We’ve all been there. The party is about to start, the kitchen is a whirlwind, and you need a crowd-pleasing appetizer that’s as delicious as it is adorable. Well, my friends, say hello to these Spinach and Artichoke Dip Cups. They’re the perfect bite-sized solution to your party platter panic, combining all the gooey, cheesy, garlicky goodness of the classic dip in a neat little package. They’re so good, they might just upstage the main event—and I promise I won’t tell if they do.

Why You’ll Love These Spinach and Artichoke Dip Cups

I know you’re going to fall head over heels for this one. Here’s why:

• Perfectly Portioned: No more double-dipping debates! Each guest gets their own personal cup of dip perfection.
• Incredibly Easy: Using pre-made wonton wrappers is a total game-changer, saving you time without skimping on flavor.
• Seriously Impressive: They look fancy, but they’re secretly one of the easiest things you’ll make all season.
• Endlessly Customizable: Toss in some crab, swap the cheeses, or add a little heat. They’re your canvas!

Gather Your Ingredients

Here’s what you’ll need to make this easy appetizer recipe.

Creamy Spinach Artichoke Dip Cups Recipe

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• Author: admin
• Total Time: 30 minutes
• Yield: 24 cups 1x

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Description

Creamy spinach artichoke dip cups recipe Perfect party appetizer Easy phyllo dough tech for a crispy shareable handheld snack

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Ingredients

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14 ounce can artichoke hearts, drained and chopped

8 ounce package cream cheese, softened

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

10 ounce package frozen chopped spinach, thawed and squeezed dry

24 wonton wrappers

Cooking spray

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Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.

Gently press one wonton wrapper into each cup of the prepared muffin tin, letting the edges point up.

In a large mixing bowl, combine the cream cheese, mayo, Parmesan, mozzarella, and minced garlic. Stir until smooth and well-combined.

Fold in the chopped artichoke hearts and the thoroughly squeezed spinach. Mix until evenly distributed.

Carefully spoon a heaping tablespoon of the spinach artichoke mixture into each wonton cup.

Bake for 12-15 minutes, or until the edges of the wontons are golden brown and the filling is bubbly and hot.

Let them cool in the pan for a minute or two before serving warm.

Notes

A perfectly portioned, crowd-pleasing appetizer featuring all the gooey, cheesy, garlicky goodness of classic spinach and artichoke dip baked in a crispy wonton cup.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 24 cups
• Calories: 85 kcal
• Sugar: 0.5 g
• Fat: 6 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 3 g

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (8 oz) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 24 wonton wrappers
• Cooking spray

How to Make Spinach and Artichoke Dip Cups

Ready to create some magic? Let’s get started.

1. Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
2. Gently press one wonton wrapper into each cup of the prepared muffin tin, letting the edges point up. You want a little cup to hold all that creamy filling.
3. In a large mixing bowl, combine the cream cheese, mayo, Parmesan, mozzarella, and minced garlic. Stir until everything is smooth and well-combined.
4. Fold in the chopped artichoke hearts and the thoroughly squeezed spinach. Mix until it’s all evenly distributed.
5. Carefully spoon a heaping tablespoon of this delicious spinach artichoke mixture into each wonton cup.
6. Bake for 12-15 minutes, or until the edges of the wontons are a beautiful golden brown and the cheesy filling is bubbly and hot.
7. Let them cool in the pan for just a minute or two before removing. They’re best served warm!

My Favorite Kitchen Tools for This Recipe

You don’t need anything fancy, but a few trusty tools make this process a breeze. You’ll want a good mixing bowl set for combining the filling and a reliable mini muffin tin to create the perfect little cups.

Tips, Tricks, and Fun Variations

This is a super forgiving recipe, so feel free to make it your own!

• Squeeze Out That Spinach! This is the most important tip. You really have to squeeze every last drop of water from the thawed spinach. I usually grab handfuls and wring them out over the sink like I’m mad at them. A drier spinach means a richer, creamier dip that won’t make your wontons soggy.
• Add some protein for a heartier bite. A cup of shredded rotisserie chicken or canned lump crab meat folded into the filling is divine.
• Like a little kick? A dash of hot sauce or a pinch of red pepper flakes will wake up all the flavors.
• If you have leftover filling (lucky you!), it’s amazing slathered on crackers or stuffed into a chicken breast.

The Best Ways to Serve These Little Bites

These dip cups are the star of any appetizer spread. I love to arrange them on a platter with a variety of other easy finger foods, like these simple Air Fryer appetizers. They pair wonderfully with a light, crisp salad if you’re turning them into a light meal. For a real crowd-pleasing menu, serve them alongside my favorite Buffalo Chicken Dip.

Your Spinach and Artichoke Dip Questions, Answered

Can I make these spinach and artichoke cups ahead of time?

You can absolutely prep ahead! Assemble the cups and keep the filled muffin tin covered in the fridge for up to 8 hours before baking. You might need to add a minute or two to the baking time since they’ll be going in cold.

How should I store any leftovers?

Leftovers? I’m impressed! Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven for the best texture—the microwave can make the wontons a little soft.

Can I use fresh spinach instead of frozen?

You can! Simply wilt about 10 ounces of fresh spinach in a pan, let it cool, and then wring it out just as thoroughly as you would the frozen kind. It’s a great way to use up that fresh spinach lingering in your fridge.

My cream cheese is cold and lumpy. Help!

No worries! Letting your cream cheese come to room temperature is key for a smooth filling. If you’re in a hurry, you can gently soften it in the microwave in 15-second bursts at low power. For more kitchen hacks, check out my guide on saving kitchen disasters.

A Little Story From My Kitchen

This recipe became a permanent fixture in my entertaining playbook a few Christmases ago. I was hosting my entire family, and my niece, who famously hated “green things,” cautiously tried one. Her eyes got wide, and she immediately asked for another. Now, she requests them every time she visits. It just goes to show that the right recipe can turn even the pickiest eater into a fan.

So there you have it. These Spinach and Artichoke Dip Cups are more than just an easy appetizer; they’re little vessels of joy that bring people together. They’re the perfect combination of creamy, crunchy, and utterly satisfying. I hope they become a beloved favorite in your home, creating happy memories and empty plates around your table, too.