This recipe transforms the familiar warmth of spinach and artichoke dip into a bite-sized, crisp-edged treat. I first made these on a busy holiday afternoon when I needed something that felt indulgent but could be prepared quickly for a crowd. The result was instant — crunchy wonton shells hugging a melty, cheesy center that tasted like the classic dip but with a perfect proportion of creamy filling to crisp wrapper. My family lined up for seconds, and I tucked away the technique for every party since.

What makes these cups special is the balance of textures and the attention to prep details. Squeezing the thawed spinach until it's almost dry prevents a soggy base, while a short initial bake of the wrappers guarantees the edges turn golden and retain crunch after filling. The blend of cream cheese with three melting cheeses gives a rich, savory body that holds together without becoming greasy. Serve them warm directly from the oven and watch them disappear.

Ingredients

• Wonton wrappers: 36 pieces — use fresh-looking wrappers without cracks; these form the crisp cups and brown quickly in a hot oven.
• Cream cheese: 4 ounces softened — full-fat yields the best texture; I use Philadelphia for consistency.
• Parmesan: 1/2 cup shredded (about 2 ounces) — freshly shredded Parmesan adds sharpness and helps the filling set.
• Mozzarella: 4 ounces shredded — low-moisture mozzarella melts cleanly and gives that stretchy bite.
• Monterey Jack: 4 ounces shredded — adds creaminess and a subtle tang that pairs well with artichoke.
• Frozen spinach: 1 cup thawed and drained — squeeze firmly to remove excess water so the filling stays creamy, not watery.
• Artichoke hearts: 1/2 cup chopped — use canned or jarred, drained and patted dry; marinated varieties add extra flavor but reduce added salt.
• Seasonings: 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes — they build savory depth and a whisper of heat.
• Olive oil cooking spray: For greasing and crisping the wrappers; a quick spritz ensures even browning.

Instructions

Prep the Oven and Spinach:Preheat the oven to 365°F. Thaw 1 cup frozen spinach completely, then wrap it in a clean kitchen towel or several layers of paper towels and squeeze with your hands until most liquid is gone. Removing moisture prevents a soggy center and concentrates the spinach flavor; it should feel damp, not dripping.Mix the Cheese Base:In a large bowl, combine 4 ounces softened cream cheese with 1/2 cup shredded Parmesan, 4 ounces shredded mozzarella, and 4 ounces shredded Monterey Jack. Use a rubber spatula to beat until smooth; softened cream cheese ensures a cohesive base that binds the other cheeses.Add Vegetables and Seasoning:Fold the drained spinach and 1/2 cup chopped artichoke hearts into the cheese mixture. Add 1/2 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust — remember the Parmesan adds salt, so season gradually.Prepare Wonton Cups:Spray a 36-cup mini muffin pan lightly with olive oil cooking spray. Press one wonton wrapper into each well, ensuring the edges overlap the rim to form cups. Give each wonton a light spritz of cooking spray to encourage browning on the exposed edges.Par-bake the Shells:Bake the empty wonton-lined pan for 5 minutes at 365°F to set the shape and begin browning. This short bake dries the wrapper so it stays crisp after filling; watch the edges for a pale golden tint, not deep brown.Fill and Finish Baking:Scoop approximately 1 tablespoon of filling into each pre-baked cup, pressing slightly so the filling nests in the center. Spray the edges once more, then bake for 7 to 10 minutes more until cheese melts and wrappers turn golden brown. Let cool 2 minutes before removing to preserve their shape.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispness, place cups on a baking sheet in a 350°F oven for 6–8 minutes or until warmed through; avoid microwaving, which softens the wrappers. If you want to freeze the finished cups, flash-freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months; reheat from frozen at 350°F for 12–15 minutes, checking that the centers are hot.

Ingredient Substitutions

If you prefer a lighter version, swap the full-fat cream cheese for neufchatel or a 1/3 less-fat alternative, noting it will be slightly less rich. For a dairy-free approach, use a vegan cream cheese and dairy-free shredded blends — expect a modest change in melt and texture. Replace Monterey Jack with pepper jack for a spicier edge, or omit Parmesan for a milder, creamier mouthfeel. Use thawed fresh spinach sautéed and squeezed if you want a fresher spinach flavor; reduce the cooked volume to 3/4 cup to avoid watery filling.

Serving Suggestions

Serve these warm with a simple lemon-garlic aioli or a zesty marinara for dipping. Garnish with a sprinkle of chopped fresh parsley or a few lemon zest threads to brighten the richness. Pair with a crisp green salad and chilled white wine for an elegant starter, or include them on a casual snack board alongside cured meats and olives for game day.

Cultural Background

This handheld twist is an American adaptation that marries classic spinach and artichoke dip — a popular party staple from mid-20th-century American entertaining — with Asian-inspired wonton wrappers. The combination celebrates cross-cultural convenience: the wrapper offers a neutral, crispy vessel while the filling preserves the creamy, Italian-American flavors many guests recognize and love.

Seasonal Adaptations

In winter, add a pinch of smoked paprika or a tablespoon of caramelized shallot for depth; in summer, stir in finely chopped sun-dried tomatoes or a little basil for brightness. For holiday gatherings, top each cup with a tiny sliver of roasted red pepper or a sprinkle of toasted pine nuts to make them feel more special.

Meal Prep Tips

Make the filling up to 24 hours ahead and refrigerate in an airtight container. When ready to serve, press wrappers into wells and par-bake, then fill and finish baking. This two-stage approach minimizes last-minute oven time and helps you serve a large batch hot and fresh. Bring the filling to room temperature for easier scooping and more even melting.

These little cups are a joy to make and share; they combine a party favorite into tidy, irresistible bites. Try them once and they’ll become a regular in your entertaining rotation.