Spinach and Artichoke Wonton Cups

Spinach and artichoke wonton cups bring creamy, cheesy comfort in a crisp bite-size shell. They’re quick to whip up, perfect for Thanksgiving gatherings, and always disappear fast from the table.

Why you’ll love these spinach and artichoke wonton cups

These spinach and artichoke wonton cups are a fun twist on the classic dip that everyone loves. Instead of serving it in a bowl, the filling is baked inside golden, crispy wonton wrappers for a handheld treat. Each bite gives you the best balance of crunchy edges and gooey, cheesy filling.

They’re perfect for Thanksgiving because you can serve them warm right from the oven, or even prep them earlier in the day. Guests get an easy, mess-free appetizer while you save time in the kitchen.

You’ll also love how versatile they are. You can make them exactly as written, swap in Greek yogurt for a lighter option, or even stir in mozzarella for extra stretch. Since they’re baked in muffin tins, you don’t need fancy equipment either.

Because they’re bite-sized, they’re ideal for parties, game day spreads, and holiday buffets where finger foods shine. And honestly, they’re so tasty that you might want to double the batch. That creamy spinach artichoke flavor wrapped in crispy wontons is just too irresistible.

Ingredients you’ll need

You’ll need simple, pantry-friendly ingredients for these spinach and artichoke wonton cups. Start with frozen spinach, but make sure it’s thawed and drained well so the filling isn’t watery. You can also use fresh spinach if you sauté it first and squeeze out the liquid.

Canned or jarred artichoke hearts give the filling its signature tang. Marinated artichokes add extra flavor, while water-packed ones keep it milder.

The creamy base comes from mayonnaise, sour cream, and cream cheese. If you’d like a lighter option, plain Greek yogurt is an easy substitute for the mayo. Parmesan cheese adds sharp, salty flavor, but you can use either grated or shredded. Mozzarella is a great add-on for extra gooeyness.

Garlic is essential for depth, so include both minced garlic and garlic powder. Then season with salt and pepper to taste. Wonton wrappers act as your crispy shell, and a quick spray of cooking oil helps them bake to a golden finish.

These few ingredients combine quickly, which makes this recipe weeknight-friendly or holiday-ready.

How to make spinach and artichoke wonton cups (step-by-step)

Step 1 – Prepare the wonton cups

Preheat your oven to 350°F. Take a standard muffin tin and press a single wonton wrapper into each cup so the edges stick out slightly. Lightly coat the wrappers with cooking spray. Bake them for about 5 minutes until they just start to crisp. This step helps keep the wrappers crunchy once filled.

Step 2 – Mix the creamy filling

In a bowl, stir together the spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, Parmesan, garlic, garlic powder, salt, and pepper. Make sure the cream cheese is softened so everything blends smoothly. The mixture should be thick and creamy.

Step 3 – Assemble and bake

Spoon the creamy filling into each pre-baked wonton cup, filling almost to the top. Return the muffin tin to the oven and bake for another 10 minutes. The filling should be hot and slightly bubbly, while the edges of the wontons turn golden brown and crispy.

Step 4 – Cool and serve

Let the wonton cups cool for a few minutes before removing them from the pan. They’re best served warm, when the filling is still creamy and the shells stay crisp. You can also prepare them earlier, refrigerate, and reheat right before serving.

Recipe tips and variations

If you’re short on time, you can use store-bought spinach artichoke dip as the filling. Just spoon it into the wonton shells and bake. For extra cheesiness, add shredded mozzarella or even a little cheddar on top before baking.

Try experimenting with other dips too. Buffalo chicken dip, crab dip, or even a cheesy bean dip work beautifully in wonton cups. It’s an easy way to make a whole appetizer platter with variety.

If making ahead, bake the wonton shells separately and store them in an airtight container. Then fill and bake when ready to serve. Leftovers can be stored in the fridge for 2–3 days. To reheat, pop them back into the oven at 350°F until warmed through, which keeps the shells crisp.

They’re great for busy hosts because you can do most of the prep early and just finish baking before guests arrive.

Serving suggestions

These spinach and artichoke wonton cups make a festive Thanksgiving appetizer. Arrange them on a platter alongside other small bites for a colorful spread. They also work well for Christmas parties, potlucks, and casual game day snacks.

Serve them warm with dipping sauces like ranch or marinara, or just let them shine on their own. Since they’re individually portioned, guests can grab one without fuss, which makes them perfect for buffet-style gatherings.

Pair them with hearty sides like cheesy scalloped potatoes or garlic mashed potatoes to round out a holiday meal. They also fit right in next to classics like Southern green bean casserole. For a lighter contrast, offer them with a fresh veggie tray or crisp salad.

Whether you’re hosting family for Thanksgiving or inviting friends over for a casual night in, these cups bring both flavor and fun.

FAQs about spinach and artichoke wonton cups

Related Recipes to try

• Quick and easy wonton soup
• Southern green bean casserole
• Cheesy scalloped potatoes
• Creamy leek and chicken soup
• Garlic mashed potatoes
• Cheesy garlic chicken wraps

Conclusion

These spinach and artichoke wonton cups are everything you want in a holiday appetizer: creamy, crispy, and so easy to make. They’re perfect for Thanksgiving, holiday parties, or even casual family nights. Since they come together quickly and always please a crowd, they’re sure to become one of your go-to recipes. For even more ideas, you can check out my recipe boards on Pinterest and keep your menu fresh and festive.

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