These spinach artichoke wonton cups are crisp, creamy little bites that fit right in at a Thanksgiving gathering. I love that they bring the familiar comfort of spinach artichoke dip to the table in an easy-to-serve appetizer.
Why You’ll Love These Spinach Artichoke Wonton Cups
Each cup has a golden, crunchy wrapper filled with warm spinach, artichokes, and plenty of cheese. They’re easy to pick up, simple to prepare with everyday ingredients, and just right for a holiday appetizer spread. You can assemble the filling ahead, then bake the cups shortly before guests arrive.
Spinach Artichoke Wonton Cups Ingredients & Substitutions
- 24 wonton wrappers
- 1 tablespoon olive oil or cooking spray, for the muffin pan
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 1 can artichoke hearts, about 14 ounces, drained and finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Use fresh spinach if you prefer, but cook it first and squeeze out as much moisture as possible. You can swap the mozzarella for Monterey Jack, or use a little extra Parmesan for a sharper, savory flavor.
Step-by-Step Instructions to Make Spinach Artichoke Wonton Cups
1. Prepare the pan and oven
Heat the oven to 375°F (190°C). Lightly grease 24 cups of a mini muffin pan with olive oil or cooking spray.
2. Shape and bake the wonton wrappers
Press one wonton wrapper into each muffin cup, gently pleating the edges so the wrapper forms a small cup. Bake for 5 minutes, until the wrappers are lightly set but not deeply browned.
3. Mix the filling
In a medium bowl, stir together the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper. Mix until evenly combined.
4. Fill and bake
Spoon the filling into the lightly baked wonton cups, dividing it evenly. Return the pan to the oven and bake for 10 to 12 minutes, until the filling is hot and the edges are golden.
5. Cool briefly and serve
Let the cups rest in the pan for about 5 minutes so the filling can settle. Carefully lift them out and serve warm.
Tips for Success
- Squeeze the thawed spinach very dry. Excess moisture can make the filling watery and soften the wonton shells.
- Soften the cream cheese before mixing so the filling turns out smooth and easy to portion.
- Watch the wonton edges near the end of baking. They can brown quickly, especially in a hot oven.
- For even portions, use a small cookie scoop or teaspoon to fill each cup.
Variations of Spinach Artichoke Wonton Cups
For a little heat, stir a pinch of red pepper flakes into the filling. Add finely chopped green onions for a fresh savory note, or replace some of the mozzarella with shredded cheddar for a richer flavor. If you want a stronger garlic taste, add one extra minced clove.
Serving Suggestions: What to Pair with Spinach Artichoke Wonton Cups
Arrange these cups on a platter alongside other Thanksgiving appetizers, such as fresh vegetables, stuffed mushrooms, or a cheese board. They also pair nicely with a crisp green salad and work well as a small starter before a holiday meal. Serve them warm for the best contrast between the creamy filling and crisp shells.
Storage & Reheating Instructions
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 350°F (175°C) oven for about 6 to 8 minutes, until warmed through and crisp around the edges. The microwave works for a quick reheat, though the wrappers will be softer.
Memories Made Around the Table
I love the way a platter of small, warm appetizers brings everyone together while the rest of the holiday meal is coming along. These cups are easy to pass around, and their familiar spinach artichoke flavor tends to get people chatting and reaching for just one more.
FAQs
Can I make spinach artichoke wonton cups ahead?
Yes. Mix the filling up to 1 day ahead and keep it covered in the refrigerator. For the crispest cups, fill and bake the wonton wrappers closer to serving time.
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach until wilted, let it cool, and squeeze out as much liquid as possible before chopping and adding it to the filling.
How do I keep the wonton cups crisp?
Remove as much moisture as possible from the spinach and artichokes, and serve the cups soon after baking. Reheat leftovers in the oven rather than the microwave for a crisper shell.
Can I freeze the baked cups?
They’re best served fresh, but you can freeze baked and cooled cups in a sealed container for up to 1 month. Reheat from frozen in a 350°F (175°C) oven until hot, checking the centers before serving.
Final Thoughts
Spinach artichoke wonton cups make a welcoming addition to a Thanksgiving appetizer table, with crisp shells and a creamy, savory filling in every bite. Keep the filling simple, bake until golden, and enjoy them warm with family and friends.
Spinach Artichoke Cups
Equipment
- 1 Mini muffin pan 24-cup
Ingredients
- 24 wonton wrappers
- 1 tablespoon olive oil or cooking spray for the muffin pan
- 8 ounces cream cheese softened
- 1 ⅓ cup sour cream
- 1 ¼ cup mayonnaise
- 1 cup mozzarella cheese shredded
- 1 ½ cup Parmesan cheese finely grated
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 1 can artichoke hearts about 14 ounces, drained and finely chopped
- 2 cloves garlic minced
- 1 ¼ teaspoon salt
- 1 ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F (190°C). Lightly grease 24 cups of a mini muffin pan with olive oil or cooking spray.
- Press one wonton wrapper into each muffin cup, gently pleating the edges so the wrapper forms a small cup. Bake for 5 minutes, until the wrappers are lightly set but not deeply browned.
- In a medium bowl, stir together the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, spinach, artichokes, garlic, salt, and pepper. Mix until evenly combined.
- Spoon the filling into the lightly baked wonton cups, dividing it evenly. Return the pan to the oven and bake for 10 to 12 minutes, until the filling is hot and the edges are golden.
- Let the cups rest in the pan for about 5 minutes so the filling can settle. Carefully lift them out and serve warm.