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 a perfect party food. Spinach artichoke dip in a bite size food.

Mix all the filling ingredients.

Fast & Easy Spinach Artichoke Cups - Perfect appetizer for any party!Gently press wontons into the mini muffin pan. Careful with this step you don’t want them to tear.

Using a tablespoon fill cups and bake for about 10 minutes.

Fast & Easy Spinach Artichoke Cups - Perfect appetizer for any party!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!

5.0 from 1 reviews
Fast and Easy Spinach Artichoke Cups
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 30-40
Ingredients
  • 30-40 won ton wrappers
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 14oz can artichokes, drained and chopped (1/2 can)
  • 1 cup shredded parmesan cheese
  • ⅓ cup mayo
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper (if desired)
  • 1 clove of garlic, minced
Instructions
  1. Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray.
  2. Mix cream cheese, spinach, artichokes, shredded cheese, mayo, garlic, cayenne, salt and pepper in a medium sized bowl.
  3. 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.
  4. Using a tablespoon, fill each cup with mixture almost to the top.
  5. Bake for 8-10 minutes, until edges, are browned and crisp and the filling is hot and melty.
Fast & Easy Spinach Artichoke Cups - Perfect appetizer for any party!

More Delicious Appetizer Recipes

Firecracker Chicken Meatballs

Fire Roasted Salsa

Crispy Oven Baked Chicken Wings

Recipe inspired by Madeinmelskitchen

Comments

  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!

    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!

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