Why You’ll Love This Recipe

I enjoy this recipe because it is simple to make yet feels impressive enough for parties and gatherings. The wonton wrappers become perfectly golden and crispy, while the filling stays creamy, cheesy, and packed with flavor. I also like that they are easy to serve and perfect for appetizers, game days, or holiday snacks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 oz package frozen spinach, thawed and drained very well
8 oz jar artichoke hearts, drained and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
4 oz cream cheese, room temperature
12–14 wonton wrappers
1/2 cup Parmesan cheese
1 tablespoon garlic powder
Salt and pepper, to taste
3 cloves fresh garlic, minced
Cooking spray

Directions

I start by preheating the oven to 350°F.

Next, I carefully press one wonton wrapper into each cup of a muffin tin. I lightly spray them with cooking spray and bake them for about 5 minutes until they begin to crisp slightly.

While the wonton cups bake, I prepare the filling. In a medium-sized bowl, I combine the spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper.

I mix everything together until smooth and evenly combined.

Then I spoon the spinach and artichoke mixture evenly into each partially baked wonton cup.

I return the muffin tin to the oven and bake the wonton cups for about 10 minutes, or until the wrappers are golden brown and crispy and the filling is hot and bubbly.

Once baked, I let them cool slightly before carefully removing them from the muffin tin.

I like serving them warm while the filling is creamy and the wonton shells are crisp.

Servings and timing

This recipe makes 6 servings.

Prep Time: Approximately 15 minutes
Cook Time: About 15 to 19 minutes
Total Time: About 34 minutes

Variations

I sometimes add shredded mozzarella or cheddar cheese for extra cheesiness. When I want more protein, I mix in diced cooked chicken or crispy bacon. I can also add crushed red pepper flakes or chopped jalapeños for a spicy version.

storage/reheating

I store leftover wonton cups in an airtight container in the refrigerator for up to 3 days.

To reheat, I place them in the oven or air fryer for a few minutes until the wonton wrappers become crispy again. I avoid microwaving because it can soften the shells.

FAQs

Can I use fresh spinach instead of frozen spinach?

Yes, I can use fresh spinach, but I cook it down first and remove as much moisture as possible.

Why do I pre-bake the wonton wrappers?

I pre-bake them so the shells become crisp and do not turn soggy after adding the filling.

Can I make these ahead of time?

Yes, I can prepare the filling ahead of time and assemble the wonton cups right before baking.

How do I keep the wonton cups crispy?

I make sure the spinach is drained very well and reheat leftovers in the oven instead of the microwave.

Can I freeze Spinach and Artichoke Wonton Cups?

Yes, I can freeze them after baking and reheat them in the oven until hot and crispy again.

Conclusion

Spinach and Artichoke Wonton Cups are one of my favorite appetizers because they combine creamy spinach artichoke dip with crispy golden wonton shells in one easy bite. I love how flavorful, crunchy, and satisfying they are, making them perfect for parties, gatherings, or anytime I want a simple homemade appetizer.