If you’re hosting guests—or just trying to make a quiet Tuesday feel a little fancier—you know you need a showstopper that doesn’t actually require you to cook all day. Seriously, who has the energy for that?
That’s where these Classic Spinach Artichoke Wonton Cups come in. They are the ultimate tiny comfort bomb: crispy edges that snap satisfyingly, loaded with that warm, gooey, cheesy filling we all crave. If you love dip but hate the mess, check out my amazing Taco Dip recipe!
When I was testing these, my absolute obsession was making sure the wrapper stayed crisp. I tried skipping the pre-bake step a few times (Oops!), and trust me, soggy bottoms are not the vibe.
But once I nailed that two-step baking process? Perfection! They come together so fast, making them one of the best Easy Finger Foods For Party you can have in your rotation. You HAVE to try these next time you have people over or just need a quick fix!
Why You Will Make These Classic Spinach Artichoke Wonton Cups
Seriously, these bite-sized snacks hit every single requirement for a perfect party appetizer. If you need something fast that everyone devours, you’ve found it. Trust me, you’re going to want to print this one out!
- They are ready from start to finish in under 30 minutes. Talk about Quick Finger Foods For Party!
- The texture contrast is unreal—you get that crispy wonton shell against the super smooth, warm cheese filling.
- They are completely self-contained. No forks, no plates needed! Perfect for mingling and grabbing as Easy Finger Foods For Party.
- This recipe uses simple pantry ingredients, meaning less stress when you’re shopping.
You can even check out some other easy and healthy snack ideas if you need backups!
Essential Equipment for Perfect Classic Spinach Artichoke Wonton Cups
You don’t need a ton of fancy gadgets for these, which is why they are such great Appetizers Easy Finger Food! Honestly, the secret weapon here is one thing you probably already have hanging around.
You absolutely must have a standard 12-cup muffin tin. My secret tip is to spray the tin with non-stick spray *generously* before you even touch the wrappers. We want that bottom to release perfectly!
- Standard 12-cup Muffin Tin
- Small mixing bowl
That’s really it! Keep everything simple for the fastest Finger Foods Appetizer Recipes.
Ingredients Needed for Classic Spinach Artichoke Wonton Cups
The beauty of these Appetizers Easy Finger Food is how few ingredients you actually need! We’re keeping this super simple, which is why they fly off the plate at every party. Just make sure you grab good quality wonton wrappers; they make all the difference in achieving that perfect crisp shell.
I listed out everything you need below. You can see some helpful tips on preparing the spinach right there in the notes—don’t skip squeezing the water out, or we end up facing that soggy bottom dilemma again!
If you’re planning a spread, take a peek at my ideas for a full healthy snack plate recipe to go alongside these!
For the Wonton Cups
- 1 package Wonton wrappers (As needed for muffin tin)
For the Creamy Filling
- 1 cup Chopped spinach (Thawed and squeezed dry—this is crucial!)
- 1/2 cup Chopped artichokes (Drained)
- 1 cup Cream cheese (Softened—give it plenty of time out of the fridge!)
- 1/2 cup Shredded mozzarella
Step-by-Step Instructions for Classic Spinach Artichoke Wonton Cups
Okay, don’t let the two-step baking process scare you! This is what keeps the bottoms crisp and makes these Classic Spinach Artichoke Wonton Cups such fantastic Quick Finger Foods For Party. The key here is patience during the first few minutes. I always preheat my oven to 375°F (190°C) before I even get the wrappers out.
If you follow these steps exactly, you’ll never have a soggy bottom again. It’s the trick to making the best Italian Appetizers! If you’re looking for another cheesy baked favorite, you simply must see my recipe for amazing homemade mozzarella sticks!
Preparing and Pre-Baking the Wonton Shells
First things first, gently press your wonton wrappers right into the cups of your prepared muffin tin. If your wrappers are stiff, just wait a second or two for them to soften up a little bit. They should fit snugly, maybe one slightly overlapping if you need it for bigger cups.
Now, bake these empty shells for about 6 minutes. This sets their shape—it’s like giving them a sturdy infrastructure before we fill them up! Take them out as soon as they look slightly golden and firm.
Mixing the Filling and Final Bake of Classic Spinach Artichoke Wonton Cups
While those shells are setting, grab your bowl. You’ll just mix that completely dry spinach, the drained artichoke hearts, softened cream cheese, and the mozzarella until it’s all one happy, creamy blob. Make sure there are no big chunks of cream cheese hiding!
Spoon that glorious filling into your pre-baked shells—don’t overfill them! Pop them right back into the oven for another 10 to 12 minutes. You want the filling to look bubbly and melted. Serve them warm, maybe check this classic dip recipe for comparison!
Tips for Success Making Your Classic Spinach Artichoke Wonton Cups
Even though these are such simple Finger Foods Appetizer Recipes, there are a few things I learned the hard way that can take your wonton cups from good to absolutely legendary. Honestly, the biggest challenge is keeping that wrapper crisp when it’s holding something so rich and creamy inside. Follow these little pointers, and you won’t have any trouble at all!
My number one rule, which I mention over and over, is the pre-bake. You can’t skip it! Baking the empty wrappers for those first 6 minutes creates a barrier against the moisture in the filling. It’s non-negotiable for that perfect snap.
Also, pay close attention to your veggies. If you are using frozen spinach, you need to wring it out like you’re trying to save it from drowning! I use a clean kitchen towel and twist it over the sink until absolutely no more water comes out. Wet spinach is the fastest route to sadness in your muffin tin.
When you mix the actual filling, don’t over-beat it just because you see lumps. You want the cream cheese softened well—like, really soft—so it blends easily with the other cheese and veggies. Overmixing can sometimes make the cheese base too elastic or tough once it bakes. Keep stirring just until everything is harmoniously combined.
If you are making these for a big crowd and want my best advice on improving your baking in general, you should really read my tips on secrets to perfect scones. The patience they teach you transfers right over to these savory cups!
Ingredient Notes and Substitutions for Appetizers Easy Finger Food
Look, I get it. Sometimes you’re missing just one thing, and you think that means you can’t make these amazing Appetizers Easy Finger Food. Don’t panic! Since we are keeping things streamlined for quick party prep, most substitutions are super simple.
However, remember that the structure relies on those core ingredients, so let’s talk about the main players. If you’re looking for advice on cheese blends generally, I have a whole post on what cheese works best on pizza that might give you some backup ideas!
Dealing with Spinach and Artichokes
We mandated using thawed and squeezed-dry chopped spinach, right? Well, if you only have frozen, that’s totally fine! Just make sure you thaw it completely first. You have to use a cheesecloth or super strong paper towels to get every single drop of moisture out. If you don’t, the filling will be too loose to hold in those crispy cups.
For the artichoke hearts, canned is my go-to because they are usually just sitting in water, which is easy to drain. If you use marinated jarred artichokes, just be aware that the extra oil and dried herbs might change the flavor profile slightly. It’ll still be good, but maybe skip adding extra salt until you taste it first!
Swapping Out the Cheeses
The combo of cream cheese for creaminess and mozzarella for that great stretch is the winner here. If you aren’t a fan of mozzarella, or just don’t have it handy, provolone works in a pinch for meltiness, though it’s a bit tangier.
You absolutely cannot skip the cream cheese, though! It acts as the binder for this entire mixture. If you have a dairy sensitivity, you could try a good quality, full-fat cream cheese substitute, but honestly, for these rich Party Snacks Finger Foods, the real stuff is worth it.
Making it Healthier (A little bit!)
These are definitely comfort food appetizers, but if you’re looking to lean into the Healthy Appetizers vibe a little more, try substituting half of the mozzarella cheese with a lower-fat, shredded Monterey Jack. It still melts beautifully but brings the fat content down minimally. Don’t try to go fat-free on the cream cheese, though; it gets grainy fast when baked!
Storage and Reheating Instructions for Classic Spinach Artichoke Wonton Cups
So, you actually have leftovers! That’s rare, but if it happens, listen up because these are best served right out of the oven.
If you need to store them, let the whole batch cool completely first. Put them in an airtight container—try not to stack them too tightly, or they’ll stick together! They’re good in the fridge for about three days.
To reheat them and bring back that beautiful crispness, you seriously need an oven or air fryer. Just 5 minutes at 350°F (175°C) should do the trick. Don’t even bother with the microwave unless you enjoy floppy wrappers!
Serving Suggestions for These Italian Appetizers
Since these little cups are so rich and cheesy, they need things that offer a little brightness or acidity to cut through all that goodness. They slot perfectly under the umbrella of Italian Appetizers, so let’s lean into that!
The first thing I always suggest is a great dipping sauce, even though they really don’t need one. If you happen to have some leftover, a simple bowl of my chunky Bruschetta Dip served right alongside adds a fantastic fresh tomato element. It’s a wonderful texture contrast!
If you are serving them as part of a larger spread, you absolutely need something light next to them. Think about an antipasto platter! Olives, some marinated mushrooms, maybe some thin slices of salami, and sharp provolone cheese cubes are my go-to pairing.
And if you’re just looking for another dip for the table that plays well with spinach and artichoke, you can never go wrong with a classic version of the dip itself. This link to a great Spinach Artichoke Dip recipe shows you how to make a big bowl version if you want to compare textures!
They are truly self-sufficient Appetizers Easy Finger Food, but a little variety never hurt anyone!
Frequently Asked Questions About Classic Spinach Artichoke Wonton Cups
I know you’ve got questions! When you’re trying to whip up the perfect spread of Party Snacks Finger Foods, you want to make sure every step is right. I’ve gathered the ones I get asked the most about these little bites. Let’s get you squared away so your appetizers are the talk of the party!
Can I make these Classic Spinach Artichoke Wonton Cups ahead of time?
You definitely can assemble them ahead of time, which is a huge win for party planning! Mix up the filling and press the wrappers into the tin exactly as described. Cover the whole tin tightly with plastic wrap and keep it in the fridge for up to 24 hours. Why not look into my meal prep snack boxes for other make-ahead ideas?
Here’s the catch: Do NOT bake them until you are ready to serve! You still need to bake the empty shells first, then add the filling, and bake again right before guests arrive. If you bake them ahead, they lose that crucial crunch.
Are these considered Healthy Appetizers?
Oh, honey, let’s be honest. Between the cream cheese and the mozzarella, these fall firmly into the “delicious indulgence” category rather than “everyday health food.” They are wonderful as Party Snacks Finger Foods because they’re small, but they definitely have some richness!
They are relatively healthy compared to something deep-fried, especially with all that spinach and artichoke in there! Just enjoy them as the perfect, comforting party treat they are intended to be.
What is the best way to prevent the wonton cups from getting soggy?
This is my favorite question because it gets to the heart of why I wrote the full instructions the way I did! The absolute, non-negotiable best way to prevent soggy bottoms is that initial pre-bake step. You bake the empty wonton wrappers for 6 minutes at 375°F (190°C).
This step dries out the wrapper slightly and sets its structure. It literally creates a water-resistant mini-bowl for your creamy filling. If you skip that, you are giving that moisture from the cream cheese a direct path to a disappointing, soft wrapper. Never skip the pre-bake!
Classic Spinach Artichoke Wonton Cups
Equipment
- Muffin Tin
Ingredients
For the Cups
- 1 package Wonton wrappers As needed for muffin tin
For the Filling
- 1 cup Chopped spinach Thawed and squeezed dry
- 1/2 cup Chopped artichokes Drained
- 1 cup Cream cheese Softened
- 1/2 cup Shredded mozzarella
Instructions
- Press wonton wrappers into the cups of a standard muffin tin. You may need to trim the wrappers slightly.
- Bake the empty wonton cups at 375°F (190°C) for 6 minutes to set the shape.
- While the cups bake, mix the spinach, artichokes, cream cheese, and mozzarella together in a bowl until combined.
- Spoon the filling mixture evenly into the pre-baked wonton cups.
- Return the filled cups to the oven and bake for another 10 to 12 minutes, or until the filling is hot and bubbly.