Creamy Sun-Dried Tomato Wonton Cups

You want a party snack that looks like a caterer made it but tastes like you bribed an Italian grandma. These Creamy Sun-Dried Tomato Wonton Cups are crispy, tangy, and rich, with just enough garlic to make people ask for the recipe before the tray hits the table. Zero deep frying, zero stress, all wow.

They’re bite-sized edible bowls of flavor that crunch, ooze, and vanish. If you’re hosting, consider making a double batch—trust me, your future self will thank you.

The Secret Behind This Recipe

The magic is in the contrast: shatteringly crisp wonton shells hugging a creamy, savory filling that hits all the notes—umami from sun-dried tomatoes, brightness from lemon, and a whisper of heat from red pepper flakes. The filling blends cream cheese and Greek yogurt, so you get richness without the heavy crash.

A quick toast of the wontons creates a golden base that stays crunchy, even under a generous scoop of filling. And the sun-dried tomato oil? That’s liquid gold—use a little in the mix for a richer, restaurant-level finish.

What Goes Into This Recipe – Ingredients

• Wonton wrappers: 24 standard square wrappers (from the refrigerated section)
• Olive oil or sun-dried tomato oil: 2 tablespoons, for brushing
• Cream cheese: 8 oz, softened
• Plain Greek yogurt: 1/2 cup (or sour cream)
• Sun-dried tomatoes: 1/2 cup, finely chopped (oil-packed preferred)
• Parmesan cheese: 1/3 cup, finely grated
• Fresh basil: 1/4 cup, chiffonade (plus extra for garnish)
• Garlic: 1–2 cloves, minced
• Lemon zest: 1 teaspoon
• Lemon juice: 1 tablespoon
• Red pepper flakes: 1/4–1/2 teaspoon, to taste
• Salt and black pepper: To taste
• Mozzarella: 1/2 cup, shredded (optional for extra gooeyness)
• Cherry tomatoes: 6–8, finely diced, for garnish (optional)
• Balsamic glaze: Light drizzle for serving (optional but elite)

Cooking Instructions

1. Prep your pan: Preheat oven to 375°F (190°C).Lightly grease a standard 12-cup muffin tin or use two tins if doubling.
2. Toast the wontons: Brush both sides of each wrapper with olive oil (or the oil from the sun-dried tomato jar for extra flavor). Press one wrapper into each muffin cavity, pleating corners to form cups.
3. Bake the shells: Bake for 6–8 minutes until lightly golden. Remove and cool slightly.They’ll crisp more as they cool.
4. Make the filling: In a bowl, beat softened cream cheese until smooth. Stir in Greek yogurt, sun-dried tomatoes, Parmesan, garlic, lemon zest and juice, red pepper flakes, salt, and pepper. Fold in mozzarella if using.
5. Fill the cups: Spoon 1–1.5 tablespoons of filling into each baked wonton shell.Don’t overfill; we want bite-size, not a tower of chaos.
6. Final bake: Return to the oven for 6–8 minutes, until warmed through and slightly bubbly at the edges.
7. Garnish and serve: Top with fresh basil, optional cherry tomatoes, and a light drizzle of balsamic glaze. Serve warm and watch them disappear.

Preservation Guide

• Make ahead: Bake the wonton shells up to 24 hours in advance and store in an airtight container at room temp. Keep the filling refrigerated separately.
• Refrigeration: Filled cups keep for 1–2 days in the fridge but lose some crunch.Re-crisp at 350°F (175°C) for 5–7 minutes.
• Freezing: Freeze the filling (not the assembled cups) for up to 2 months. Thaw overnight and stir well before using.
• Transport tips: Bring shells and filling separately to events. Assemble and warm on-site for best texture, IMO.

Health Benefits

• Sun-dried tomatoes: Rich in lycopene and antioxidants that support heart health and may reduce oxidative stress.
• Greek yogurt: Adds protein and probiotics for gut support while lightening the overall fat content.
• Olive oil: Provides monounsaturated fats that are friendly to your cardiovascular system.
• Portion control built in: Mini cups help you enjoy bold flavors without overloading your plate.Unless you eat 12. No judgment.

Avoid These Mistakes

• Skipping the oil on the wrappers: Dry wrappers won’t brown properly and will taste papery. A thin brush of oil = crisp, golden shells.
• Under-seasoning the filling: Taste and adjust salt, pepper, and lemon.The shells are neutral; the filling must carry the flavor.
• Overfilling: Too much filling leads to soggy bottoms and sloppy bites. Keep it neat and even.
• Adding watery garnishes: Pat cherry tomatoes dry or skip them. Excess moisture kills crunch faster than you can say “soggy.”
• Baking the basil: Add fresh herbs after baking.Heat dulls their flavor and color.

Recipe Variations

• Spinach Artichoke Twist: Fold in 1/2 cup chopped artichoke hearts and 1/2 cup thawed, squeezed-dry spinach. Extra Parmesan recommended.
• Pesto Power: Add 2 tablespoons basil pesto to the filling. Reduce added salt and lemon to taste.
• Spicy Calabrian: Stir in 1–2 teaspoons Calabrian chili paste and swap mozzarella for provolone.Loud and proud.
• Goat Cheese Upgrade: Replace half the cream cheese with soft goat cheese for tang and sophistication. Fancy without trying.
• Protein Boost: Add 1/2 cup finely diced cooked chicken, crispy prosciutto, or crumbled bacon. Instant “meal prep snack” energy.
• Gluten-Friendly Option: Use gluten-free wonton wrappers if available, or bake small rounds of gluten-free tortillas pressed into the tins.
• Herb Garden: Swap basil for chives, dill, or parsley.Each brings a distinct, fresh profile.

FAQ

Can I make these without a muffin tin?

Yes. Flip a mini-muffin tin upside down, drape wrappers between the cups to form “tents,” and bake until crisp. Or use ramekins, gently pressed—just watch the bake time.

How do I keep the shells crispy for a party?

Bake the shells fully ahead, store airtight, and fill/bake right before serving.

On a buffet, keep a sheet pan warm at 200°F (93°C) and rotate batches. FYI, humidity is the enemy.

What if I can’t find sun-dried tomatoes in oil?

Use dry-packed sun-dried tomatoes and rehydrate in hot water for 10 minutes, then drain and pat dry. Add 1 teaspoon extra olive oil to the filling to compensate.

Can I serve them cold?

Absolutely.

They taste great chilled or at room temp, but warm is peak indulgence. If serving cold, bump the lemon juice and basil for brightness.

How spicy are they?

Mild by default. Adjust red pepper flakes or add a pinch of cayenne if your crowd likes heat.

Or keep it kid-friendly and skip the spice.

Any dairy-free swaps?

Use dairy-free cream cheese and a thick, unsweetened dairy-free yogurt. Nutritional yeast can replace Parmesan’s savory note; add a splash of lemon for balance.

Do wonton wrappers contain egg?

Most store-bought versions do not, but always check the label. If avoiding eggs, choose a verified egg-free brand.

Wrapping Up

These Creamy Sun-Dried Tomato Wonton Cups deliver maximum flavor with minimal lift—crisp, creamy, and wildly snackable.

They’re the kind of appetizer that makes people hover near the kitchen like it’s a VIP lounge. Keep the shells ready, the filling chilled, and your oven hot. When the doorbell rings, you’re eight minutes away from being everyone’s favorite host.