I absolutely love appetizers, especially when I’m hosting a party or just craving a comforting snack. And if I’m being honest, spinach and artichoke dip is one of my all-time favorites. That’s why I’m so excited to share this recipe for Spinach and Artichoke Wonton Cups!
They’re a fun, easy, and delicious twist on the classic dip, and they come together in about 25 minutes, start to finish.
Table of Contents
Why You’ll Love These Spinach and Artichoke Wonton Cups
- Crispy Wonton Shells: The wonton wrappers bake up into perfectly crispy little cups, adding a satisfying crunch to every bite.
- Easy to Customize: I love how versatile this recipe is! You can easily swap out cheeses, add different veggies, or adjust the spice level to suit your taste.
- Perfect for Parties: These wonton cups are always a hit at parties! They’re easy to eat, require no double-dipping, and look beautiful on a platter.
- Less Messy: Unlike traditional dip, these wonton cups are self-contained, making them much less messy to serve and eat.
What Makes This Recipe Work
The secret to these Spinach and Artichoke Wonton Cups lies in the combination of textures and flavors. Baking the wonton wrappers in a muffin tin creates a crispy, golden-brown shell that holds its shape perfectly.
The mixture of mayonnaise, sour cream, and cream cheese creates a creamy, decadent base, while the Parmesan adds a salty, nutty flavor that complements the spinach and artichoke. The oven’s heat ensures the filling is warmed through and all the flavors meld together beautifully.
Ingredients for Spinach and Artichoke Wonton Cups
- 12 wonton wrappers
- Cooking spray
- 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained
- 1 (8-oz.) can artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 oz. cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Wonton Wrappers: These thin wrappers create the crispy cups that hold the filling. You can find them in the refrigerated section of most grocery stores. If you can’t find wonton wrappers, you could use phyllo dough cut into squares.
If you are using wonton wrappers, consider also trying this amazing Blueberry Cream Cheese Egg Rolls Recipe.
Cooking Spray: This prevents the wonton wrappers from sticking to the muffin tin. I prefer using olive oil or avocado oil spray, but any cooking spray will work.
Frozen Spinach: I highly recommend using frozen spinach, as it’s easier to squeeze out all the excess moisture. Be sure to thaw the spinach completely and squeeze out as much liquid as possible; otherwise, your wonton cups will be soggy. If you only have fresh spinach, you’ll need to cook it down and drain it well before using.
Artichoke Hearts: Canned artichoke hearts add a tangy, slightly sweet flavor to the filling. Make sure to drain them well and chop them finely before adding them to the mixture. You could also use marinated artichoke hearts, but be sure to pat them dry to remove excess oil. A serving of artichokes provides beneficial nutrients such as Vitamin C, Folate, and Magnesium.
Mayonnaise: This adds richness and creaminess to the filling. I prefer using full-fat mayonnaise for the best flavor, but you can use light mayonnaise if you prefer.
Sour Cream: Sour cream adds tanginess and moisture to the filling. I recommend using full-fat sour cream for the best results, but light sour cream can also be used.
Cream Cheese: Cream cheese adds a smooth, creamy texture and a slightly tangy flavor to the filling. It is important that the cream cheese is softened to room temperature to ensure that it mixes smoothly with the other ingredients.
Parmesan Cheese: Parmesan cheese adds a salty, nutty flavor to the filling. I recommend using freshly grated Parmesan cheese for the best flavor.
Garlic: Garlic adds a pungent, savory flavor to the filling. I prefer using fresh garlic, but you can use garlic powder in a pinch.
How to Make Spinach and Artichoke Wonton Cups: Step-by-Step
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
Recipe Variations for Your Wonton Cups
- Cheesy Goodness: Try adding different cheeses like goat cheese, Gruyere, or even a sprinkle of mozzarella on top.
- Add Some Protein: Mix in cooked chicken or crumbled sausage for a heartier appetizer.
- Spice It Up: Add a dash of your favorite hot sauce or a pinch of red pepper flakes to give these wonton cups a kick.
- Veggie Power: Get creative with your vegetables! Roasted red peppers, sun-dried tomatoes, or caramelized onions would be delicious additions.
- Herb Garden: Experiment with fresh herbs like dill, chives, or parsley to brighten up the flavor. A little fresh basil can be nice, too.
- Mediterranean Twist: Add some Kalamata olives, feta cheese, and a squeeze of lemon juice for a Mediterranean-inspired version.
Troubleshooting Common Problems
- Soggy Wontons: Make sure to drain the spinach and artichoke hearts thoroughly to remove excess moisture. Also, avoid overfilling the wonton cups.
- Filling Not Heating Through: Ensure that the cream cheese is at room temperature before mixing the filling. If the filling is still cold after baking, increase the baking time by a few minutes.
- Burning the Edges: Keep a close eye on the wonton cups while they’re baking. If the edges start to brown too quickly, cover the muffin tin loosely with foil.
Make-Ahead Instructions
You can prep the spinach and artichoke filling up to 24 hours in advance. Store it in an airtight container in the refrigerator. The wonton cups are best served immediately after baking, but you can bake them a few hours ahead of time and store them at room temperature.
To reheat, bake them in a preheated oven at 350°F for a few minutes until warmed through.
If you are planning on making these as part of your meal plan you can view other great recipes within the snacks-drinks category.
Serving Suggestions
I love serving these Spinach and Artichoke Wonton Cups on a platter garnished with fresh herbs like parsley or chives. A small bowl of dipping sauce, such as ranch dressing or a creamy garlic aioli, adds a delicious finishing touch. Nutritional information can be found on labels for spinach artichoke dip.
Equipment Recommendations
I highly recommend using a non-stick muffin tin for this recipe to prevent the wonton wrappers from sticking. I also find a good quality vegetable chopper makes quick work of dicing the artichoke hearts and spinach.
Dietary Modifications
| Modification | Instructions |
|---|---|
| Vegan | Substitute vegan mayonnaise, cream cheese, and Parmesan cheese. |
| Lower Fat | Use light mayonnaise and fat-free sour cream and cream cheese. |
| Gluten-Free | Ensure all ingredients are gluten-free. Wonton wrappers are typically NOT gluten-free, so this modification would involve more substantial changes (e.g., using a gluten-free crust alternative). |
Storage and Freezing Instructions
Store leftover Spinach and Artichoke Wonton Cups in an airtight container in the refrigerator for up to 3 days. To prevent them from getting soggy, place a paper towel in the container to absorb excess moisture. You can also freeze the baked wonton cups for up to 2 months. Reheat them in a preheated oven at 350°F until warmed through.
FAQs about Spinach and Artichoke Wonton Cups
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach, but you’ll need to cook it down and drain it well before using.
Can I make these without a muffin tin?
While a muffin tin helps the wontons keep their shape, you can try baking them on a baking sheet lined with parchment paper. Watch them closely, as they may spread out more.
How do I prevent the wonton wrappers from sticking?
Spray the muffin tin generously with cooking spray.
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream, but the flavor will be slightly tangier.
Conclusion
These Spinach and Artichoke Wonton Cups are a guaranteed crowd-pleaser! They’re easy to make, customizable, and perfect for any occasion. I hope you enjoy them as much as I do! Don’t forget to leave a comment below and let me know how they turned out. I’d love to hear about any variations you try!
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Ultimate & Easy Spinach and Artichoke Wonton Cups
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
