This recipe for Spinach Artichoke Wonton Cups has become my go-to for gatherings and weeknight snacks. I first created it when I wanted the luscious flavor of a classic spinach and artichoke dip in a single-bite format that didn’t require scooping or a heavy bowl. The first time I served them was at a small holiday get-together, and watching guests reach for them again and again convinced me I had something special. The cups deliver a satisfying contrast of textures: the wonton wrapper becomes crisp and golden while the filling stays creamy and slightly gooey from the cheeses.

I discovered this combination during a particularly busy season when I needed an easy-to-prepare appetizer that still felt homemade. The recipe balances savory cheeses with bright spinach and tender artichoke hearts, and a whisper of crushed red pepper adds just enough warmth. These cups are small but bold in flavor, and they take advantage of pantry basics like wonton wrappers and common shredded cheeses. I often make a double batch because they vanish quickly, and they travel well when packed for picnics or potlucks.

Ingredients

• Wonton wrappers: 36 pieces of store-bought wrappers are the easiest option; look for fresh refrigerated sheets for pliability and thin, even crisping when baked.
• Cream cheese: 4 ounces softened to room temperature allows smooth incorporation; full-fat cream cheese gives the creamiest texture—Philadelphia brand works well.
• Parmesan cheese: 1/2 cup shredded Parmesan adds salty, nutty depth; use grated Parmigiano-Reggiano or a quality pre-grated variety if short on time.
• Mozzarella cheese: 4 ounces shredded whole-milk mozzarella melts into a stretchy, mild layer; low-moisture is ideal to avoid excess liquid.
• Monterey Jack cheese: 4 ounces shredded adds buttery flavor and extra meltability; it blends with mozzarella for a smooth, creamy center.
• Frozen spinach: 1 cup thawed and thoroughly drained to prevent soggy cups; squeeze in a towel to remove as much water as possible.
• Artichoke hearts: 1/2 cup chopped jarred or canned hearts, drained; they bring a tender, slightly tangy bite—marinated artichokes add extra flavor if desired.
• Salt and spices: 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon crushed red pepper flakes for a balanced savory profile.
• Olive oil cooking spray: Lightly coat the wonton edges to encourage golden crisping without heavy oiling.

Instructions

Prepare the oven and spinach: Preheat the oven to 365 degrees Fahrenheit. Thaw 1 cup frozen spinach completely, then place in a clean kitchen towel and squeeze vigorously to remove liquid—this prevents watery filling and helps the cheeses bind properly. Mix the cheeses and seasonings: In a large bowl, beat 4 ounces softened cream cheese until smooth, then fold in 1/2 cup shredded Parmesan, 4 ounces shredded mozzarella, and 4 ounces shredded Monterey Jack. Add salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes and mix until the blend is homogeneous. Add spinach and artichokes: Fold in the thoroughly drained spinach and 1/2 cup chopped artichoke hearts. Stir gently until the mixture is evenly combined; the filling should be thick and scoopable—if it seems loose, refrigerate 10 minutes to firm up. Set up the wonton cups: Spray a 36-cup mini muffin tin with olive oil spray. Press one wonton wrapper into each cup, forming a small well in the center for the filling. Lightly spray each wrapper with cooking spray to promote even browning and prevent sticking. Par-bake the shells: Bake the placed wonton wrappers in the preheated oven for 5 minutes to partially cook and crisp the edges. This step helps the shells hold filling without becoming soggy during the final bake. Fill and finish baking: Scoop about 1 tablespoon of filling into each pre-baked wonton shell. Give the edges one last light spray of olive oil, then return the tin to the oven and bake 7 to 10 minutes, until the cheese is fully melted and the wonton edges are golden brown and crisp.

Storage Tips

Once cooled, store leftovers in an airtight container in the refrigerator for up to four days. If you plan to freeze, place a single layer on a baking sheet and freeze until firm, then stack with parchment between layers inside a freezer-safe container for up to three months. To reheat from chilled, place on a rimmed baking sheet and warm in a 350 degrees Fahrenheit oven for 8 to 10 minutes until the cheese is soft and the edges are crisp. From frozen, reheat at 375 degrees Fahrenheit for about 12 to 15 minutes, checking midway to prevent over-browning. Avoid microwaving if you want to maintain crisp edges.

Ingredient Substitutions

If you need a dairy-free version, replace cream cheese with a plant-based cream cheese and choose dairy-free shredded cheeses, though texture will be slightly different and melt less uniformly. For a lower-sodium option, use reduced-sodium cheeses and omit additional salt. Swap frozen spinach with the same volume of well-drained fresh spinach that’s been quickly sautéed and cooled. If you prefer a smoky flavor, substitute smoked gouda for part of the Monterey Jack. For a tangier note, use jarred marinated artichoke hearts and reduce the added salt to compensate for brine.

Serving Suggestions

Serve warm with lemon wedges or a small side of marinara for dipping. They pair well with crisp salads or a platter of fresh vegetables for a full party spread. Garnish each cup with a tiny sprig of parsley or a light dusting of grated Parmesan for an attractive presentation. For brunch, pair with an herbed yogurt dip and a crisp white wine or sparkling water with citrus. These are also excellent served alongside a charcuterie board to add a warm, cheesy element to a cold spread.

Cultural Background

While not a traditional dish from any single cuisine, these cups borrow elements from an American classic: spinach and artichoke dip. The filling’s flavor profile is rooted in Mediterranean ingredients like artichoke hearts and spinach, combined with American comfort cheeses. Turning dip into a handheld bite is a modern party adaptation that reflects the trend toward finger foods and single-serve hors d'oeuvres in contemporary entertaining.

Seasonal Adaptations

In spring, brighten the filling with lemon zest and a handful of fresh chopped herbs like chives or dill. In fall, stir in a spoonful of roasted pumpkin puree and a pinch of nutmeg for a cozy twist—pair with sharper cheese to maintain balance. For holiday gatherings, add finely chopped roasted red peppers or swap in cranberry chutney on the side for a sweet contrast. These small swaps make the recipe feel fresh across seasons without changing the core technique.

Meal Prep Tips

Prepare the filling up to two days ahead and refrigerate in a sealed container. Par-bake the wrappers and store them in a single layer covered with a clean towel to prevent them from drying out. When ready to serve, fill and bake as directed; this keeps oven time minimal and reduces last-minute prep. For transport, let cups cool completely before stacking in a shallow, lidded container with parchment between layers to prevent sticking.

Success Stories

I once prepared three dozen for a neighborhood potluck where I barely had time to set them on the table. Guests raved about the crispy shell and creamy filling, and one neighbor asked for the recipe by text before leaving. I also served them at a family reunion and had several requests to bring the recipe to our group chat. The most useful feedback I received was to par-bake the wrappers and squeeze the spinach—those two changes made all the difference in texture.

These Spinach Artichoke Wonton Cups are small, savory, and incredibly satisfying—a dependable choice whether you are feeding a crowd or enjoying a quiet snack at home. Try making a double batch and freezing half for easy entertaining later. Share them, adapt them, and enjoy the simple pleasure of crisp edges with creamy centers.