Ugh, party planning! It always feels like half the battle is making sure every single guest has something amazing to snack on, right? If you have vegan friends coming over, the pressure jumps up a notch because cheesy dips are usually off-limits. Well, guess what? I cracked the code on this one. Forget those sad-looking veggie platters; we’re going straight for pure indulgence.
I want to introduce you to my absolute favorite game-changer: the Vegan Spinach Artichoke Wonton Cups. Seriously, these little bites deliver that same rich, savory, super-creamy flavor you dream about in the classic dip, but served in a perfect, crispy shell. I love when a vegan version feels just as creamy and satisfying as the classic—it makes gatherings easier for everyone!
The convenience factor here is huge because they are miniature versions of an Italian appetizer staple, which means no awkward double-dipping or messy serving spoons.
Why You Will Love These Vegan Spinach Artichoke Wonton Cups (Easy Finger Foods For Party)
These little cups fly off the platter faster than anything else I make for a crowd. They solve so many party problems at once. People seriously do a double-take when I tell them they are dairy-free!
- They are the ultimate Easy Finger Foods For Party because they are totally self-contained—no extra bowls needed!
- The filling is incredibly rich and savory, just like the dairy version. You won’t miss a thing!
- They bake up fast, making them perfect when you need Quick Finger Foods For Party ideas last minute.
- They easily transition from casual get-togethers to more formal events. Check out my recipe for Caprese Cucumber Bites for another crowd-pleaser!
Gathering Ingredients for Your Vegan Spinach Artichoke Wonton Cups
The list of ingredients here is short, which is fantastic for those evenings when you decide you need amazing party snacks, like, ten minutes ago! Seriously, this ingredient list is why these make for such easy finger foods.
When we talk about the vegan cream cheese, trust me on this: use the block or tub style that’s designed to mimic traditional cream cheese, rather than a soft, spreadable tub style, if you can find it. That firmer style helps keep the texture thick and luscious, which is exactly what we need for that classic dip flavor.
For the Wonton Cups
- 24 wonton wrappers
For the Creamy Filling
This is where the magic happens! We’re loading it up with greens and that savory, cheesy kick.
- 200 g spinach, chopped
- 150 g canned artichokes, chopped
- 150 g vegan cream cheese
- 50 g nutritional yeast (this is your cheesy powerhouse!)
- 2 garlic cloves, minced
- Salt, to taste
- Pepper, to taste
Essential Equipment for Perfect Vegan Spinach Artichoke Wonton Cups
You don’t need a ton of fancy gadgets for this recipe, which is another reason these make such fantastic easy healthy dinner or appetizer options. You probably already have everything sitting in your drawers!
The most crucial piece of equipment, without question, is your muffin tin. I always use a standard 12-cup tin because we are filling two rounds to get those 24 cups.
Now, why is the muffin tin so important? These wonton wrappers need structure while they transform from floppy squares into crispy cups! If you try to bake them free-form on a baking sheet, they’ll just collapse into little oily puddles. The tin forces the wrapper up the sides, giving you that perfectly shaped container for the creamy filling. It’s the trick to making them look professional and easy to grab!
- Muffin tin (at least a 12-cup capacity, ideally two if you’re making a full batch at once!)
- Pan (for sautéing the garlic and spinach base)
Grab your tin and let’s get those wrappers nestled in nice and tight. That little bit of structure goes such a long way!
Step-by-Step Instructions to Make Vegan Spinach Artichoke Wonton Cups
Okay, this is the fun part where everything comes together! Since we’re making these for a party, speed matters, but we can’t rush the crisp factor on the wonton shells. I like to get the oven warmed up first while I’m pressing the wrappers in. We’re aiming for light and crispy shells before we ever introduce the moisture of the filling!
Remember how I talked about the vegan cream cheese? If you let that sit out for ten minutes while you work, it melts into the spinach mixture so smoothly—that’s how you nail that incredible creaminess every single time. These are simple recipes, but the details truly matter!
Preparing and Pre-Baking the Wonton Cups
First thing: get your oven preheated to 180°C. You need that steady heat. Now, take those wonton wrappers and gently press them into your greased muffin cups. Don’t stretch them too hard, or they might tear later! Pop the empty cups into the hot oven for just 8 minutes until they start looking a little bit golden around the edges. Pull them out and let them cool down just enough so you can handle them without burning your fingers.
Creating the Savory Filling for Your Vegan Spinach Artichoke Wonton Cups
Time to build flavor! Grab a pan and sauté that minced garlic for just thirty seconds until it smells amazing. Throw in your chopped spinach and cook it down until it completely wilts away. Now turn off the heat and stir in the chopped artichokes, your vegan cream cheese, and the nutritional yeast. Keep stirring until everything is beautifully married together—it should look nice and thick. Don’t forget to season this part heavily with salt and pepper to your liking! If you need more inspiration for savory dips, check out my creamy Bruschetta Dip recipe.
Final Bake and Serving the Vegan Spinach Artichoke Wonton Cups
Now that the filling is seasoned just right, carefully spoon that warm mixture right into your pre-baked wonton cups. Don’t overstuff them, or they’ll spill over! Slide the filled cups back into the oven for one final bake, which should only take about 10 minutes. We are just heating everything through and letting the flavors deepen. Serve these immediately while they are still warm—that’s when those crispy shells really shine!
Tips for Achieving Perfect Vegan Spinach Artichoke Wonton Cups
Even though these are pretty straightforward, I’ve learned a few little tricks over the years to make sure they come out perfectly crisp every time. Soggy wonton cups are my absolute nemesis, so we’re going to fight that with great technique!
My first big piece of advice? You have to dry out your star ingredients. Spinach holds so much water, and those canned artichokes are sitting in liquid. Make sure you really squeeze the spinach dry after sautéing, maybe even pressing it between a few paper towels. For the artichokes, drain them really well and then pat them dry with a clean dishcloth. Less water means crispier cups!
Secondly, remember what I said about the vegan cream cheese? Room temperature is your friend here. If it’s hard straight from the fridge, it will try to clump up when you mix it with the warm spinach, and you’ll end up with pockets of unmixed cheese in your filling. Let it soften up just enough so it blends seamlessly. For more baking insights on texture, you might want to check out my piece on Secrets to Perfect Scones—the creaming part is surprisingly similar!
Also, for extra browning on those top edges, try just brushing the exposed wrapper parts with a tiny bit of olive oil before the first bake. It gives them this gorgeous golden color and keeps them from drying out too much. If you are looking for more fresh inspiration on vegetable prep, Love & Lemons always has great ideas for keeping things bright and fresh.
Follow those texture tricks, and you’ll have the crispiest, creamiest finger foods ready for your next gathering!
Making Vegan Spinach Artichoke Wonton Cups Ahead of Time
I know, I know—when you’re hosting, nobody wants to be stuck stirring dip right before the doorbell rings! Planning ahead is the key to actually enjoying your own party, which is why these are excellent Party Snacks Finger Foods to prep early.
Here is my secret: Bake those wonton cups entirely empty first, just like we do in the initial steps, and let them cool completely. Store them in an airtight container at room temperature. They keep for a good day or maybe two and stay wonderfully crisp!
When you’re ready to serve, prepare the filling fresh. Then, just spoon the cool filling into the crisp shells and bake them for the final 10 minutes until heated through. If you absolutely must make the whole thing ahead, store the assembled cups in the fridge, but you’ll need to add an extra 5 minutes to that final bake time. You can check out how I use similar strategies for easier cooking in my Meal Prep Breakfast Bowl article!
Variations on Your Vegan Spinach Artichoke Wonton Cups
Part of the fun of any good recipe—especially appetizers that are supposed to be easy—is making them your own! These wonton cups are just a fantastic base, and you can really jazz them up depending on what flavors you’re craving or what you have tucked away in the pantry.
Don’t feel like you have to stick to the basics if you want to take these Finger Foods Appetizer Recipes from ‘great’ to ‘unforgettable.’ A little sprinkle of something extra can change the whole profile!
- Bring the Brightness: My favorite little trick is adding a tiny bit of zest. A couple of grates of fresh lemon zest stirred right into the filling mixture balances out the richness of the vegan cream cheese beautifully. It just wakes up the whole flavor profile! It works so well, kind of like how the fresh veggies in Vegetable Egg Foo Young need that acidic kick.
- Add an Italian Twist: Since these lean toward Italian Appetizers anyway, why not lean in harder? Try stirring in about two tablespoons of oil-packed sun-dried tomatoes, chopped small, along with the artichokes. They add a gorgeous chewy texture and a concentrated, sweet tomato flavor that is divine with spinach.
- Herb Swap: If you’re tired of maybe plain parsley or just using the spinach itself, try swapping out some of your seasoning time for fresh fresh herbs. About a tablespoon of chopped fresh basil or even a little bit of fresh dill can give these cups a totally different vibe!
Play around with these elements! They are so resilient that you really can’t mess them up too badly, and they’re just as good as a quick solution for Lazy Dinners when you only make half a batch!
Serving Suggestions for These Italian Appetizers
So you’ve got your platter of beautiful, creamy cups—now it’s time to think about what else is going on the table! Since these lean into that lovely savory, slightly Italian appetizer vibe, they pair perfectly with things that offer a sharp contrast in texture or flavor.
If you’re serving these as Appetizers For Dinner, having something fresh alongside is a must. I always grab a bowl of crisp bell pepper sticks and some good quality cucumbers for dipping—plus, anything green balances out the richness, keeping things feeling lighter.
For a serious flavor boost, drizzle a tiny bit of good balsamic glaze over the top right before serving. It’s incredible! If you want to look extra fancy without doing extra work, you could serve them next to my recipe for Roasted Garlic Bruschetta. They make the ultimate small plate spread!
Frequently Asked Questions About Vegan Spinach Artichoke Wonton Cups
It’s totally normal to have questions when you’re trying out a new vegan take on a classic, especially when you need reliable recipes for entertaining. You want these to turn out perfect, and I want that for you too! Here are some of the questions I get most often about making these little gems.
Can I make these Vegan Spinach Artichoke Wonton Cups gluten-free?
Oh, that’s a fabulous question for those with sensitivities or guests avoiding gluten! The trick here is the wrapper. You can absolutely find gluten-free wonton wrappers now, and they usually behave almost identically during that first quick bake. Just make sure you use a brand that lists its ingredients clearly. If you can’t find GF wrappers, don’t stress! You can skip the won tons entirely and just bake the amazing filling in small, oiled ramekins. They come out beautifully, just in a slightly different format than the actual finger foods appetizer recipes style we aimed for.
What is the best substitute for vegan cream cheese in this recipe?
If you don’t have vegan cream cheese on hand, or just prefer a different base, my top recommendation is a really thick, homemade cashew cream. Soak cashews overnight, blend them until they are silk-smooth with a little water and maybe a tiny drop of apple cider vinegar—that brings back some of that tang! Alternatively, use a block of firm, pressed tofu. Squeeze out *all* the excess water, then blend it with the nutritional yeast and seasonings until it’s completely smooth. Either way, the goal is that thick, luscious creaminess so it holds up well when baked.
Are these considered healthy appetizers?
That’s subjective, isn’t it? They are certainly healthier than a dip made with full-fat dairy cheese and served with piles of chips! We are packing these with actual vegetables—spinach and artichokes provide fiber and nutrients. However, let’s be honest, the wonton wrapper is a refined carb and we are using vegan cream cheese, so they are best viewed as an indulgent treat rather than an everyday meal replacement. They are definitely on the lighter side compared to deep-fried snacks, making them great Healthy Appetizers for a party!
I always direct people to resources like The Vegan Society if they are looking for comprehensive guidelines on plant-based ingredients!
Sharing Your Experience with Vegan Spinach Artichoke Wonton Cups
I truly hope you’ve had as much fun making these as I have developing this perfect, creamy vegan version! Sometimes hosting friends and family should feel easy, and I think these little cups really deliver that stress-free vibe.
Now that you’ve made them, I desperately want to know what you think! Did they disappear instantly off the tray? Please hop down below and leave a rating—five stars if you loved the crispy shell and creamy filling combo! Don’t forget to share your photos on social media when you make them. Tag me so I can see your beautiful party spreads!
If you have any lingering questions after cooking, or if you need to get in touch about anything else in the kitchen, you can always reach out on my Contact Page.
About the Author
By Grace Williams, contributor at Recipes by Betty.
Vegan Spinach Artichoke Wonton Cups
Equipment
- Muffin Tin
- Pan
Ingredients
Wonton Cups
- 24 wonton wrappers
Filling
- 200 g spinach, chopped
- 150 g canned artichokes, chopped
- 150 g vegan cream cheese
- 50 g nutritional yeast
- 2 garlic cloves, minced
- 1 Salt to taste
- 1 Pepper to taste
Instructions
- Preheat your oven to 180°C.
- Press wonton wrappers into a greased muffin tin to form cups.
- Bake the cups for 8 minutes until they look lightly golden. Remove them from the oven and let them cool slightly.
- In a pan, sauté the minced garlic and spinach until the spinach wilts.
- Stir in the chopped artichokes, vegan cream cheese, and nutritional yeast until combined.
- Season the mixture with salt and pepper to your taste. Spoon the filling into the prepared wonton cups.
- Bake the filled cups for another 10 minutes until the filling is heated through.
- Serve the wonton cups warm.