Table of Contents
The Spinach and Artichoke Wonton Cups serve classic creamy dip flavor in neat, crispy shells so guests can mingle without balancing chips and bowls, giving you a party‑proof appetizer that bakes fast and vanishes faster.
Recipe Overview
Picture the comfort of spinach–artichoke dip, but with a structured crunch and tidy single‑serve format that shines on Food Platters and stands up to travel for potlucks or game day.
The flavor leans garlicky and savory with Parmesan depth, while the wonton edges finish golden and shatter‑crisp for contrast that keeps bites exciting to the last tray.
Quick Facts / Recipe Snapshot
Total time: about 25 minutes, including par‑bake and final bake; yield: 12–14 cups; difficulty: easy; budget: low‑to‑moderate using pantry dairy; diet: vegetarian if cheese and dairy are acceptable.
Best occasions: Party Food Appetizers, Appetizers Easy Finger Food, Shower Food, and Best Appetizers spreads where tidy, handheld bites perform well.
What are Spinach and Artichoke Wonton Cups?
This appetizer tucks a creamy mixture of thawed, wrung spinach and chopped artichokes with mayonnaise, sour cream, cream cheese, Parmesan, and garlic into wonton wrappers pressed into a muffin tin.
The wrappers are par‑baked for structure, filled, then baked again until the shells crisp and the center warms through for a cohesive, two‑texture bite.
Origins & Inspiration
Spinach–artichoke dip is a modern American party staple; these cups remix that flavor for portability and crispness aligned with today’s grazing‑table trend.
Using wonton wrappers as edible vessels taps supermarket accessibility and reliable crunch, capturing the feel of bar‑style hot dip without the mess.
Why You’ll Love This Recipe
The cups deliver creamy centers and crunchy edges, with garlic and Parmesan lifting flavor while the wrappers stay light and snappy.
They scale well for Food Platters, travel without tipping, and fit right into Best Appetizer Recipes lists for hosts who value speed and consistency.
Ingredients & Notes
- 10 oz frozen spinach, thawed and drained very well — squeeze in a towel to remove moisture; use fresh only if pre‑sautéed and wrung.
- 8 oz artichoke hearts, drained and finely chopped — marinated or water‑packed both work; drain thoroughly.
- 1/3 cup mayonnaise — Greek yogurt can place for tang and a lighter feel.
- 1/3 cup sour cream — balances richness and helps spreadability.
- 4 oz cream cheese, room temperature — softens for easy mixing and body.
- 12–14 wonton wrappers — check label; not egg roll wrappers; standard size fits muffin cups.
- 1/2 cup grated Parmesan — adds saline umami and browning.
- 3 cloves fresh garlic, minced — fresh bite to complement garlic powder.
- 1 tbsp garlic powder, salt, and pepper — rounds flavor and seasons the dairy.
- Cooking spray — helps crisp and release.
Step‑by‑Step Instructions
- Preheat oven to 350°F; press one wonton wrapper into each muffin cup, lightly spray, and bake 5 minutes to set the structure.
- Mix spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan, minced garlic, garlic powder, salt, and pepper until cohesive.
- Portion filling evenly into cups; bake 10–12 minutes until cups are golden and centers are hot; cool briefly and serve warm from the tin or board.
Tips for Perfect Spinach and Artichoke Wonton Cups Every Time
Wring spinach aggressively; excess water softens shells and dulls flavor concentration.
Par‑bake wrappers for structure and reduce sogginess; aim for light blond before filling, then bake to deep gold after.
Variations, Swaps & Add‑Ins
Replace mayonnaise with plain Greek yogurt for tang; fold in a touch of shredded mozzarella for extra pull while keeping Parmesan for salt and browning.
For spice, a pinch of chili flakes on top adds heat without collapsing the dairy structure.
Ingredient Spotlight
Wonton wrappers provide thin, quick‑crisp layers that brown in minutes, creating a delicate edible cup that beats phyllo for speed and control.
Artichoke hearts bring gentle acidity and texture, lifting creamy spinach so each bite tastes lively rather than heavy.
Serving Suggestions (Presentation & Plating)
Arrange cups in concentric circles on wooden boards for warmth, or in straight lines on trays for clean, modern party styling that suits Food Platters.
Finish with micro‑parsley or a light dust of Parmesan at the last second so the garnish stays vivid against the golden rims.
Best Sides to Serve With Spinach and Artichoke Wonton Cups
Pair with crisp salads, a bright crudité board, or a tomato‑basil side to cut richness and refresh the palate between bites.
A bread basket is optional since the cups already provide crunch and starch in compact form.
Flavor Pairing & Beverage Match
Dry sparkling wine and light pilsners cleanse the palate, while citrusy mocktails echo the filling’s brightness without overshadowing garlic and Parmesan.
Avoid overly tannic reds that can clash with the creamy dairy profile and artichoke notes.
Make‑Ahead & Storage Guide
Assemble filling up to 24 hours ahead; keep wrappers unbaked until service to preserve snap.
Reheat baked cups at 350°F for 5–7 minutes to re‑crisp; refrigerate leftovers airtight for up to 3 days.
Budget & Pantry Strategy
Frozen spinach and canned or jarred artichokes keep costs predictable; the dairy base uses standard pantry staples, so scaling for Food Platters is economical.
Parmesan’s intensity means a half‑cup seasons the batch without additional specialty cheeses.
Scaling for a Crowd
Double or triple by batching par‑bakes, rotating tins every 5 minutes to maintain even browning and timing.
For 24–36 pieces, mix filling once and portion with a small scoop for consistency across trays.
Weeknight Workflow Planner
Prep filling the night before; on the day, par‑bake wrappers while the oven preheats, fill, and bake to serve hot in under 25 minutes.
Keep one tray warming while the second bakes so the first round stays crisp for early guests.
Kids & Family Friendly Adaptations
Use milder garlic and a finer chop on artichokes for tender texture; serve with small ramekins of marinara or ranch for dipping fun.
Mini muffin tins produce adorable two‑bite cups that encourage easy tasting at family gatherings.
Troubleshooting & Fixes
If cups soften, bake 2–3 minutes longer and ensure spinach is fully wrung; moisture is the usual culprit.
If edges over‑brown before centers heat, tent loosely with foil and finish at a slightly lower rack position.
Cultural or Seasonal Context
These cups thrive in American party culture, where bite-sized, tidy, and photo‑friendly options dominate grazing tables for holidays and game days.
They adapt to showers and brunches labeled as Appetizers, Easy Finger Food, and Best Appetizers, which supports discovery and repins.
FAQs
Can fresh spinach replace frozen? Yes—cook, cool, and wring thoroughly to remove moisture before mixing.
Can phyllo shells substitute for wrappers? Mini phyllo shells work; bake to heat filling without over‑browning the delicate shells.
Make ahead? Par‑bake cups and chill filling separately; fill and bake just before serving for the best crunch.
Which artichokes? Marinated or water‑packed, both work if well‑drained and chopped fine.
Airy Crisp Science
Crispness depends on water control and starch gelatinization; par‑baking drives off surface moisture so the thin wrappers blister and brown quickly without steaming from within.
By wringing spinach and draining artichokes, the creamy filling sets rather than weeping, preserving shatter on the wonton edges across the platter.
Pantry Shortcuts
Using jarred artichoke hearts and frozen spinach standardizes prep and cost, while the mayonnaise, sour cream, and cream cheese base guarantees spreadable texture even if you mix ahead.
Keep wrappers sealed until forming cups; exposure dries edges and causes cracking during the par‑bake step.
Texture Dial‑In
For a looser center, increase sour cream slightly; for more body, lean on cream cheese and reduce sour cream by a spoon or two to maintain structure.
Parmesan on top browns faster, adding a savory crust without needing heavy additional cheese.
Platter Logistics
Set cups in shallow rows to avoid stacking and preserve crunch; place napkins and small plates nearby to encourage quick grab‑and‑go traffic.
On buffet lines, rotate fresh trays every 15 minutes for a Best Appetizers impression and steady temperature.
Nutrition Lens
Spinach contributes vitamin A and minerals, while artichokes add fiber and subtle acidity; the dairy matrix provides satiation, so smaller portions satisfy.
Balance richer bites by pairing with citrusy salads or raw vegetables for Appetizers, an Easy Finger Food variety.
Event Timing
Par‑bake wrappers just before guests arrive; hold at room temp under a towel and fill‑and‑bake in 10 minutes as the doorbell rings.
For late waves, keep a second bowl of filling chilled and bake a fresh tray for that first‑out‑of‑the‑oven effect.
Spinach and Artichoke Wonton Cups
Creamy spinach and artichoke dip baked in crispy wonton cups for a handheld, crowd-pleasing appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12–14 cups
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
10 oz frozen spinach, thawed and drained well
8 oz artichoke hearts, drained and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
4 oz cream cheese, softened
12–14 wonton wrappers
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 tbsp garlic powder
Salt and pepper, to taste
Cooking spray
Instructions
1. Preheat oven to 350°F (175°C).
2. Press one wonton wrapper into each muffin cup, lightly spray, and bake 5 minutes.
3. Mix spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan, garlic, garlic powder, salt, and pepper until combined.
4. Spoon filling into cups.
5. Bake 10–12 minutes until golden and hot.
6. Cool slightly and serve warm.
Notes
Wring spinach thoroughly to prevent sogginess.
Use Greek yogurt instead of mayonnaise for a lighter version.
Par-bake wrappers before filling for crisp texture.
Reheat at 350°F for 5–7 minutes to restore crunch.