Cheesy Spinach Artichoke Wontons Recipe

If you’re a fan of that creamy, dreamy combo of spinach and artichoke, then you are going to absolutely adore this Cheesy Spinach Artichoke Wontons Recipe. These little golden pockets of goodness bring everything you love about the classic dip into a perfectly bite-sized, crisp and melty treat. I promise, once you try these, they’ll become your go-to appetizer for every gathering, or simply a cozy night snack because, well, why not? I can’t wait to show you how simple and fun these are to whip up!

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Ingredients You’ll Need

The magic of this Cheesy Spinach Artichoke Wontons Recipe really shines through the blend of creamy cheeses and savory veggies wrapped in those delicate wonton skins. I always recommend grabbing fresh garlic and marinated artichokes to get that vibrant flavor that makes this dish pop.

• Frozen spinach: Make sure it’s fully thawed and squeezed dry so your filling isn’t watery.
• Marinated artichoke hearts: Chopped finely to mix evenly throughout the filling.
• Cream cheese: Cubed to soften quickly and blend beautifully with the other cheeses.
• Pepper jack cheese: Adds a nice little kick with a melty, gooey texture.
• Mozzarella cheese: For that perfect cheese pull and mild flavor balance.
• Garlic cloves: Minced fresh for the best aroma and flavor.
• Crushed red pepper flakes: Just enough to bring a subtle heat without overwhelming the other flavors.
• Wonton wrappers: These create the crispy shell that holds all that cheesy goodness.
• Fresh chopped parsley: For garnish—it brightens up the dish and adds freshness.
• Olive oil spray: To give the wonton cups a light, even crisp.

Variations

This Cheesy Spinach Artichoke Wontons Recipe is a fantastic starting point, but I love playing around with it depending on my mood or what’s in the fridge. Feel free to get creative and make it your own!

• Spicy version: I sometimes add a bit more crushed red pepper flakes or a dash of hot sauce to the filling for an extra kick—my family loves that twist.
• Different cheeses: Swap pepper jack with feta or gouda to change the flavor profile—goat cheese adds a lovely tang!
• Herb boost: Fresh basil or thyme folded into the filling can give it a fresh, herbaceous note that’s simply delicious.
• Vegan adaptation: Swap cream cheese and shredded cheeses for vegan alternatives and use no-egg wonton wrappers or spring roll wrappers for a plant-based delight.

How to Make Cheesy Spinach Artichoke Wontons Recipe

Step 1: Prepare the filling

Start by combining your thawed and well-drained spinach with the chopped marinated artichoke hearts in a medium mixing bowl. Then add the cream cheese cubes, shredded pepper jack, mozzarella, minced garlic, and crushed red pepper flakes. Mix everything together really well until it becomes a creamy, flavorful filling. I discovered this trick when I let the cream cheese soften at room temp—it blends much smoother which makes the filling super luscious and easy to scoop.

Step 2: Prep the wonton wrappers

Preheat your oven to 350°F (175°C). While it warms up, lightly spray a cupcake tin with olive oil spray. Then gently press each wonton wrapper into the wells of the tin, shaping them into little cups. I like pressing gently with my fingers to make sure the wonton keeps its shape without tearing. Bake these empty wonton cups for about 5 minutes—this step crisps them up just enough so they don’t get soggy once filled.

Step 3: Fill and bake

Once your wonton cups are nicely set, spoon about a tablespoon of that cheesy spinach artichoke filling into each cup. Don’t overfill, or they might spill out during baking. Pop them back into the oven for 10-12 minutes until the wontons turn golden brown and the filling is bubbly and warmed through. This part always makes my kitchen smell amazing—it’s like the best kind of invitation to dinner!

Step 4: Garnish and serve

Right after they come out of the oven, sprinkle some fresh chopped parsley on top for that burst of color and fresh flavor. Serve them warm—these wontons are best enjoyed right away while the filling is silky and melty.

How to Serve Cheesy Spinach Artichoke Wontons Recipe

Garnishes

My favorite garnish is fresh parsley sprinkled over the top—it adds a pop of green and freshness that balances the richness. Sometimes, for a bit of extra zest, I add a tiny squeeze of fresh lemon juice or a sprinkle of smoked paprika right before serving.

Side Dishes

These wontons pair beautifully with light sides like a crisp green salad or some roasted veggies. When serving at a party, I often set out a tangy marinara or a creamy ranch dip on the side for extra dipping fun.

Creative Ways to Present

For special occasions, I like arranging the wontons on a rustic wooden board with small bowls of different dipping sauces—think garlic aioli, spicy sriracha mayo, or even a warm cheese dip. Adding edible flowers or microgreens on top makes it look extra fancy and sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be rare in my house!), store them in an airtight container in the fridge. They stay good for up to 3 days, and I always recommend reheating them in the oven to keep that crispiness intact.

Freezing

I’ve frozen the assembled wonton cups before baking—just pop them on a baking sheet in the freezer until solid, then transfer to a ziplock bag. When you’re ready, bake them frozen for a few extra minutes. This is a great way to prep ahead for parties or busy nights.

Reheating

To reheat, place the wontons on a baking sheet and warm them in a 350°F oven for about 8-10 minutes, or until heated through and crispy. Avoid microwaving if you want to preserve that perfect crunch.

FAQs

Final Thoughts

Honestly, this Cheesy Spinach Artichoke Wontons Recipe holds a special place in my kitchen repertoire. It’s one of those recipes that never fails to bring smiles and compliments at any gathering. I love how it’s simple enough for a quick snack but impressive enough for parties. If you’re craving a warm, cheesy, and comforting bite that’s packed with flavor, give this recipe a try—you’ll thank me later!

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