There’s something irresistible about the creamy blend of spinach and artichoke melting together in crispy, bite-sized cups. Whether I’m hosting a casual get-together or just craving a snack that feels homemade yet special, these Spinach Artichoke Dip Cups hit the spot every time. The best part? They’re surprisingly easy to make and packed with flavor that pleases any crowd—perfect for breaking free from takeout rut and impressing friends with minimal effort. Let me show you how this simple twist on a classic dip transforms into an addictive, handheld treat that will quickly become your go-to appetizer.
Why choose Spinach Artichoke Dip Cups?
Deliciously convenient: These bite-sized cups pack all the creamy, cheesy goodness of traditional spinach artichoke dip into easy-to-eat portions. Quick prep: With simple ingredients and minimal steps, you can whip them up in no time. Crowd-pleaser: Perfect for parties or casual snacks, they’re universally loved. Versatile: Serve warm or at room temperature for anytime snacking. Homemade charm: They offer a fresh, comforting alternative to fast food that feels special and satisfying.
Spinach Artichoke Dip Cups Ingredients
For the Spinach Artichoke Filling
- Fresh spinach – use fresh or thawed frozen spinach, well-drained to avoid soggy cups.
- Artichoke hearts – chopped finely for even flavor in every cup.
- Cream cheese – softened to create that signature creamy texture.
- Mayonnaise – adds richness and helps bind the filling together.
- Sour cream – adds a tangy smoothness balancing the cheese.
- Grated Parmesan cheese – boosts savory depth and complements the other cheeses.
- Mozzarella cheese – shredded for gooey, melty goodness inside each cup.
- Garlic powder – a simple addition to elevate the flavor profile.
- Salt and pepper – season to taste and bring all these flavors harmoniously together.
For the Cups
- Mini phyllo shells or wonton wrappers – crisp and flaky vessels perfect to hold the filling and bake to golden perfection.
- Olive oil or melted butter – brushed lightly to ensure a golden, crispy texture.
These carefully chosen ingredients make the Spinach Artichoke Dip Cups irresistibly creamy and crunchy—a homemade crowd favorite you’ll love serving.
How to Make Spinach Artichoke Dip Cups
- Preheat & Prep: Preheat oven to 375°F and brush mini phyllo shells with olive oil or melted butter for golden, crispy cups that hold the creamy filling perfectly.
- Mix Cheeses: Beat softened cream cheese, mayonnaise and sour cream for about 1 minute until smooth and creamy in a medium bowl for perfect dip consistency.
- Fold in Veggies: Fold in well-drained spinach, chopped artichoke hearts, garlic powder, salt and pepper, stirring gently until ingredients are evenly combined and the mixture has a uniform green flecked appearance.
- Fill Cups: Spoon about ¾ of the filling into each prepared phyllo shell, smoothing the top so each bite has plenty of creamy goodness in every crispy cup.
- Add Topping: Sprinkle shredded mozzarella and grated Parmesan over each filled cup, covering the filling evenly for an irresistible golden, bubbly cheese melt on top.
- Bake: Arrange cups on a baking sheet; bake 12–15 minutes at 375°F until edges are golden brown and the topping bubbles.
- Cool & Serve: Let the cups cool on the pan for 5 minutes so the filling sets, then serve warm or at room temperature.
Optional: garnish with chopped fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Expert Tips for Spinach Artichoke Dip Cups
- Drain Thoroughly: Make sure to squeeze out excess water from spinach and artichokes to avoid soggy, watery dip cups.
- Use Fresh or Well-Thawed Spinach: Fresh spinach or properly thawed frozen spinach ensures the best texture and flavor in your filling.
- Brush Cups Evenly: Lightly brush phyllo shells with olive oil or butter to achieve a perfectly crisp and golden cup every time.
- Don’t Overfill: Fill cups about three-quarters full to prevent overflow during baking and keep each bite neat and easy to eat.
- Bake Until Golden: Keep an eye on the oven so the cheese topping bubbles and browns beautifully without burning.
- Serve Warm or Room Temp: Spinach Artichoke Dip Cups taste great either way—just avoid refrigerating after baking to keep crispiness.
Spinach Artichoke Dip Cups Variations
Feel free to personalize these delightful cups, adding your own unique twist to each bite of creamy goodness.
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Gluten-Free: Use gluten-free phyllo shells or rice paper wrappers to accommodate dietary needs without sacrificing flavor.
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Vegan-Friendly: Substitute cream cheese and sour cream with plant-based alternatives and use nutritional yeast for a cheesy flavor boost.
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Spicy Kick: Add minced jalapeños or a dash of cayenne pepper to the mixture for a zesty heat that tantalizes the taste buds.
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Herb Infusion: Incorporate fresh herbs like dill or basil to brighten the filling with aromatic flavors that elevate each cup.
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Artichoke Twist: Experiment with different types of canned vegetables, such as mushrooms or roasted red peppers, for a delightful new taste.
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Cheese Lovers: Mix in some crumbled feta or goat cheese for an extra tangy twist, adding depth and richness to the filling.
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Smoky Flavor: Stir in smoked paprika or chipotle seasoning for a warm smokiness that transforms the classic dip into something unforgettable.
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Nutty Texture: Sprinkle chopped walnuts or pecans on top before baking for added crunch and a delightful nutty flavor contrast.
Explore these creative variations and make these Spinach Artichoke Dip Cups uniquely yours!
Make Ahead Options
These Spinach Artichoke Dip Cups are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the creamy filling up to 24 hours in advance; simply mix the cream cheese, mayonnaise, sour cream, spinach, and artichokes, then refrigerate in an airtight container. Additionally, the phyllo shells can be brushed with olive oil or melted butter and stored at room temperature, ready to be filled. When you’re set to impress your guests, just fill the prepared cups, top with cheese, and bake for 12-15 minutes until golden brown. This way, you’ll have scrumptious bite-sized delights ready in no time, just as fresh and delicious as if you made them on the spot!
What to Serve with Spinach Artichoke Dip Cups?
Creating a delightful experience around these creamy, crunchy bites elevates any gathering into a feast.
- Fresh Garden Salad: A crisp salad with mixed greens and vinaigrette is a bright and refreshing contrast to the rich dip cups.
- Garlic Breadsticks: The warm, buttery flavor of garlic breadsticks complements the savory filling perfectly, making for enjoyable dipping.
- Stuffed Mushrooms: These bite-sized, savory treats match the flavors of your dip cups while adding an earthy twist that guests adore.
- Charcuterie Board: Offering charcuterie not only brings various textures and flavors but also creates an inviting, communal atmosphere for sharing.
- Mini Quiches: Light and fluffy mini quiches provide a wonderful contrast in texture while enhancing the overall spread beautifully.
- Sparkling Lemonade: A refreshing, bubbly drink, sparkling lemonade cleanses the palate between bites, making each morsel feel special.
- Chocolate Covered Strawberries: To finish off your meal, these sweet, juicy bites provide a perfect hint of indulgence that pairs well with the savory flavors.
- Tzatziki Sauce: This cool, creamy sauce is an excellent dip that echoes the Mediterranean flavors of your main appetizer while remaining refreshing.
- Roasted Vegetable Platter: A seasonal assortment of roasted veggies adds a healthy crunch that balances the richness of the dip cups deliciously.
How to Store and Freeze Spinach Artichoke Dip Cups
Fridge: Store leftover Spinach Artichoke Dip Cups in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven for best texture.
Freezer: Freeze baked cups in a single layer on a baking sheet for a few hours, then transfer to a freezer-safe container for up to 2 months.
Reheating: To reheat frozen cups, bake from frozen at 350°F for 15-20 minutes, until heated through and crispy.
Make-Ahead: Prepare the filling a day in advance and store it in the fridge, then assemble and bake just before serving for optimal freshness.
Spinach Artichoke Dip Cups Recipe FAQs
What type of spinach should I use for Spinach Artichoke Dip Cups?
Fresh spinach is ideal for the best texture and flavor, but you can also use frozen spinach that’s fully thawed and very well-drained. Avoid spinach with dark spots all over, which indicates it’s past its prime.
How long can I store leftover Spinach Artichoke Dip Cups in the fridge?
Store leftover cups in an airtight container in the refrigerator for up to 3 to 4 days. When ready to enjoy, reheat them in a preheated oven at 350°F for 10 minutes to restore their crispy, melty goodness.
Can I freeze Spinach Artichoke Dip Cups for later?
Absolutely! Freeze the baked cups in a single layer on a baking sheet for 2 hours, then transfer them to a freezer-safe container or bag. They keep well for up to 2 months. To reheat, bake from frozen at 350°F for 15-20 minutes until heated through and crisp.
How do I prevent soggy cups when making Spinach Artichoke Dip Cups?
The key is draining the spinach and artichokes very thoroughly to remove excess moisture—use a clean kitchen towel or squeeze by hand. Also, brush the cups lightly with olive oil or melted butter to create a moisture barrier that keeps them crisp even after baking.
Are Spinach Artichoke Dip Cups safe for pets or people with allergies?
These cups contain dairy and garlic, so they are not suitable for dogs or those allergic to dairy or alliums. If you have dietary restrictions, consider substituting dairy with plant-based options or omitting garlic, but do keep in mind this will change the flavor profile.
Easy Spinach Artichoke Dip Cups That Everyone Will Crave
Ingredients
Equipment
Method
- Preheat oven to 375°F and brush mini phyllo shells with olive oil or melted butter.
- Beat softened cream cheese, mayonnaise and sour cream until smooth and creamy.
- Fold in well-drained spinach, chopped artichoke hearts, garlic powder, salt and pepper until combined.
- Spoon filling into each prepared phyllo shell, smoothing the top.
- Sprinkle shredded mozzarella and grated Parmesan over each filled cup.
- Arrange cups on a baking sheet and bake for 12–15 minutes until edges are golden brown.
- Let the cups cool on the pan for 5 minutes before serving warm or at room temperature.
