Spinach and Artichoke Wonton Cups | Easy Party Appetizer Recipe

Spinach and Artichoke Wonton Cups are the ultimate party appetizer—crispy on the outside, creamy on the inside, and gone in seconds. They take your favorite dip and transform it into bite-sized golden cups that are fun, easy, and guaranteed to steal the spotlight.

Why You’ll Love Spinach and Artichoke Wonton Cups

• Crisp meets creamy. Golden wonton shells hold melty, cheesy filling.
• Effortless but impressive. Minimal prep, maximum “oohs” and “aahs.”
• One-bite bliss. No mess, no forks, no balancing plates on your lap.
• Crowd magnet. They vanish fast—so double the batch if you love compliments.
• Versatile. Swap cheeses, add spice, or sneak in extra veggies.
• Make-ahead friendly. Assemble early, bake later. Perfect for planners.

Ingredients You’ll Need

• Wonton wrappers (24) – your edible cups.
• Spinach (1 cup cooked, drained) – fresh or frozen, but squeeze frozen dry dry dry.
• Artichoke hearts (1 can, chopped) – slightly tangy, earthy, delicious.
• Cream cheese (8 oz, softened) – the luscious base.
• Sour cream (½ cup) – adds tang and lightness.
• Mozzarella cheese (1 cup shredded) – for that perfect cheese pull.
• Parmesan cheese (½ cup grated) – sharp and salty.
• Garlic (2 cloves, minced) – flavor booster.
• Salt & pepper – because seasoning matters.
• Olive oil or cooking spray – keeps shells crisp.

Optional personality upgrades:

• Red pepper flakes – heat lovers rejoice.
• Lemon juice – for brightness.
• Fresh parsley – Instagram garnish.

Equipment You’ll Need

• Muffin tin (regular size works best).
• Mixing bowl (large enough for cheesy chaos).
• Spoon (and willpower not to eat the filling).
• Oven (no cheating with the microwave).

Step-by-Step Instructions

Step 1: Preheat the Oven

Set oven to 350°F (175°C). A cold oven is the enemy of crispness.

Step 2: Prep the Wontons

Lightly grease the muffin tin. Press one wrapper in, then another rotated slightly to overlap. Two layers = crunchy base + sturdy walls.

Step 3: Pre-Bake the Shells

Bake the wrappers for 5 minutes. This step ensures you get crisp shells that hold up under creamy filling. Skip it, and you’ll be in soggy-town.

Step 4: Make the Filling

Mix spinach, artichokes, cream cheese, sour cream, mozzarella, parmesan, garlic, salt, and pepper in a bowl. Stir until smooth and dreamy. Taste-test “for quality control.”

Step 5: Fill the Cups

Spoon mixture evenly into each cup. Overfilling = cheese lava. Underfilling = sadness.

Step 6: Bake Until Golden

Bake for 12–15 minutes. Look for bubbling cheese and lightly browned edges. The aroma alone will bring people running.

Step 7: Cool & Serve

Let sit a couple minutes—hot cheese burns are real. Serve warm, smile, and wait for the compliments.

Tips, Tricks & Mistakes to Avoid

• Drain spinach completely. Frozen spinach holds enough water to sink a ship. Squeeze hard.
• Double the wrappers. One is flimsy. Two give structure.
• Don’t skip pre-bake. Unless you like limp bottoms.
• Watch the oven. Every oven runs differently—start checking at 10 minutes.
• Grease your pan. Otherwise, you’ll be prying stuck wontons like a frustrated archaeologist.
• Batch strategy. Make extras. One tray is never enough.
• Serving hack. Keep warm in foil, then re-crisp at the party host’s place.

Variations & Substitutions

Here’s where things get fun:

• Cheese swaps: Cheddar = sharp, Gruyère = fancy, Pepper Jack = spicy kick.
• Protein twist: Add bacon bits, diced chicken, or crab meat for indulgence.
• Veggie upgrade: Mushrooms, roasted peppers, or caramelized onions mix beautifully.
• Spice it up: Stir in jalapeños, chili powder, or a splash of hot sauce.
• Dairy-free crowd: Use vegan cream cheese and plant-based shreds.
• Gluten-free option: Gluten-free wonton wrappers or zucchini “boats.”
• Mini version: Use mini muffin tins for bite-sized appetizers—perfect for cocktail parties.
• Brunch style: Mix in scrambled eggs + cheddar. Breakfast wonton cups = genius.

Pairings & Serving Suggestions

• With drinks: Sparkling wine, light beer, or fruity mocktails.
• With sauces: Marinara, garlic aioli, or spicy ranch.
• With spreads: On a grazing board beside sliders, stuffed mushrooms, or a charcuterie board..
• With seasonal flair: Top with pomegranate seeds for holidays or fresh herbs in spring.
• As a snack stash: Hide a few in the fridge. Sharing is optional.

More Party-Perfect Recipes You’ll Love

• Popcorn Chicken Recipe (The ultimate crowd-pleasing snack)
• Thick Keto Broccoli Cheddar Soup
• Pumpkin Cheesecake Bars Recipe
  

FAQ

1. Can I make them ahead?
Yes—pre-bake shells, mix filling, and store separately. Assemble and bake right before serving.

2. Can I freeze them?
Yes. Bake, cool, freeze flat, then reheat in oven at 350°F until hot and crisp.

3. Do I need two wrappers per cup?
Absolutely. Otherwise, molten cheese escapes.

4. Air fryer option?
Yes—325°F for 8–10 minutes, but watch closely.

5. How long do leftovers last?
About 3 days in the fridge. Reheat in oven for best crunch.

6. Can I serve them cold?
You can. But why? Warm is where the magic happens.

7. How do I transport them?
Bake, cover loosely with foil, and re-crisp for 5 minutes in your host’s oven.

8. Can I make them lighter?
Yes—Greek yogurt instead of sour cream, light cream cheese, smaller portions.

9. What if I don’t like artichokes?
Skip them and double the spinach—or sub roasted red peppers for sweetness.

10. What dips go best?
Marinara for Italian flair, buffalo sauce for spice lovers, honey mustard for something quirky.

Nutrition Info (Approx per cup)

• Calories: ~110
• Protein: 4g
• Carbs: 7g
• Fat: 7g
• Fiber: 1g

Final Thoughts

Spinach & Artichoke Wonton Cups are more than just appetizers—they’re instant mood-lifters. The crisp crunch, the gooey filling, the way people’s faces light up after the first bite—pure magic.

They’re easy, customizable, and dangerously snackable. And once you’ve brought them to a party, you’ll become “the wonton cup person”—which is not a bad legacy to leave.

So preheat that oven, layer those wrappers, and get ready to enjoy the easiest show-stopper snack in your recipe arsenal. And hey—don’t forget to stash a few in the kitchen before serving. Future-you will be grateful.