These spinach artichoke wonton cups bring creamy, cheesy filling and crisp edges to a Thanksgiving appetizer spread. I love how easy they are to prep, and the individual portions make them simple to serve while the holiday meal comes together.
Why You’ll Love These Spinach Artichoke Wonton Cups
Each little cup has the familiar savory flavor of spinach artichoke dip tucked into a golden, crunchy shell. They’re easy to pick up, quick to bake, and just right for sharing with family and friends. You can prepare the filling ahead, then assemble and bake the cups shortly before serving.
Spinach Artichoke Wonton Cups Ingredients & Substitutions
- 24 wonton wrappers
- 1 tablespoon olive oil or melted butter, for brushing
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 7 ounces canned artichoke hearts, drained and finely chopped
- 1 cup shredded mozzarella cheese
- 1/3 cup finely grated vegetarian Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes, optional
Fresh spinach works too. Cook it until wilted, cool it, and squeeze out as much moisture as possible before mixing. You can swap the sour cream for plain Greek yogurt, or use another shredded melting cheese in place of the mozzarella.
Step-by-Step Instructions to Make Spinach Artichoke Wonton Cups
1. Prepare the pan and wrappers
Heat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan. Gently press one wonton wrapper into each cup, folding the corners as needed to make a little shell. Brush the wrappers lightly with olive oil or melted butter.
2. Bake the wonton shells
Bake the empty shells for 5 to 7 minutes, until they begin to look lightly golden. Keep an eye on them, since wonton wrappers can brown quickly. Remove the pan from the oven and leave the oven on.
3. Mix the filling
In a bowl, stir together the softened cream cheese and sour cream until smooth. Mix in the well-drained spinach, chopped artichokes, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes, if using.
4. Fill and bake
Spoon the spinach artichoke mixture into the par-baked wonton shells. Bake for 10 to 12 minutes, until the filling is hot and the wrapper edges are crisp and golden. Let the cups cool in the pan for a few minutes, then serve warm.
Tips for Success
- Squeeze the spinach very dry. Extra moisture can make the filling watery and soften the wonton shells.
- Soften the cream cheese before mixing so the filling blends smoothly without lumps.
- Chop the artichokes into small pieces so every bite fits neatly in the mini cups.
- Check the wrappers as they bake. Their thin edges can go from golden to too dark in a short time.
- For the crispest texture, fill the shells shortly before the final bake.
Variations of Spinach Artichoke Wonton Cups
For a little heat, add extra red pepper flakes or a finely diced jalapeño. Stir in chopped scallions for a fresh, savory note, or add a small handful of extra mozzarella for a stretchier filling. If you prefer a softer shell, skip par-baking and bake the filled cups until the wrappers are golden, adding a few minutes to the bake time as needed.
Serving Suggestions: What to Pair with Spinach Artichoke Wonton Cups
Set these cups out as a Thanksgiving appetizer alongside a platter of fresh vegetables, olives, and crackers. They’re also a tasty addition to a holiday snack board or a casual game-day spread. Serve them warm, with a little extra grated Parmesan or chopped parsley on top if you like.
Storage & Reheating Instructions
Store leftover baked cups 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 5 to 8 minutes, until warmed through and crisp again. The microwave works for a quick reheat, but the wonton shells will be softer.
You can mix the filling up to 2 days ahead and keep it covered in the refrigerator. For best results, assemble and bake the cups shortly before serving rather than storing them already filled.
Memories Made Around the Table
I like having a few small bites ready before a holiday meal, especially when everyone is gathering in the kitchen and catching up. These cups are easy to pass around, and I’ve found that their crisp shells and creamy centers make them disappear quickly. They’re the kind of appetizer that gives guests something warm to enjoy while the rest of dinner is coming together.
FAQs
Can I make spinach artichoke wonton cups ahead of time?
Yes. Prepare the filling up to 2 days ahead and refrigerate it in a covered container. Bake the shells and add the filling shortly before serving for the best crunch.
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach until wilted, let it cool, and squeeze it thoroughly to remove excess water. Use enough cooked spinach to make about 1 cup.
How do I keep the wonton cups crisp?
Drain the spinach and artichokes well, avoid filling the shells too far in advance, and serve the cups soon after baking. Reheating in the oven can help bring back some crispness.
Can I freeze these appetizer cups?
They’re best fresh, since freezing and thawing can soften the wrappers. If you want to get ahead, freeze the filling separately, thaw it in the refrigerator, and assemble the cups before baking.
Final Thoughts
With their crunchy shells and creamy spinach artichoke filling, these wonton cups make an easy, crowd-pleasing addition to a Thanksgiving appetizer table. Prep the filling ahead, bake a batch just before guests arrive, and enjoy a warm bite with the people around your table.
Spinach Artichoke Wonton Cups
Equipment
- 1 Mini muffin pan 24-cup
Ingredients
- 24 wrappers wonton wrappers
- 1 tablespoon olive oil or melted butter for brushing
- 8 ounces cream cheese softened
- 0.25 cup sour cream
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 7 ounces canned artichoke hearts drained and finely chopped
- 1 cup shredded mozzarella cheese
- 0.333 cup vegetarian Parmesan cheese finely grated
- 1 clove garlic minced
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- red pepper flakes pinch, optional
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan. Gently press one wonton wrapper into each cup, folding the corners as needed to make a little shell. Brush the wrappers lightly with olive oil or melted butter.
- Bake the empty shells for 5 to 7 minutes, until they begin to look lightly golden. Keep an eye on them, since wonton wrappers can brown quickly. Remove the pan from the oven and leave the oven on.
- In a bowl, stir together the softened cream cheese and sour cream until smooth. Mix in the well-drained spinach, chopped artichokes, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes, if using.
- Spoon the spinach artichoke mixture into the par-baked wonton shells. Bake for 10 to 12 minutes, until the filling is hot and the wrapper edges are crisp and golden. Let the cups cool in the pan for a few minutes, then serve warm.