With a creamy and extra cheesy spinach and artichoke mixture stuffed in crispy wonton wrappers, these Spinach Artichoke Wonton Cups are the perfect one bite appetizer. They are easy to make and can even be made ahead, making them a fun twist on spinach artichoke dip that are sure to disappear at your next party or potluck.
I have to admit, since I first made these mini Spinach Artichoke Wonton Cups a little over a month ago, we have been a bit obsessed. They are the perfect bite sized combination of cheesy spinach artichoke dip in a crispy, light wonton cup. They have just the right ratio of creamy, cheesy dip to crispy and light wonton wrappers. Plus they could not be easier to make, baking up in a mini muffin pan in just a couple of minutes.
I have always loved spinach artichoke dip (it probably has something to do with growing up in the 90’s – I feel like spinach artichoke dip was everywhere those days). But one of my biggest issues is that it can be difficult to serve for a crowd. Either you bake the dip in the oven, and it is delicious for the first couple of minutes, but then starts to cool and congeal quickly. Or you try to serve it in a crock pot to keep warm, but then you run the risk of the dip overheating, separating, and becoming a slimy mess. But these Spinach Artichoke Wonton Cups are the perfect solution. They are heavenly when hot, right out of the oven with a perfectly gooey and melty filling. But they also hold up well as they cool. The wontons stay surprisingly crisp and the cheesy filling still has a delicious taste and texture even as it cools to room temperature.
However, if your friends are anything like mine, there is little chance these will ever last that long. Everyone always gobbles these up as soon as they come out of the oven.
How Do You Make Spinach Artichoke Wonton Cups?
To make these Spinach Artichoke Wonton Cups, there are a couple of short cuts I use to make them even easier and quicker to pull together. The steps include:
- Make the Cheesy Spinach Artichoke Dip: I like to use my stand mixer, as it makes it super quick to combine the filling together. You just add the room temperature cream cheese, grated cheeses, chopped artichokes, thawed and strained spinach, and spices to the bowl of the mixer and beat on medium for a couple of minutes until evenly combined.
- Partially Bake the Wonton Wrappers: Then add the wonton wrappers to a mini muffin pan sprayed with cooking oil. Gently press one wrapper into each cup, using care to keep them from tearing and trying to leave a space in the middle of each where the filling will go. Spray the wontons lightly with cooking spray and bake at 365° for 5 minutes. This helps the wontons to start to crisp up and ensures they are light and crispy when stuffed.
- Fill the Wontons: A small cookie scoop is the perfect tool to make stuffing the wontons super quick and easy. Using about a 1 tablespoon size scoop, place one scoop in the center of each wonton cup. If the wontons fell shut a little during the par bake, just gently use your fingers to push them bake open. They should still be pliable enough to mold.
- Bake Until Warm and Crispy: Spray the wonton tops one final time to ensure they get extra crispy. Then, bake about 7 -10 minutes until the cheesy is hot and melted and the wontons are crispy and golden.
Can I Make These Spinach Artichoke Dip Stuffed Wonton Cups Ahead?
Another great benefit of these stuffed wonton cups is that they are easy to make ahead of time, so you can just pop them in the oven when ready to serve. To make ahead, my preferred method is to mix up the cheese, spinach, and artichoke mixture up to a day in advance, and store it in the fridge until ready to serve. When ready to bake, I par cook the wontons, stuff them using a small cookie scoop, and then pop in the oven until the cheese is hot and melty, and the wontons are crisp and golden brown.
If you are prepping these shortly before serving, you can also do all of the steps up until the final bake and then cover the muffin pan loosely with foil and refrigerate. When ready to bake, just uncover and stick in the oven according to the recipe. You may need to add a couple of minutes to the baking time since they will be cold from the refrigerator. This is also a great option if brining these to a friend’s house as you can just bake and serve when you arrive. Just keep in mind that you don’t want to prep and refrigerate the stuffed wontons for more than about an hour as it can make the wonton wrappers soggy and they won’t crisp up quite as much.
Looking for More Easy Appetizer Recipes?
These Spinach Artichoke Wonton Cups are so good, they have inspired me to stuff all kinds of things in wonton cups. I am thinking of variations like taco stuffed wontons, philly cheese steak inspired wonton cups, or even jalapeno popper or pepperoni pizza mini wonton cups. The possibilities are endless!
If you are looking for more handheld and bite sized appetizer recipes for your next party, game day, or other get together, check out some of my other favorites.
- Jalapeno Popper Potato Skins – These potatoes are the perfect mashup between jalapeno poppers and potato skins, in a tiny bite sized, snack.
- Antipasto Skewers with Italian Herb Marinated Olives – Homemade herb marinated olives take these simple antipasto skewers to the next level, making it an appetizer that is sure to impress.
- Philly Cheese Steak Egg Rolls with Mustard Cheese Dipping Sauce – Filled with a meaty philly cheese steak inspired filling and dipped in a quick, cheesy sauce, these are always a hit.
Spinach Artichoke Wonton Cups
Ingredients
- 36 wonton wrappers
- 4 oz cream cheese room temperature
- 1/2 cup shredded parmesan cheese
- 4 oz shredded mozzarella cheese about 1 cup
- 4 oz shredded Monterey jack cheese about 1 cup
- 1 cup frozen spinach thawed
- 1/2 cup chopped artichoke hearts
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes adjust if sensitive to spice
- olive oil cooking spray
Instructions
- Preheat oven to 365°
- Squeeze as much liquid as possible out of thawed spinach
- In a large bowl or the bowl of your mixer, add cream cheese and all three shredded cheeses, mix until combined. Add strained spinach, artichokes, and spices, and mix again until evenly combined.
- Spray 36 mini muffin cups with cooking spray. Place one wonton wrapper in each cup, pressing gently to create a space in the center to hold the filling. Spray each wonton lightly with cooking spray.
- Bake in preheated oven 5 minutes to partially cook the wontons.
- Scoop 1 tbsp of filling into the center of each wonton cup. Spray the edges of the wontons a final time to ensure they get extra crispy.
- Bake again 7 - 10 minutes until cheese is melted and wontons are crisp and golden brown.
Can youfreeze filling?
Great question! I have actually made these all of the way up through step 6 (scooping the filling into the cups), and then froze them individually. When ready to serve, just place each wonton back in the mini muffin tin and bake. You may need to add a couple of minutes to the baking time for the frozen filling to get hot and bubbly, but just keep a close eye on them so the tops don’t get to dark.