Spinach Artichoke Wontons

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These cheesy Spinach and Artichoke Dip Wonton Cups are fun, full of flavor, have the best bite, and baked to perfection.

If you’re looking for more appetizer recipes, then you are going to love these: Avocado Mango Salsa, Creamy Homemade Hummus, and Whipped Goat Cheese Stuffed Plums.

spinach and artichoke dip wonton cups

Honestly, who doesn’t love Spinach and Artichoke dip?

Put it in a cup, put it in a bowl, put it on a chip…it doesn’t matter, just put it in my mouth!

As you might be able to tell, I love artichoke dip. For as long as I could remember it has been a staple at dinner parties, holiday meals, etc. and I am super excited to bring to you a new recipe in wonton cup form!

This Artichoke Spinach Dip Recipe is the perfect appetizer

These wonton cups make a great appetizer, pot-luck dish, or snack!

The dip is nestled inside a crispy wonton chip, so you can get it all in your mouth even faster. Plus there’s no double dipping!

It’s pretty simple to make; perfect for when you need to whip up something quick or if you are having an appetizer only dinner. They come together in less than 20 minutes!

Ingredients for Spinach Artichoke Cups

Spinach – I used frozen spinach but you can also use fresh spinach, just make sure it’s cooked, drained, and cooled before mixing it in with the other ingredients.

Artichoke hearts – marinated artichokes are best for this recipe, they’re super tender and flavorful. I haven’t tried making this dip with fresh artichokes so I can’t speak to whether that works or not.

Cream Cheese – believe it or not, cream cheese is what makes this dip so creamy!

Pro-Tip: if you have an egg cutter/slicer like this, it is a great quick/easy way to cube cheese!

Pepper jack and mozzarella cheese – at first I wasn’t sure about using pepper jack but I ended up loving it! If you’re looking for something more mild, you can substitute it for parmesan cheese.

Wonton wrappers – I love these because they’re light and crisp up perfectly. You can also use phyllo dough if you can’t find wonton wrappers but they aren’t as sturdy and might break easily.

You can usually find the wonton wrappers in the refrigerated section by the produce in the grocery store.

Other ingredients garlic, red pepper flakes, and fresh parsley

How to make Spinach Artichoke Wontons

1. Make the Filling. Combine the spinach, artichoke hearts, cream cheese, pepper jack cheese, mozzarella cheese, garlic, and red pepper flakes in a mixing bowl.

steps to make spinach and artichoke dip

2. Bake the Wonton Wrappers. Preheat the oven to 350° F. Spray a cupcake tin with olive oil spray and press the wonton wrappers down using your fingers. Bake the wonton wrappers for 5 minutes.

3. Fill the Cups. Fill the wonton cups with the filling and bake for 10-12 minutes, or until the wonton wrappers are golden brown and the filling is heated through. Garnish with parsley and serve hot!

Artichoke Spinach Dip Recipe Variations

  • Green onions
  • Peppers
  • Jalapeños
  • Shredded chicken
  • A light drizzle of buffalo sauce

How to make them dairy free

If you’re dairy free or just watching your dairy intake, you can swap the cream cheese and cheeses for dairy free versions.

Spinach and Artichoke Wontons Recipe Tips

  • If you don’t have a cupcake tin with small enough cavities, you could also use upside down muffin tins and assemble the cups between the divots. You may have to cook in more batches or use more tins in this case.
  • Top with a bit of extra cheese and cook under the broiler for a minute or two at the end of the cook time. This will give your spinach and artichoke cups a melty, golden brown top. Just be sure not to let the cheese or the edges of the wonton burn!
  • Can’t find wonton wrappers? You could also use egg roll wrappers, or even buy pre-baked phyllo cups.

Making Spinach Artichoke Wonton Cups in advance

To make this recipe in advance, first assemble all of the ingredients for the spinach artichoke filling and store in the fridge.

You can also bake the wonton cups ahead of time if you like, though I recommend just waiting to bake those until you’re ready to put everything together. They’ll be the most crispy this way!

hand holding a spinach and artichoke dip wonton cup

Spinach and Artichoke Dip Recipe FAQs

Is spinach and artichoke dip good for you?

Hate to break it to you, but it’s not the healthiest appetizer you can make. It’s pretty high in calories and sodium, but I think that’s what makes it so delicious!

Are you supposed to heat up spinach and artichoke dip?

You can reheat these Spinach and Artichoke Dip Wonton Cups in the oven at 300 F for about 5-10 minutes.

Can I make the wonton cups ahead of time?

You can definitely make these wonton cups ahead of time! They reheat so well and crisp right up.
I don’t recommend freezing them though, so it’s best to make them 1-2 days in advance and store them in the refrigerator.

Can I use Fresh Spinach?

Yes, you can use fresh spinach; just remember there are extra steps!
If you use fresh spinach you will need to: trim the stems, roughly chop up the spinach, cook and drain it before adding it to the mix.
If you add it to the mix raw, it will release a lot of liquid while cooking and could cause your dip to become watery.

How can I make a healthy spinach and artichoke dip filling?

If you are looking for a low-fat or lower-fat version of this recipe you can try the following substitutions: low-fat cream cheese and/or low-fat and/or reduced fat cheeses.

More Recipes You Might Like To Try

Check out these other appetizers from some of my friends!

Smoked Salmon Cream Cheese Appetizer from Chipa by the Dozen

Christmas Appetizer Tree from Design Dazzle 

Cranberry Cream Cheese Dip from Devour Dinner

Cranberry Brie Bites from Fresh Coast Eats

Easy Holiday Bar from Hoosier Homemade

Sausage Balls from House of Nash Eats 

Dried Beef Cheese Balls from Marty’s Musings 

Cherry Cream Cheese Puff Bundles from My Uncommon Slice of Suburbia 

Christmas Crunch Popcorn Snack Mix from Rose Bakes

Eggnog from Savory Experiments 

Blue and White Tablescape from Sondra Lyn at Home 

Cranberry Goat Cheese Tarts from Tastes of Homemade 

Mushroom Puff Pastry Bites from The How to Home 

Classic Deviled Eggs from What’s Cookin’ Chicago 

WANT TO TRY THIS SPINACH AND ARTICHOKE DIP RECIPE?

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spinach and artichoke dip pin

Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!

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5 from 4 votes

Spinach and Artichoke Wontons

These cheesy Spinach and Artichoke Dip Cups are fun, full of flavor, have the best bite, and baked to perfection.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 24 wonton cups
Calories: 46
Author: Jordan

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 of garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 24 wonton wrappers
  • fresh chopped parsley, to garnish
  • olive oil spray

Instructions

  • Combine the spinach, artichoke hearts, cream cheese, pepper jack cheese, mozzarella cheese, garlic, and red pepper flakes in a mixing bowl.
    dip ingredients in a bowl
  • Preheat the oven to 350° F. Spray a cupcake tin with olive oil spray and press the wonton wrappers down using your fingers. Bake the wonton wrappers for 5 minutes.
    dip cups in a muffin tin
  • Fill the wonton cups with 1 tbsp of the filling and bake for 10-12 minutes, or until the wonton wrappers are golden brown and the filling is heated through. Garnish with parsley and serve hot!
    spinach and artichoke dip wonton cups
If you tried this recipe, please leave a review letting me know how it was!
Keywords: spinach and artichoke dip

Nutrition

Calories: 46kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 109mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 897IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!

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5 from 4 votes (1 rating without comment)

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Recipe Rating




8 Comments

  1. 5 stars
    These were incredible! Definitely adding them to my New Year’s Eve appetizer list!

  2. 5 stars
    Had this at a party and it was so good and looked very elegant.

  3. Hi! Looks like a great recipe, but why do you not include the measurements of each ingredient?
    Kinda difficult to make without that information.

  4. Never mind…it just took a long time for your website to fully load and then show the ingredient list.
    Sorry!!

    1. Glad you found it! 🙂

  5. 5 stars
    So easy and delicious!! Doubled it up so plenty of leftovers 🙂

  6. This looks delicious!
    One question: The recipe calls for 24 wonton wrappers but says it makes 36 servings. Are we cutting the wrappers?

    1. Nope, thank you for calling this to my attention! I’ve updated it 🙂