There’s something irresistible about bite-sized snacks that pack a big flavor punch, and these Cheesy Spinach Artichoke Cups are exactly that. The first time I baked them, I was amazed at how the creamy, garlicky spinach and artichoke filling melded perfectly with gooey cheese inside a crispy, golden crust. Whether you’re hosting a gathering or just craving a cozy homemade treat, these cups hit that sweet spot between indulgence and comfort. Plus, they come together quickly, making them a go-to when you want something impressive without hours in the kitchen. If you love classic spinach artichoke dip but want an easy, mess-free way to enjoy it, these savory little cups will quickly become your new favorite.
Why try Cheesy Spinach Artichoke Cups?
Flavor-packed with creamy spinach, tender artichokes, and melty cheese, these cups are a crowd-pleaser every time. Quick and easy to prepare, they’re perfect for busy cooks craving homemade snacks without fuss. Mess-free design means no dipping disasters—just grab and enjoy. Plus, their crispy golden crust creates a delightful texture contrast that keeps everyone coming back for more!
Cheesy Spinach Artichoke Cups Ingredients
For the Filling
- Frozen Spinach – Thaw and squeeze out excess moisture to keep the filling creamy.
- Canned Artichoke Hearts – Chop finely for an even distribution of tender, tangy bites.
- Cream Cheese – Softened for that rich, smooth texture everyone loves.
- Mayonnaise – Adds extra creaminess and balances the tartness in the filling.
- Parmesan Cheese – Grated to bring a nutty, savory depth to the flavor.
- Mozzarella Cheese – Shredded for that irresistible gooey melt.
- Garlic – Minced fresh for a fragrant punch that wakes up the filling.
- Salt and Pepper – To taste, enhancing all the other flavors perfectly.
For the Cups
- Phyllo Dough or Puff Pastry Sheets – Choose phyllo for crispiness or puff pastry for a buttery, flaky crust.
- Olive Oil or Melted Butter – Brush each layer for golden, crisp shells that hold the filling beautifully.
Optional Garnish
- Red Pepper Flakes – For a subtle kick that brightens up the creamy filling.
- Fresh Parsley – Chopped and sprinkled on top to add a fresh, herbaceous note.
Enjoy these Cheesy Spinach Artichoke Cups as an irresistible snack that brings classic dip flavors into a perfectly portable, bite-sized treat!
How to Make Cheesy Spinach Artichoke Cups
- Preheat Oven: Preheat oven to 375°F (190°C). Brush a 12-cup muffin tin with olive oil or melted butter to ensure cups bake up crisp and golden.
- Assemble Shells: Layer two to three phyllo sheets or puff pastry squares in each tin cavity, brushing between layers with melted butter or olive oil for a flaky, golden-brown shell.
- Prepare Filling: In a medium bowl, stir together thawed, squeezed spinach, chopped artichoke hearts, cream cheese, mayonnaise, Parmesan, shredded mozzarella, minced garlic, salt, and pepper until smooth and creamy.
- Fill Cups: Spoon the creamy mixture into each shell, filling cups almost to the top for a generous, gooey center that won’t overflow during baking.
- Bake to Perfection: Place the muffin tin on the center rack and bake at 375°F for 18–20 minutes until the crust is golden brown and the filling is set and slightly puffed.
- Cool and Garnish: Let cups cool in the tin for 5 minutes to firm up, then transfer to a serving platter and sprinkle with red pepper flakes and fresh parsley for color and flavor.
Optional: Serve with marinara for dipping.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cheesy Spinach Artichoke Cups are absolutely ideal for meal prep, saving you valuable time on busy days! You can prepare the filling—combining thawed spinach, chopped artichokes, cream cheese, mayonnaise, and cheeses—up to 3 days in advance. Simply refrigerate it in an airtight container. Additionally, you can assemble the phyllo or puff pastry shells the day before and cover them with plastic wrap to keep them fresh. To finish, just spoon the prepped filling into the shells and bake them at 375°F for 18–20 minutes when you’re ready to serve. This way, your snack will be just as delicious as if made fresh that day!
What to Serve with Cheesy Spinach Artichoke Cups?
These delightful bites are perfect for elevating any gathering, making snack time feel special and festive.
-
Crunchy Veggie Platter: A colorful array of fresh vegetables adds a crisp, refreshing contrast to the creamy cups.
-
Garlic Breadsticks: The buttery, garlicky flavor of breadsticks pairs beautifully, perfect for soaking up any leftover filling. Their chewy texture complements the crispy cups perfectly.
-
Mini Caprese Skewers: Juicy cherry tomatoes, fresh basil, and creamy mozzarella provide a burst of freshness that balances the richness of the cups.
-
Spicy Marinara Sauce: A zesty dip not only enhances the flavor but also gives a satisfying kick to each mouthful, making them irresistibly more enjoyable.
-
Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio refreshes the palate and complements the cheesy richness effortlessly.
-
Creamy Ranch Dip: This cool, herby addition makes for a delightful contrast, offering a creamy, tangy note that can be especially tempting alongside the cups.
-
Fruit Salad: A medley of sweet, juicy fruits brings a light, bright note to the table, balancing the savory flavors with its natural sweetness.
-
Artisan Cheese Board: Elevate your spread with a selection of cheeses, nuts, and dried fruits—perfect for nibbling between bites of those delicious cups.
Tips for the Best Cheesy Spinach Artichoke Cups
- Drain Thoroughly: Squeeze as much moisture as possible from spinach and artichokes to prevent soggy, watery cups that lose their crisp crust.
- Layer Carefully: When brushing phyllo sheets or puff pastry, be generous but even to ensure a golden, flaky shell without soggy spots.
- Room Temperature Cream Cheese: Use softened cream cheese for a smooth filling—cold cream cheese can cause lumps and uneven texture.
- Don’t Overfill: Fill each cup nearly to the top but avoid overfilling to prevent filling spills and ensure perfect baking.
- Serve Warm: Enjoy your Cheesy Spinach Artichoke Cups fresh and warm for the best melty, gooey cheese experience and crisp crust.
Variations & Substitutions for Cheesy Spinach Artichoke Cups
Feel free to put your own spin on these delightful cups and discover new layers of flavor!
- Gluten-Free: Use gluten-free phyllo dough or almond flour-based crusts to ensure everyone can indulge happily.
- Dairy-Free: Swap cream cheese and cheeses with dairy-free alternatives, like cashew cheese or coconut yogurt, for a creamy vegan delight.
- Spicy: Add diced jalapeños or a few dashes of hot sauce to the filling for an exciting kick that complements the creamy flavors beautifully.
- Herb-Infused: Mix in fresh herbs like dill or basil to elevate the flavor profile—these fresh notes add a lovely brightness to your cups.
- Protein-Packed: Stir in some cooked and crumbled bacon or shredded chicken for an extra hearty bite that satisfies every appetite.
- Nutty Twist: Incorporate chopped walnuts or pecans for a delightful crunch and unique flavor that contrasts with the creaminess.
- Vegetable Boost: Add finely chopped bell peppers or mushrooms to the filling for a filling and nutritious extra layer. They pair wonderfully with the artichokes!
- Sweet Addition: A touch of caramelized onions can bring a lovely sweetness to the filling, balancing the savory notes beautifully.
Experiment with these variations to create Cheesy Spinach Artichoke Cups that reflect your tastes and desires!
How to Store and Freeze Cheesy Spinach Artichoke Cups
Room Temperature: Store leftover cups at room temperature for up to 2 hours; after that, refrigerate to maintain freshness.
Fridge: Keep Cheesy Spinach Artichoke Cups in an airtight container for up to 3 days; reheat in the oven for a crispy result.
Freezer: To freeze, place cooked cups in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 2 months.
Reheating: For the best texture, reheat frozen cups in the oven at 350°F (175°C) for about 15 minutes until heated through and crispy.
Best Cheesy Spinach Artichoke Cups for Irresistible Snack Time Recipe FAQs
How do I know if the spinach and artichokes are fresh enough for the best flavor?
Frozen spinach should be fully thawed and squeezed dry to remove excess water, preventing soggy filling. For canned artichoke hearts, look for firm but tender pieces without dark spots all over—the fresher and more intact, the better the texture and taste.
What’s the best way to store leftover Cheesy Spinach Artichoke Cups?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep them chilled and reheat in an oven at 350°F to regain that crispy crust instead of microwaving, which can make them soggy.
Can I freeze these Cheesy Spinach Artichoke Cups, and how should I thaw and reheat them?
Absolutely! Freeze fully cooked cups on a baking sheet in a single layer until solid, about 2 hours. Then transfer them to a freezer bag and store for up to 2 months. To enjoy later, thaw overnight in the fridge, then reheat at 350°F for 15 minutes until warm and crispy.
What if my cups come out too soggy or the crust doesn’t stay crispy?
This often happens if the spinach or artichokes aren’t thoroughly drained or if the phyllo layers aren’t brushed evenly with butter or oil. Be sure to squeeze moisture out of veggies well and be generous but even when brushing the dough layers for a golden, crisp shell.
Are Cheesy Spinach Artichoke Cups safe for pets or suitable for common dietary restrictions?
These cups contain dairy and garlic, which aren’t suitable for dogs or cats. For people with dairy allergies or lactose intolerance, try subsisting with vegan cream cheese and plant-based cheeses—though the flavor and texture will vary. Always check ingredient labels carefully!
Best Cheesy Spinach Artichoke Cups for Irresistible Snack Time
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Brush a 12-cup muffin tin with olive oil or melted butter to ensure cups bake up crisp and golden.
- Layer two to three phyllo sheets or puff pastry squares in each tin cavity, brushing between layers with melted butter or olive oil for a flaky, golden-brown shell.
- In a medium bowl, stir together thawed, squeezed spinach, chopped artichoke hearts, cream cheese, mayonnaise, Parmesan, shredded mozzarella, minced garlic, salt, and pepper until smooth and creamy.
- Spoon the creamy mixture into each shell, filling cups almost to the top for a generous, gooey center that won’t overflow during baking.
- Place the muffin tin on the center rack and bake at 375°F for 18–20 minutes until the crust is golden brown and the filling is set and slightly puffed.
- Let cups cool in the tin for 5 minutes to firm up, then transfer to a serving platter and sprinkle with red pepper flakes and fresh parsley for color and flavor.
