These easy spinach artichoke wonton cups will quickly become a party food staple! Crispy wonton cups get filled with the best spinach artichoke dip for an appetizer that’s perfect for baby showers, bridal showers, football parties, and more!
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Easy Spinach Artichoke Cups
I’m a big fan of spinach artichoke dip. It’s one of my favorite Christmas appetizers! I pretty much order it anytime it’s on a menu, and I feel like I’ve perfected the baked spinach dip recipe at home after trying way too many times!
I even made a spinach and artichoke pasta inspired by my favorite dip combination.
These spinach artichoke wontons elevate a normal spinach artichoke dip you’d serve with chips (or bread) because they combine the crunch and the creamy dip all in one bite. I’ve served them at numerous parties over the years, and they’re always a huge hit!
Why People Love These Spinach Dip Cups
- Classier variation of a classic – rather than just serving spinach dip, serve these spinach artichoke dip cups for a more elegant and classy dessert! Or if you don’t want classy, this is a fun twist too!
- Individual servings – serving spinach dip in these wonton cups makes it easy for people to take individual portions rather than having to dish out dip and chips on their own!
- Taste good at any temp – when you’re looking for party appetizers that taste good warm, at room temp, or cold, these are a great option!
Ingredients in Spinach-Artichoke Dip Wonton Cups
Ingredient notes & Substiutions
Let me start by saying that the ingredients indicated below are to make our homemade spinach artichoke dip. If you would prefer to make your own or even store-bought, you can skip all of the ingredients above other than wonton cups! I just prefer homemade, especially since a lot of the store-bought has onions (and I’m allergic).
- Wonton wrappers – you need won ton wraps, so make sure they say won tons and not something like egg roll wrappers or spring roll wrappers, those won’t work the same way. I’ve always used the Nasoya brand, but you could definitely use something else.
- Mayonnaise – don’t use miracle whip or some substitute, just mayo.
- Parmesan cheese – shredded or grated works, although I personally normally use grated since we always have it on hand!
- Greek yogurt – get plain, nothing flavored! If you don’t want to use yogurt, you can also use sour cream. I use in the dip interchangeably to add that tang.
- Frozen chopped spinach – thaw and drain so you’re just getting the spinach and not all the liquid. I prefer using frozen to fresh spinach for these. If you have fresh spinach, try these our pesto crostini recipe instead!
- Canned or jarred artichoke hearts – don’t get ones that are already marinated or it’ll mess with the flavor, get ones that are just soaked in their own juice. Strain and chop.
How to make Spinach Artichoke Wonton Cups
Making these spinach dip cups is so simple, easy kids can help! It’s as easy as baking the wonton cups, making the dip, and filling the wonton cups with the dip! They’ll be ready to go in under 30 minutes for your next party!
1 – Make Your Wonton Cups
Preheat the oven to 375 degrees and spray mini muffin tins with non-stick cooking spray. Spraying them is super important so they don’t stick when you’re trying to get them out!
Press a wonton wrapper into each of the cups in the mini muffin pans with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway.
Bake the cups at 375 degrees for 7-8 minutes or until they are lightly browned (aka golden brown) and crispy. Remove the cups from the muffin tin and let cool on a cooling rack.
Once cooled you can store the cups overnight or for a few days in an airtight container.
2 – Make the Spinach Artichoke Dip
If you’re using your own (or store-bought) spinach artichoke dip, you can just skip this step altogether!
Cook your spinach in the microwave (or on the stove) then squeeze out the liquid by wrapping it up in a clean dish towel and ringing it out.
Heat up your cream cheese in the microwave for just about a minute until it’s soft but not completely melted. Or in the oven for a few minutes – just don’t melt completely.
Put everything into one big oven safe dish and mix until the spinach and artichoke are well combined into the creamy ingredients.
Top with 1/4 cup of the shredded parmesan cheese (it’ll get nice and melty on top when you bake), then place the spinach dip in the oven (still heated to 375) for 5-10 minutes or until it’s as warm as you’d like. Remove from the oven once warmed.
Tip!
I like my spinach artichoke dip warm, but you can also just skip the baking step and go straight to filling the spinach artichoke wonton cups with the lukewarm or cold dip.
3 – Fill Your Spinach Cups
Once your cheesy spinach artichoke dip is warm, fill each of the wonton cups almost to the top! I like to use one of these scoops to fill the cups but you can totally use a spoon as well! Serve immediately while the dip is still warm.
The cups are better warm but still taste great at room temperature. That’s why they’re one of my all-time favorite appetizer recipes!
Tips & Storage Info
Make the wonton cups ahead of time and keep them stored in an airtight storage container, then make the spinach artichoke dip and fill the cups right before the party! The dip itself only takes a few minutes to make and filling the cups takes even less time!
Store any leftover spinach dip cups in the refrigerator in an airtight container for up to three days. Reheat in the oven by placing the leftovers on a baking sheet, putting them into a cold oven, turning it onto 350 degrees, and allowing the spinach artichoke wontons to warm up with the oven!
Recipe FAQs
Where can I find wonton wrappers?
Wonton wrappers and won ton wraps are most often found in the refrigerated section of your produce department in your local grocery store. You can also find them in speciality Asian grocery stores, but they should be readily available in the fresh produce section of your closest grocery store.
Do wonton cups need to be stored in the fridge?
The wonton cups on their own do not need to be stored in the fridge after they have been cooked. Store any leftover wonton wrappers in the fridge and the spinach artichoke wontons all together in the fridge, but the cups themselves can be stored in an airtight container at room temperature.
Can you prepare wontons ahead of time?
Yes, and this is a great time-saving strategy for the party prep day of! Make the wonton cups ahead of time and keep them stored in an airtight storage container, then make the spinach artichoke dip and fill the cups right before the party!
More Easy Appetizers
If you need new recipes to try for your next party, add one of these other easy appetizers to your menu!
- Mini calzones – another easy appetizer made in muffin tins, perfect for pizza lovers who want to serve individual appetizers!
- Buffalo chicken sliders on Hawaiian rolls – if you want easy, it doesn’t get much easier than than buffalo chicken dip sliders!
- Broccoli appetizer – these cute little broccoli cheese bites are another easy appetizer made in muffin tins!
- Pizza twists – homemade pizza dough gets topped then twisted in these delicious appetizers!
- Caprese salad skewers – if you want something a little healthier, these are classy and easy to make!
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Spinach Artichoke Wonton Cups
Ingredients
- 48 wonton wrappers
- 1 cup frozen chopped spinach thawed and drained
- 6 oz cream cheese
- ¼ cup mayo
- ⅓ cup shredded Parmesan cheese
- ¼ cup plain Greek yogurt
- 15 oz canned or jarred artichokes chopped and strained
- ¼ tsp garlic powder
- ¼ tsp kosher salt
Instructions
- Preheat the oven to 375 degrees.48 wonton wrappers
- Spray mini muffin tins with a non-stick baking spray.
- Press a wonton wrapper into each of the baking cups with your fingers to create a cup.
- Bake for 7-8 minutes or until they are lightly browned and crispy.
- Remove muffin cups from the tin and let cool on a cooling rack.
- Fill cooled cups with spinach artichoke dip filling and serve warm.
- Cook your spinach in the microwave (or on the stove) then squeeze out the liquid by wrapping it up in a clean dish towel and ringing it out.1 cup frozen chopped spinach
- Heat up your cream cheese in the microwave for just about a minute until it’s soft but not completely melted.6 oz cream cheese
- Put all the dip ingredients into one big oven safe dish and mix until the spinach and artichoke are well combined into the cream cheese.1/4 cup mayo, 1/3 cup shredded Parmesan cheese, 1/4 cup plain Greek yogurt, 15 oz canned or jarred artichokes, 1/4 tsp garlic powder, 1/4 tsp kosher salt
- Top with 1/4 cup of the shredded parmesan cheese, then place the spinach dip in the oven (still heated to 375) for 5-10 minutes or until it’s as warm as you’d like. Remove from the oven once warmed.
- Fill each of the wonton cups almost to the top using a spoon then serve warm.
Tips & Notes:
- Wonton wrappers – you need won ton wraps, so make sure they say won tons and not something like egg roll wrappers or spring roll wrappers, those won’t work the same way. I’ve always used the Nasoya brand, but you could definitely use something else.
- Mayo – don’t use miracle whip or some substitute, just mayo.
- Parmesan cheese – shredded or grated works, although I personally normally use grated since we always have it on hand!
- Greek yogurt – get plain, nothing flavored! If you don’t want to use yogurt, you can also use sour cream. I use in the dip interchangeably to add that tang.
- Frozen chopped spinach – thaw and drain so you’re just getting the spinach and not all the liquid.
- Canned or jarred artichoke hearts – don’t get ones that are already marinated or it’ll mess with the flavor, get ones that are just soaked in their own juice. Strain and chop.
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