Creamy, crispy party bites
These Spinach & Artichoke Wonton Cups are everything you love about the classic dip creamy, cheesy, and garlicky packed into perfectly crisp little cups. They’re an ideal easy party appetizer that looks impressive but comes together fast, making them perfect for holidays, game day, or last-minute entertaining. The wonton wrappers bake up golden and crunchy, while the filling stays rich and comforting without being heavy. Best of all, you can prep parts ahead of time, which is a huge win for busy hosts. Serve these warm from the oven and watch them disappear faster than you can refill the tray.
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 wonton cups
Ingredients List
- 12 wonton wrappers
- Cooking spray
- ½ of a 10-oz package frozen spinach, thawed and very well-strained
- 1 (8-oz) can artichoke hearts, drained and finely chopped
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 2 oz cream cheese, room temperature
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Standard 12-cup muffin pan
- Medium mixing bowl
- Sharp knife
- Cutting board
- Measuring cups
- Spoon or spatula
- Cooking spray
Step-by-Step Beginner-Friendly Instructions
- Preheat the oven to 350°F (175°C).
- Press one wonton wrapper gently into each cup of a muffin pan, shaping them into little bowls. Lightly spray with cooking spray.
- Bake for 5 minutes until slightly firm. Remove from oven and set aside.
- Prepare the filling: In a medium bowl, stir together spinach, chopped artichokes, mayonnaise, sour cream, cream cheese, Parmesan, and garlic until smooth and creamy.
- Fill the cups: Spoon the mixture evenly into each wonton cup.
- Bake again for 10–12 minutes until the filling is warmed through and the edges are golden brown and crisp.
- Serve warm and enjoy that creamy-crispy bite
Pro Tips
- Drain the spinach well: Squeeze out as much liquid as possible to avoid soggy cups.
- Make it ahead: Prep the filling and bake the cups up to 24 hours in advance, then assemble and bake before serving.
- Extra flavor: Add a pinch of red pepper flakes or a splash of lemon juice for brightness.
- Serving idea: Garnish with a sprinkle of extra Parmesan or chopped parsley right before serving.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 132 | 3g | 6g | 10g | 1g | 1g |
Spinach & Artichoke Wonton Cups
- Total Time: 30 minutes
- Yield: 12 wonton cups 1x
Description
These Spinach & Artichoke Wonton Cups are creamy, cheesy, and perfectly crispy. A quick appetizer made in a muffin pan that’s ideal for parties, holidays, or game day entertaining.
Ingredients
-
12 wonton wrappers
-
Cooking spray
-
½ of a 10-oz package frozen spinach, thawed and very well-strained
-
1 (8-oz) can artichoke hearts, drained and finely chopped
-
⅓ cup mayonnaise
-
¼ cup sour cream
-
2 oz cream cheese, room temperature
-
½ cup grated Parmesan cheese
-
2 cloves garlic, minced
Instructions
-
Preheat the oven to 350°F (175°C).
-
Press one wonton wrapper gently into each cup of a muffin pan, shaping them into little bowls. Lightly spray with cooking spray.
-
Bake for 5 minutes until slightly firm. Remove from oven and set aside.
-
Prepare the filling: In a medium bowl, stir together spinach, chopped artichokes, mayonnaise, sour cream, cream cheese, Parmesan, and garlic until smooth and creamy.
-
Fill the cups: Spoon the mixture evenly into each wonton cup.
-
Bake again for 10–12 minutes until the filling is warmed through and the edges are golden brown and crisp.
-
Serve warm and enjoy that creamy-crispy bite
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 132
- Sugar: 1g
- Fat: 10g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
