Crispy Spinach-Artichoke Wonton Cups Recipe Perfect for Parties

Picture this: the irresistible aroma of golden-brown, crispy wonton cups filled with a creamy, cheesy spinach-artichoke mixture wafting through your kitchen. The first time I made these, I was hosting a small get-together with friends, and let me tell you, these little bites completely stole the show. They’re the kind of appetizer that makes you pause, take a bite, and immediately reach for another because, well, they’re just that good.

Honestly, these Crispy Spinach-Artichoke Wonton Cups are my secret weapon for parties, game nights, or even lazy weekends when I want something a little fancy without a ton of effort. My family always raves about them—they’re dangerously easy to make, they look like you spent hours fussing over them, and they taste like pure heaven. My kids always sneak them off the tray before I even set them out for guests, so I’ve learned to make a double batch.

If you’re looking for something that’s sure to impress, whether you’re entertaining or just craving a comforting snack, trust me when I say this recipe is about to become your new go-to. It’s been tested, tweaked, and perfected, and I can confidently say it’s a keeper. So, bookmark this one—you won’t regret it!

Why You’ll Love This Recipe

• Quick & Easy: These crispy wonton cups come together in just about 30 minutes, making them perfect for last-minute gatherings or a quick appetizer.
• Simple Ingredients: No need for fancy grocery trips—most of these ingredients are pantry staples or easy to find.
• Perfect for Parties: These bite-sized treats are ideal for cocktail hours, game nights, or holiday get-togethers.
• Crowd-Pleaser: The combination of creamy spinach-artichoke filling and crispy wonton shells is always a hit with both kids and adults.
• Unbelievably Delicious: The creamy, cheesy filling pairs perfectly with the crunch of the wonton wrapper for a flavor-packed bite.

What sets this recipe apart is the way the flavors and textures come together. The spinach-artichoke filling is rich and creamy, with a delightful tang from the cream cheese and sour cream. The wonton cups provide the perfect crispy, golden vessel for the filling, making these little bites a standout on any appetizer table. Plus, you can easily customize them to suit your taste or dietary preferences. Whether you’re hosting a party or just indulging in a snack for yourself, these wonton cups are sure to make any occasion memorable!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a deliciously creamy filling inside a crispy wrapper. Here’s what you’ll need:

• Wonton wrappers: The base of these cups, easily found in the refrigerated section of your grocery store.
• Fresh spinach: About 2 cups, chopped and sautéed. You can use frozen spinach if you prefer—just make sure to thaw and squeeze out excess water.
• Artichoke hearts: Canned or jarred, chopped finely for that classic spinach-artichoke flavor.
• Cream cheese: 8 ounces, softened. This adds the creamy base to the filling.
• Sour cream: ½ cup for tanginess and smooth texture.
• Mayonnaise: ¼ cup for extra creaminess (you can swap for Greek yogurt for a lighter option).
• Parmesan cheese: ½ cup, grated. Adds a nutty, salty flavor that pairs perfectly with the other ingredients.
• Garlic: 2 cloves, minced. Fresh garlic gives the filling an extra punch of flavor.
• Salt & pepper: Adjust to taste.
• Shredded mozzarella: 1 cup, for that ooey-gooey cheesy goodness.
• Olive oil: Optional, for brushing on the wonton wrappers to enhance the crispiness.

Feel free to tweak the ingredients to suit your tastes—add some red pepper flakes for heat, swap in kale for spinach, or use a dairy-free cream cheese to make it vegan!

Equipment Needed

• Muffin tin: A standard-sized muffin tin is perfect for shaping the wonton wrappers into cups.
• Sauté pan: For cooking the spinach and garlic to perfection.
• Mixing bowls: One large bowl for mixing the spinach-artichoke filling.
• Measuring cups and spoons: To ensure all your ingredients are perfectly portioned.
• Pastry brush: Optional, but handy for brushing olive oil onto the wonton wrappers.

If you don’t have a muffin tin, you can use small ramekins or oven-safe cups to shape the wonton wrappers. Just make sure they’re the right size to create individual servings. And if you don’t own a pastry brush, a spoon works just fine for spreading the oil.

Preparation Method

1. Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin with nonstick spray or a thin layer of oil.
2. Prepare the spinach by washing and chopping it into small pieces. Heat a sauté pan over medium heat and add a small splash of olive oil. Toss in the spinach and garlic, cooking until the spinach is wilted and any moisture has evaporated. Remove from heat and let it cool slightly.
3. While the spinach cools, prepare the filling. In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, parmesan cheese, shredded mozzarella, and chopped artichoke hearts. Mix until smooth and well combined. Stir in the cooled spinach and garlic mixture. Season with salt and pepper to taste.
4. Take your wonton wrappers and press them gently into the greased muffin tin cups to form little shells. If desired, lightly brush the wrappers with olive oil for extra crispiness. Be careful—they’re delicate and can tear easily if handled roughly.
5. Spoon about 1-2 tablespoons of the spinach-artichoke filling into each wonton cup. Fill them generously, but don’t overfill, as they may overflow during baking.
6. Bake in the preheated oven for 12-15 minutes, or until the edges of the wonton wrappers are golden brown and the filling is bubbly.
7. Let the wonton cups cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your Crispy Spinach-Artichoke Wonton Cups turn out perfectly:

• Don’t skip pre-greasing the muffin tin: Wonton wrappers can stick to the pan if it’s not properly greased, making them hard to remove.
• Use fresh ingredients: While you can use frozen spinach, fresh spinach often gives a brighter flavor and better texture.
• Keep an eye on the oven: Wonton wrappers can go from golden to burnt fairly quickly. Check them frequently towards the end of the baking time.
• Drain the spinach and artichokes: Excess liquid can make the filling watery and prevent the wonton cups from crisping up properly.
• Customize the seasoning: Taste your filling before adding it to the wonton cups. A little extra garlic, pepper, or even a dash of hot sauce can make a big difference.

Variations & Adaptations

One of the best things about this recipe is how versatile it is! Here are some ideas to make it your own:

• Spicy Kick: Add a pinch of red chili flakes or diced jalapeños to the filling for an extra bit of heat.
• Cheese Swap: Try using sharp cheddar or gouda instead of mozzarella for a different flavor profile.
• Gluten-Free Option: Use gluten-free wonton wrappers, which are increasingly available at specialty food stores.
• Vegan Version: Substitute the cream cheese, sour cream, and mozzarella with plant-based alternatives like cashew cream and vegan cheese.
• Bacon Lover’s Upgrade: Toss in some crispy, crumbled bacon for a smoky, savory twist.

Feel free to experiment with other fillings, like crab dip or buffalo chicken. The crispy wonton shell is a blank canvas for all kinds of delicious creations!

Serving & Storage Suggestions

Crispy Spinach-Artichoke Wonton Cups are best served warm, fresh out of the oven. Arrange them on a platter with a sprinkle of fresh parsley or a side of marinara sauce for dipping—trust me, it’s a hit! They pair beautifully with a crisp white wine or sparkling water with a slice of lemon.

If you have leftovers (which is rare in my house), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in a 350°F (175°C) oven for about 5-7 minutes until warmed through and crispy again. You can also freeze them for up to a month; just make sure to freeze them in a single layer before transferring them to a freezer-safe container.

Pro tip: If you want to prepare these ahead of time, you can make the filling and prep the wonton cups in the muffin tin. Store them separately in the fridge and assemble them just before baking.

Nutritional Information & Benefits

Here’s a quick look at the nutritional profile for these Crispy Spinach-Artichoke Wonton Cups:

• Calories: Approximately 100-120 per cup
• Protein: Thanks to the cheese and spinach, these cups pack a protein punch.
• Fiber: Spinach and artichokes are great sources of fiber, supporting digestion.
• Low-Carb Option: Swap regular wonton wrappers with low-carb alternatives if needed.

Not only are these savory bites indulgently delicious, but they also offer some nutritional benefits. Spinach is loaded with vitamins A and C, while artichokes are rich in antioxidants. It’s the kind of appetizer you can feel good about enjoying!

Conclusion

If you’re looking for a recipe that’s equal parts easy, delicious, and downright impressive, these Crispy Spinach-Artichoke Wonton Cups are it. They’re simple to prepare, endlessly customizable, and guaranteed to leave your guests asking for the recipe (don’t worry, I won’t tell them how easy they are to make).

Crispy Spinach-Artichoke Wonton Cups

Print Recipe

These crispy wonton cups are filled with a creamy, cheesy spinach-artichoke mixture, making them the perfect appetizer for parties, game nights, or lazy weekends.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Cuisine: American

Ingredients

Scale 1x2x3x

• Wonton wrappers
• 2 cups fresh spinach, chopped and sautéed
• 1 cup frozen spinach, thawed and squeezed (optional)
• Canned or jarred artichoke hearts, chopped finely
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise (or Greek yogurt)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup shredded mozzarella
• Olive oil (optional, for brushing)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin with nonstick spray or a thin layer of oil.
2. Prepare the spinach by washing and chopping it into small pieces. Heat a sauté pan over medium heat and add a small splash of olive oil. Toss in the spinach and garlic, cooking until the spinach is wilted and any moisture has evaporated. Remove from heat and let it cool slightly.
3. While the spinach cools, prepare the filling. In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, parmesan cheese, shredded mozzarella, and chopped artichoke hearts. Mix until smooth and well combined. Stir in the cooled spinach and garlic mixture. Season with salt and pepper to taste.
4. Take your wonton wrappers and press them gently into the greased muffin tin cups to form little shells. If desired, lightly brush the wrappers with olive oil for extra crispiness. Be careful—they’re delicate and can tear easily if handled roughly.
5. Spoon about 1-2 tablespoons of the spinach-artichoke filling into each wonton cup. Fill them generously, but don’t overfill, as they may overflow during baking.
6. Bake in the preheated oven for 12-15 minutes, or until the edges of the wonton wrappers are golden brown and the filling is bubbly.
7. Let the wonton cups cool for a few minutes before carefully removing them from the muffin tin. Serve warm and enjoy!

Notes

[‘Pre-grease the muffin tin to prevent sticking.’, ‘Use fresh spinach for better flavor and texture.’, ‘Keep an eye on the oven as wonton wrappers can burn quickly.’, ‘Drain excess liquid from spinach and artichokes to avoid soggy cups.’, ‘Customize the seasoning to your taste with extra garlic, pepper, or hot sauce.’]

Nutrition

• Serving Size: 1 wonton cup
• Calories: 100120
• Sugar: 1
• Sodium: 150
• Fat: 6
• Saturated Fat: 3
• Carbohydrates: 8
• Fiber: 1
• Protein: 4

Keywords: spinach artichoke, wonton cups, appetizer, party food, easy recipe, cheesy bites