Spinach and Artichoke Dip Cups Recipe | Easy Party Appetizer Idea
"Spinach and artichoke dip cups are creamy, cheesy, and perfectly bite-sized. A crowd-pleasing appetizer recipe baked in crispy shells, ideal for parties, holidays, or game-day snacking."
Equipment
- Muffin tin (to shape cups)
- Skillet (for sautéing spinach)
- Cheese grater (for fresh Parmesan)
- Mixing bowls
- Airtight containers (for storage)
Ingredients
Filling
- 1 cup chopped spinach (fresh or frozen, drained)
- 1 cup canned artichoke hearts, chopped
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ cup shredded mozzarella
- ¼ cup grated parmesan
- 2 garlic cloves, minced
- Salt & pepper to taste
Cups
- 24 wonton wrappers or phyllo shells
- Olive oil spray
Optional Garnishes
- Fresh parsley or chives
- Chili flakes
Instructions
- Prepare Spinach: Sauté spinach in skillet until wilted. Drain and squeeze out excess water.
- Mix Filling: Combine spinach, artichokes, cream cheese, sour cream, mayo, mozzarella, parmesan, garlic, salt, and pepper in a bowl. Stir until creamy.
- Line Muffin Tin: Spray muffin tin lightly with oil. Press wonton wrappers or phyllo shells into each cup.
- Fill Cups: Spoon mixture evenly into wrappers. Sprinkle with extra parmesan if desired.
- Bake: Bake at 375°F (190°C) for 12–15 minutes until golden and bubbly.
- Cool Slightly: Let cups rest for 5 minutes before serving.
- Serve: Garnish with herbs or chili flakes. Enjoy warm.
- Expert Tip: Always squeeze spinach thoroughly to prevent soggy cups.
Notes
- Variations: Add jalapeños for spice, bacon for smokiness, or use cashew cream for vegan version.
- Storage: Refrigerate up to 3 days; freeze unbaked cups for up to 1 month.
- Reheating: Warm in oven at 350°F (175°C) for 8–10 minutes to restore crispiness.
- Pairings: Serve with sparkling wine, cocktails, or hot chocolate for cozy gatherings.
- Common Mistakes: Drain spinach well, use mozzarella + parmesan blend for balanced melt, and cover with foil if wrappers brown too quickly.