There are some appetizers that just scream “party classic,” and for me, spinach and artichoke dip truly tops that list. But let’s be honest, sometimes the mess and the double-dipping dilemma can make it less than ideal for a relaxed gathering. That’s where these Spinach and Artichoke Wonton Cups come in – all the creamy, cheesy goodness you adore, but perfectly portioned and delightfully crispy. I first stumbled upon this idea when trying to find a less messy way to serve my favorite dip at a potluck, and it was an instant hit. The crunchy wonton shell cradling that warm, savory filling is simply irresistible.
Why You’ll Love This Dish
If you’re looking for an appetizer that consistently disappears first, or a fun snack that feels a little fancy without actually being complicated, these Spinach and Artichoke Wonton Cups are your answer. They’re quick enough for a last-minute gathering, budget-friendly thanks to readily available ingredients, and undeniably impressive. What makes them truly special is that delightful contrast: the crisp, golden wonton wrapper giving way to a warm, gooey, and flavorful spinach and artichoke filling. They’re perfect for game day, holiday parties, or even just a cozy night in when you’re craving something comforting and delicious.
> “These wonton cups are genius! All the flavor of spinach and artichoke dip, but so much easier to eat and less messy. My go-to party appetizer now!”
Preparing Spinach and Artichoke Wonton Cups
The beauty of these Spinach and Artichoke Wonton Cups lies in their straightforward assembly. You’ll start by preparing the creamy, cheesy filling, which is essentially a scaled-down version of your favorite spinach and artichoke dip. Then, the magic happens when you press delicate wonton wrappers into muffin tins, creating perfect little edible cups. A quick bake in the oven transforms them into golden, crispy vessels brimming with that irresistible filling. It’s an elegant dish that comes together with surprising ease.
Key Ingredients
To make these delightful bite-sized treats, here’s what you’ll need to gather:
- Wonton Wrappers: One package (usually 12-oz or 13-oz), typically found in the refrigerated section of your grocery store near the tofu or produce.
- Frozen Chopped Spinach: 10 ounces, thawed and thoroughly squeezed dry. This step is crucial to prevent a watery filling.
- Canned Artichoke Hearts: 14 ounces, drained and chopped. Marinated or plain works, but plain allows you to control the seasoning more.
- Cream Cheese: 8 ounces, softened. Full-fat works best for creaminess.
- Mayonnaise: 1/4 cup. Adds a touch of tang and binds the mixture.
- Sour Cream: 1/4 cup. Contributes to the rich, creamy texture.
- Parmesan Cheese: 1/2 cup, freshly grated. For that essential nutty, salty flavor.
- Mozzarella Cheese: 1/2 cup, shredded. Melts beautifully for extra cheesiness.
- Garlic Powder: 1/2 teaspoon. Infuses the filling with aromatic depth.
- Onion Powder: 1/4 teaspoon. A subtle complexity to the savory profile.
- Salt and Black Pepper: To taste. Season generously!
Directions to Follow
Here’s how to bring these Spinach and Artichoke Wonton Cups to life:
- Prep the oven and muffin tins: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Dry the spinach: If you haven’t already, ensure your thawed spinach is really dry. Place it in a clean kitchen towel or paper towels and squeeze out as much excess water as possible. This prevents a soggy filling.
- Combine the filling ingredients: In a large bowl, combine the thoroughly squeezed spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, sour cream, grated Parmesan cheese, shredded mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined and creamy.
- Form the wonton cups: Carefully press one wonton wrapper into each cup of the prepared muffin tin, molding it to fit the shape.
- Fill the cups: Spoon about 1-2 tablespoons of the spinach and artichoke mixture into each wonton cup. Don’t overfill, as the cheese will bubble up.
- Bake: Bake for 12-15 minutes, or until the wonton edges are golden brown and crispy, and the filling is hot and bubbly.
- Cool slightly and serve: Let the wonton cups cool in the muffin tin for a few minutes before very carefully removing them. They can be delicate when hot. Serve warm.
What to Serve It With
These Spinach and Artichoke Wonton Cups are a fantastic standalone appetizer. The crispy shell and creamy filling make for a satisfying bite all on their own. However, if you’re serving them as part of a larger spread, they pair wonderfully with other finger foods like mini quiches, bruschetta, or a colorful crudités platter. For a full party menu, consider complementing them with some mini meatballs or shrimp cocktail. A simple sprinkle of chopped fresh chives or a tiny dollop of extra sour cream on top just before serving also adds a nice finishing touch and a pop of color.
Keeping Leftovers Fresh
These wonton cups are definitely at their best when enjoyed fresh and warm, right out of the oven, when the wrappers are at their crispiest. However, if you happen to have any leftovers (a rare occurrence!), you can store them.
- Storage: Place completely cooled Spinach and Artichoke Wonton Cups in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: To bring back some of their crispness, reheat them in a toaster oven or a regular oven at 350°F (175°C) for about 5-8 minutes, or until warmed through and the wrappers are crisp again. Microwaving them will make the wrappers soft, so it’s not recommended for best texture.
- Freezing: Freezing is not recommended for this recipe, as the wonton wrappers tend to become soggy upon thawing and reheating.
Pro Chef Tips
- Squeeze the Spinach! I cannot stress this enough. If your spinach isn’t thoroughly dry, your filling will be watery, and your wonton cups won’t be as delicious. Use a clean kitchen towel and really wring it out.
- Soften the Cream Cheese: Make sure your cream cheese is at room temperature. This makes it much easier to mix with the other ingredients, ensuring a smooth, lump-free filling.
- Don’t Overstuff: While tempting, resist the urge to overfill the wonton cups. This can lead to the filling bubbling over and making a mess in your muffin tin, and the wontons might not crisp up as nicely. A tablespoon or two is usually perfect.
- Watch the Bake Time: Ovens vary, so keep an eye on your wontons towards the end of the baking time. You want the edges to be golden brown and crispy, but not burnt.
- Easy Removal: After baking, let the cups cool in the muffin tin for 2-3 minutes. This allows them to firm up slightly, making them much easier to remove without breaking. A thin knife or a small offset spatula can help pry them out.
Recipe Variations
One of the great things about these Spinach and Artichoke Wonton Cups is how adaptable they are. Don’t be afraid to get creative with your fillings!
- Spicy Kick: Add a pinch of red pepper flakes to the filling mixture for a subtle heat, or a dash of your favorite hot sauce.
- Bacon Lover’s Dream: Crumble some cooked bacon into the filling for an extra layer of smoky, savory flavor.
- Herbaceous Boost: Incorporate a tablespoon of finely chopped fresh parsley or dill into the filling.
- Different Cheeses: While Parmesan and mozzarella are classics, feel free to experiment. A little sharp cheddar for a bolder flavor, or some Monterey Jack for extra meltiness, could be delicious.
- Garlic Focus: If you’re a garlic fiend, sauté some fresh minced garlic before adding it to the cream cheese mixture for a more intense garlic flavor.
- Sun-Dried Tomato Twist: Add a couple of tablespoons of finely chopped, oil-packed sun-dried tomatoes (drained well) for a sweet and tangy contrast.
- Mini Quiche Style: Whisk an egg into the filling for a firmer, more quiche-like texture.
- Crispier Edges: For extra crispy wonton wrapper edges, you can brush them lightly with a little olive oil or melted butter before baking.
Common Questions
How do I prevent the wonton wrappers from becoming soggy?
The key here is two-fold: first, ensure your thawed spinach is extremely dry. Squeeze out as much moisture as possible using paper towels or a clean kitchen towel. Second, bake them until the edges are golden and crispy, and serve them warm. The longer they sit, especially in a humid environment, the softer they might become.
Can I prepare the filling ahead of time?
Absolutely! You can prepare the spinach and artichoke filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, simply spoon it into the wonton wrappers and proceed with the baking instructions. This is a great time-saver for entertaining!
What if I can’t find wonton wrappers?
Wonton wrappers are usually found in the refrigerated section of most grocery stores, often near produce, tofu, or other Asian ingredients. If you truly can’t find them, you might be able to use mini phyllo shells as a substitute for a similar concept, though the texture and flavor will be different. The baking time would also need to be adjusted as phyllo shells are typically pre-baked.
Creamy Spinach and Artichoke Wonton Bites
Equipment
- Oven
- 24-cup mini muffin tin or 12-cup standard muffin tin
- Mixing bowl
- Wire rack
Ingredients
Filling
- 8 ounce cream cheese softened
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 10 ounce frozen chopped spinach thawed and squeezed dry
- 14 ounce artichoke hearts drained and chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Wontons
- 12 ounce wonton wrappers
- Cooking spray or melted butter for the muffin tin
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a 24-cup mini muffin tin or a 12-cup standard muffin tin by lightly spraying it with cooking spray or brushing with melted butter.
Make the Filling
- In a medium bowl, combine softened cream cheese, mayonnaise, Parmesan, mozzarella, thawed spinach, chopped artichoke hearts, garlic powder, and black pepper. Stir until all ingredients are evenly combined and creamy.
Assemble Wonton Bites
- Gently press one wonton wrapper into each cup of the prepared muffin tin, shaping it carefully to form a cup.
- Spoon about 1 tablespoon of the spinach and artichoke mixture into each wonton cup, being careful not to overfill.
Bake and Serve
- Bake for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the filling is bubbly and heated through.
- Carefully remove the wonton cups from the muffin tin and cool on a wire rack for a few minutes before serving.