Spinach Artichoke Dip Cups Recipe

Of all the appetizers I’ve made over the years for family gatherings and game day parties, none disappear quite as fast as these Spinach Artichoke Dip Cups. I remember the first time I decided to bake them. I was tired of the same old bowl of dip with a ring of broken chips around it by the end of the night. I wanted something a little more elegant, something that felt special but didn’t require a culinary degree to execute. The idea of putting the dip inside a crispy, edible cup was a revelation. I prepped them the morning of our annual holiday party, the kitchen filling with the comforting aroma of garlic and melting cheese. When I pulled the first tray out of the oven, golden brown and bubbling, my husband wandered in and snagged one before they were even cool enough to eat. His eyes went wide. “You can’t just make one tray of these,” he said, mouth full. He was right. I spent the next hour making two more batches. When our guests arrived, the cups were the star of the show. People loved that they could grab a perfect, self-contained bite without juggling a plate, a dip bowl, and a napkin. They are the ultimate party food: mess-free, incredibly delicious, and they make you look like a culinary genius. Every single time I make them, without fail, I’m asked for the recipe. So, here it is—my secret weapon for effortless entertaining.

Ingredients

Here is the simple, yet powerful, list of ingredients you’ll need to create these irresistible appetizer bites. Each component plays a crucial role in achieving the perfect balance of creamy, savory, and crispy.

• Wonton Wrappers (24 wrappers): These thin sheets of dough are the magic vessel for our dip, baking up into a delightfully crispy and golden-brown cup.
• Cream Cheese (8 oz | 226g), softened: This forms the rich, tangy, and incredibly creamy foundation of the filling. Ensure it’s at room temperature for smooth, lump-free mixing.
• Sour Cream (1/2 cup | 120g): Adds a wonderful, cooling tang and velvety texture that complements the richness of the cheeses.
• Mayonnaise (1/2 cup | 115g): This is the secret to an ultra-creamy, non-oily dip that stays moist and luscious even after baking.
• Garlic (2 cloves), minced: Freshly minced garlic provides a pungent, aromatic kick that elevates the entire flavor profile.
• Frozen Chopped Spinach (10 oz | 283g), thawed and squeezed dry: The earthy, vibrant heart of the dip. It’s crucial to squeeze out all excess water to prevent a soggy filling.
• Canned Artichoke Hearts (1 can, 14 oz | 396g), drained and chopped: These provide a tender texture and a slightly briny, nutty flavor that is the signature of this classic dip.
• Grated Parmesan Cheese (1/2 cup | 50g): Adds a sharp, salty, and nutty flavor that cuts through the creaminess and helps create a beautiful golden top.
• Shredded Mozzarella Cheese (1 cup | 113g): The master of melt, this cheese provides that glorious, gooey cheese-pull and a mild, milky flavor.
• Salt (1/2 teaspoon): Essential for enhancing all the other flavors in the dish.
• Black Pepper (1/4 teaspoon): Adds a gentle, woody spice and a touch of warmth to the filling.

Instructions

Follow these detailed steps carefully to ensure your Spinach Artichoke Dip Cups are perfectly crispy, creamy, and delicious every single time. The process is straightforward and rewarding.

Step 1: Prepare Your Oven and Muffin Tin
First things first, preheat your oven to 375°F (190°C). This ensures the wonton cups cook evenly and become perfectly crisp. Next, take a standard 12-cup muffin tin and lightly grease it with non-stick cooking spray or a light coating of olive oil. This is a vital step to prevent the wonton wrappers from sticking, ensuring they release easily once baked.

Step 2: Form the Wonton Cups
Gently press one wonton wrapper into each of the greased muffin cups. Use your fingers to press the wrapper down into the bottom and up the sides of the cup, creating a small, star-shaped vessel. You may see some of the corners overlap or stick up, which is perfectly fine—these will become the extra-crispy, golden-brown edges. Once all 12 cups are lined, place the muffin tin in the preheated oven and bake for 5-7 minutes. This pre-baking step is crucial; it helps the bottom of the wonton wrappers to set and begin crisping, which is the secret to avoiding a soggy bottom once the creamy filling is added. You’re looking for the wrappers to be lightly golden and firm.

Step 3: Prepare the Spinach and Artichokes
While the wonton cups are pre-baking, it’s time to prep your star ingredients. Your thawed frozen spinach must be thoroughly squeezed dry. You can do this by placing it in a clean kitchen towel or a few layers of heavy-duty paper towels and wringing it out over the sink until no more liquid comes out. You’ll be surprised how much water it holds! This step is non-negotiable for a creamy, not watery, dip. Next, drain your canned artichoke hearts very well and give them a rough chop. You want pieces that are small enough to be easily scooped in a single bite, but large enough to still provide a noticeable, tender texture.

Step 4: Mix the Creamy Filling
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a hand mixer or a sturdy spatula, beat these ingredients together until they are completely smooth and well-incorporated. You don’t want any lumps of cream cheese remaining. Once the base is smooth, stir in the minced garlic, the thoroughly squeezed spinach, the chopped artichoke hearts, the grated Parmesan cheese, a half cup of the shredded mozzarella cheese (reserving the other half for the topping), the salt, and the black pepper. Mix everything together until it’s evenly distributed. Take a moment to taste the filling and adjust the seasoning if necessary.

Step 5: Fill and Top the Cups
Remove the pre-baked wonton cups from the oven. Carefully spoon the spinach and artichoke mixture evenly into each of the golden cups. Be generous, but try not to overfill them, as the filling will bubble and expand slightly as it bakes. A heaping tablespoon per cup is usually the perfect amount. Once all the cups are filled, sprinkle the remaining half cup of shredded mozzarella cheese over the top of each one. This will create that irresistible, bubbly, golden-brown cheese cap.

Step 6: Bake to Perfection
Place the filled muffin tin back into the 375°F (190°C) oven. Bake for an additional 12-15 minutes. You’ll know they are done when the filling is hot and bubbly and the cheese on top is melted and lightly golden. The edges of the wonton wrappers should be a deep, crispy golden brown. Keep a close eye on them during the last few minutes of baking to ensure the edges don’t burn.

Step 7: Cool and Serve
Once baked to perfection, carefully remove the muffin tin from the oven. Let the Spinach Artichoke Dip Cups cool in the tin for at least 5-10 minutes. This is an important step that allows the filling to set up slightly and the cups to firm up, making them much easier to remove without breaking. After they’ve cooled a bit, you can use a small offset spatula or a butter knife to gently lift them out. Arrange them on a platter and serve warm.

Nutrition Facts

This nutritional information is an estimate, based on a serving size of two Spinach Artichoke Dip Cups.

• Servings: 12 (makes 24 cups total)
• Calories per serving (2 cups): Approximately 280 kcal
• Fat: The majority of the calories come from fats provided by the cream cheese, mayonnaise, and mozzarella. These fats contribute to the rich, satisfying mouthfeel and creamy texture of the dip.
• Protein: Each serving provides a decent amount of protein, primarily from the cheeses and sour cream, which helps to make these bites more filling and satisfying.
• Carbohydrates: The primary source of carbohydrates is the wonton wrapper, which provides the crispy, crunchy structure for the appetizer.
• Sodium: This recipe contains a moderate amount of sodium from the cheeses, salt, and canned artichoke hearts, which is crucial for enhancing the overall flavor profile.
• Fiber: The spinach and artichoke hearts contribute a small but beneficial amount of dietary fiber, which is important for digestive health.

Preparation Time

This appetizer is surprisingly quick to assemble, making it perfect for both planned parties and last-minute get-togethers.

• Preparation Time: 20 minutes. This includes thawing and squeezing the spinach, chopping the artichokes, mixing the filling, and arranging the wonton wrappers in the muffin tin.
• Cooking Time: 20 minutes. This is broken into about 5-7 minutes for pre-baking the wonton cups and 12-15 minutes for the final bake once they are filled.
• Total Time: Approximately 40 minutes from start to finish. In under an hour, you can have a tray of hot, bubbly, and incredibly impressive appetizers ready to serve.

How to Serve

Presentation can elevate these simple cups from a tasty snack to a show-stopping appetizer. Here are some creative and delicious ways to serve them.

• The Classic Platter:
  • Arrange the warm Spinach Artichoke Dip Cups on a large white or wooden platter for a beautiful contrast in color and texture.
  • Garnish the platter with fresh herbs like chopped parsley or chives for a pop of green.
  • A light dusting of paprika or a sprinkle of red pepper flakes over the cups just before serving can add a touch of color and a hint of warmth.
• Offer a Dipping Sauce Bar:
  • While delicious on their own, offering a side of sauce can add a fun, interactive element.
  • Marinara Sauce: A simple, warm marinara sauce offers a tangy, acidic counterpoint to the creamy filling.
  • Balsamic Glaze: A drizzle of thick, sweet balsamic glaze over the top of each cup just before serving adds a sophisticated, sweet-and-savory note.
  • Ranch Dressing: A cool, herby ranch dressing is a crowd-pleasing option for dipping.
• Perfect Pairings for Any Occasion:
  • Game Day Spread: Serve alongside other finger foods like chicken wings, sliders, and a fresh vegetable crudité platter.
  • Holiday Appetizer: Feature them on a festive appetizer board with cured meats, olives, various cheeses, and fruit preserves.
  • Elegant Cocktail Party: Pair them with a crisp white wine like a Sauvignon Blanc or Pinot Grigio, whose acidity will cut through the richness of the dip. A light beer like a Pilsner or a sparkling rosé also works wonderfully.
  • Family Dinner: Serve them as a pre-dinner bite to whet everyone’s appetite before the main course.

Additional Tips for Perfect Spinach Artichoke Dip Cups

Unlock the full potential of this recipe with these eight expert tips, designed to ensure flawless results and allow for creative customization.

1. Squeeze That Spinach Bone Dry: This is the most critical tip and cannot be overstated. Waterlogged spinach is the number one enemy of a creamy dip and crispy cup. After thawing, place the spinach in the center of a clean, sturdy kitchen towel (a dark-colored one is best to avoid stains) and twist and squeeze over the sink until you can’t get another drop of water out. This prevents a soggy bottom and a diluted filling.
2. Room Temperature Dairy is Key: For the creamiest, smoothest, and most lump-free filling, make sure your cream cheese and sour cream are at room temperature. Cold cream cheese is difficult to mix and will result in small, unappetizing clumps in your dip. Take them out of the refrigerator about 30-45 minutes before you start mixing.
3. Shred Your Own Cheese: While pre-shredded cheese is convenient, it’s coated in starches like potato starch or cellulose to prevent clumping. These anti-caking agents can inhibit a smooth, perfect melt. Buying a block of mozzarella and a wedge of Parmesan and grating them yourself will result in a superior, gooier, and more flavorful cheese topping.
4. Don’t Be Afraid to Pre-Bake: The initial 5-7 minute bake of the empty wonton cups is a game-changer. It creates a moisture barrier and gives the wrappers a head start on crisping up. Don’t skip this step if you want to guarantee a crunchy, sturdy cup that can hold its creamy filling without becoming limp.
5. Give Your Flavors a Boost: The base recipe is a classic, but feel free to customize it. A pinch of nutmeg is a classic addition that beautifully complements the creamy spinach. A quarter teaspoon of red pepper flakes will add a gentle, lingering heat. A dash of Worcestershire sauce can add a wonderful depth of umami flavor.
6. Make-Ahead for Easy Entertaining: You can prepare the spinach artichoke filling up to two days in advance. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply give the cold filling a good stir, pre-bake your wonton cups, fill them, and bake as directed. This is a lifesaver for party planning.
7. Choose the Right Artichokes: For the best texture and flavor, use canned artichoke hearts that are packed in water or brine, not the marinated kind. Marinated artichokes are often packed in oil and vinegar with other herbs, which can alter the classic flavor profile of your dip and make it oily. Be sure to drain them thoroughly and pat them dry before chopping.
8. Watch the Edges: Wonton wrappers are very thin and the corners that stick up out of the muffin tin can brown faster than the rest of the cup. Keep a close eye on them during the final 5 minutes of baking. If you notice the edges are getting too dark before the filling is hot and bubbly, you can loosely tent the muffin tin with a piece of aluminum foil.

Frequently Asked Questions (FAQ)

Here are answers to the most common questions about making, storing, and customizing this fantastic recipe.

1. Can I make these Spinach Artichoke Dip Cups ahead of time?
Yes, absolutely! For the best results, I recommend making the filling ahead of time and storing it in an airtight container in the refrigerator for up to 48 hours. When you are ready to serve, proceed with pre-baking the fresh wonton wrappers, filling them with the cold dip, and baking as directed. You may need to add 2-3 minutes to the final baking time since the filling is chilled. Assembling and baking them fresh will give you the crispiest wonton cups.

2. How do I store and reheat leftovers?
Leftover Spinach Artichoke Dip Cups can be stored in an airtight container in the refrigerator for up to 3 days. The wonton cups will soften over time. The best way to reheat them and bring back some of the crispness is in an oven or an air fryer. Preheat your oven or air fryer to 350°F (175°C) and bake the cups for 5-8 minutes, or until the filling is heated through and the edges have crisped up again. Reheating in the microwave is not recommended as it will make the wonton wrappers soft and chewy.

3. Can I use fresh spinach instead of frozen?
You can, but you will need a large amount. It takes about 1 pound (16 oz) of fresh spinach to yield the same amount as a 10 oz package of frozen. To use fresh spinach, you’ll need to cook it down first. Sauté it in a pan with a little olive oil until completely wilted, then let it cool, and squeeze out all the excess moisture just as you would with frozen spinach.

4. My wonton cups got soggy. What did I do wrong?
Soggy cups are almost always due to one of two things. First, and most commonly, the spinach was not squeezed dry enough. Any excess water in the spinach will release during baking and turn the bottom of the wonton cup soft. Second, you might have skipped the pre-baking step. Pre-baking the empty cups creates a partial moisture seal and is essential for a crispy final product.

5. Can I make this recipe gluten-free?
While traditional wonton wrappers contain gluten, you have a couple of great options. You can look for gluten-free wonton wrappers, which are available in some specialty stores. Alternatively, you can skip the cups altogether and bake the dip in a small oven-safe dish at 375°F (190°C) for 20-25 minutes until bubbly. Serve it warm as a traditional dip with gluten-free crackers, corn chips, or fresh veggie sticks like carrots, celery, and bell peppers.

6. What are some fun variations I can try?
This recipe is a fantastic canvas for creativity! You could add 1 cup of finely shredded cooked chicken for a heartier appetizer. For a spicy kick, add one finely diced jalapeño (with seeds for more heat, without for less). You can also swap the cheeses; try using a smoked Gouda or a sharp white cheddar in place of some of the mozzarella for a different flavor dimension.

7. Can I freeze Spinach Artichoke Dip Cups?
I do not recommend freezing the fully assembled and baked cups. The wonton wrappers do not freeze and thaw well; they will become very soggy. However, you can freeze the filling! Place the unbaked dip mixture in a freezer-safe airtight container or a zip-top bag and freeze for up to 3 months. Thaw it overnight in the refrigerator before proceeding with the recipe to fill and bake fresh wonton cups.

8. How do I prevent the wonton wrapper edges from burning?
The thin corners of the wonton wrappers that poke out of the muffin tin can sometimes cook faster than the filling. The best way to prevent this is to keep an eye on them. If you see them getting dark brown before the cheese is fully melted and bubbly, simply lay a piece of aluminum foil loosely over the top of the muffin tin for the remaining bake time. This will shield the edges while allowing the filling to continue cooking.

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