Why You'll Love It
- Incredibly easy to make with just a few simple steps.
- Perfect for parties - no dipping utensils needed.
- The crispy wonton cup contrasts beautifully with the creamy filling.
- You can make them ahead of time and just pop them in the oven.
"I made these for my book club and they were the talk of the night! So easy and absolutely delicious."
Essential Ingredient Guide
- Wonton Wrappers: These form the crispy cup. Look for square wrappers in the refrigerated section. No need to thaw if frozen, just separate them gently.
- Frozen Spinach: Thaw it completely and then squeeze out every bit of water you can with your hands. This is key to avoid a soggy filling.
- Marinated Artichoke Hearts: The marinated ones have more flavor. Give them a rough chop so you get nice little bits in every bite.
- Cream Cheese: Let it soften at room temperature for a bit so it blends smoothly with the other ingredients.
- Parmesan Cheese: Freshly grated off the block melts and tastes so much better than the pre-shredded kind, honestly.
- Garlic: Just one or two cloves, minced up fine. It gives that essential savory backbone.
Complete Cooking Process
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Ingredient Readiness:
The most important part is getting that spinach really dry. I squeeze it in a clean kitchen towel, pressing hard until no more water comes out. It feels like a little chore, but wow, it makes all the difference.
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Flavor Development:
When you sauté the garlic, just for a minute until it smells fragrant, that's where the magic starts. Then mixing it into the cream cheese with the spinach and artichokes... you can already tell it's going to be good.
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Texture Control:
Pressing the wonton wrappers firmly into the muffin tin cups is the secret to them holding their shape and getting crispy all over, not just on the edges.
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Finishing Touches:
A little extra sprinkle of Parmesan on top before baking gives them a gorgeous golden-brown finish and a bit of a salty crunch.
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Serving Timing:
They are best served warm, right out of the oven. The cups are at their crispiest then. But honestly, they're still pretty darn good at room temperature.
- Really press the spinach dry - soggy spinach means soggy cups.
- Don't overfill the cups! A heaping teaspoon is plenty.
- Let the baked cups cool in the pan for a minute before removing - they firm up.
- For a kick, add a dash of hot sauce or a pinch of red pepper flakes to the mix.
Pro Tips
You know, the first time I made these, I was a bit nervous about the wonton wrappers. Would they burn? Would they get soggy? But they're surprisingly forgiving. They puff up and turn this beautiful golden color that just whispers 'eat me.' I like to serve them on a big platter, maybe with a simple hearty stew simmering away for later, so folks can graze. It's one of those recipes that looks fancy but is secretly so simple. I've found they pair wonderfully with other make-ahead dishes, like that easy stroganoff, for a stress-free gathering.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Dry spinach is non-negotiable for success.
- A standard 12-cup muffin tin is the perfect size for the wrappers.
- These are best eaten the day they're made for optimal crispness.
Frequently Asked Questions
→ Can I make these ahead of time?
You can assemble the cups up to a day ahead. Keep them covered in the fridge, then bake just before serving. The baked cups are best fresh.
→ My wonton cups got soggy. What happened?
This usually means the spinach wasn't dried well enough, or the cups were filled too far in advance before baking. Squeeze that spinach until it's very dry!
→ Can I use fresh spinach instead?
You can, but you'll need to wilt and finely chop a large amount, and then dry it even more thoroughly. Frozen is much easier for this recipe.
→ What's a good dip for these if I have leftover filling?
The filling is delicious warmed up as a regular dip with crackers, pita chips, or even as a spread on bread. It's also fantastic in a potato casserole as a flavor booster.
→ Can I freeze the unbaked cups?
I wouldn't recommend it. The wrappers can become too brittle and the filling may get watery when thawed, leading to sogginess.
→ What other cheeses can I use?
Mozzarella adds great meltiness, and a bit of Romano cheese can give a sharper flavor. Feel free to experiment with your favorites.
Chef's Tips
Squeezing the spinach thoroughly is the most important step for crispy cups.,You can use a regular 12-cup muffin tin, but the cups will be larger; you'll get about 12 servings and may need to adjust baking time slightly.,Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or regular oven to try and crisp them up again.
Nutrition Facts
per serving
85
Calories
3g
Protein
5g
Carbs
6g
Fat
Taste Profile
Savory, creamy, and rich with a tangy note from the artichokes.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Will give a tangier flavor profile.
Similar salty, hard cheese that grates well.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a teaspoon of Sriracha or a pinch of cayenne pepper to the filling, and top with a slice of pickled jalapeño.
Bacon & Cheddar Version
Mix in 1/2 cup of shredded sharp cheddar and 1/4 cup of cooked, crumbled turkey ham or bacon bits.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Not drying the spinach enough, leading to soggy cups.
- Overfilling the cups, causing the filling to spill over and stick.
- Using cold cream cheese, which doesn't mix smoothly and can lead to lumps.
Meal Prep & Storage
Make Ahead Tips
You can assemble the cups completely up to 24 hours in advance. Cover the muffin tin tightly with plastic wrap and refrigerate. Bake just before serving. The filling can also be made up to 2 days ahead and stored separately in the fridge.
Leftover Ideas
Reheat leftovers in a 350°F oven or toaster oven for 5-7 minutes to try and recrisp the cups. They will be softer than when fresh but still tasty.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven, prep muffin tin, squeeze spinach dry.
Chop artichokes, mix all filling ingredients together.
Press wonton wrappers into cups, fill with spinach mixture.
Bake until golden and bubbly, then cool slightly before serving.
Spinach Artichoke Wonton Cups Recipe
These spinach artichoke wonton cups make the perfect finger food appetizer for parties and gatherings. Honestly, they're little bites of creamy, savory goodness that just disappear off the plate.
Timing
Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
For the Wonton Cups
- 01 24 square wonton wrappers
- 02 1 tablespoon olive oil or melted butter (for brushing)
For the Spinach Artichoke Filling
- 01 1 (10 oz) package frozen chopped spinach, thawed
- 02 1 (14 oz) jar marinated artichoke hearts, drained and chopped
- 03 1 (8 oz) block cream cheese, softened
- 04 1/2 cup mayonnaise
- 05 1/2 cup freshly grated Parmesan cheese
- 06 2 cloves garlic, minced
- 07 1/4 teaspoon salt
- 08 1/4 teaspoon black pepper
- 09 Pinch of nutmeg (optional)
For Topping
- 01 2 tablespoons freshly grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly brush a 24-cup mini muffin tin with olive oil or melted butter. Gently press one wonton wrapper into each cup, making sure it's snug against the sides and bottom.
Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink until no more water drips out. You want it as dry as possible. Transfer to a medium mixing bowl.
Add the chopped artichoke hearts, softened cream cheese, mayonnaise, 1/2 cup Parmesan, minced garlic, salt, pepper, and nutmeg (if using) to the bowl with the spinach. Mix everything together until well combined.
Spoon a heaping teaspoon of the filling mixture into each wonton cup. Don't overfill them. Sprinkle the tops with the remaining 2 tablespoons of Parmesan cheese.
Bake for 12-15 minutes, or until the wonton edges are golden brown and the filling is hot and bubbly. Let them cool in the pan for about 2-3 minutes before carefully removing them with a small spoon or fork. Serve warm.
Notes & Tips
- 1 Squeezing the spinach thoroughly is the most important step for crispy cups.
- 2 You can use a regular 12-cup muffin tin, but the cups will be larger; you'll get about 12 servings and may need to adjust baking time slightly.
- 3 Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or regular oven to try and crisp them up again.
Tools You'll Need
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Mini muffin tin (24-cup)
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Mixing bowls
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Measuring cups and spoons
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Kitchen towel or paper towels
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Pastry brush
Must-Know Tips
- Dry the spinach well, Squeeze until no water remains.
- Don't overfill cups, A heaping teaspoon is perfect.
- Let cool slightly, They're easier to remove from the pan.
Professional Secrets
- Room temperature cream cheese, Blends smoothly without lumps.
- Freshly grated Parmesan, Melts better and has superior flavor.
- Pre-bake empty cups?, Some recipes suggest a 5-minute pre-bake for extra crispness, but I find it's not necessary if your filling is dry.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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