Why You’ll Love Baked Spinach Artichoke Wonton Cups Recipe
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They’re easy and quick — prep and bake in under half an hour.
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Perfect for parties, potlucks, or just a fun snack — individual cups mean less mess and easy sharing.
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Combines familiar flavour of spinach‑artichoke dip with a fun twist: a crisp won‑ton shell.
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Flexible: you can adjust the artichoke amount, skip it, or switch up cheeses to match your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
24 chilled wonton wrappers
9 oz creamed spinach (frozen or freshly made)
3–6 oz marinated artichoke hearts (roughly ¼–½ cup chopped)
2 oz softened cream cheese (cut into 6–8 cubes)
½ cup freshly grated Parmesan cheese
½ cup grated mozzarella cheese
½ tsp garlic powder
¼–½ tsp crushed red pepper flakes
⅛ tsp salt (or to taste)
⅛ tsp black pepper
Spray oil (avocado, olive, etc.)
Directions
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Preheat your oven to 365 °F (≈185 °C).
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Warm the creamed spinach according to package instructions (if using frozen). Drain and chop the artichoke hearts; combine them with the spinach.
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Lightly spray a mini‑muffin tray with oil. Gently press each wonton wrapper into the muffin cups, and optionally spray the wrappers lightly for extra crunch.
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Bake the empty wonton cups for about 5 minutes to lightly crisp them.
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Meanwhile, in a bowl, combine the warmed spinach and artichoke mixture with the cream cheese cubes, Parmesan, mozzarella, garlic powder, red pepper flakes, salt, and black pepper.
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Spoon the spinach‑artichoke cheese mixture into the pre‑baked wonton cups.
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Bake for an additional ~5 minutes, or until the cheese has melted and the edges of the wonton cups are toasty golden.
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Serve immediately while hot and melty.
Servings and timing
Servings: 24 wonton bites
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: ~20 minutes
Variations
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Skip the artichoke hearts for a milder flavour or replace with sautéed shallots or onions.
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Use fresh spinach: sauté until wilted, then mix with cream cheese and adjust cheeses as needed.
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Try different cheeses such as smoked Gouda or pepper jack for extra flavor.
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Add cooked chicken, shrimp, or bacon to make them more filling.
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Use phyllo cups instead of wonton wrappers for a different texture.
Storage/Reheating
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Make-ahead: Pre-toast the wonton cups, then fill and bake when ready. The bottom may soften slightly but the top stays crisp.
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Leftovers: Store cooled cups in an airtight container in the refrigerator for up to 2–3 days.
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Reheating: Reheat in an oven or toaster oven at 350 °F (≈175 °C) for 5–7 minutes until hot and crispy. An air fryer also works well.
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Freezing: Can be frozen after baking. Reheat from frozen until warmed through and crisped.
FAQs
What if I can’t find creamed spinach?
You can use frozen chopped spinach (9 oz), thawed and warmed, then mix it with 4 oz softened cream cheese or to taste.
Can I make these ahead of time?
Yes, pre-toast the wonton shells, fill them later, and bake just before serving. Bake a few extra minutes if chilled.
Can I use fresh spinach instead of creamed spinach?
Absolutely. Sauté fresh spinach until wilted, then mix with cream cheese and cheese. The result is slightly different in texture but still delicious.
Are there gluten-free options?
Use gluten-free wonton wrappers or phyllo cups and ensure all other ingredients are labeled gluten-free.
How do I make them spicier or milder?
Increase red pepper flakes for more heat. To make them milder, reduce or omit the flakes and garlic powder.
Can I add protein like chicken or shrimp?
Yes. Stir in cooked, chopped chicken or shrimp into the cheese mixture before filling the cups.
What type of muffin tin should I use?
A mini-muffin tray works best for 24 bite-sized cups. A standard muffin tin can be used for larger servings.
Can I freeze the filled cups?
Yes. Freeze after baking and cooling. Reheat in the oven or air fryer until hot and crispy.
Can I use the filling on chips or bread instead?
Yes, the filling works well as a warm dip served with chips, bread slices, or veggies.
How can I keep the bottoms from getting soggy?
Pre-baking the wonton shells helps, and serving immediately after baking keeps the bottoms crisp.
Conclusion
These Baked Spinach Artichoke Wonton Cups combine a creamy, cheesy filling with crispy wonton shells for an easy and irresistible appetizer. Great for parties or casual snacking, they’re quick to make and endlessly customizable. Whether you keep them classic or explore the variations, they’re sure to be a hit every time.
