Spinach Artichoke Cups

Spinach artichoke cups are a tasty appetizer for any party, sure to please all your guests!

No need to fill a bowl with chips or stick a spoon in a bowl of dip.

Make these and your guests will enjoy perfect party food. Spinach artichoke dip in a bite-size food.

Try our Sausage Balls!

How To Make Spinach Artichoke Cups

Spinach Artichoke Cups filling combined in a white mixing bowl

Preheat oven to 350 degrees F. Lightly spray mini-muffin tins with cooking spray.

Mix cream cheese, spinach, chopped artichoke hearts, parmesan cheese, mayo, garlic, cayenne, salt, and pepper in a medium-sized bowl.

Spinach Artichoke Cups - wontons placed in a mini muffin pan

Gently press wonton wrappers into the mini muffin pan. Careful with this step you don’t want them to tear.

Spinach Artichoke Cups - wontons in a mini muffin pan stuffed with filling

Using a tablespoon fill the wonton cups and bake for about 10 minutes until golden brown.

Try our Hot Wings!

Fast & Easy Spinach Artichoke Cups on a white platter

Easy-peasy, right? They are so quick to prepare you can make one pan at a time to keep warm appetizers coming to your guests all night! Party finger food at it’s best.

Creamy, cheesy goodness delivered in a crispy wonton bowl!

Check out our Pepper Jelly Brie Bites.

Spinach Artichoke Cups Recipe

Fast & Easy Spinach Artichoke Cups - Perfect appetizer for any party!
Print Recipe
4 from 3 votes

Fast and Easy Spinach Artichoke Cups

Fast & Easy Spinach Artichoke Cups – A Perfect appetizer for any party! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Brunch
Cuisine: American
Keyword: artichoke, cups, dip, pastry, spinach
Servings: 30
Calories: 83kcal
Author: Don’t Sweat The Recipe


  • 30-40 won ton wrappers
  • 8 ounces cream cheese, softened
  • 1 cup frozen chopped spinach, thawed and drained
  • 7 oz can artichokes, drained and chopped (1/2 – 14 oz can)
  • 1 cup shredded parmesan cheese
  • 1/3 cup mayo
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper, if desired
  • 1 clove garlic, minced


  • Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray.
  • Mix cream cheese, spinach, artichokes, shredded cheese, mayo, garlic, cayenne, salt and pepper in a medium-sized bowl.
  • Line prepared the mini-muffin pan with wonton wrappers, lightly pressing into place to form a cup. Be careful not to press too hard, you don’t want them to tear.
  • Using a tablespoon, fill each cup with mixture almost to the top.
  • Bake for 8-10 minutes, until edges, are browned and crisp and the filling is hot and melty.


Calories: 83kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 196mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 754IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

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  1. Reply

    […] miss these great ideas from these bloggers…. Taco Pizza Rolls from The Girl Who Ate Everything Fast and Easy Spinach Artichoke Cups from Don’t Sweat The […]

  2. Reply

    Spinach and artichoke cups are wonderful. Made a double batch for a party and they were a huge hit. Cayenne pepper adds a nice kick – not overly spicy, just enough. I combined the filling ingredients the day before and kept refrigerated until I was ready to bake. I baked for 10 minutes covered with aluminum foil (sometimes the edges brown too quickly and the bottom isn’t quite done), then removed the foil and baked an additional 2 minutes. The bottoms were done and the edges were nice and browned. Thanks for a great recipe!5 stars

    1. Reply

      I’m so glad everyone enjoyed them! Thank you so much for coming by to let us know, always brings a smile to our faces.:)

  3. Reply

    Can the filling be made in advance? If so, how long can it be stored for?
    Thank you!

    1. Reply

      I would only make it one day ahead of baking. I hope you enjoy the recipe!

      1. Reply

        Thank you!!

        1. Reply

          You are very welcome, Chantal! Thanks so much for coming by.

  4. Reply

    What size muffin tins, mini or regular?

    1. Reply

      Hi, Mary. Use a mini muffin tin. Thanks for coming by!

  5. Reply

    I need to travel about an hour for Thanksgiving. Do you think I should wait to bake them at their house, or do you think they would be OK if I warmed them back up when I got there? Thanks!

    1. Reply

      Ashley, I would make the filling, store in a plastic container, then bake when you are ready to serve. Happy Thanksgiving! Thank you so much for coming by.

  6. Reply

    Do you need to thaw the wonton wrappers before putting them in pan?

    1. Reply

      Hi Kal! Yes, definitely thaw if frozen. Thank you so much for coming by!

  7. Reply

    The recipe calls for a 14 oz can or artichokes but then says 1/2 of a can. Can you please clarify? Thank you so much! Looking forward to making these!

    1. Reply

      Hey Adrienne. You will be using just half of the can or you can thaw about 7 oz of frozen artichokes for the recipe. Thank you so much for coming by!

      1. Reply

        Thank you!

  8. Reply

    how long can these sit out- I mean can they survive sitting out 3-5 hours? Or is this suppose to be a warm/cold thing?

    1. Reply

      So sorry we are just now responding but we’ve been enjoying our holiday vacation. I serve them hot out of the oven and they usually don’t last long enough to worry about how long they sit out.

  9. Reply

    Where might I find the wontons? Hope this isn’t a silly question, I’ve just never purchased them before. Thanks!

    1. Reply

      Sorry so late for the delayed reply but the holidays had us wrapped up with family. You can usually find wonton wrappers in the produce section. It’s usually over with the tofu.

  10. Reply

    Once made can they be frozen??

    1. Reply

      Hey, Christine! I’ve never frozen these and don’t really recommend it. But if you try it let us know how it turns out. Thanks so much for coming by!

  11. Reply

    Can I means these the night before and warm in oven?!

    1. Reply

      Hi Kelly! You can mix the filling the night before but I wouldn’t fill the wonton wrappers until ready to bake. They might become soft and mushy if you do it all the night before. Thanks so much for coming by!

  12. Reply

    How many does this make?

    1. Reply

      Hey Gloria,
      The recipe makes about 30. Thanks!

  13. Reply

    I’m thinking of using spanakopita filling. Think it will work?

    1. Reply

      I don’t see why not, Peggy. Give it a try and let us know how it comes out. Thanks so much for coming by!

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