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Cheesy Spinach Artichoke Cups are simple to make, and packed full of delicious spinach and cheese flavor! They are baked to perfection.

Spinach Artichoke Cups are perfect as an appetizer or side dish. They taste like bite-sized spinach artichoke dip and are absolutely heavenly!

Spinach Artichoke Cups on a white plate

Spinach Artichoke Wonton Cups

Who here loves the Spinach and Artichoke combo? We’ve loved Spinach Artichoke dip for as long as I can remember and were excited to try out a new recipe with the dip in cup form.

We’ve been using wonton wrappers for recipes (such as our Cream Cheese wontons and Caesar Salad Wonton Cup), but to fill them with cheese and spinach and artichoke hearts and peppers made them irresistible.

This has become a new favorite appetizer (think New Years, Christmas or any special occasion) and we hope you love it too!

How to Make Spinach Artichoke Cups

  1. PREP. Preheat oven to 350.
  2. WRAPPER. Add one wonton wrapper to greased muffin pan and spray olive oil spray on top. Bake for 5 minutes.
  3. FILLING. In a medium bowl, mix artichoke hearts, cheese, spinach, mayo, garlic and peppers until well combined.
  4. BAKE. Spoon into wonton cups and bake 12-14 minutes. ENJOY!

These are definitely best served right away – warm from the oven. Because of the delicious cheesy mixture, the cups don’t tend to last too long as they will start to get soggy.

How to Make Spinach Artichoke Cups in Muffin Tins

Recipe Tips + Variations

Get ‘em while they’re hot! Well, warm anyway.

  • This recipe calls for 10 oz. of spinach – which is equal to one box that you will find in the frozen vegetable section of your favorite store.
  • A handy way to wring out the spinach is to wrap it in a few layers of paper towels and then wring it out or press it out into a colander.
  • Artichoke hearts sold in a jar are best for this recipe, but canned can also be used if needed.

Variations: Change it Up!

  • Add some cayenne pepper to spice them up! We suggest starting with ⅛ tsp., but you can add more to taste.
  • Add some cooked ground sausage, chopped up bacon, or even finely chopped ham
  • Add some cooked mushrooms, onions, or any other vegetable that you love.
Spinach Artichoke Wonton Cups on Plate

Make it Ahead of Time

If you’re wanting to get a jump start on your party – you can definitely start by making these ahead of time.

  • Simply bake the cups, let them cool, and then seal in a Ziploc bag for up to 24 hours in advance.
  • Make the spinach artichoke mixture beforehand too and store it in an airtight container for up to 24 hours in advance.
  • Just place the shells back in the muffin tin when you’re ready and fill and bake.

For more recipes:

5 from 4 votes

Spinach Artichoke Cups Recipe

By: Lil’ Luna
Cheesy Spinach Artichoke Cups are simple to make, and packed full of delicious spinach and cheese flavor! They are baked to perfection.
Servings: 12
Prep: 5 minutes
Cook: 17 minutes
Total: 22 minutes

Ingredients 

  • 12 wonton wrappers
  • 14 oz artichoke hearts drained and chopped
  • 1 cup italian blend cheese
  • 10 oz spinach frozen, thawed and drained, chopped
  • 1/3 cup mayonnaise
  • 2 tsp minced garlic
  • 1/4 cup red peppers chopped

Instructions 

  • Preheat oven to 350.
  • Add one wonton wrapper to greased muffin pan and spray olive oil spray on top. Bake for 5 minutes.
  • In a medium bowl, mix artichoke hearts, cheese, spinach, mayo, garlic and peppers until well combined.
  • Spoon into wonton cups and bake 12-14 minutes. ENJOY!

Nutrition

Calories: 137kcal, Carbohydrates: 7g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 244mg, Potassium: 144mg, Fiber: 1g, Vitamin A: 2645IU, Vitamin C: 17.7mg, Calcium: 53mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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10 Comments

    1. Yes, they can. I haven’t made them too in advance, so I’m not sure how long they hold up. Of course, they are better fresh & warm 🙂

  1. I was just talking with my husband about what a pain it is to have dips because either you have to load it up on your plate and hope you got the right amount of dippers (crackers, chips, etc.), or you end up standing/hovering at the food table (ME ha ha!). Perfect solution! I love spinach and artichoke dip! Printing this right now. 🙂