This recipe is my shortcut to all the warm, comforting flavors of a classic dip with none of the heavy lifting. I first put these together for a holiday potluck when I needed something that could travel well, be served at room temperature, and still feel special. The combination of tangy Parmesan, melty mozzarella and Monterey Jack, plus the tender tang of artichoke hearts and bright spinach, instantly made them the first platter to disappear. The crisp wonton wrapper gives every bite a satisfying contrast of crunchy shell and creamy center; it hits the same notes as a baked dip but in neat, bite-sized form.

I discovered this combination while cleaning out the freezer and pantry: a box of wonton wrappers and a bag of frozen spinach met a half-empty cheese drawer and the idea stuck. They are simple enough for a weeknight snack and polished enough for guests. What I love most is the flexibility: make the filling ahead, par-bake the shells, and finish them in minutes. They keep their texture, transport well, and even picky eaters usually come back for seconds.

Ingredients

• Wonton wrappers: Use 36 standard-size wrappers, found in the refrigerated section near tofu or dumpling wrappers; brand doesn't matter much but look for even, square wrappers that don't dry out.
• Cream cheese (4 oz): Full-fat cream cheese such as Philadelphia gives the best texture and binding; let it soften at room temperature so it blends smoothly with the shredded cheeses.
• Parmesan (1/2 cup shredded): Freshly shredded Parm (not powdered) adds savory umami and a touch of nuttiness — buy a wedge and grate it if possible for best flavor.
• Mozzarella (4 oz shredded): Low-moisture whole-milk mozzarella melts reliably and gives that stretchy, familiar texture.
• Monterey Jack (4 oz shredded): Adds mild tang and creaminess; it also browns slightly and complements the mozzarella.
• Frozen spinach (1 cup thawed): Use a standard 10-ounce frozen bag; thaw fully and squeeze out water to avoid a soggy filling.
• Artichoke hearts (1/2 cup chopped): Canned or jarred hearts work fine — drain and chop to medium dice so bites contain a bit of artichoke in every cup.
• Seasonings: 1/2 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp crushed red pepper flakes — these balance and boost the cheese and vegetables without overpowering them.
• Olive oil cooking spray: A light coating prevents sticking and helps the edges brown to a delicate crisp.

Instructions

Prepare the oven and spinach: Preheat the oven to 365°F. Remove the frozen spinach and let it thaw in a bowl; then squeeze by hand or press in a clean towel to remove as much liquid as possible — this is essential to keep the filling creamy rather than watery. Make the cheese filling: In a large mixing bowl, soften the 4 oz cream cheese with a spatula until it’s smooth. Stir in the 1/2 cup shredded Parmesan, 4 oz shredded mozzarella, and 4 oz shredded Monterey Jack until evenly combined. The mixture should be cohesive but still soft enough to scoop. Add spinach, artichokes, and seasonings: Fold the well-drained spinach and 1/2 cup chopped artichoke hearts into the cheese blend. Season with 1/2 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp crushed red pepper flakes. Taste a tiny amount to check seasoning — remember cheeses add salt, so adjust sparingly. Form and par-bake the shells: Generously spray a 36-cup mini muffin tin with olive oil spray. Gently press one wonton wrapper into each cup, molding it to create a well for the filling. Lightly spray the tops of the wrappers. Bake for 5 minutes to set the shell so it doesn’t sag when filled. Fill and finish baking: Scoop about 1 tablespoon of filling into each pre-baked wrapper. Lightly spray the exposed wrapper edges again to promote even browning. Return to the oven and bake 7–10 minutes, watching for golden edges and melted, slightly bubbling filling. Cool and serve: Allow the cups to rest in the pan 2–3 minutes so the filling firms slightly, then transfer to a wire rack. Serve warm or at room temperature; they hold their structure and flavor nicely for serving on a platter.

Storage Tips

Store cooled cups in an airtight container layered with parchment to prevent sticking; they’ll keep in the refrigerator up to 3 days. For longer storage, freeze on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. To reheat from frozen, bake at 325°F on a sheet pan for 10–12 minutes, checking for hot centers and crisp shells. Avoid microwaving as it will make the wrappers chewy; instead, use a low oven or an air fryer at 325–350°F for 4–6 minutes for best texture.

Ingredient Substitutions

If you want a lighter version, swap half the cream cheese for ricotta to cut richness while retaining creaminess. For a dairy-free approach, use a firm dairy-free spreadable cheese and a dairy-free shredded blend — results will be a bit less cohesive but still tasty. Substitute fresh spinach (about 2 cups baby leaves, wilted and squeezed) if you prefer fresh greens. Use jarred roasted artichokes for a deeper flavor, or omit artichokes and add 2 tablespoons of chopped roasted red pepper for a different tang.

Serving Suggestions

Serve warm on a platter with lemon wedges, a scattering of chopped parsley, or a drizzle of good extra-virgin olive oil. Offer a simple garlic-yogurt dip or a roasted red pepper sauce for contrast. These cups make a great starter before a light main like grilled salmon or a crisp mixed-green salad; for a party, pair them with a charcuterie board and a bright white wine.

Cultural Background

While the flavor profile comes from the classic American spinach-artichoke spread, the format borrows from Asian dumpling traditions by using wonton wrappers for a crisp shell. This hybrid approach is typical of modern home cooking — taking a beloved dip and transforming it into portable bites. It reflects how cross-cultural pantry staples can be reimagined into small-plate party fare without losing their original comforting identity.

Seasonal Adaptations

In spring, swap spinach for young baby greens lightly wilted and mixed with a touch of lemon zest. In winter, add caramelized shallot or a tablespoon of roasted garlic for deeper flavor. For summer gatherings, stir in finely chopped sun-dried tomatoes and basil for a brighter cup. For holiday occasions, top each finished cup with a tiny sprig of fresh herb or a single toasted pine nut for an elegant finish.

Meal Prep Tips

Make the filling up to 24 hours in advance and refrigerate covered to let flavors meld. Par-bake the shells the morning of your event and cover with a damp towel; finish filling and bake just before guests arrive. For cafeteria-style service, keep cups warm in a 200°F oven on a shallow pan with a towel under the rack to prevent over-browning while maintaining crispness.

These cups are a small, joyful way to bring people together — crispy, creamy, and simple to scale. Try making them for your next gathering and watch how quickly they become a favorite.