You know that moment when you’re planning a party and you realize you need something truly impressive, but you only have about thirty minutes before guests arrive? I’ve been there a million times! That’s why I took my childhood favorite, the warm, gooey spinach and artichoke dip my grandmother always brought, and put it into a crispy, gold-tinged hug: the Mini Spinach & Artichoke Wonton Cups.
I always use wonton wrappers when I need a serious flavor payoff with minimal fuss. Seriously, these little bites are amazing. I developed this recipe one cozy Saturday because I wanted that comforting flavor but in a fun, handheld format that wouldn’t require a mountain of chips. They disappeared instantly at my last gathering, and trust me, they’ll be the first thing gone at yours too!
Why These Mini Spinach & Artichoke Wonton Cups Are Your New Favorite Appetizer
Honestly, if you need a crowd-pleaser that comes together faster than ordering takeout, these are it. Forget bowls and spoons! These Mini Spinach & Artichoke Wonton Cups give you that creamy filling you crave in a perfect, single-serving package. They bake up beautifully, and they are just so satisfying.
- They are speedy! Total time is just thirty minutes.
- They look way fancier than they actually are—impress your guests!
- They are sturdy enough to handle a little mingling while you chat.
You can dip into my guide on easy snacks and treats for more quick ideas, but these cups are hard to beat.
Perfect Party Snack Options and Fall Finger Foods For Party
These cups are absolute rockstars when it comes to game nights or any gathering. They’re the perfect little package for any Thanksgiving potluck ideas you might be planning. Since they’re handheld, guests don’t need a plate, which is a huge win when you’re hosting. They offer that warm, savory comfort you want in your fall appetizers for party planning, without any of the heavy lifting!
Essential Ingredients for Perfect Mini Spinach & Artichoke Wonton Cups
When you’re turning a classic dip into crispy, individual bites, the ingredients really have to shine through. For these Mini Spinach & Artichoke Wonton Cups, we are keeping it focused on creamy, savory goodness. You’ll notice the ingredient list below is short, which means using good quality stuff makes all the difference!
- 8 ounces frozen spinach, thawed and squeezed super dry
- 14 ounces marinated artichoke hearts, chopped up small
- 4 ounces cream cheese, cubed (this helps it melt evenly!)
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced finely
- 1/2 teaspoon crushed red pepper flakes (optional, but lovely kick!)
- 24 wonton wrappers
- fresh chopped parsley, for that pop of green at the end
Ingredient Notes and Substitution Tips
Listen, if your spinach isn’t dry, you are asking for soggy bottoms, and we absolutely cannot have that! After thawing the spinach, put it in a clean dish towel and squeeze out every drop of water. You’d be shocked how much comes out.
For the artichoke hearts, I prefer the ones packed in oil because they bring so much more flavor than the water-packed ones. Just drain them really well before you chop them. And please, don’t even think about using garlic powder—minced fresh garlic is non-negotiable here. It adds that pungent warmth we love!
Step-by-Step Instructions for Making Mini Spinach & Artichoke Wonton Cups
Okay, now for the fun part where this amazing dip transforms into crispy, handheld perfection. For us busy hosts, these Mini Spinach & Artichoke Wonton Cups are a literal lifesaver because the process is so straightforward. You mix the filling, you press the wrappers, and then they go straight into the oven. Easy peasy!
First things first: get that oven warmed up to 350° F. While it’s heating, gently spray your cupcake tin—I like using a light coating of olive oil spray. Now, take those 24 wonton wrappers and carefully press each one into the little cups. Don’t worry if they look kind of crinkly; that’s what makes them crunchy!
Here’s the trick: Bake those empty shells first for about 5 minutes. This par-baking step ensures you don’t end up with a watery mess at the bottom! After those five minutes are up, pull the tin out, fill each shell with about one tablespoon of your creamy spinach mixture, and pop them back in for another 10 to 12 minutes. You want them golden brown, hot, and bubbly. Don’t forget to check out my ideas for Christmas appetizers if you need more party inspiration!
Tips for Success with Your Mini Spinach & Artichoke Wonton Cups
The key to keeping your wonton cups crispy is absolutely that initial 5-minute pre-bake. It creates a barrier against the moisture of the filling. Also, make sure any cheese you use is shredded *before* you start mixing, not straight from a bag full of anti-caking agents, if possible.
When you fill them, try to scoop the filling evenly. If one cup has way more filling than the others, that one might take a minute longer to heat through. Remember to garnish with fresh parsley right before serving for that beautiful finish. They are best served hot, right out of the oven!
Make-Ahead and Storage for Your Mini Spinach & Artichoke Wonton Cups
I always bake ahead when I’m planning a big spread, especially for events like Thanksgiving potluck ideas, so I want you to know these cups are great for that! You can totally mix up the filling a day ahead and keep it covered in the fridge. That cuts down on your day-of stress, which is what we all need, right?
If you assemble the Mini Spinach & Artichoke Wonton Cups completely—filling and all—you can store them unbaked in the fridge for up to six hours. When company arrives, pop them straight from the fridge into your 350º F oven. You’ll just need to tack on an extra 3 to 5 minutes to the final bake time.
After they are baked, they are best eaten right away, of course! But if you have leftovers, pop them in an airtight container. They reheat surprisingly well in a toaster oven or under the regular oven broiler if you want to regain some of that crispness. Check out my tips for making the best Thanksgiving appetizers if you’re looking for more timing hacks!
Serving Suggestions for Mini Spinach & Artichoke Wonton Cups
Since these Mini Spinach & Artichoke Wonton Cups are so rich and creamy, they pair perfectly with something light and refreshing on the side. If you’re serving them up for a big gathering, they are the star, but a simple green salad with a sharp vinaigrette can balance things out nicely.
If you decide to serve these as a light supper or for simple easy lunch ideas (and trust me, they can be a meal if you have enough!), try pairing them with a cup of tomato soup. For drinks, keeping things bright helps cut through the richness. I highly recommend something zesty, maybe even checking out my recipe for the Pink Coconut Mojito—it sounds fancy but it’s simple enough for a casual evening meal like Sunday dinner ideas!
Frequently Asked Questions About Mini Spinach & Artichoke Wonton Cups
I know you might have a few tweaks in mind, so let’s nail down the important safety and substitution questions here. These cups are so versatile that they can easily fit into your routine for dinner ideas easy weeknights or just as a standalone snack. Don’t feel boxed in by the recipe; these answers should help!
Can I use tortillas instead of wonton wrappers for these Mini Spinach & Artichoke Wonton Cups?
You totally can try tortillas, but the result will be different! Tortillas create a thicker cup, more like a mini taco bowl, and they won’t get quite as delicate and crisp as the wonton wrappers do. If you use tortillas, you might need to bake them a little longer to get them crisp before filling.
What if you’re looking for something more substantial for supper ideas? You could bake these in slightly larger, corn tortilla cups, but they definitely won’t have that signature delicate crunch of the wonton wrappers. Stick to the wrappers for the best experience!
Can I make these ahead of time and freeze them?
Freezing them unbaked is certainly possible! Mix your filling, press your wrappers, fill them, and then freeze the whole tin solid on a baking sheet. Once frozen, you can transfer them to a freezer bag. When you want to bake them, just pull out what you need, add about 5 extra minutes to the cooking time, and bake from frozen.
Why do I need to pre-bake the shells?
Oh, this is crucial, my friends! Pre-baking (or par-baking) the wonton wrappers for 5 minutes before you add the creamy filling is the secret to avoiding a swampy bottom. The heat starts setting the structure of the dough so it can stand up to the moist filling without getting soggy. Trust me, skip this only once, and you’ll never forget to do it again!
Are these good if I want vegetarian Supper Ideas?
They absolutely are! Since the recipe relies on spinach, artichokes, and cheese—no meat in sight—these Mini Spinach & Artichoke Wonton Cups are naturally vegetarian. They are so satisfying that even the biggest meat-eaters at the party won’t miss the protein. They fit perfectly into any vegetarian spread!
Author Spotlight: Emma Laurent on Approachable Comfort Food
Emma Laurent is the Founder & Creative Director of Sena Recipes, where she shares comforting classics with modern flair. Her approachable recipes inspire thousands of home cooks to rediscover the joy of everyday meals.
Growing up watching her family make memories around the kitchen table, Emma knew food connection was important. She built Sena Recipes in 2019 because she saw too many recipes that felt stressful or impersonal. She truly believes that great food doesn’t need complex techniques; it just needs heart!
She loves sharing simple, reliable dishes perfect for busy hosts who still want that homemade touch. You can connect with her work (LinkedIn) or see more of her kitchen philosophy on her author page. She’s all about making your cooking life easier and tastier!
Estimated Nutritional Data for Mini Spinach & Artichoke Wonton Cups
I always like to give you a little heads-up on what you’re serving, especially when sharing recipes that might be part of a bigger spread like a holiday dinner. These little guys are flavorful, but since they’re generally served as a starter, we are keeping the portions reasonable!
Here is the estimated breakdown for one Mini Spinach & Artichoke Wonton Cup, based on the ingredients listed and standard preparation methods. Please remember this is just a ballpark figure; your specific brands and exact measurements will change things slightly!
- Serving Size: 1 cup
- Calories: 120
- Fat: 7g (Saturated Fat: 4g)
- Carbohydrates: 9g (Fiber: 1g, Sugar: 1g)
- Protein: 6g
- Sodium: 250mg
- Cholesterol: 20mg
Don’t sweat the sodium too much if you are having these as an appetizer—you are likely balancing it out with your main courses. If you are planning these as one of your Thanksgiving Dinner Ideas, these little cups are a great way to start light before diving into the heavier stuff. They really are a fantastic component for any fall finger foods for party menu!
When I use them for light Supper Ideas alongside a big salad, I just watch what I add to the rest of the meal. It’s all about balance, right?
Share Your Experience Making These Mini Spinach & Artichoke Wonton Cups
That’s it! You’ve made them, and I already know they are incredible. Seriously, I hope these Mini Spinach & Artichoke Wonton Cups bring the same easy joy to your table that they bring to mine. They’re my secret weapon for looking like I spent hours prepping when I actually spent like twenty minutes!
Once you’ve served them up, I would absolutely love to hear how they went over with your crowd! Did they vanish instantly? Did you have any fun twists? Drop a comment below and give the recipe a rating—it really helps other home cooks know this one is a keeper. And please, share photos on Instagram if you manage to snap one before your guests inhaled them all! Tag me so I can see your beautiful, crispy cups.
If you have any lingering questions about the wrapping, the filling, or what to serve alongside them for your next big gathering, you can always reach out to me directly through my contact page. Happy baking, friends!
Print
Mini Spinach & Artichoke Wonton Cups
- Total Time: 30 min
- Yield: 24 cups 1x
- Diet: Vegetarian
Description
Make this classic spinach and artichoke dip into a crispy, bite-sized appetizer using wonton wrappers. These cups are simple to prepare and perfect for any gathering.
Ingredients
- 8 ounces frozen spinach, thawed
- 14 ounces marinated artichoke hearts, chopped
- 4 ounces cream cheese, cubed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 24 wonton wrappers
- fresh chopped parsley, to garnish
Instructions
- Combine the thawed spinach, chopped artichoke hearts, cream cheese, pepper jack cheese, mozzarella cheese, minced garlic, and red pepper flakes in a mixing bowl.
- Preheat your oven to 350° F. Spray a cupcake tin with olive oil spray.
- Press the wonton wrappers into the prepared cupcake tin cups using your fingers.
- Bake the empty wonton cups for 5 minutes.
- Fill each wonton cup with 1 tablespoon of the filling.
- Bake for 10 to 12 minutes, or until the wonton wrappers are golden brown and the filling is hot.
- Garnish with fresh parsley and serve hot.
Notes
- These cups are a lighter, modern take on the classic dip.
- They are simple to make ahead for parties or potlucks.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 6
- Cholesterol: 20
Keywords: Mini Spinach & Artichoke Wonton Cups, appetizer, party snack, finger food, easy recipe, potluck idea, comfort food, wonton cups