Name: Healthy Finger Foods Spinach and Artichoke Wonton Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 24 wonton wrappers; 1 cup frozen spinach, thawed and drained; 1 cup canned artichoke hearts, chopped; 1/2 cup cream cheese, softened; 1/4 cup sour cream; 1/2 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 1 garlic clove, minced; Salt and pepper to taste; Cooking spray

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I’ve always had a soft spot for snacks that make people’s eyes light up when they walk past the table. These spinach and artichoke wonton cups are that kind of snack. They’re golden, crispy, and loaded with a creamy, cheesy filling that makes you forget you’re eating spinach. It’s the perfect little bite that works for game day, holiday spreads, or just a lazy weekend movie night. The thing I love most is how they hit that balance between indulgent and light. You get the creamy richness from the cheese, but the spinach and artichoke keep it fresh. The wonton wrapper turns into this crisp little shell that shatters when you bite it, which is one of life’s underrated joys. Honestly, they’re the kind of appetizer that disappears faster than you can set them down. They’re also wildly versatile. I’ve served them as tailgate finger food, taken them to potlucks, and even whipped them up as a quick snack when friends drop by unexpectedly. Whether you call them healthy finger foods, finger foods appetizer recipes, or your new favorite party snack, they’ll earn their spot in your regular rotation.

1) Key Takeaways
2) Easy Spinach and Artichoke Wonton Cups Recipe
3) Ingredients for Spinach and Artichoke Wonton Cups
4) How to Make Spinach and Artichoke Wonton Cups
5) Tips for Making Spinach and Artichoke Wonton Cups
6) Making Spinach and Artichoke Wonton Cups Ahead of Time
7) Storing Leftover Spinach and Artichoke Wonton Cups
8) Try these Appetizers next!
9) Spinach and Artichoke Wonton Cups
10) Nutrition

1) Key Takeaways

They’re crispy, cheesy, and bite-sized, making them ideal for healthy finger foods lovers.
Perfect for parties, tailgates, or any casual get-together.
Quick to prepare and easy to customize with your favorite fillings.
Best served warm, but they can be made ahead for convenience.

2) Easy Spinach and Artichoke Wonton Cups Recipe

When I picture a table full of appetizers, I want variety, color, and something that makes people curious enough to grab a plate. Spinach and artichoke wonton cups fit that bill every time. They have this golden shell that crunches in the first bite, giving way to creamy, cheesy spinach and artichoke filling that’s warm and rich without being heavy.

These little cups are the kind of healthy finger foods that make you feel like you’re indulging but still eating something with greens in it. They work for game day, holiday spreads, and even a quiet night in with a glass of wine and a good movie. The best part is they come together quickly, so you don’t have to spend hours in the kitchen while everyone else is already enjoying the party.

On Lila Cooks, I love sharing recipes that feel approachable, and this one has become a reader favorite. Whether you’re a fan of finger foods appetizer recipes or just looking for an easy win for your next gathering, these cups will earn their spot in your lineup.

3) Ingredients for Spinach and Artichoke Wonton Cups

Wonton Wrappers These are the crisp base for our cups. You can find them in most grocery stores, usually near the tofu or in the refrigerated section.

Frozen Spinach Thaw it completely and squeeze out as much water as possible. Nobody wants a soggy filling.

Canned Artichoke Hearts Drain and chop them. They add a mild tang and great texture to the filling.

Cream Cheese This gives the filling its creamy base and helps everything bind together.

Sour Cream Adds a touch of tanginess to balance the richness.

Shredded Mozzarella Cheese Melts beautifully and gives that stretchy, cheesy pull.

Grated Parmesan Cheese Adds saltiness and depth to the flavor.

Garlic Minced fresh garlic lifts the flavor in a way that powder just can’t match.

Salt and Pepper Season the filling to taste so it’s well-balanced.

Cooking Spray Keeps the wonton wrappers from sticking to the pan and helps them crisp up evenly.

4) How to Make Spinach and Artichoke Wonton Cups

Step 1 Preheat the oven to 350°F. Lightly spray a muffin tin with cooking spray so the cups release easily.

Step 2 Press one wonton wrapper into each muffin cup, shaping them gently so they form small bowls.

Step 3 In a mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, mozzarella, parmesan, garlic, salt, and pepper. Stir until everything is well blended.

Step 4 Spoon the filling evenly into each wonton wrapper, making sure each cup is generously filled.

Step 5 Bake for 12 to 15 minutes until the edges are golden and the filling is hot and bubbly.

Step 6 Allow them to cool slightly before serving so the filling can set and won’t burn anyone’s mouth.

5) Tips for Making Spinach and Artichoke Wonton Cups

Press the wrappers in firmly so they hold their shape as they bake. If the corners fold in, you’ll lose that nice open cup shape.

Make sure the spinach is well-drained. Excess water will make the filling loose and the wrappers soggy.

If you want extra crisp edges, you can lightly spray the wrappers before adding the filling. This helps them brown nicely and keeps them crunchy even after cooling a bit.

6) Making Spinach and Artichoke Wonton Cups Ahead of Time

You can make the filling a day in advance and keep it in the fridge. When you’re ready to serve, just assemble and bake. This is a lifesaver when prepping for large gatherings.

Another option is to fully bake them, cool, and store in the fridge. Reheat in the oven for about 5 minutes to bring back that crisp texture.

Don’t let them sit with the filling too long before baking though, as the wrappers can absorb moisture and lose their crunch.

7) Storing Leftover Spinach and Artichoke Wonton Cups

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

You can freeze them, but the wrappers won’t be quite as crisp after thawing. If freezing, reheat directly from frozen for the best texture.

These are still delicious at room temperature, making them great for picnics or packed lunches.

8) Try these Appetizers next!

9) Spinach and Artichoke Wonton Cups