Go Back
Photorealistic food photography of finished spinach artichoke wonton cups arranged on a simple white ceramic platter,…

Spinach Artichoke Wonton Cups

Warm, creamy spinach artichoke dip filling is baked in crisp wonton shells shaped in a standard muffin tin. The filling can be prepared a day ahead for quick assembly before baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 24 wrappers wonton square
  • 1 tablespoon olive oil for brushing the muffin tins
  • 1 package frozen chopped spinach 10 ounces, thawed
  • 1 can artichoke hearts 14 ounces, packed in water, drained
  • 6 ounces cream cheese softened
  • 1/3 cup sour cream
  • 1/3 cup Parmesan cheese finely grated
  • 1/2 cup low-moisture mozzarella cheese shredded
  • 2 cloves garlic finely minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch red pepper flakes optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Squeeze the spinach firmly and pat the artichokes dry so the bottoms stay crisp. Use softened cream cheese and keep the filling below the pointed corners. The filling can be made up to a day ahead; refrigerate it covered and let it sit on the counter for about 15 minutes before filling the shells. Reheat leftovers on a baking sheet at 350F for 7 to 10 minutes; microwaving makes the wrappers chewy.