When it comes to holiday appetizers, few things get people more excited than creamy, cheesy, and crispy finger foods. That’s why spinach and artichoke wonton cups deserve a spot on your Thanksgiving table. They’re crunchy, golden, and filled with a warm, creamy spinach artichoke mixture that disappears faster than you can set them down. These little cups are not only crowd-pleasers but also incredibly easy to make, giving you more time to enjoy the holiday rather than stress in the kitchen.
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Why You Will Love This Recipe
There’s something magical about handheld appetizers. Each spinach artichoke cup is perfectly portioned, making it ideal for parties and gatherings. Unlike a traditional dip, there’s no need for extra chips or bread; the wonton wrappers create their own edible “bowl.” This means less mess and more fun for your guests.
You’ll also love that these cups are customizable. Whether you prefer a sharper cheese blend or want to add a little spice, the recipe easily adapts to your taste. They reheat beautifully, making them a smart choice for Thanksgiving prep. Serve them alongside other festive bites like Cranberry Cream Cheese Crescent Bites and you’ll have a spread that keeps guests coming back for more.
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Spinach and Artichoke Wonton Cups
These spinach and artichoke wonton cups are crispy, creamy, and bite-sized; the perfect holiday appetizer for Thanksgiving or any gathering.
- Total Time: 25 minutes
- Yield: 24 wonton cups 1x
Ingredients
24 wonton wrappers
8 oz cream cheese, softened
1 cup frozen spinach, thawed and squeezed dry
1 cup artichoke hearts, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Cooking spray
Instructions
1. Preheat oven to 350°F. Spray a muffin tin with cooking spray and press one wonton wrapper into each cup. Bake for 5 minutes until lightly golden.
2. In a medium bowl, mix cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper until smooth.
3. Spoon the filling evenly into the pre-baked wonton cups.
4. Return to oven and bake for 10–12 minutes, until cheese is melted and tops are bubbly.
5. Cool slightly before serving warm.
Notes
Make ahead: Prepare the filling up to 2 days in advance and refrigerate. Fill and bake just before serving.
Freezer-friendly: Fully bake, cool, then freeze in an airtight container. Reheat at 350°F until warm.
Cheese swaps: Gruyère, fontina, or cheddar can be used instead of mozzarella.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Ingredients
Simple ingredients come together to make these spinach and artichoke wonton cups. You’ll find most of these pantry staples already on hand, which means fewer trips to the store.
| Ingredient | Amount |
|---|---|
| Wonton wrappers | 24 |
| Cream cheese, softened | 8 oz |
| Frozen spinach, thawed and squeezed dry | 1 cup |
| Artichoke hearts, chopped | 1 cup |
| Shredded mozzarella cheese | 1 cup |
| Grated Parmesan cheese | ½ cup |
| Garlic, minced | 2 cloves |
| Salt and pepper | To taste |
For a fun twist, pair these ingredients with your favorite appetizers like a Thanksgiving Charcuterie Board, where savory bites meet seasonal flavors.
How to Make It
Making spinach and artichoke wonton cups is as easy as layering, mixing, and baking.
- Prepare the wonton cups. Preheat your oven to 350°F. Spray a muffin tin with cooking spray and press one wonton wrapper into each cup. Bake for 5 minutes until lightly golden.
- Mix the filling. In a bowl, combine cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper until smooth and creamy.
- Assemble and bake. Spoon the filling into each wonton shell, then bake for another 10–12 minutes until bubbly and golden brown.
- Serve warm. Allow to cool slightly before serving so guests can enjoy without burning their fingers.
These are just as easy as making Thanksgiving Appetizer Deviled Eggs, yet they deliver an entirely different flavor and texture to your menu.
Tips and Variations
You can keep this appetizer classic, or you can change it up depending on your preferences.
- Cheese swaps: Try using fontina, Gruyère, or even a sharp cheddar for a different flavor.
- Add spice: A pinch of red pepper flakes or diced jalapeños can bring subtle heat.
- Make ahead: Prepare the filling up to two days in advance and store in the fridge until ready to bake.
- Gluten-free option: Use gluten-free wrappers if available, or swap in phyllo cups for a lighter crunch.
These mini spinach cups also pair beautifully with sweet bites like Cranberry Turkey Stuffing Balls, giving your appetizer spread a nice balance of savory and sweet.
Frequently Asked Questions
Can I freeze spinach and artichoke wonton cups?
Yes. Bake them fully, let them cool, and freeze in an airtight container. Reheat at 350°F until warm.
Can I use fresh spinach instead of frozen?
Absolutely. Just sauté fresh spinach until wilted, then chop and drain well before mixing into the filling.
How do I keep the wonton cups crispy?
Bake the wrappers first before adding the filling. This creates a sturdy base that stays crunchy even after baking with the creamy mixture.
Can I make this vegetarian-friendly?
This recipe is already vegetarian-friendly. Just confirm your cheeses are vegetarian if you’re serving strict diets.
Final cup
Spinach and artichoke wonton cups are the ultimate bite-sized holiday appetizer. They’re crunchy, creamy, and satisfying; everything you want in a party food. The recipe is simple enough for beginners yet impressive enough for a festive Thanksgiving gathering. When combined with seasonal treats like Salted Maple Pecan Pie Bars, you’ll have a holiday menu that looks effortless but feels unforgettable.
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