Gimme Some Oven

Spinach & Artichoke Cups

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‘Tis the season for lots of football! Which also means…’tis the season for appetizers galore!!

Thus far, the most popular recipe at Gimme Some Oven has continued to be my Chipotle Chicken Cups….which I still absolutely love and make constantly for parties! But I’d been wanting to try some variations for awhile. So for a SuperBowl appetizer idea this year, I present to you a marriage of two of my favorite apps…these yummy “Spinach & Artichoke Cups”!

The experiment could not have turned out better! This basic spin dip recipe set up perfectly in the wonton wrappers, and could not have been cuter. ;)  And the best part is that they’re ready to go as bite-sized appetizers! Yum!!

I dedicate this one to my friend, Kelli — who has shared my obsession love of trying all sorts of spin dips for years. One more recipe to add to the list! :)

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Spinach & Artichoke Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 cups 1x


You’ll love this Spinach & Artichoke Cups recipe! Your favorite dip — in these adorable little wonton cups! Delicious!


  • 24 wonton wrappers (available in the refrigerated produce section!)
  • 5 oz. (half of a 10 oz. box) frozen, chopped spinach — thawed and drained
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 1/2 cup sour cream
  • 4 oz. (half a block) cream cheese, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup parmesan, grated
  • 1/2 cup mozzarella or Italian blend cheese, grated
  • dash of freshly ground black pepper


  1. Preheat oven to 350 F degrees.
  2. Coat a mini-muffin pan with cooking spray, and then place a wonton wrapper in each muffin cup, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 5 minutes or until slightly browned. Keep wontons in muffin cups.
  3. Combine remaining ingredients in a medium-sized bowl to make the spinach-artichoke dip. If it’s at all watery (either from the spinach or artichokes), gently drain off any extra liquids.
  4. Then distribute the mixture evenly between the wontons, being sure to press the mixture down as far as you can into the wontons. Bake at 350º for 10 minutes or until the dip has begun to set on top. Remove from muffin cups. Serve immediately.

Ali’s Tip:

When preparing to bake the wonton wrappers, be sure that the edges are laying down as flat and not covering up the middle of the cup. They will bake/harden exactly as they look when you pop them in the oven.

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13 comments on “Spinach & Artichoke Cups”

  1. These.Are.Brilliant.

    I love this ^__^ I shall be making these soon! And look how pretty they are! Edible cups have been a favorite delivery mechanism for a while. Bacon Cups (can be done), Parmesan cheese cups…I like this! I’ll try this with filo pastry too and see what happens. Thanks for sharing!

  2. This is a great idea. I make a spinach/artichoke dip and serve it w/ tortilla chips, but this gives you the crunch of that and the yummy dip flavors all in one. Plus, it looks so pretty to serve!

  3. These look perfect for snacking… great idea!

  4. These look really delicious. I really like the use of the wonton wrappers!


  5. This idea is genius! And they look oh-so-delicious.

  6. hi, Ali! I made these and the chipotle chicken version…just for me. I ate almost the entire two batches immediately! 8) thanks!!

  7. I’m making these tonight for Easter Vigil at church. I’m sure the Episcopalians will love them.

  8. I made these for a dinner party and they were a smash hit! Even though I love artichokes, I think the recipe is better with just spinach. They’re amazing! Thanks for sharing.

  9. Can these be made ahead, frozen and reheated? Would you parbake the wrappers, fill and freeze, or cook all the way and then freeze?

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  11. Made this receipe for Super Bowl, used entire pkg of spinach. Turned out great! Will definitely make again!

  12. Love this recipe. Have used wontons in the past for other combinations and use this tip:
    I prebake the wontons using just half of the muffin tin at a time. I place the wonton skin in 6 of the cups. This way I can spread the center and lay the edges nearly flat without touching other wontons. This makes filling them easier and only requires an extra five minutes to get 12 browned. Worth the extra minutes

  13. Easy to make and delicious! Recommend eating warm.