Spinach artichoke wonton cups are a crisp, creamy bite that feels right at home on a Thanksgiving appetizer table. I love that they’re easy to make, simple to serve, and just the thing to nibble while the rest of the meal comes together.
Why You’ll Love This Spinach Artichoke Cups
Each cup has a golden, crunchy wonton shell filled with a creamy spinach and artichoke mixture. The filling can be mixed ahead, and the individual portions make these an easy appetizer to pass around at a holiday gathering. They’re also a lovely alternative to serving the dip with a bowl of chips.
Spinach Artichoke Cups Ingredients & Substitutions
- 12 wonton wrappers
- Cooking spray, for the muffin pan
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup canned artichoke hearts, drained and finely chopped
- 1 cup shredded mozzarella cheese
- 1/3 cup finely grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
Use plain Greek yogurt in place of the sour cream for a slightly tangier filling. If you have fresh spinach, cook it until wilted, cool it, and squeeze out as much moisture as possible before measuring. For a little extra flavor, add a pinch of red pepper flakes.
Step-by-Step Instructions to Make Spinach Artichoke Cups
1. Prepare the pan and oven
Heat the oven to 375°F. Lightly coat the cups of a 12-cup muffin pan with cooking spray.
2. Shape the wonton cups
Press one wonton wrapper into each muffin cup, gently pleating the edges so the wrapper forms a small cup. Bake for 5 to 7 minutes, until the edges just begin to turn golden.
3. Mix the filling
In a medium bowl, stir together the cream cheese, sour cream, spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper. Mix until evenly combined.
4. Fill and bake
Spoon the mixture evenly into the lightly baked wonton cups. Return the pan to the oven and bake for 10 to 12 minutes, until the filling is hot and the wonton edges are golden brown.
5. Cool briefly and serve
Let the cups rest in the pan for a few minutes, then carefully lift them out. Serve warm, when the shells are crisp and the centers are creamy.
Tips for Success
- Squeeze the thawed spinach very dry. Extra moisture can make the filling loose and the wrappers less crisp.
- Chop the artichokes into small pieces so each cup gets a little in every bite.
- Prebake the wonton wrappers before adding the filling to help them hold their shape.
- Keep an eye on the edges during the final bake, since wonton wrappers can brown quickly.
- For easier serving, loosen each cup gently with a small offset spatula or butter knife.
Variations of Spinach Artichoke Cups
Stir in a pinch of red pepper flakes for gentle heat, or add a tablespoon of chopped fresh parsley for a fresh finish. Swap the mozzarella for Monterey Jack, or use a little extra Parmesan for a more savory, cheesy flavor. You can also make mini cups with smaller wrappers and a mini muffin pan, adjusting the baking time and checking often.
Serving Suggestions: What to Pair with Spinach Artichoke Cups
Serve these cups as part of a Thanksgiving appetizer spread alongside a crunchy vegetable platter, roasted nuts, or a bright cranberry relish. They pair nicely with crisp apple slices and other small bites, and they’re easy to arrange on a platter for guests to enjoy before dinner.
Storage & Reheating Instructions
Store leftover cups in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 7 to 10 minutes, until warmed through and crisp again. The microwave works for a quick warm-up, but the wrappers will be softer. To get ahead, mix the filling up to one day in advance and refrigerate it; fill and bake the cups shortly before serving for the best texture.
Memories Made Around the Table
I like having a warm tray of these ready while family and friends settle in for Thanksgiving. The crispy edges usually disappear first, and the small size makes it easy for everyone to take one while sharing stories and catching up. They’re a simple little appetizer that helps the gathering feel welcoming from the start.
FAQs
Can I make spinach artichoke wonton cups ahead of time?
Yes. Prepare the filling up to one day ahead and keep it covered in the refrigerator. For the crispiest cups, assemble and bake them close to serving time.
How do I keep the wonton cups from getting soggy?
Squeeze the spinach thoroughly, prebake the wrappers, and avoid filling them until you’re ready to bake. Serve soon after baking for the crunchiest shells.
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach until wilted, let it cool, then squeeze it very dry and chop it before mixing it into the filling.
Can I freeze the baked cups?
They’re best enjoyed fresh, since freezing and thawing can soften the wrappers. If needed, reheat frozen baked cups in a 350°F oven until hot, checking that the centers are warmed through.
Final Thoughts
These spinach artichoke wonton cups bring the familiar creamy dip flavor together with a crisp, easy-to-hold shell. Make a batch for Thanksgiving, set them out warm, and enjoy a simple appetizer that’s ready to share.
Spinach Artichoke Cups
Equipment
- 1 12-cup muffin pan
- 1 Mixing Bowl medium
Ingredients
- 12 wrappers wonton wrappers
- cooking spray for the muffin pan
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 8 ounces cream cheese softened
- 0.5 cup sour cream
- 1 cup canned artichoke hearts drained and finely chopped
- 1 cup shredded mozzarella cheese
- 0.33 cup finely grated Parmesan cheese
- 1 clove garlic minced
- 0.25 teaspoon fine salt
- 0.125 teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly coat the cups of a 12-cup muffin pan with cooking spray.
- Press one wonton wrapper into each muffin cup, gently pleating the edges so the wrapper forms a small cup. Bake for 5 to 7 minutes, until the edges just begin to turn golden.
- In a medium bowl, stir together the cream cheese, sour cream, spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper. Mix until evenly combined.
- Spoon the mixture evenly into the lightly baked wonton cups. Return the pan to the oven and bake for 10 to 12 minutes, until the filling is hot and the wonton edges are golden brown.
- Let the cups rest in the pan for a few minutes, then carefully lift them out. Serve warm, when the shells are crisp and the centers are creamy.