This recipe for Spinach and Artichoke Wonton Cups became a regular in my kitchen because it takes the beloved flavors of a classic warm dip and makes them bite-sized, portable, and impossibly easy to share. I first developed this version for a small holiday gathering when I wanted something that could be made ahead, reheated quickly, and still feel special. The crunchy, golden wonton shell provides a crisp contrast to the luxuriously creamy filling, and the balance of tang from the artichokes with the herb-forward ranch dressing is what keeps everyone coming back for more. I discovered how forgiving this combination is while experimenting with pantry staples on a busy weeknight. A can of artichoke hearts, a handful of frozen spinach, a smear of cream cheese, and ranch dressing transformed into a crowd-pleasing appetizer in less than 30 minutes. My family’s reaction the first time I brought them to the table was immediate: plates cleared, compliments exchanged, and a few requests for the recipe. These bites travel well, freeze fine when uncooked, and are an excellent way to turn simple ingredients into something celebratory.

Ingredients

• Artichoke hearts (1 can, 8 oz): Choose jarred or canned artichoke hearts packed in water for a clean flavor. Drain and chop coarsely. Brands I trust: Cento or Trader Joe's; avoid oil-packed if you want a lighter filling.
• Frozen spinach (1/2 cup, thawed and drained): Use plain frozen spinach; squeeze it dry with a clean kitchen towel or paper towels to remove excess moisture so the filling does not become watery.
• Ranch dressing (1/2 cup): Full-flavor ranch works best to balance the artichoke tang—Hidden Valley Original is reliable—or use a lighter version if you prefer fewer calories.
• Cream cheese (2 oz, softened): Soften to room temperature for easy blending; 2 ounces is about 1/4 cup or a quarter of an 8 oz block. Philadelphia is classic, but any full-fat cream cheese gives the creamiest result.
• Wonton wrappers (24): Keep them refrigerated and covered so they don’t dry out. They bake to a delicate crisp and are the perfect individual vessel for the filling.

Instructions

Step 1 — Preheat and prepare molds: Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 24-cup mini muffin tin with nonstick spray or brush with a tiny amount of oil to help release the baked wonton cups. Gently press one wonton wrapper into each cup so that the wrapper forms a little cup; if edges lift, press them back in so the cup keeps its shape during baking. Par-bake the wrappers for 4 to 5 minutes until the edges just begin to turn golden but are not fully crisp, which prevents sogginess when filled. Step 2 — Make the filling: In a medium bowl, combine the chopped, drained artichoke hearts, squeezed-dry spinach, 1/2 cup ranch dressing, and 2 ounces softened cream cheese. Use a fork or small rubber spatula to mash the cream cheese into the dressing first so it blends smoothly. Taste and season with a pinch of salt and freshly ground black pepper if needed. The mixture should be spreadable but not runny; if it's too loose, add a tablespoon of grated Parmesan to thicken slightly. Step 3 — Fill the cups: Spoon about 1 teaspoon to 1 tablespoon of filling into each par-baked wonton cup depending on your preference for a heaping or modest bite. Press gently to compact the filling without tearing the wrapper. Leave a slight gap from the top of the wrapper to keep the filling from spilling during the final bake. For visual appeal, you can top a few with a small floret of chopped artichoke before baking. Step 4 — Bake until set: Bake the filled cups at 350 degrees Fahrenheit for 6 to 8 minutes, until the filling is warmed through and the edges of the wrappers are deep golden brown. Watch closely in the final minutes to avoid over-browning. Remove from the oven and allow to cool in the pan for 2 to 3 minutes; they firm up as they rest. Transfer to a wire rack and serve warm or at room temperature.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain crispness, place a paper towel below the cups to absorb any excess moisture. For longer storage, freeze the cups unbaked as described earlier; assembled and frozen, they keep best for up to 1 month. When reheating refrigerated cups, use a low oven (about 325 degrees Fahrenheit) for 5 to 7 minutes to revive the crunch. If you need to transport them, cool completely and stack with parchment paper layers to prevent sticking.

Ingredient Substitutions

If you don’t have ranch dressing, substitute 1/2 cup of Greek yogurt mixed with 1 teaspoon dried dill, 1/2 teaspoon onion powder, and a squeeze of lemon for a tangy, lower-fat option. For a cheesier bite swap the cream cheese for ricotta (use 1/4 cup ricotta) combined with 1 tablespoon grated Parmesan to maintain body. For a dairy-free version, use dairy-free cream cheese and a dairy-free ranch alternative; note that texture and richness will be slightly different. Gluten-free wrappers may be available at specialty stores; adjust bake times as they can brown faster.

Serving Suggestions

Serve these cups warm on a platter garnished with chopped fresh chives or a light sprinkle of smoked paprika for color. They pair beautifully with a crisp green salad or raw vegetable sticks. For a party, offer a trio of dips—marinara, sour cream with chives, and warmed pesto—so guests can add an extra layer of flavor. They work equally well as an hors d'oeuvre at cocktail hour or as a playful finger food at family gatherings.

Cultural Background

The flavor profile is rooted in classic American pub and party cuisine, riffing on spinach-artichoke dip that gained popularity in the late 20th century in casual dining and potluck culture. Adapting that warm dip into individual wonton cups borrows from the bite-sized traditions of appetizers worldwide, blending American comfort elements with Asian-inspired wrappers. This fusion approach reflects how home cooks repurpose beloved flavors into new formats for sharing and entertaining.

Seasonal Adaptations

In spring and summer, brighten the filling with 1 tablespoon of lemon zest and a tablespoon of chopped fresh dill. In colder months, add 1 tablespoon of roasted garlic for depth and warmth. For a holiday twist, top a few cups with a sliver of sun-dried tomato and a sprinkle of toasted pine nuts to make them feel more decadent. Adjust the ranch to a herb-heavy vinaigrette for a lighter seasonal option.

Meal Prep Tips

Assemble the filling up to 2 days ahead and store in a covered container in the refrigerator. Par-bake the wrappers and store them at room temperature in an airtight container for up to 24 hours; assemble and bake when ready. For an efficient routine, freeze par-baked cups on a tray, then bag them for future use. When preparing for a large crowd, make two batches of filling and use a scoop to portion evenly into 24 cups to save time and create consistent bites.

These Spinach and Artichoke Wonton Cups are a small but mighty dish—easy to make, easy to love, and flexible enough to suit many occasions. Give them a try for your next gathering and feel free to make them your own with the seasoning and toppings you love most.