Mini Spinach Artichoke Cups

Bianca

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I still remember the first time I made these Mini Spinach Artichoke Cups for a casual get-together at our place. I was looking for an appetizer that felt a little special but wasn’t overly complicated or time-consuming. Spinach artichoke dip is always a guaranteed crowd-pleaser, but I wanted something easier for guests to handle than a communal bowl and chips – something bite-sized and portable. That’s when the idea of using wonton wrappers in a muffin tin struck me. The result was phenomenal! The creamy, cheesy, flavourful filling bubbled invitingly inside these delicate, crispy golden cups. They disappeared from the platter almost instantly, accompanied by numerous “Mmm, what are these?!” comments. My husband, usually more of a main course guy, couldn’t stop raving about them, and even the kids, who can be picky about greens, devoured them without hesitation. Since then, these little bites of heaven have become my go-to appetizer for everything from holiday parties and game day gatherings to simple weeknight treats. They offer the beloved taste of classic spinach artichoke dip but in a perfectly portioned, elegant, and incredibly satisfying format. The contrast between the warm, gooey filling and the shatteringly crisp wonton shell is simply irresistible, and the ease of preparation makes them a lifesaver for busy hosts. Trust me, make these once, and they’ll become a staple in your entertaining repertoire too.

Ingredients

Here’s what you’ll need to create these delightful Mini Spinach Artichoke Cups:

  • Wonton Wrappers (approx. 24-30): These thin sheets of dough form the crispy, edible cups. Look for square wrappers in the refrigerated section of most grocery stores, often near the tofu or produce. The exact number may vary slightly based on the size of your muffin tin cups and how much you overlap them.
  • Cream Cheese (8 ounces / 225g), softened: This forms the rich, creamy base of the filling. Ensure it’s fully softened for smooth mixing; letting it sit at room temperature for about an hour usually does the trick. Full-fat cream cheese provides the best flavour and texture.
  • Sour Cream (1/4 cup / 60ml): Adds a subtle tang and extra creaminess to the filling, balancing the richness of the cheeses. Full-fat or light sour cream works; Greek yogurt can be a substitute if needed.
  • Mayonnaise (1/4 cup / 60ml): Contributes moisture, richness, and helps bind the filling together, ensuring it stays creamy when baked. Use a good quality mayonnaise for the best flavour.
  • Grated Parmesan Cheese (1/2 cup / 50g): Provides a salty, nutty, and sharp flavour that is characteristic of classic spinach artichoke dip. Freshly grated Parmesan melts better and has a superior flavour compared to pre-shredded varieties.
  • Shredded Mozzarella Cheese (1 cup / 100g): Adds that desirable gooey, melty cheese pull. Low-moisture, part-skim mozzarella works well. You could also use a Monterey Jack or a mild cheddar blend.
  • Frozen Chopped Spinach (10 ounces / 280g), thawed and squeezed very dry: The essential green component. It’s crucial to thaw it completely and then squeeze out as much liquid as possible using your hands, a cheesecloth, or a fine-mesh sieve pressed with a spoon. Excess water will make the filling watery and the cups soggy.
  • Canned Artichoke Hearts (1 can, approx. 14 ounces / 400g), drained and chopped: These provide a tender texture and slightly tangy flavour. Choose artichoke hearts packed in water or brine, not marinated in oil (unless you want that extra flavour, but drain them well). Drain thoroughly and give them a rough chop.
  • Garlic (2 cloves), minced: Adds essential aromatic depth. Freshly minced garlic offers the best flavour, but garlic powder (about 1/2 teaspoon) can be substituted in a pinch.
  • Salt (1/4 teaspoon, or to taste): Enhances all the other flavours. Adjust based on the saltiness of your Parmesan cheese.
  • Black Pepper (1/4 teaspoon, or to taste): Adds a touch of warmth and spice. Freshly ground black pepper is recommended.
  • Optional: Red Pepper Flakes (pinch): For a subtle hint of heat, if desired.
  • Cooking Spray or Melted Butter: For greasing the muffin tin to prevent sticking and help crisp the wonton wrappers.

Instructions

Follow these simple steps to bake a batch of perfect Mini Spinach Artichoke Cups:

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two, depending on how many cups you’re making) with cooking spray or melted butter. This prevents the wonton wrappers from sticking and helps them become golden and crisp.
  2. Form the Wonton Cups: Gently press one wonton wrapper into each muffin cup, pleating the sides as needed to form a cup shape. Ensure the bottom is flat against the tin. If you want sturdier cups or are concerned about leakage, you can use two wrappers per cup, offsetting them slightly. For extra crispy cups, you can lightly spray the insides of the formed wonton cups with cooking spray as well.
  3. Optional Pre-Bake (for Extra Crispiness): For guaranteed crispy bottoms, you can pre-bake the empty wonton cups for about 5-7 minutes, or until they are just starting to turn golden at the edges. Let them cool slightly before filling. This step helps prevent the filling from making the bottoms soggy.
  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 strong paper towels and wring out as much liquid as possible over the sink. Alternatively, press it firmly in a fine-mesh sieve. This step is critical – excess moisture is the enemy of crispy cups!
  5. Prepare the Artichoke Hearts: Drain the canned artichoke hearts very well. Roughly chop them into small, bite-sized pieces. You don’t want large chunks, but avoid mincing them into mush.
  6. Make the Filling: In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir with a spoon or spatula until smooth and well combined.
  7. Add Cheeses and Seasonings: Stir in the grated Parmesan cheese, shredded mozzarella cheese (reserving a small amount for topping, if desired), minced garlic, salt, black pepper, and optional red pepper flakes. Mix until everything is evenly incorporated.
  8. Incorporate Spinach and Artichokes: Gently fold the thoroughly squeezed spinach and chopped artichoke hearts into the cheese mixture. Stir until just combined; avoid overmixing.
  9. Fill the Wonton Cups: Spoon the spinach artichoke mixture evenly into each prepared wonton cup. Fill them generously, almost to the top edge of the wrapper, as the filling won’t rise much. If you reserved some mozzarella, sprinkle it over the top of each cup now.
  10. Bake: Carefully place the muffin tin(s) 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 golden brown and crisp. Keep a close eye on them during the last few minutes, as the thin wonton edges can brown quickly.
  11. Cool Slightly: Once baked, remove the muffin tin from the oven and let the Mini Spinach Artichoke Cups cool in the tin for about 5-10 minutes. This allows the filling to set slightly and makes them easier to remove without breaking.
  12. Remove and Serve: Carefully use a small offset spatula or a butter knife to gently lift the cups out of the muffin tin and transfer them to a serving platter. Serve warm.

Nutrition Facts

(Approximate values per serving, assuming recipe makes 24 cups and one serving is 2 cups)

  • Servings: 12 (2 cups per serving)
  • Calories per serving: Approximately 180-220 kcal (This can vary based on specific ingredients like full-fat vs. light dairy, and the exact size of the cups).
  • Protein: Approximately 7-9g (Primarily from the cheeses and spinach). Protein contributes to satiety and muscle maintenance.
  • Fat: Approximately 12-16g (Mainly from the cream cheese, mayonnaise, mozzarella, and Parmesan). Provides richness and flavour.
  • Carbohydrates: Approximately 10-13g (Mostly from the wonton wrappers, with smaller amounts from vegetables). Provides energy.
  • Sodium: Approximately 350-450mg (Largely influenced by the Parmesan cheese, canned artichokes, and added salt). Important to be mindful of for sodium-sensitive diets.

Disclaimer: These are estimates. Actual nutritional values will vary based on specific ingredients and portion sizes.

Preparation Time

These Mini Spinach Artichoke Cups are relatively quick to assemble, making them ideal for entertaining:

  • Prep Time: Approximately 20-25 minutes (Includes thawing/squeezing spinach, chopping artichokes, mixing filling, and assembling cups).
  • Cook Time: Approximately 12-18 minutes.
  • Total Time: Approximately 35-45 minutes (plus about 5-10 minutes cooling time).

The hands-on preparation is straightforward, and much of it (like making the filling) can even be done ahead of time to streamline the process on the day you plan to serve them.

How to Serve

These versatile bites can be served in various ways to suit any occasion. Here are some ideas:

  • On a Platter: Arrange the warm cups neatly on a large platter or serving board. Their individual nature makes them easy for guests to grab.
  • Garnishes: Elevate their appearance and add a touch of fresh flavour with simple garnishes:
    • A sprinkle of finely chopped fresh parsley.
    • A dash of paprika or smoked paprika for colour and subtle flavour.
    • A few extra red pepper flakes for those who like more heat.
    • A tiny dollop of sour cream or plain Greek yogurt on top just before serving.
  • Serving Temperature: They are definitely best served warm, straight from the oven (after the brief cooling period), when the filling is gooey and the cups are crisp. However, they are still quite palatable at room temperature.
  • Occasions: Perfect for:
    • Holiday Parties: An elegant and easy finger food.
    • Game Day / Super Bowl Parties: A guaranteed crowd-pleaser that’s less messy than traditional dip.
    • Potlucks: Easy to transport (bake just before leaving or reheat on site if possible) and always popular.
    • Baby Showers / Bridal Showers: Bite-sized and sophisticated.
    • Casual Get-Togethers: A simple yet impressive appetizer.
    • As part of an Appetizer Spread: Serve alongside other bites like bruschetta, mini quiches, or shrimp cocktail.
  • Pairings: While delicious on their own, consider light pairings:
    • Drinks: Crisp white wine (like Sauvignon Blanc), light beer, sparkling water with lemon or lime.
    • Alongside other appetizers: Balance their richness with fresher options like a veggie crudité platter or caprese skewers.

Additional Tips

Unlock the full potential of your Mini Spinach Artichoke Cups with these helpful tips:

  1. Achieve Maximum Crispiness: The enemy of a crisp wonton cup is moisture. Squeeze the spinach ruthlessly. Drain the artichokes thoroughly. Consider the optional pre-baking step for the wonton cups (5-7 minutes at 375°F/190°C before filling) – this creates a moisture barrier and significantly enhances crispness, especially on the bottom. Also, don’t overfill the cups, as spillage can make the tops soggy.
  2. Make-Ahead Magic: You can prepare the spinach artichoke filling up to 2 days in advance. Store it covered tightly in the refrigerator. When ready to serve, simply assemble the wonton cups in the muffin tin, fill them with the pre-made mixture, and bake as directed. This saves significant time on party day! Avoid assembling the cups completely far in advance, as the wrappers can become soggy from the filling even before baking.
  3. Filling Variations & Flavor Boosts: Don’t be afraid to customize! Add a pinch of nutmeg (classic with spinach), a dash of Worcestershire sauce for umami depth, or some finely chopped water chestnuts for extra crunch. Incorporate cooked, crumbled bacon or pancetta for a smoky, meaty twist. Finely diced jalapeños or a spoonful of canned diced green chilies can add a pleasant kick. Swapping some of the mozzarella for Gruyère or Fontina cheese can add nutty complexity.
  4. Prevent Sticking: Even if using a non-stick muffin tin, always grease it lightly with cooking spray or melted butter. Pay attention to the corners and edges where the wonton wrapper points might stick after baking. A silicone muffin pan can also be a great option for easy release.
  5. Wonton Wrapper Wisdom: Handle wonton wrappers gently as they can tear. Keep the stack covered with a damp cloth while you work to prevent them from drying out. If your wrappers seem dry or brittle, they might be old. Fresh wrappers are more pliable. Square wrappers work best for lining standard muffin cups.
  6. Cheese Choices Matter: While mozzarella provides the melt and Parmesan adds the salty tang, feel free to experiment. A blend of Italian cheeses, Monterey Jack, or even a sharp white cheddar could work. However, stick with good melting cheeses for the bulk of it. Using freshly grated Parmesan offers superior flavour and melting compared to the pre-grated kind, which often contains anti-caking agents.
  7. Reheating Leftovers Effectively: While best fresh, leftovers can be reheated. The microwave will make them soft, so the best method is to reheat them in an oven or toaster oven at around 350°F (175°C) for 5-10 minutes, or until warmed through and the edges re-crisp slightly. An air fryer also works wonderfully for reheating, typically at around 325°F (160°C) for 3-5 minutes.
  8. Don’t Overbake: Keep a close eye on the cups during the final minutes of baking. The thin edges of the wonton wrappers can go from perfectly golden to burnt quite quickly. Bake until the filling is hot and bubbly and the wrapper edges are a nice, crisp golden brown. Oven temperatures can vary, so your timing might differ slightly from the recipe.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Mini Spinach Artichoke Cups:

  1. Q: Can I use fresh spinach instead of frozen?
    A: Yes, you can use fresh spinach. You’ll need a large amount (around 1-1.5 pounds) as it cooks down significantly. Sauté or steam the fresh spinach until wilted, let it cool slightly, then chop it finely and squeeze out all excess moisture just like you would with frozen spinach. This step is crucial, as fresh spinach releases a lot of water.
  2. Q: How do I make these gluten-free?
    A: The main gluten component is the wonton wrappers. Finding readily available gluten-free wonton wrappers can be challenging, though some specialty stores might carry them. Alternatively, you could try using large, thin slices of zucchini or sweet potato as a base (pre-roast them slightly), spooning the filling onto sturdy gluten-free crackers after baking the filling in a small dish, or using dedicated gluten-free pastry dough cut into circles and pressed into the muffin tin (adjust baking time accordingly). The filling itself is naturally gluten-free if your mayonnaise and other processed ingredients are certified GF.
  3. Q: How should I store leftover Mini Spinach Artichoke Cups?
    A: Let the cups cool completely to room temperature. Then, store them in an airtight container in the refrigerator. They are best consumed within 2-3 days. The wonton wrappers will soften upon refrigeration. See the reheating tip above for the best way to restore some crispness.
  4. Q: Can I freeze these appetizers?
    A: Freezing is possible, but the texture of the wonton wrappers may be compromised upon thawing and reheating – they likely won’t be as crisp as when freshly made. You can freeze them baked or unbaked.
    • Baked: Cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Reheat from frozen in a 350°F (175°C) oven until hot (about 15-20 minutes).
    • Unbaked: Assemble the cups completely, flash freeze on the muffin tin or a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding several extra minutes to the baking time. The filling texture should hold up reasonably well.
  5. Q: What kind of artichoke hearts are best – canned or marinated?
    A: Artichoke hearts packed in water or brine are generally preferred for this recipe because their flavour is neutral and won’t overpower the other ingredients. Most importantly, they are easier to drain thoroughly, which is key to preventing a watery filling. Marinated artichoke hearts (packed in oil and herbs) can be used if you like their flavour profile, but ensure you drain them exceptionally well, possibly even patting them dry, as the oil can make the filling greasy.
  6. Q: My wonton wrapper edges burned, but the filling wasn’t fully hot. What went wrong?
    A: This usually happens if the oven temperature is too high, the muffin tin was placed too close to the top heating element, or your oven has hot spots. Try lowering the oven rack to the middle position. You can also loosely tent the muffin tin with aluminum foil during the last 5-7 minutes of baking if the edges are browning too quickly before the center is hot and bubbly. Ensure your oven thermometer is accurate.
  7. Q: Can I substitute the sour cream or mayonnaise?
    A: Yes, you can make substitutions, though it will alter the flavour and texture slightly. Plain Greek yogurt (full-fat recommended) is a common substitute for sour cream, adding a similar tang. For mayonnaise, you could potentially use all sour cream or all Greek yogurt, but the filling might be slightly less rich and stable. Some recipes use only cream cheese as the base, making it much denser. Experiment to find your preferred balance.
  8. Q: Can I use a mini muffin tin instead of a standard one?
    A: Absolutely! Using a mini muffin tin will create smaller, truly bite-sized appetizers. You’ll likely need more wonton wrappers (perhaps cutting standard square ones into quarters or using smaller round dumpling wrappers). Press them into the greased mini muffin cups. The filling amount per cup will be much smaller, so the baking time will likely be shorter – start checking around 8-10 minutes. This is great for larger crowds or when you want more servings.
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Mini Spinach Artichoke Cups


  • Author: Bianca

Ingredients

Here’s what you’ll need to create these delightful Mini Spinach Artichoke Cups:

  • Wonton Wrappers (approx. 24-30): These thin sheets of dough form the crispy, edible cups. Look for square wrappers in the refrigerated section of most grocery stores, often near the tofu or produce. The exact number may vary slightly based on the size of your muffin tin cups and how much you overlap them.
  • Cream  Cheese (8 ounces / 225g), softened: This forms the rich, creamy base of the filling. Ensure it’s fully softened for smooth mixing; letting it sit at room temperature for about an hour usually does the trick. Full-fat cream cheese provides the best flavour and texture.
  • Sour Cream (1/4 cup / 60ml): Adds a subtle tang and extra creaminess to the filling, balancing the richness of the cheeses. Full-fat or light sour cream works; Greek yogurt can be a substitute if needed.
  • Mayonnaise (1/4 cup / 60ml): Contributes moisture, richness, and helps bind the filling together, ensuring it stays creamy when baked. Use a good quality mayonnaise for the best flavour.
  • Grated Parmesan Cheese (1/2 cup / 50g): Provides a salty, nutty, and sharp flavour that is characteristic of classic spinach artichoke dip. Freshly grated Parmesan melts better and has a superior flavour compared to pre-shredded varieties.
  • Shredded Mozzarella Cheese (1 cup / 100g): Adds that desirable gooey, melty cheese pull. Low-moisture, part-skim mozzarella works well. You could also use a Monterey Jack or a mild cheddar blend.
  • Frozen Chopped Spinach (10 ounces / 280g), thawed and squeezed very dry: The essential green component. It’s crucial to thaw it completely and then squeeze out as much liquid as possible using your hands, a cheesecloth, or a fine-mesh sieve pressed with a spoon. Excess water will make the filling watery and the cups soggy.
  • Canned Artichoke Hearts (1 can, approx. 14 ounces / 400g), drained and chopped: These provide a tender texture and slightly tangy flavour. Choose artichoke hearts packed in water or brine, not marinated in oil (unless you want that extra flavour, but drain them well). Drain thoroughly and give them a rough chop.
  • Garlic (2 cloves), minced: Adds essential aromatic depth. Freshly minced garlic offers the best flavour, but garlic powder (about 1/2 teaspoon) can be substituted in a pinch.
  • Salt (1/4 teaspoon, or to taste): Enhances all the other flavours. Adjust based on the saltiness of your Parmesan cheese.
  • Black Pepper (1/4 teaspoon, or to taste): Adds a touch of warmth and spice. Freshly ground black pepper is recommended.
  • Optional: Red Pepper Flakes (pinch): For a subtle hint of heat, if desired.
  • Cooking Spray or Melted Butter: For greasing the muffin tin to prevent sticking and help crisp the wonton wrappers.

Instructions

Follow these simple steps to bake a batch of perfect Mini Spinach Artichoke Cups:

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two, depending on how many cups you’re making) with cooking spray or melted butter. This prevents the wonton wrappers from sticking and helps them become golden and crisp.
  2. Form the Wonton Cups: Gently press one wonton wrapper into each muffin cup, pleating the sides as needed to form a cup shape. Ensure the bottom is flat against the tin. If you want sturdier cups or are concerned about leakage, you can use two wrappers per cup, offsetting them slightly. For extra crispy cups, you can lightly spray the insides of the formed wonton cups with cooking spray as well.
  3. Optional Pre-Bake (for Extra Crispiness): For guaranteed crispy bottoms, you can pre-bake the empty wonton cups for about 5-7 minutes, or until they are just starting to turn golden at the edges. Let them cool slightly before filling. This step helps prevent the filling from making the bottoms soggy.
  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 strong paper towels and wring out as much liquid as possible over the sink. Alternatively, press it firmly in a fine-mesh sieve. This step is critical – excess moisture is the enemy of crispy cups!
  5. Prepare the Artichoke Hearts: Drain the canned artichoke hearts very well. Roughly chop them into small, bite-sized pieces. You don’t want large chunks, but avoid mincing them into mush.
  6. Make the Filling: In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir with a spoon or spatula until smooth and well combined.
  7. Add Cheeses and Seasonings: Stir in the grated Parmesan cheese, shredded mozzarella cheese (reserving a small amount for topping, if desired), minced garlic, salt, black pepper, and optional red pepper flakes. Mix until everything is evenly incorporated.
  8. Incorporate Spinach and Artichokes: Gently fold the thoroughly squeezed spinach and chopped artichoke hearts into the cheese mixture. Stir until just combined; avoid overmixing.
  9. Fill the Wonton Cups: Spoon the spinach artichoke mixture evenly into each prepared wonton cup. Fill them generously, almost to the top edge of the wrapper, as the filling won’t rise much. If you reserved some mozzarella, sprinkle it over the top of each cup now.
  10. Bake: Carefully place the muffin tin(s) 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 golden brown and crisp. Keep a close eye on them during the last few minutes, as the thin wonton edges can brown quickly.
  11. Cool Slightly: Once baked, remove the muffin tin from the oven and let the Mini Spinach Artichoke Cups cool in the tin for about 5-10 minutes. This allows the filling to set slightly and makes them easier to remove without breaking.
  12. Remove and Serve: Carefully use a small offset spatula or a butter knife to gently lift the cups out of the muffin tin and transfer them to a serving platter. Serve warm.

Nutrition

  • Serving Size: one normal portion
  • Calories: 220
  • Sodium: 450mg
  • Fat: 16g
  • Carbohydrates: 13g
  • Protein: 9g