they blend right into the filling.
Cream Cheese (4 oz, room temperature) – The backbone of the filling. It keeps everything smooth, creamy, and perfectly scoopable.
Mayonnaise (⅓ cup) – Binds everything together and adds a subtle richness.
Sour Cream (⅓ cup) – That little bit of tang cuts through the heaviness and keeps the filling from feeling too dense.
Parmesan Cheese (½ cup) – Salty, nutty, and absolutely essential. Don’t skip it.
Fresh Garlic (3 cloves, minced) – Brings bold, savory flavor that makes the whole filling come alive.
Garlic Powder (1 tablespoon) – Adds a warm, mellow garlic flavor throughout every single bite.
Salt and Pepper (to taste) – Enhances everything and cuts the richness.
Wonton Wrappers (12–14 wrappers) – These are the crispy little shells that make this recipe so special. Important: check the label! Wonton wrappers are NOT the same as egg roll wrappers. They’re much smaller and thinner – exactly what you need here.
Cooking Spray – Keeps the wontons from sticking and helps them get that beautiful golden color.
How to Make Spinach and Artichoke Wonton Cups
This recipe comes together in just a few simple steps. Here’s exactly how to do it:
1. Preheat your oven to 350°F.
While it’s heating up, press one wonton wrapper into each cup of a standard muffin tin. Gently press them down so they form a little cup shape. Give each one a light spray of cooking spray.
2. Pre-bake the wonton shells for 5 minutes.
You just want them lightly toasted – not fully browned yet. Keep a close eye on them because they can go from golden to too-dark quickly. Pull them out as soon as they look barely set.
3. Make the filling.
In a medium bowl, combine the thawed and well-drained spinach, finely chopped artichoke hearts, cream cheese, mayonnaise, sour cream, Parmesan, minced fresh garlic, garlic powder, salt, and pepper. Stir everything together until it’s completely combined and creamy.
4. Fill the cups.
Scoop the spinach and artichoke mixture evenly into each pre-baked wonton shell. Don’t overfill – you want just enough filling to sit nicely in the cup without spilling over the edges.
5. Bake for 10 more minutes.
Pop the filled cups back into the oven and bake until the wontons are golden brown and crispy and the filling is hot and bubbly. Again – keep an eye on them! Every oven is different.
6. Cool slightly and serve.
Let them sit in the muffin tin for a minute or two before removing. They should pop out easily, but if any stick, just run a butter knife gently around the edge. Serve warm and get ready for the compliments to roll in.
Pro Tips for Perfect Wonton Cups
A few insider tricks that make all the difference:
Drain that spinach like you mean it. This is the single most important step. Soggy spinach = soggy cups, and nobody wants that. After thawing, squeeze the spinach in a cheesecloth or press it firmly through a fine mesh strainer until you’ve removed as much liquid as possible. Seriously, more than you think you need to.
Chop the artichokes small. Finely chopped artichoke hearts blend into the filling beautifully and make scooping much easier. Bigger pieces can make the filling lumpy and harder to distribute evenly.
Don’t skip the pre-bake. Pre-baking the empty wonton cups before adding the filling is key to getting that satisfying crunch. If you skip this step, the bottoms can end up soft and bendy.
Room temperature cream cheese is a must. Cold cream cheese doesn’t mix smoothly and will leave lumps in your filling. Pull it out of the fridge about 30 minutes before you start.
Watch the oven closely. Wonton wrappers brown fast. Start checking at the 8-minute mark during the second bake so you can catch them at that perfect golden stage.
How to Keep Wonton Cups From Getting Soggy
The three keys to crispy cups are: drain the spinach really well, don’t overfill the cups, and spray them with cooking spray before the pre-bake.
Together, these three steps give you a shell that holds up from oven to platter – no sad, droopy cups allowed.
Make Them Ahead of Time
Need to plan ahead? Great news – you can prep the filling a day in advance and store it covered in the fridge. When you’re ready to serve, just pre-bake the wonton shells, fill them, and bake. Easy.
If you have leftover assembled cups, store them in an airtight container in the fridge for up to 3 days. To reheat, an air fryer is your best friend – it brings the crunch right back. A regular oven at 350°F works too, but skip the microwave if you can. It makes the wontons soft.
Perfect For Every Occasion
This is one of those recipes that truly works everywhere. Here are just a few places these little cups will absolutely shine:
- Game day and Super Bowl parties
- Holiday gatherings (Thanksgiving, Christmas, New Year’s)
- Baby showers and bridal showers
- Birthday parties and dinner parties
- Potlucks and neighborhood get-togethers
- Casual Friday night snacking (zero judgment)
They’re crowd-pleasing, easy to transport, and fancy enough to feel special – even though they take almost no effort. That’s the dream appetizer right there.
Fun Variations to Try
Once you’ve nailed the original, these fun twists are worth exploring:
Add some heat. Stir a pinch of red pepper flakes or a dash of hot sauce into the filling for a spicy kick that pairs beautifully with the creamy base.
Swap the cheese. Try shredded mozzarella or a sharp white cheddar in place of (or in addition to) the Parmesan for a different flavor profile.
Top with a little extra Parm. Right before the second bake, sprinkle a tiny bit of extra Parmesan on top of each cup. It melts into a gorgeous, slightly cheesy crust on top of the filling.
Go mini. Use a mini muffin tin with the same wonton wrappers for an even daintier bite. Perfect for cocktail parties where guests are walking around with drinks in hand.
With these in your party food arsenal, you’ll never show up to a gathering empty-handed again – and you’ll definitely be the host everyone wants an invite from.
Spinach and Artichoke Wonton Cups
Equipment
- Standard 12-cup muffin tin
Ingredients
- 10 oz frozen spinach, thawed and drained very well
- 8 oz jar artichoke hearts, drained and finely chopped
- 4 oz cream cheese, room temperature
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ cup Parmesan cheese, grated
- 3 cloves fresh garlic, minced
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 12–14 wonton wrappers (NOT egg roll wrappers – check the label)
- Cooking spray
Instructions
- Preheat oven to 350°F.
- Press one wonton wrapper into each cup of a muffin tin. Lightly spray each with cooking spray. Bake for 5 minutes until just lightly toasted. Watch closely – they brown fast.
- In a medium bowl, combine the drained spinach, chopped artichoke hearts, cream cheese, mayonnaise, sour cream, Parmesan, minced garlic, garlic powder, salt, and pepper. Mix until evenly combined.
- Scoop the filling evenly into each pre-baked wonton cup. Do not overfill.
- Bake for 10 minutes, or until the wonton cups are golden brown and crispy and the filling is hot. Keep an eye on them toward the end.
- Let cool slightly in the muffin tin, then carefully remove. Use a butter knife to gently loosen any that stick. Serve warm.
Notes
- Drain the spinach very well – use cheesecloth or press firmly through a strainer. This is the key to crispy, not soggy, cups.
- Chop the artichoke hearts into small pieces so they blend into the filling easily.
- Cream cheese should be at room temperature for a smooth, lump-free filling.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in an air fryer to bring back the crispiness.
- Make-ahead tip: Prepare the filling up to 1 day ahead and refrigerate. Bake the shells and assemble right before serving.
