Spinach Artichoke Wonton Cups give you the warm, creamy filling of spinach artichoke dip in a crisp little shell. They’re easy to pick up, and you don’t need to keep a bowl of dip hot while everyone eats. A standard muffin tin does the shaping for you.
Why Make This Recipe
Wonton wrappers are a handy shortcut for easy appetizer recipes. Press one into each muffin cup and it bakes into a shell with thin, crunchy edges. There’s no dough to roll and no need to fuss over neat folds.
The filling is familiar: spinach, artichokes, cream cheese, a little sour cream, garlic, and two cheeses. I use canned artichokes packed in water rather than marinated ones. They’re easier to season, and their extra oil won’t soften the wrappers.
These are best warm, but you can prepare the filling a day ahead. That leaves you with a quick assembly job when you’re ready to bake. The one step I wouldn’t skip is giving the empty shells a few minutes in the oven before you fill them. It helps their bottoms stay crisp.
How to Make Spinach Artichoke Wonton Cups
Ingredients:
- 24 square wonton wrappers
- 1 tablespoon olive oil, for brushing the muffin tins
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1 can (14 ounces) artichoke hearts packed in water, drained
- 6 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup finely grated Parmesan cheese
- 1/2 cup shredded low-moisture mozzarella cheese
- 2 garlic cloves, finely minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes, optional
Directions:
- Allow 20 minutes of prep time and 18 to 20 minutes of baking time. This recipe makes 24 cups, or about 8 servings of 3 cups each. Set out two standard 12-cup muffin tins, or plan to bake two batches with one tin.
- Heat the oven to 375°F. Lightly brush the bottoms and sides of the muffin cups with olive oil. Press one wonton wrapper into each cup, easing it against the bottom and leaving the corners standing up. Don’t worry if the corners look uneven.
- Bake the empty wrappers for 5 to 6 minutes, until the corners feel dry and are just starting to turn golden. They’ll still be pale in the middle. Leave them in the tins while you make the filling.
- Put the thawed spinach in a clean kitchen towel and squeeze firmly over the sink until no more water drips out. Chop the drained artichoke hearts into small pieces, about 1/2 inch across, and pat them dry with a towel.
- In a medium bowl, stir the softened cream cheese and sour cream until smooth. Mix in the Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes, if using. Fold in the spinach and artichokes. Break up any tight clumps of spinach so you get some in every cup.
- Spoon about 2 tablespoons of filling into each shell, keeping it below the wrapper’s corners. Bake for 11 to 14 minutes, until the filling is hot and the exposed edges are golden brown. Let the cups stand in the tins for 3 minutes, then lift them out with a small spoon and serve warm.
How to Serve Spinach Artichoke Wonton Cups
Set these on a platter after their short rest in the tin. The filling will be hot, so that three-minute wait makes them much easier to handle. I don’t add a sauce; there’s plenty of creamy filling in each one.
A little extra Parmesan or a few finely sliced scallion greens look nice on top, but neither is necessary. For a snack table, you could put these alongside Mini Caprese Skewers for something cool and fresh. If you need another warm, bite-size option, Honey Garlic Kielbasa Bites are easy to serve with toothpicks.
Try to put out only what people will eat while the cups are warm. You can keep a second batch in the kitchen and bring it out later. As with other perishable appetizers, follow the FoodSafety.gov guidance on keeping food safe rather than leaving a platter at room temperature all afternoon.
How to Store Spinach Artichoke Wonton Cups
Leftover cups soften as they sit. Refrigerate them in a covered container within 2 hours of serving, and eat them within 3 to 4 days. The FoodSafety.gov cold storage chart is useful when you’re deciding how long to keep other prepared foods, too.
For the best texture, reheat the cups on a baking sheet at 350°F for 7 to 10 minutes. Look for hot filling and dry, crisp edges. A microwave will warm them, but the wrappers will turn chewy. I don’t bother freezing the baked cups because the creamy filling can release moisture as it thaws.
You can make the filling up to a day ahead and keep it covered in the refrigerator. Let it sit on the counter for about 15 minutes before filling the shells so it’s easier to spoon. Bake the wrappers just before you need them; empty baked shells lose their crunch if they sit in a damp container overnight.
Tips to Make Spinach Artichoke Wonton Cups
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Squeeze the spinach harder than you think you need to. A damp ball of spinach is the usual reason the bottoms go soft. After squeezing, it should feel fairly compact, not wet against your fingers.
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Dry the artichokes, too. Once drained, give them a quick press between paper towels. Large wet pieces make the filling harder to divide and can weigh down the thin wrappers.
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Use softened cream cheese. Cold cream cheese stays lumpy, and vigorous mixing can tear up the artichokes. About 30 minutes at room temperature is usually enough; don’t leave it out for hours.
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Keep the filling below the pointed corners. Those exposed corners get crisp and give you something to hold. If a corner browns too quickly, check that your oven rack is in the middle position.
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Check the wrappers before you buy them. You want thin, square wonton wrappers, usually found in the refrigerated section. Round dumpling wrappers won’t sit in the tin the same way.
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Rinse and dry fresh produce before chopping it. The FDA’s produce handling advice is a helpful reference if you’re using fresh spinach or adding a garnish.
Variation
For a slightly sharper filling, replace the mozzarella with the same amount of shredded sharp cheddar. It will brown a little more on top. You can also stir in 2 tablespoons of finely chopped jarred roasted red pepper, but pat it very dry first.
If you want a milder bite, leave out the red pepper flakes and reduce the garlic to one clove. I wouldn’t add more sour cream to make the filling softer. It tastes good in a bowl, but extra moisture works against the crisp wonton shell.
Spinach Artichoke Wonton Cups
Ingredients
Method
- Allow 20 minutes of prep time and 18 to 20 minutes of baking time. This recipe makes 24 cups, or about 8 servings of 3 cups each. Set out two standard 12-cup muffin tins, or plan to bake two batches with one tin.
- Heat the oven to 375F. Lightly brush the bottoms and sides of the muffin cups with olive oil. Press one wonton wrapper into each cup, easing it against the bottom and leaving the corners standing up. Don't worry if the corners look uneven.
- Bake the empty wrappers for 5 to 6 minutes, until the corners feel dry and are just starting to turn golden. They'll still be pale in the middle. Leave them in the tins while you make the filling.
- Put the thawed spinach in a clean kitchen towel and squeeze firmly over the sink until no more water drips out. Chop the drained artichoke hearts into small pieces, about 1/2 inch across, and pat them dry with a towel.
- In a medium bowl, stir the softened cream cheese and sour cream until smooth. Mix in the Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes, if using. Fold in the spinach and artichokes. Break up any tight clumps of spinach so you get some in every cup.
- Spoon about 2 tablespoons of filling into each shell, keeping it below the wrapper's corners. Bake for 11 to 14 minutes, until the filling is hot and the exposed edges are golden brown. Let the cups stand in the tins for 3 minutes, then lift them out with a small spoon and serve warm.
Notes
FAQs
Can I use fresh spinach instead of frozen?
Yes. Cook about 8 ounces of fresh spinach in a skillet until wilted, then let it cool and squeeze out the liquid. Chop it finely before stirring it into the filling. Frozen spinach saves a step, but either works as long as it’s dry.
Why did my wonton cups turn soggy?
Usually the spinach or artichokes carried too much water into the filling. Squeeze the spinach in a towel, pat the artichokes dry, and bake the empty wrappers first. Also let the finished cups rest for only a few minutes in the tin; trapped steam will soften the bottoms.
Can I make these without two muffin tins?
Absolutely. Bake 12 cups, lift them out, and let the tin cool enough to handle before brushing and filling it again. Keep the remaining filling covered in the refrigerator while the first batch bakes. Your total kitchen time will be longer, but the baking time for each batch stays the same.
Conclusion
Pull the cups from the oven when the corners are golden and the cheese is bubbling in a few spots. Give them a moment to settle, then put them out while the shells still have that good crunch. A warm platter tends to empty quickly, so keep a napkin nearby for the last one.
