There’s something special about appetizers that feel both elegant and comforting. Spinach and artichoke wonton cups bring that balance in every bite; crisp, golden shells filled with creamy, cheesy goodness. They remind me of the gatherings at my nonna’s kitchen table, where little bites often carried as much love as the main dish. Whether it’s Thanksgiving, Christmas, or just a cozy weekend dinner, these mini cups add a festive touch without keeping you in the kitchen all day.
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Why You’ll Love This Recipe
These wonton cups are the perfect mix of easy and impressive. You only need a few simple ingredients, but the result looks like something from a holiday magazine spread. They’re portable, mess-free, and easy to serve at parties. Best of all, they highlight the classic spinach-artichoke dip flavor in a way that feels lighter than the traditional heavy spread. If you’ve already enjoyed hearty sides like Thanksgiving stuffing, these bite-sized cups balance the table with something crisp and fresh.
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Spinach and Artichoke Wonton Cups
Crispy wonton shells filled with creamy spinach and artichoke dip, baked golden for the perfect appetizer.
- Total Time: 25 minutes
- Yield: 24 cups 1x
Ingredients
24 wonton wrappers
2 cups fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
8 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella
1/2 cup grated Parmesan
2 garlic cloves, minced
Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Press wonton wrappers into cups and bake 5 minutes until slightly crisp.
3. Mix cream cheese, sour cream, spinach, artichokes, garlic, mozzarella, and Parmesan. Season with salt and pepper.
4. Fill wonton cups with spinach mixture.
5. Bake 10–12 minutes until golden and bubbly.
Notes
Make ahead: Bake wonton shells a day in advance.
Frozen spinach works if drained thoroughly.
Add cooked chicken or bacon for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Ingredients
Here’s everything you’ll need to make these cheesy cups:
| Ingredient | Amount |
|---|---|
| Wonton wrappers | 24 |
| Fresh spinach, chopped | 2 cups |
| Canned artichoke hearts, drained & chopped | 1 cup |
| Cream cheese, softened | 8 oz |
| Sour cream | 1/2 cup |
| Shredded mozzarella | 1 cup |
| Grated Parmesan | 1/2 cup |
| Garlic, minced | 2 cloves |
| Salt & pepper | To taste |
How to Make Spinach and Artichoke Wonton Cups
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- Press wonton wrappers into each cup, gently folding edges to form a little shell. Bake for 5 minutes until slightly crisp.
- While they bake, stir together cream cheese, sour cream, spinach, artichokes, garlic, mozzarella, and Parmesan. Season with salt and pepper.
- Spoon filling into each pre-baked wonton shell.
- Return to the oven and bake for 10–12 minutes until golden and bubbly.
These little cups remind me of when I first tried making green bean casserole for Thanksgiving; simple ingredients turning into something that feels like a hug in a dish.
Tips and Variations
- Make ahead: Bake the wonton shells a day before, then fill and bake just before serving.
- Add protein: Stir in chopped rotisserie chicken or cooked bacon for extra flavor.
- Cheese swap: Try Monterey Jack or even a sprinkle of feta for a sharper bite.
- Mini bites: Use mini muffin tins for extra-small cups that work beautifully for grazing boards like this Thanksgiving charcuterie board.
Frequently Asked Questions
Can I make these ahead of time?
Yes. You can prepare the filling up to two days in advance and refrigerate it. Bake the wonton cups just before serving for the best crunch.
Can I freeze spinach and artichoke wonton cups?
Yes, bake and cool them fully, then freeze in an airtight container. Reheat in the oven at 350°F until hot and crispy.
Do I need fresh spinach, or can I use frozen?
Frozen spinach works well if drained thoroughly. Press out as much water as possible before mixing it into the filling.
What can I serve these with?
They pair beautifully with turkey, beef, or other Thanksgiving roasts. They also work as a standalone snack.
Final Touch
Spinach and artichoke wonton cups are everything you want in a holiday appetizer; crisp, creamy, and endlessly adaptable. They’re small enough to pop into your mouth but flavorful enough to leave a lasting impression. Like many recipes passed down in kitchens full of laughter, these cups carry both convenience and comfort. Next time your table fills with hearty sides and desserts, these little golden bites will shine just as bright.
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