These spinach artichoke wonton cups are crisp on the outside, creamy in the middle, and easy to share around a Thanksgiving table. I love how a few simple ingredients turn into a festive appetizer that can be prepped ahead and baked just before guests arrive.
Why You’ll Love These Spinach Artichoke Cups
Each little cup has the familiar savory flavor of spinach artichoke dip, tucked into a golden wonton shell that’s easy to pick up and enjoy. They’re simple to portion for a holiday gathering, and the filling can be mixed in advance to make hosting feel more manageable.
Spinach Artichoke Cups Ingredients & Substitutions
You’ll need a mini muffin pan for shaping the wrappers. For the best texture, squeeze as much liquid as possible from the thawed spinach before mixing the filling.
- 24 wonton wrappers
- 1 tablespoon olive oil or nonstick cooking spray, for the pan and wrappers
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 1 cup chopped canned artichoke hearts, drained well
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 1 cup shredded mozzarella cheese
- 1/3 cup finely grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Plain Greek yogurt can stand in for the sour cream. You can also use frozen artichoke hearts that have been cooked, cooled, and chopped. If you prefer a milder garlic flavor, start with one minced clove.
Step-by-Step Instructions to Make Spinach Artichoke Cups
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Lightly grease 24 cups in a mini muffin pan. Gently press one wonton wrapper into each cup, letting the corners point up.
2. Make the spinach artichoke filling
In a medium bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth. Mix in the spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper.
3. Fill the wonton wrappers
Spoon the mixture evenly into the wonton wrappers, filling each cup nearly to the top. Lightly brush or spray the exposed wrapper edges with oil so they bake up golden.
4. Bake until golden and bubbly
Bake for 10 to 12 minutes, until the filling is hot and the wonton edges are crisp and lightly browned. Let the cups rest in the pan for a few minutes, then carefully lift them out and serve warm.
Tips for Success
- Squeeze the spinach firmly in a clean kitchen towel or with your hands. Extra moisture can make the filling watery.
- Drain the artichokes well and chop them into small pieces so they fit neatly in the wonton cups.
- Soften the cream cheese before mixing for a smoother filling with fewer lumps.
- Keep an eye on the wonton edges near the end of baking, since they can brown quickly.
- Let the cups cool briefly before removing them from the pan. The shells firm up as they rest.
Variations of Spinach Artichoke Cups
For a little heat, stir a pinch of red pepper flakes into the filling. Add finely chopped scallions for a fresh, savory note, or swap some of the mozzarella for Monterey Jack. For extra browning on top, sprinkle a little additional Parmesan over each cup before baking.
Serving Suggestions: What to Pair with Spinach Artichoke Cups
Set these out as part of a Thanksgiving appetizer spread alongside a vegetable platter, olives, and crackers. They also pair nicely with a simple green salad or a bowl of warm soup when you want to make a light lunch from the leftovers. Serve them warm on a platter so the wrappers stay crisp.
Storage & Reheating Instructions
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 5 to 8 minutes, until warmed through and crisp again. 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 cups shortly before serving.
Memories Made Around the Table
I always enjoy putting out small, easy-to-share bites when family gathers for the holidays. These cups make it easy for everyone to grab one while catching up, and I like seeing a familiar dip become a fun little appetizer that feels right at home on a Thanksgiving table.
FAQs
Can I make spinach artichoke wonton cups ahead of time?
Yes. Prepare the filling up to 1 day ahead and refrigerate it in a covered container. For the best texture, fill and bake the wrappers close to serving time.
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach until wilted, let it cool, then squeeze it very dry and chop it before adding it to the filling. You’ll need enough cooked spinach to replace the 10 ounces of frozen spinach.
How do I keep the wonton cups crisp?
Drain and squeeze the vegetables well, avoid filling the cups too far ahead, and serve them soon after baking. Reheating in the oven also helps bring back some crispness.
Can I make these in a standard muffin pan?
A standard muffin pan makes larger cups, so you’ll need to adjust how many wrappers you use and allow extra baking time. Check that the filling is hot and the wrapper edges are golden before taking them out.
Final Thoughts
Spinach artichoke wonton cups bring a creamy, savory filling and a crisp shell together in a party-ready bite. They’re a lovely addition to a Thanksgiving appetizer table, especially when you want something guests can pick up and enjoy with ease.
Spinach Artichoke Cups
Equipment
- 1 Mini muffin pan 24-cup
Ingredients
- 24 wonton wrappers
- 1 tablespoon olive oil or nonstick cooking spray for the pan and wrappers
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 1 cup canned artichoke hearts chopped and drained well
- 8 ounces cream cheese softened
- 1 ⁄3 cup sour cream
- 2 tablespoons mayonnaise
- 1 cup mozzarella cheese shredded
- 1 ⁄3 cup Parmesan cheese finely grated
- 2 cloves garlic minced
- 1 ⁄4 teaspoon salt
- 1 ⁄8 teaspoon black pepper
Instructions
- Heat the oven to 350°F (175°C). Lightly grease 24 cups in a mini muffin pan. Gently press one wonton wrapper into each cup, letting the corners point up.
- In a medium bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth. Mix in the spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper.
- Spoon the mixture evenly into the wonton wrappers, filling each cup nearly to the top. Lightly brush or spray the exposed wrapper edges with oil so they bake up golden.
- Bake for 10 to 12 minutes, until the filling is hot and the wonton edges are crisp and lightly browned. Let the cups rest in the pan for a few minutes, then carefully lift them out and serve warm.