Spinach and Artichoke Cups

These Spinach and Artichoke Cups have become something of a legend in my household. I first made them for a casual get-together, slightly nervous about trying a new appetizer recipe on guests, but honestly, I needn’t have worried. They vanished from the platter within minutes! Since then, they’ve become my absolute go-to for everything from holiday parties and game day spreads to simple weeknight treats when we crave something comforting and delicious. There’s just something magical about the combination: the shatteringly crisp, golden-brown wonton wrapper giving way to that incredibly creamy, cheesy, savory filling packed with tender spinach and chunks of artichoke heart. My kids, who sometimes turn their noses up at spinach, devour these without a second thought, often asking when I’ll make the “crunchy cheesy cups” again. They offer all the beloved flavour of classic spinach artichoke dip but in a perfectly portioned, easy-to-eat, and frankly, much more elegant format. No more messy communal bowls or broken chips – just pure, unadulterated appetizer perfection in every single bite. They are surprisingly simple to whip up, yet they always manage to impress, making me look like a culinary superstar with minimal effort. Trust me, once you try these, they’ll earn a permanent spot in your recipe repertoire too.

Why Make Cups Instead of Dip?

While traditional spinach and artichoke dip served in a bowl with chips or bread is undeniably delicious, transforming it into individual wonton cups offers several distinct advantages that might make it your new preferred method:

1. Portion Control Perfection: Each cup represents a single, neat serving. This is fantastic for gatherings, as guests can easily grab one or two without needing plates or worrying about double-dipping. It also helps manage portion sizes naturally, preventing the mindless over-consumption that can sometimes happen with a large bowl of dip.
2. Elegant Presentation: Let’s face it, wonton cups look sophisticated! Their individual, flower-like shapes arranged on a platter are visually appealing and instantly elevate the presentation of your appetizer spread. They look far more impressive than a simple bowl of dip, adding a touch of elegance to any occasion.
3. Built-In Crispy Vehicle: The wonton wrapper isn’t just a container; it’s an integral part of the experience. Baked until golden and crisp, it provides the perfect textural contrast to the creamy filling. You get that satisfying crunch and the creamy dip all in one bite, eliminating the need for separate dippers like chips or crackers, which can sometimes break or become scarce.
4. Reduced Mess: Serving dip in individual cups significantly minimizes mess. There are no drips from carrying dip-laden chips across a room, no broken chip fragments left in the bowl, and less likelihood of spills. Guests can easily hold and eat them while mingling, making them ideal for standing receptions or parties where seating might be limited.
5. Make-Ahead Friendly: While the dip itself can be made ahead, assembling the cups can also be done in advance (see tips section). This allows you to simply pop them in the oven just before guests arrive, serving them hot and fresh with minimal last-minute fuss.
6. Enhanced Texture: Baking the filling within the wonton wrapper creates delightful textural variations. The edges of the filling often get slightly browned and caramelized, adding another layer of flavour, while the center remains perfectly molten and creamy. The wonton edges themselves become incredibly crisp, offering a different experience than simply dipping a chip.
7. Versatility in Serving: These cups are robust enough to be served warm or at room temperature, making them versatile for various event timelines. While best served warm, they remain delicious even as they cool, unlike some dips that can become less appealing when cold.

Essentially, Spinach and Artichoke Cups take a beloved classic flavour profile and package it in a way that’s more practical, elegant, texturally exciting, and convenient for both the host and the guests. They offer a complete, self-contained bite of creamy, cheesy, crispy goodness.

Ingredients

Here are the components you’ll need to create these irresistible appetizers:

• Wonton Wrappers (24 count): These thin sheets of dough form the crispy cup base. Standard square wrappers (usually found in the refrigerated section near produce) work perfectly.
• Cooking Spray: Essential for greasing the muffin tin to prevent the wonton wrappers from sticking.
• Cream Cheese (8 ounces / 226g): Use full-fat block cream cheese, softened to room temperature for easy and smooth mixing. This is the creamy foundation of the filling.
• Sour Cream (1/4 cup / 60g): Adds moisture and a pleasant tanginess that balances the richness of the cheeses. Full-fat or light sour cream works. Greek yogurt is a good substitute.
• Mayonnaise (1/4 cup / 60g): Contributes richness, helps the filling brown nicely, and adds a subtle depth of flavour. Use good quality mayonnaise.
• Grated Parmesan Cheese (1/2 cup / 50g): Provides a sharp, salty, nutty flavour that’s characteristic of spinach artichoke dip. Freshly grated melts and tastes best.
• Shredded Mozzarella Cheese (1 cup / 112g): Delivers that essential gooey, melty cheese pull. Low-moisture, part-skim mozzarella is ideal. You can substitute Monterey Jack or a blend.
• Garlic (2 cloves): Freshly minced garlic adds aromatic depth. You can substitute 1/2 teaspoon of garlic powder if necessary.
• Frozen Chopped Spinach (10 ounces / 280g): Thaw completely and very thoroughly squeeze out all excess water. This step is crucial to prevent a soggy filling.
• Canned Artichoke Hearts (1 can, 14 ounces / 396g): Use hearts packed in water or brine (not marinated). Drain them very well and chop them finely.
• Salt (1/4 teaspoon, or to taste): Enhances all the other flavours.
• Black Pepper (1/4 teaspoon, or to taste): Adds a touch of warmth and spice.
• Optional: Red Pepper Flakes (pinch): For a subtle hint of heat, if desired.
• Optional Garnish: Fresh parsley (chopped), paprika, or extra Parmesan cheese.

Instructions

Follow these steps for perfect Spinach and Artichoke Cups every time:

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Generously spray a standard 12-cup muffin tin with cooking spray. If you have two tins, prepare both; otherwise, you’ll bake in batches.
2. Form Wonton Cups: Gently press one wonton wrapper into each muffin cup, ensuring the bottom is flat and the corners stick up, forming a cup shape. Lightly spray the insides of the wonton wrappers with cooking spray (optional, but helps with browning and crisping).
3. Pre-Bake Wontons (Optional but Recommended): For extra crispy cups, bake the empty wonton wrappers in the preheated oven for 5-7 minutes, or until they are just beginning to turn light golden brown around the edges. Remove the tin from the oven. This step helps prevent the bottoms from getting soggy from the filling.
4. Prepare the Spinach: Ensure your thawed frozen spinach is extremely dry. Place the thawed spinach in a clean kitchen towel or several layers of heavy-duty paper towels and squeeze relentlessly over the sink until no more liquid comes out. Excess water is the enemy of a creamy filling and crispy cup! Fluff the dried spinach slightly.
5. Prepare the Artichokes: Drain the canned artichoke hearts very well. Pat them dry with paper towels to remove excess moisture. Chop them finely. You want small pieces distributed throughout the filling, not large chunks.
6. Make the Filling: In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, grated Parmesan cheese, 3/4 cup of the shredded mozzarella cheese (reserving 1/4 cup for topping, if desired), minced garlic, salt, black pepper, and optional red pepper flakes. Stir until well combined and relatively smooth. A hand mixer can be used on low speed, but stirring by hand works well too – be careful not to overmix.
7. Combine Filling Ingredients: Gently fold the thoroughly squeezed spinach and finely chopped artichoke hearts into the cheese mixture. Stir until everything is evenly distributed, but avoid overmixing, which can make the filling tough.
8. Fill the Wonton Cups: Spoon the spinach and artichoke mixture evenly into the pre-baked (or un-baked) wonton cups in the muffin tin. Fill them generously, but be careful not to overfill, as the mixture will bubble slightly during baking. Aim for filling them about three-quarters full or almost to the top of the wonton edge inside the cup.
9. Top with Cheese (Optional): If desired, sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top of the filling in each cup. This adds an extra layer of golden, bubbly cheese.
10. Bake the Cups: Carefully place the muffin tin(s) back into the preheated oven. Bake for 12-18 minutes, or until the filling is hot and bubbly, and the edges of the wonton wrappers are deeply golden brown and crisp. Keep a close eye on them during the last few minutes to prevent the edges from burning.
11. Cool Slightly: Once baked, remove the muffin tin from the oven and let the Spinach and Artichoke Cups cool in the tin for at least 5-10 minutes. This allows the filling to set slightly and makes them easier (and safer) to remove without breaking the delicate wonton shell.
12. Remove and Serve: Carefully use an offset spatula, a small spoon, or your fingers (if cool enough) to gently lift the cups out of the muffin tin. Arrange them on a serving platter. Garnish with chopped fresh parsley, a sprinkle of paprika, or extra Parmesan cheese, if desired. Serve warm for the best experience.

Nutrition Facts

• Servings: This recipe typically makes 24 individual cups.
• Serving Size: 2 cups.
• Calories Per Serving (approximate): 150-200 kcal (This is an estimate and can vary based on specific ingredients like full-fat vs. light dairy).
• Protein: Provides a moderate amount, primarily from the cheese and a lesser extent from spinach, contributing to satiety.
• Fat: Contains fats from the cream cheese, mayonnaise, sour cream, and cheeses, contributing to the rich flavour and creamy texture. Saturated fat content will vary based on dairy choices.
• Carbohydrates: Primarily from the wonton wrappers, providing the crispy structure.
• Fiber: Offers some dietary fiber, mainly contributed by the spinach and artichoke hearts, aiding in digestion.
• Sodium: Contains sodium from the cheeses, salt, and potentially the canned artichokes (if brine-packed). Be mindful if monitoring sodium intake.

(Disclaimer: Nutritional information is an estimate only and can vary significantly based on ingredients used, brands, and exact measurements. Consult a registered dietitian or use a nutrition calculator for precise figures.)

Preparation Time

These delightful cups come together relatively quickly, making them feasible even for weeknight cravings or last-minute appetizer needs.

• Prep Time: Approximately 20-25 minutes. This includes thawing/squeezing spinach (if not done ahead), chopping artichokes, mixing the filling, and pressing the wontons into the muffin tin.
• Cook Time: Approximately 12-18 minutes for baking, plus an optional 5-7 minutes for pre-baking the wontons.
• Total Time: Around 35-50 minutes from start to finish, excluding the cooling time.

The hands-on time is quite manageable, with the oven doing most of the work during the baking phase.

How to Serve

Spinach and Artichoke Cups are versatile and fit beautifully into various settings. Here are some ideas on how to serve them:

• Party Appetizer Platter:
  • Arrange the warm cups artfully on a large platter or tiered stand.
  • Garnish generously with chopped fresh parsley or a light dusting of paprika for colour.
  • Serve alongside other popular finger foods like mini quiches, bruschetta, pigs in blankets, or a fresh vegetable crudité platter with dip.
• Game Day Spread:
  • These are perfect grab-and-go snacks for sports viewing parties.
  • Place the platter centrally for easy access during exciting moments.
  • Their individual nature means less mess and no need for plates.
• Holiday Gatherings:
  • Add a touch of elegance to your Thanksgiving, Christmas, or New Year’s Eve appetizer table.
  • Their warm, cheesy nature is particularly welcome during colder months.
  • Garnish with a sprinkle of red pepper flakes for festive colour.
• Potlucks:
  • Easy to transport (bake them just before leaving or assemble and bake on site if possible).
  • Always a crowd-pleaser and usually one of the first things to disappear.
• Cocktail Parties:
  • Sophisticated looking and easy for guests to eat while holding a drink and mingling.
• Light Lunch or Snack:
  • Serve 3-4 cups alongside a simple green salad with vinaigrette for a satisfying light meal.
• Serving Temperature:
  • Best: Served warm, fresh from the oven (after the brief cooling period), when the cheese is perfectly melted and gooey, and the wontons are at peak crispness.
  • Acceptable: Can also be served at room temperature, though they lose some of their textural magic. Still delicious!
• Drink Pairings:
  • Wine: Crisp white wines like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay complement the richness. A dry Rosé also works well.
  • Beer: Light lagers, pilsners, or pale ales cut through the creaminess.
  • Non-Alcoholic: Sparkling water with lemon or lime, or iced tea.

Additional Tips

Maximize your Spinach and Artichoke Cup success with these handy tips:

1. The Squeeze is KEY: Cannot emphasize this enough! Thoroughly squeezing all the moisture out of the thawed spinach (and draining/patting dry the artichokes) is the single most important step to prevent soggy bottoms and a watery filling. Use a clean kitchen towel or cheesecloth for best results – squeeze, reposition, and squeeze again!
2. Achieve Maximum Crispiness: For the crispiest possible wonton cups, don’t skip the pre-baking step. Baking the empty wrappers for 5-7 minutes before adding the filling helps set the dough and creates a better barrier against moisture. You can even lightly spray the outside of the wontons before placing them in the tin for extra browning.
3. Make-Ahead Magic: You can fully assemble the cups (fill the wontons in the muffin tin) up to 24 hours in advance. Cover the tin tightly with plastic wrap and refrigerate. When ready to serve, remove the plastic wrap and bake straight from the fridge, adding a few extra minutes to the baking time until hot and bubbly. Alternatively, make the filling up to 2 days ahead, store it covered in the fridge, and assemble the cups just before baking.
4. Ingredient Variations & Add-Ins: Feel free to customize!
   • Cheese: Swap mozzarella for Gruyère, Fontina, Monterey Jack, or Pepper Jack for a spicy kick.
   • Meat: Add crumbled cooked bacon or finely chopped cooked chicken for extra protein and flavour.
   • Veggies: Incorporate finely chopped sautéed mushrooms, onions, or water chestnuts for different textures.
   • Spice: Add minced jalapeño or a dash of hot sauce to the filling for more heat.
5. Don’t Overfill the Cups: Fill the wonton cups generously, but leave a little space at the top. The filling will puff up and bubble slightly as it bakes, and overfilling can lead to messy overflows in your muffin tin.
6. Storage and Reheating: Store leftover cooled cups in an airtight container in the refrigerator for up to 3-4 days. To reheat and restore crispness, place them on a baking sheet in a 350°F (175°C) oven or an air fryer for 5-10 minutes, or until heated through and the edges are crisp again. Avoid reheating in the microwave, as it will make the wonton wrappers soft and chewy.
7. Using Fresh Spinach: If you prefer fresh spinach, you’ll need about 1 pound (450g). Sauté or steam it until wilted. Let it cool completely, then chop it finely and squeeze out all the excess moisture just like you would with frozen spinach.
8. Muffin Tin Size Matters: This recipe is designed for a standard 12-cup muffin tin. You can use a mini muffin tin for bite-sized versions, but you’ll need mini wonton wrappers (or trim standard ones) and significantly reduce the baking time (watch closely, likely 8-12 minutes).

FAQ

Here are answers to some frequently asked questions about Spinach and Artichoke Cups:

1. Q: Can I make Spinach and Artichoke Cups ahead of time?
   • A: Yes, absolutely! You have a couple of options. You can prepare the filling up to 2 days in advance, store it covered in the refrigerator, and then assemble and bake the cups just before serving. Alternatively, you can fully assemble the cups in the muffin tin, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes to the baking time.
2. Q: How do I store leftover cups?
   • A: Let the cups cool completely first. Then, store them in an airtight container in the refrigerator. They should stay good for about 3 to 4 days.
3. Q: What’s the best way to reheat Spinach and Artichoke Cups?
   • A: The best way to maintain crispness is to reheat them in an oven or toaster oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. An air fryer also works wonderfully for reheating (around 325°F or 160°C for 3-5 minutes). Microwaving is not recommended as it makes the wonton wrappers soft and soggy.
4. Q: Can I freeze these appetizers?
   • A: Yes, you can freeze them either baked or unbaked.
     • To freeze unbaked: Assemble the cups in the muffin tin, then place the entire tin in the freezer until solid. Once frozen, transfer the cups to a freezer-safe bag or container. Bake directly from frozen, adding about 5-10 minutes to the original baking time.
     • To freeze baked: Let the baked cups cool completely. Freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. Reheat directly from frozen in a 350°F (175°C) oven until hot and re-crisped (usually 10-15 minutes). Note that the texture might be slightly altered after freezing and reheating.
5. Q: Can I use fresh spinach instead of frozen?
   • A: Yes, you can use fresh spinach. You’ll need approximately 1 pound (about 450g) of fresh spinach to yield the equivalent of a 10-ounce frozen package once cooked down. Sauté or steam the fresh spinach until it’s fully wilted. Let it cool completely, then chop it finely. The most crucial step remains: squeeze out as much liquid as humanly possible using a clean towel or cheesecloth before adding it to the filling mixture.
6. Q: Are Spinach and Artichoke Cups vegetarian?
   • A: Yes, as written, this recipe is typically vegetarian. Ensure your Parmesan cheese is vegetarian if needed, as traditional Parmesan uses animal rennet (look for labels specifying microbial or vegetable rennet). Always double-check the ingredients of your specific products if serving strict vegetarians.
7. Q: Can I make these gluten-free?
   • A: Wonton wrappers are made with wheat flour, so this specific recipe is not gluten-free. Finding reliable gluten-free wonton wrappers can be challenging. As an alternative, you could serve the spinach and artichoke filling warm in small ramekins with gluten-free crackers or vegetable sticks for dipping, or perhaps try baking the filling inside hollowed-out mushroom caps or bell pepper rings, adjusting baking times accordingly.
8. Q: My wonton cups turned out soggy on the bottom. What went wrong?
   • A: Soggy bottoms are almost always caused by excess moisture. The likely culprits are:
     • Insufficiently squeezed spinach: Even a little extra water makes a big difference. Squeeze, squeeze, squeeze!
     • Artichokes not drained/dried well: Canned artichokes hold a lot of liquid. Drain them thoroughly and pat them dry.
     • Skipping the pre-baking step: Pre-baking the empty wonton shells helps create a moisture barrier.
     • Using low-fat dairy: Sometimes lower-fat versions of cream cheese or sour cream can release more water when heated. Full-fat versions generally provide a more stable, creamy result. Ensure all these moisture points are addressed for crispy success!