Hello, wonderful home cooks! I am absolutely thrilled you’re stopping by Delish Map today. I have such a treat for you; these Spinach and Artichoke Wonton Cups are a total game-changer for anyone who loves that classic dip but wants a bite-sized, less messy version.
They are incredibly easy to make, always a hit at parties, and surprisingly quick to prepare, taking about 25-30 minutes from start to finish. I know you’re going to fall in love with them just like I have!
Table of Contents
Why You’ll Love These Spinach and Artichoke Wonton Cups
I think you will find so much to adore about this recipe.
- Less Mess, More Fun: Forget the communal dip spoon. These individual cups mean no double-dipping, no mess, and perfect portions for everyone.
- Effortlessly Impressive: They look incredibly gourmet and intricate, but I promise you, they are deceptively simple to whip up, leaving you more time to enjoy your guests.
- Party Perfect: Whether it’s a casual get-together or a more formal gathering, these wonton cups are always the first appetizer to disappear.
- Quick & Easy: With minimal prep and a short bake time, you can have these delicious bites ready in under 30 minutes, making them ideal for last-minute cravings or unexpected guests.
Essential Equipment for Perfect Wonton Cups
Making these delicious wonton cups doesn’t require much, and that’s one of the things I love most about them!
- A standard 12-cup muffin pan is essential for shaping and baking the wontons.
- I use a medium mixing bowl for combining the creamy spinach and artichoke filling.
- A silicone spatula comes in handy for stirring and dividing the mixture.
Ingredients for Your Delicious Spinach and Artichoke Wonton Cups
These simple ingredients come together to create something truly magical.
- 12 wonton wrappers
- Cooking spray
- 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained
- 1 (8-oz.) can artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 oz. cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
I always start with good ingredients. The wonton wrappers are the foundation of these cups, providing that lovely crispy shell. You can find them in the refrigerated section of most grocery stores, usually near the tofu or fresh pasta. Cooking spray helps them get perfectly golden and prevents sticking.
For the frozen spinach, the key is to thaw it completely and then squeeze out every last drop of moisture. I’ll often wrap it in a clean kitchen towel and wring it out over the sink to ensure it’s super dry. Canned artichoke hearts are so convenient; just make sure they are well-drained and then finely chop them to ensure a smooth, cohesive filling. According to Colorado State University, you can use a 14-ounce can of artichoke hearts in a spinach artichoke dip recipe.
The creamy base comes from a combination of mayonnaise, sour cream, and cream cheese. I always make sure my cream cheese is at room temperature; it makes it so much easier to blend into a smooth, lump-free filling. Grated Parmesan cheese adds a wonderful salty, nutty flavor, and minced garlic provides that essential aromatic kick we all love in spinach and artichoke dip.
If you’re looking for other great appetizer recipes, why not give these Amazing Blueberry Cream Cheese Egg Rolls a try?
Step-by-Step: How to Make Spinach and Artichoke Wonton Cups
Let’s get cooking! I’ll walk you through each step, offering my best tips along the way.
- Preheat the oven to 350°F.
- Emily’s Pro Tip: Proper oven temperature is crucial for even baking. I always give my oven a few extra minutes after it signals it’s preheated, just to ensure it’s truly at the right temperature throughout.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- Pro Tip: Pre-baking the wonton wrappers is a vital step! It helps them crisp up and maintain their shape when the wet filling is added, preventing them from becoming soggy. A light spray of cooking spray ensures they get beautifully golden.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Pro Tip: Make sure your cream cheese is at room temperature before you start mixing. This will help it combine smoothly with the other ingredients, preventing any lumps in your delicious filling. Stir everything thoroughly until it’s well combined.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
- Pro Tip: Distributing the filling evenly ensures all your wonton cups bake consistently. Keep an eye on them during the last few minutes; you want the wonton edges to be nicely golden brown and the filling to be bubbly and warmed through.
Air Fryer Instructions for Crispy Wonton Cups
If you love an extra-crispy wonton, I have found that the air fryer is your best friend! It works wonderfully for these Spinach and Artichoke Wonton Cups.
First, I preheat my air fryer to 325°F (160°C). Then, I lightly spray the wonton wrappers with cooking spray and carefully place them into the air fryer basket, ensuring they don’t overlap too much. I’ll cook them for about 2-3 minutes, just until they start to crisp up and hold their cup shape.
Once pre-baked, I fill them with the spinach and artichoke mixture as directed in the recipe. Then, I return the filled cups to the air fryer basket. I usually cook them for another 5-7 minutes at 300°F (150°C), or until the filling is warm and bubbly and the wonton edges are golden brown and perfectly crisp. Air frying makes these incredibly crunchy and speeds up the process a bit, which I always appreciate!
Looking for other ways to enjoy easy appetizers? Check out our full collection of Treats & Drinks category for more inspiration!
Variations and Creative Twists for Your Wonton Cups
I love to get creative in the kitchen, and these wonton cups are a fantastic canvas for experimentation. Here are some ideas to inspire you:
| Category | Suggestion | Why it Works |
|---|---|---|
| Cheeses | Feta, Goat Cheese, Smoked Gouda | Feta adds a salty tang; goat cheese offers creaminess; smoked gouda provides depth. |
| Protein Add-ins | Shredded Chicken | Shredded chicken makes them heartier |
| Vegetable Additions | Sun-Dried Tomatoes, Roasted Red Peppers | Sun-dried tomatoes provide concentrated sweetness; roasted red peppers add a smoky, vibrant note. |
| Flavor Boosts | Pinch of Nutmeg, Dash of Hot Sauce, Fresh Herbs | Nutmeg enhances creamy flavors; hot sauce adds a gentle kick; fresh dill or chives brighten the profile. |
Pro Tips for the Best Spinach and Artichoke Wonton Cups
Achieving truly spectacular wonton cups comes down to a few key techniques. I always pay extra attention to these details.
The most critical step to avoid soggy wontons is thoroughly draining the spinach and squeezing excess moisture from the artichoke hearts. For the spinach, after thawing, I place it in a fine-mesh sieve and press down with a spoon, or even better, wrap it in a clean kitchen towel and wring out every last drop of liquid. For canned artichoke hearts, I drain them well and then gently squeeze them between paper towels. Removing this excess water is essential because moisture is the enemy of crispiness!
When forming your wonton cups, handle the wrappers gently to prevent tearing. I find that lightly spraying the muffin pan first helps them slide in smoothly. Press them down gently into the muffin cups to create a secure, cup-like shape, but don’t force them too much. This ensures they hold the filling well without splitting.
For even baking, I always try to distribute the spinach and artichoke filling as uniformly as possible among the wonton cups. If I’m baking more than one tray, I might rotate the muffin pans halfway through the baking time to ensure all the cups get that beautiful golden brown finish.
Fresh vs. Frozen Spinach: A Quick Guide
While this recipe calls for frozen spinach, I know some of you might prefer to use fresh! If you opt for fresh spinach, you’ll need a much larger volume, typically about 10-12 ounces of fresh spinach to yield the same amount as half a 10-oz package of frozen.
To prepare fresh spinach, I wash it thoroughly, then wilt it by sautéing it briefly in a pan or steaming it until tender. After wilting, just like with frozen, it’s absolutely crucial to squeeze out all the excess water. Fresh spinach can have a slightly brighter flavor, but frozen is incredibly convenient and performs beautifully once drained.
Choosing and Preparing Artichoke Hearts
You’ll usually find two main types of canned or jarred artichoke hearts: those packed in water and those marinated in oil. For this recipe, I prefer artichoke hearts packed in water because they offer a neutral flavor base, allowing the other ingredients to shine. If you use marinated artichoke hearts, they will impart additional flavor from the herbs and oil they are packed in.
Regardless of which type I choose, I always make sure to drain them very well and then finely chop them. If using marinated ones, I might give them a quick rinse to remove some of the excess oil or strong marinade flavor, depending on my preference. Fine chopping ensures the filling is smooth and the artichoke is evenly distributed in every bite.
Make-Ahead, Storage, and Reheating Instructions
These wonton cups are wonderful to prepare in stages, which is perfect for entertaining.
Make-Ahead: I often prepare the spinach and artichoke filling up to 2 days in advance. I store it in an airtight container in the refrigerator. You can also pre-bake the wonton wrappers up to 1 day ahead; just store them in an airtight container at room temperature once they’ve cooled completely to maintain crispness. When you’re ready to serve, simply fill the pre-baked cups with the prepared mixture and bake as directed.
Storage: Leftover Spinach and Artichoke Wonton Cups should be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, I like to place a paper towel at the bottom of the container to absorb any moisture.
Reheating: For the best results, I recommend reheating them in the oven or an air fryer. Pop them back into a preheated oven at 300°F (150°C) for about 5-8 minutes, or in an air fryer at 275°F (135°C) for 3-5 minutes, until they are warmed through and the wrappers have crisped up again. While you can microwave them, they will lose their crisp texture, so I only do that in a pinch.
You can also find more great ideas in our Breakfast & Brunch category.
Scaling the Recipe for Any Crowd
This recipe is incredibly flexible, which I adore! It’s so easy to adjust for different crowd sizes.
If you need to double the recipe for a bigger party, simply double all the ingredients. You’ll likely need two muffin pans, so you can bake them side-by-side or in batches. The baking times should remain the same.
If you want to halve the recipe for a smaller gathering or just a weeknight snack, cut all the ingredients in half. You can use a 6-cup muffin pan or simply use half of a 12-cup pan. The baking times will remain consistent.
Troubleshooting Common Wonton Cup Issues
Even seasoned cooks like me run into little snags sometimes! Here’s how I tackle common wonton cup challenges.
- Soggy Wontons: This is usually due to too much moisture in the filling. The likely cause is not thoroughly draining the spinach and artichoke hearts. My solution is to always squeeze out every last drop of water from the thawed spinach and chopped artichokes. Pre-baking the wonton wrappers also helps create a barrier against moisture.
- Runny Filling: If your filling seems too liquidy, it might be that your cream cheese wasn’t at room temperature and didn’t blend properly, or perhaps the spinach wasn’t drained enough. I always ensure the cream cheese is soft and that the spinach is super dry. You can try adding a tiny bit more Parmesan cheese or a spoonful of breadcrumbs to the filling to help absorb excess moisture.
- Burning Edges: If the wonton edges are browning too quickly, your oven might be running a little hot, or they’ve been in for too long. I recommend keeping a close eye on them during the last few minutes of baking. If you notice them browning too fast, you can cover the pan loosely with foil.
Serving Suggestions and Perfect Pairings
These Spinach and Artichoke Wonton Cups are fantastic on their own, but I love to serve them with a few extra touches.
As an appetizer, they are perfect alongside a simple marinara sauce for dipping; the tanginess beautifully complements the rich, creamy filling. I also find a drizzle of balsamic glaze can add a sophisticated sweet and sour note that elevates them. For a party spread, I like to arrange them on a platter with some fresh cherry tomatoes and cucumber slices for a refreshing contrast.
Don’t limit them to just appetizers, though! I’ve served these as part of a light lunch with a crisp green salad, or even as a comforting snack. They pair wonderfully with a light white wine or a refreshing sparkling water with a twist of lemon.
FAQs about Spinach and Artichoke Wonton Cups
I often get asked questions about these delightful bites, so I’ve compiled some of the most common ones for you!
Can I make these healthier?
Absolutely! I sometimes swap out half of the regular cream cheese for Neufchâtel cheese, which is a lower-fat option. You can also use light mayonnaise and sour cream.
Can I use different cheeses in the filling?
Yes, please do! I love experimenting. Feta, goat cheese, or even a smoked gouda would be delicious additions or substitutions for some of the Parmesan. Just be mindful of how salty other cheeses might be.
Can these wonton cups be frozen?
I actually don’t recommend freezing them once they are fully baked. The wonton wrappers tend to get soggy when thawed and reheated. However, you can freeze the prepared filling in an airtight container for up to 1 month. Thaw it in the refrigerator overnight before using.
Are there any gluten-free wonton wrapper alternatives?
Yes, you can sometimes find gluten-free wonton wrappers or even use gluten-free phyllo dough cups (though the texture will be different) to make a gluten-free version. Always check the packaging for specific baking instructions.
The recipe calls for frozen spinach. Can I use fresh spinach instead?
You certainly can! You’ll need about 10-12 ounces of fresh spinach to yield the equivalent amount of half a 10-oz package of frozen spinach once it’s cooked down and all the moisture is squeezed out. Be sure to wash, wilt, and drain it very thoroughly before adding it to the filling.
Conclusion
Well, there you have it, my friends! These Spinach and Artichoke Wonton Cups are truly one of my favorite easy appetizers, perfect for any occasion. I just love how simple they are to make, yet they always impress. They embody everything I believe in at Delish Map: comforting, approachable food made with heart.
I truly hope you give this recipe a try and bring a little extra joy to your kitchen and your table. If you make these, I would absolutely love to hear about it! Please leave a comment below with your thoughts, share any creative twists you tried, or ask any questions you might have. Happy cooking, and thank you for being here with me!
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Amazing Spinach and Artichoke Wonton Cups Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Notes
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