These spinach artichoke wonton cups bring creamy, savory filling and crisp golden edges to the Thanksgiving appetizer spread. I love that they’re easy to prep ahead, then bake just before guests arrive.
Why You’ll Love These Spinach Artichoke Wonton Cups
Each bite pairs a crunchy wonton shell with a warm, cheesy spinach and artichoke filling. The cups are easy to pick up and serve, which makes them a handy choice for holiday gatherings and potlucks. You can prepare the filling in advance, too, so there’s less to do when the kitchen gets busy.
Spinach Artichoke Wonton Cups Ingredients & Substitutions
These quantities make 24 appetizer cups. Be sure to squeeze excess water from the spinach so the filling stays thick and the wontons crisp.
- 24 wonton wrappers
- 1 tablespoon olive oil, plus more for brushing the wrappers
- 5 ounces frozen chopped spinach, thawed and squeezed very dry
- 1 cup canned artichoke hearts, drained and finely chopped
- 4 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Fresh spinach works in place of frozen, but cook it briefly first and squeeze it dry before measuring. For a little extra tang, replace the sour cream with plain Greek yogurt. You can also use extra mozzarella in place of Parmesan.
Step-by-Step Instructions to Make Spinach Artichoke Wonton Cups
1. Prepare the oven and pan
Heat the oven to 350°F (175°C). Lightly brush a 24-cup mini muffin pan with olive oil. Gently press one wonton wrapper into each cup, pleating the sides so it forms a small shell. Brush the edges lightly with oil.
2. Bake the wonton shells
Bake the wrappers for 6 to 8 minutes, until they look lightly golden and begin to hold their shape. Keep an eye on them, since wonton wrappers can brown quickly. Take the pan out of the oven and leave the shells in place.
3. Mix the filling
In a medium bowl, stir together the spinach, chopped artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper. Mix until evenly combined.
4. Fill and bake
Spoon the filling into the prebaked wonton shells, filling each nearly to the top. Return the pan to the oven and bake for 10 to 12 minutes, until the filling is hot and the edges are golden. Let the cups cool for a few minutes before lifting them from the pan and serving.
Tips for Success
- Squeeze the thawed spinach firmly in a clean kitchen towel or several layers of paper towel. Extra moisture can make the filling loose.
- Chop the artichokes into small pieces so they mix evenly and fit neatly into the wonton shells.
- Prebake the wrappers before adding the filling. This helps the bottoms stay crisp.
- For the best texture, serve the cups soon after baking. Letting them sit covered can soften the shells.
- Use a small spoon to portion the filling neatly and avoid overfilling the cups.
Variations of Spinach Artichoke Wonton Cups
Add a pinch of red pepper flakes for gentle heat, or stir in a little lemon zest for a fresh note. For extra flavor, mix in finely sliced green onions. If you prefer a richer cheese flavor, add a spoonful of extra Parmesan on top of each cup during the last few minutes of baking.
Serving Suggestions: What to Pair with Spinach Artichoke Wonton Cups
Serve these warm as part of a Thanksgiving appetizer table alongside crisp vegetables, olives, or a simple cheese board. They also pair well with other bite-size snacks, such as stuffed mushrooms or roasted nuts. Arrange them on a platter just before guests arrive so the shells stay crisp.
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 at 350°F (175°C) for about 6 to 8 minutes, until warmed through. The microwave works in a pinch, but the wonton shells will be softer.
To get ahead, mix the filling up to 1 day in advance and keep it covered in the refrigerator. For the crispest result, fill and bake the wonton shells shortly before serving.
Memories Made Around the Table
I love appetizers that let everyone gather around the table and sample a little of everything. These cups bring the familiar comfort of spinach artichoke dip in a tidy, crisp bite, and they’re easy to pass around while the rest of the holiday meal comes together. I like setting out a warm platter and watching it disappear one cup at a time.
FAQs
Can I make spinach artichoke wonton cups ahead?
Yes. Prepare the filling up to a day ahead and refrigerate it in a covered container. Bake the shells and fill them shortly before serving for the best crunch.
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach until wilted, cool it, then squeeze out as much liquid as possible. Chop it finely before mixing it into the filling.
How do I keep the wonton cups crisp?
Remove as much moisture as possible from the spinach and artichokes, prebake the wrappers, and avoid filling the cups too far in advance. Serve them soon after the second bake.
Can I freeze these appetizer cups?
For the best texture, freeze the filling separately rather than freezing the assembled cups. Thaw the filling in the refrigerator, stir it well, then fill freshly baked wonton shells and bake as directed.
Final Thoughts
Spinach artichoke wonton cups are a simple way to add a warm, savory bite to your Thanksgiving appetizer spread. With crisp shells and creamy filling, they’re easy to prepare ahead and bake when you’re ready to serve.
Spinach Artichoke Cups
Equipment
- 1 24-cup mini muffin pan
- 1 Mixing Bowl
Ingredients
- 24 wonton wrappers
- 1 tablespoon olive oil plus more for brushing the wrappers
- 5 ounces frozen chopped spinach thawed and squeezed very dry
- 1 cup canned artichoke hearts drained and finely chopped
- 4 ounces cream cheese softened
- 1 /3 cup sour cream
- 1 /2 cup mozzarella cheese shredded
- 1 /4 cup Parmesan cheese finely grated
- 1 clove garlic minced
- 1 /4 teaspoon salt
- 1 /8 teaspoon black pepper
Instructions
- Heat the oven to 350°F (175°C). Lightly brush a 24-cup mini muffin pan with olive oil. Gently press one wonton wrapper into each cup, pleating the sides to form a small shell. Brush the edges lightly with oil.
- Bake the wrappers for 6 to 8 minutes, until lightly golden and beginning to hold their shape. Keep an eye on them so they do not brown too quickly. Remove the pan from the oven and leave the shells in place.
- In a medium bowl, stir together the spinach, chopped artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper until evenly combined.
- Spoon the filling into the prebaked wonton shells, filling each nearly to the top. Bake for 10 to 12 minutes, until the filling is hot and the edges are golden. Let the cups cool for a few minutes before lifting them from the pan and serving.