24 Irresistible Spinach & Artichoke Wonton Cups Recipe

Look, I know everyone says their appetizer is the best, but these spinach & artichoke wonton cups? They’re the real MVP of every party I’ve ever thrown. The first time I made them, they disappeared faster than my uncle at a family reunion – crispy little cups with that creamy, garlicky filling you just can’t stop eating. What I love is how they look fancy but take barely any effort. My secret? That perfect combo of textures – the crunch of the baked wonton against the rich, cheesy spinach artichoke filling. These little bites have saved me from countless “oh no, people are coming over in an hour!” panic moments.

Ingredients for Spinach & Artichoke Wonton Cups

Okay, let’s talk ingredients – and trust me, you probably have most of these in your fridge right now! The magic happens when these simple things come together. Just make sure everything’s prepped before you start – I learned that the hard way when I once had to chop spinach with one hand while holding a baby with the other. Not my finest kitchen moment.

• For the wonton cups:
  • 24 wonton wrappers (the square ones work best)
  • 1 tablespoon olive oil (for greasing)
• For that dreamy filling:
  • 1 cup chopped spinach, really well drained (press it between paper towels!)
  • 1/2 cup chopped artichoke hearts (jarred is fine, just squeeze out excess liquid)
  • 4 oz cream cheese, softened (leave it out for 30 minutes first)
  • 1/4 cup grated Parmesan (the good stuff, not the powder)
  • 1/4 cup shredded mozzarella (I like whole milk for extra creaminess)
  • 1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch)
  • 1/2 tsp black pepper (freshly cracked if you can)
  • 1/4 tsp salt (adjust to taste after mixing)

See? Nothing fancy, but when these ingredients come together… wow. My tip? Buy extra wonton wrappers – you’ll want to make a second batch immediately after tasting the first!

How to Make Spinach & Artichoke Wonton Cups

Don’t let the fancy look fool you – these little cups are shockingly easy to make. I’ve burned more complicated recipes than this, but this one’s practically foolproof. Just follow these steps and you’ll have golden, crispy bites of heaven in no time!

Preparing the Wonton Cups

First things first – grab that muffin tin! Lightly brush each cup with olive oil (or use cooking spray if you’re lazy like me sometimes). Press one wonton wrapper into each cup, letting the corners stick up – they’ll crisp up beautifully and give that signature cup shape. No need to be perfect here, rustic is charming!

Mixing the Spinach & Artichoke Filling

Here’s where the magic happens! Mix all your filling ingredients in a bowl until creamy. I like to use my hands – there’s something satisfying about squishing the cream cheese and cheeses together. Pro tip: squeeze every last drop of water from your spinach and artichokes first, or you’ll end up with sad, soggy cups.

Baking & Serving

Bake your empty wonton cups for 5 minutes at 375°F until they’re just starting to turn golden. Pull them out, fill with your creamy mixture, then pop back in for 8-10 minutes until the cheese is bubbly and the edges are crispy brown. Serve immediately – they’re best when the cups are still warm and crispy!

Tips for Perfect Spinach & Artichoke Wonton Cups

After making these dozens of times (and yes, learning from my mistakes), here are my foolproof tips for wonton cup perfection. These little tricks make all the difference between “good” and “oh-my-gosh-can-I-have-the-recipe” good!

• Drain, drain, then drain again – Seriously, squeeze every last drop of water from your spinach and artichokes. I wrap them in paper towels and press hard. Wet ingredients = soggy cups, and nobody wants that.
• Fresh spinach wins – Frozen works in a pinch, but fresh gives better texture. Just blanch it quickly, squeeze dry, then chop. The extra minute is worth it!
• Serve them hot – These are at their absolute best straight from the oven when the cups are crisp and the filling is gooey. If you must make ahead, bake the cups, fill them, then reheat just before serving.
• Watch the oven – That first bake goes from golden to burnt fast! Set a timer for 4 minutes and peek – ovens vary wildly. You want them crisp but still pale golden.
• Go for quality cheese – Skip the pre-shredded stuff with anti-caking agents. Freshly grated Parmesan and quality mozzarella melt better and taste richer.

There you go – my hard-earned secrets for wonton cup success. Follow these, and you’ll be the appetizer hero at every gathering!

Variations for Spinach & Artichoke Wonton Cups

One of my favorite things about this recipe is how easily you can switch it up! Once you’ve mastered the basic version, try these fun twists that always impress my guests. Honestly, I sometimes make three different batches just to see which disappears fastest – it’s a tough job, but someone’s gotta do it!

Spicy Kick: Add a pinch of red pepper flakes to the filling mix, or top each cup with a thin jalapeño slice before baking. My brother-in-law (who claims he can handle any heat) was sweating through these, but couldn’t stop eating them!

Cheese Swap: Instead of mozzarella, try crumbled feta or goat cheese for a tangier bite. One New Year’s Eve, I did half with goat cheese and drizzled honey on top after baking – people still ask me about that version!

Protein Boost: Stir in some chopped cooked bacon or shredded rotisserie chicken for heartier cups. My neighbor’s teenage boys practically inhale these when I add bacon – they’re like human vacuum cleaners when these come out of the oven.

The best part? You can mix and match these ideas too. Just don’t go too crazy – sometimes simple is best, especially when you’ve got that perfect crispy-cheesy balance already working for you!

Storage & Reheating

Here’s the truth – these wonton cups are best fresh, but if you must store them, pop them in an airtight container for up to 2 days. To revive that glorious crispiness, reheat at 350°F for 5 minutes – microwaving turns them sad and rubbery. I won’t judge if you eat them cold straight from the fridge though!

Nutritional Information

Okay, let’s be real – you’re not eating these spinach & artichoke wonton cups for their health benefits, but it’s nice to know what you’re enjoying! Keep in mind these numbers are estimates – your actual values will vary depending on exact ingredients and how generous you are with that cheesy filling (no judgment here!).

• Serving Size: 2 wonton cups (because let’s face it, nobody stops at just one!)
• Calories: About 120 per serving
• Carbs: 12g (those crispy wonton wrappers add up)
• Protein: 4g (cheese power!)
• Fat: 6g (but it’s the good, creamy, delicious kind)

My philosophy? Life’s too short to stress over every calorie when you’re eating something this good. Just enjoy them in moderation… or don’t. I won’t tell if you sneak an extra few when no one’s looking!

Note: Nutritional values are estimates based on standard ingredients. Values change if you modify the recipe or use different brands.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about these spinach & artichoke wonton cups – seems everyone wants to make them perfectly! Here are the answers to the most common things people ask me, along with some tips I’ve picked up through trial and error (mostly error early on!).

Q1. Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works in a pinch – just thaw it completely and squeeze out every drop of water (I mean it – squeeze until your hands hurt!). The texture will be slightly softer than fresh, but the flavor’s still great. One 10oz box frozen spinach equals about 1 cup chopped after draining.

Q2. How do I keep my wonton cups from getting soggy?
Oh man, I learned this the hard way! Three things: 1) Drain your spinach and artichokes like they owe you money, 2) Don’t overfill the cups (about 1 heaping teaspoon per cup is perfect), and 3) Serve them immediately after baking. If they sit too long, the steam from the hot filling softens the crispy wonton.

Q3. Can I make these ahead of time?
You can! Here’s my party trick: Bake the empty wonton cups up to 2 days ahead and store in an airtight container at room temp. Make the filling separately and refrigerate. When guests arrive, fill the cups and bake for 8 minutes – fresh and crispy every time!

Q4. What’s the best way to press wonton wrappers into the muffin tin?
I use my fingers to gently press each wrapper into the cup, letting the corners fold naturally. Pro tip: If your wrappers keep springing back, lightly mist them with water first – the moisture helps them stay put. And don’t worry about perfection – uneven edges give them rustic charm!

Q5. Can I use phyllo dough instead of wonton wrappers?
Technically yes, but the texture won’t be the same. Phyllo gets flaky rather than crispy-chewy. If you try it, brush each layer with butter and bake at 350°F instead. But honestly? Wonton wrappers are so much easier to work with – save the phyllo for baklava!

Print