Name: Cheesy Spinach Artichoke Wonton Cups Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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; Olive oil spray (for greasing); Fresh chopped parsley, for garnish

If you’re looking for a bright, cheesy appetizer that’s bursting with flavor and super easy to make, you’re going to adore this Cheesy Spinach Artichoke Wonton Cups Recipe. I absolutely love how these little cups come out crispy on the edges with a creamy, garlicky filling inside — they’re perfect for parties or a fun snack. Seriously, once I made these, my family went crazy, and honestly, you will too. Let me walk you through this delicious, crowd-pleasing recipe step-by-step so you nail it the first time!

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Why You’ll Love This Recipe

Quick and Easy: You can whip these up in 20 minutes — perfect for last-minute cravings or surprise guests.
Flavor Packed: The combo of spinach, artichokes, and cheeses creates a creamy, savory filling that’s irresistible.
Crispy & Creamy Contrast: Wonton wrappers bake up crispy, giving each bite the best texture with the cheesy filling.
Perfect Party Food: Bite-sized and easy to serve, these cups are always a hit at gatherings.

The image shows small bite-sized cups made from lightly browned, crispy pastry layers shaped like flowers, each filled with a creamy mixture of dark green spinach and melted white cheese. The spinach filling looks tender and slightly glossy, sitting thickly inside the golden edges of the cups. A woman's hand with pale nail polish is holding one cup close to the camera, highlighting the texture and layers. In the background, several similar cups are spread out on a crinkled white paper placed on a white marbled surface, adding contrast to the rich colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Cheesy Spinach Artichoke Wonton Cups Recipe lies in simple, high-quality ingredients that pair perfectly together. Grab fresh garlic and good-quality cheeses to really elevate the flavors.

Frozen spinach: Make sure it’s fully thawed and squeezed dry to avoid soggy cups.
Marinated artichoke hearts: Chopped small, they add that signature tangy bite everyone loves.
Cream cheese: Use room temperature so it blends easily with the other ingredients.
Pepper jack cheese: Adds a subtle spicy kick without overpowering the dish.
Mozzarella cheese: Melts beautifully, providing that gooey, cheesy goodness.
Garlic: Freshly minced garlic amps up the savory flavor—don’t skip it!
Crushed red pepper flakes: Just a pinch for gentle heat, but you can adjust to taste.
Wonton wrappers: These crisp up into delightful little cups—you’ll find them in the refrigerated section of most grocery stores.
Fresh chopped parsley: For garnish, adds a pop of color and fresh herbal note.
Olive oil spray: To lightly coat the muffin tin and prevent sticking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cheesy Spinach Artichoke Wonton Cups Recipe is — you can tweak it to suit your tastes or dietary needs, making it a truly go-to recipe.

Make it vegan: I swapped cream cheese for a dairy-free alternative, and used vegan shredded cheese—still delicious and creamy!
Add protein: Sometimes I stir in cooked, crumbled bacon or diced chicken for an extra meaty punch.
Extra spice: If you love heat, doubling the crushed red pepper or adding a dash of cayenne really wakes these up.
Different cheeses: Try pepper jack with sharp cheddar for a smokier flavor that my friends adored.

How to Make Cheesy Spinach Artichoke Wonton Cups Recipe

Step 1: Prep the Filling

Start by combining the thawed and well-drained spinach, chopped artichoke hearts, cubed cream cheese, shredded pepper jack and mozzarella cheeses, minced garlic, and crushed red pepper flakes in a mixing bowl. I like to mix everything with a sturdy spoon or my hands to get an even, creamy mixture that’s well blended. Make sure the spinach isn’t watery—squeeze it out in a clean towel if needed to avoid soggy cups later.

Step 2: Prepare and Pre-Bake the Wonton Cups

Preheat your oven to 350°F (175°C). Spray a cupcake tin lightly with olive oil spray to keep the wontons from sticking. Then, press each wonton wrapper gently into the muffin cups using your fingers to form little cups. After that, pop them in the oven for about 5 minutes to get them a little golden and sturdy—that way they don’t collapse once filled.

Step 3: Fill and Bake to Perfection

Spoon about 1 tablespoon of the spinach-artichoke filling into each partially baked wonton cup. Be careful not to overfill; you want to keep the shape intact for that perfect ratio of crispy shell to creamy center. Then bake for another 10–12 minutes until the wonton wrappers are golden brown and you see the filling bubbling slightly. This means it’s perfectly heated through and melty!

Step 4: Garnish and Serve

Once they’re out of the oven, sprinkle fresh chopped parsley on top for a lovely burst of color and fresh taste. Serve these hot — I promise, they disappear fast!

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Pro Tips for Making Cheesy Spinach Artichoke Wonton Cups Recipe

Dry Your Spinach Well: I learned early on that soggy spinach makes the cups chewy and damp—wring it out tightly with a kitchen towel.
Use Room Temp Cream Cheese: This helps everything blend smoothly without lumps, making the filling extra creamy.
Don’t Overfill the Cups: A tablespoon per cup is the sweet spot to avoid spilling and keep the nice cup shape.
Pre-Bake Wonton Wrappers: That little pre-bake step keeps them crisp and intact after adding filling.

How to Serve Cheesy Spinach Artichoke Wonton Cups Recipe

The image shows several small appetizers placed on a white marbled surface with a piece of white parchment paper on a wooden board. Each appetizer has two layers: the first is a crispy, golden-brown pastry cup with slightly curled edges and a flaky texture, holding the filling. The second layer inside the cup is a creamy, chunky mixture of green spinach leaves and bits of melted cheese, creating a rich green and pale cream contrast. The spinach looks soft and cooked, while the cheese looks smooth and lightly melted. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cheesy cups with fresh chopped parsley for color and brightness, but you could also sprinkle a little extra parmesan cheese or a pinch of smoked paprika for a subtle smoky hint that’s unexpected and delicious.

Side Dishes

They pair wonderfully with a crisp green salad dressed simply with lemon vinaigrette. I also enjoy serving them alongside warm tomato soup for a cozy lunch or light dinner.

Creative Ways to Present

For special occasions, I’ve arranged these wonton cups on a pretty platter with edible flowers and fresh herbs scattered around—it really makes the appetizer table pop and invites everyone in the room to dig in.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cheesy spinach artichoke wonton cups (rare, but it happens!), store them in an airtight container in the fridge. They’ll stay good for about 2-3 days, though they’re best eaten fresh.

Freezing

Freezing works surprisingly well! After baking, let the cups cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. When ready to enjoy, bake them straight from frozen at 350°F for 10–15 minutes until warmed through and crispy again.

Reheating

To reheat leftovers without losing crunch, I pop them in the oven or toaster oven at 350°F for about 8 minutes. Microwaving tends to make the wonton wrappers soggy, so oven reheating is the way I recommend.

FAQs

Can I make this Cheesy Spinach Artichoke Wonton Cups Recipe ahead of time?

Absolutely! You can prepare the filling and assemble the wonton cups a few hours ahead, then refrigerate them before baking. This way, when guests arrive, you just pop them in the oven and serve warm.
What can I substitute for wonton wrappers?

If you can’t find wonton wrappers, mini phyllo cups or even small tortilla chips can work as alternatives, although the texture will be different. The key is having a crispy, handheld base to hold the filling.
Can I use fresh spinach instead of frozen?

Yes! Just sauté fresh spinach until wilted, then chop finely and squeeze out all extra moisture before mixing it into the filling. This might give the cups a fresher, lighter taste.
Are these cups gluten-free?

Traditional wonton wrappers contain wheat, so they are not gluten-free. However, you can buy gluten-free wonton wrappers or use gluten-free phyllo cups to make this recipe fit your needs.

Final Thoughts

This Cheesy Spinach Artichoke Wonton Cups Recipe has quickly become one of my favorite crowd-pleasers because it’s simple, flavorful, and fun to eat. Every time I make them, friends ask for the recipe—which is my favorite compliment. If you’re craving that perfect blend of creamy cheese, tender spinach, and tangy artichoke with a crispy bite, this is it. Trust me, give it a try—grab some wonton wrappers and get started; I can’t wait for you to fall in love with these as much as I have!