When it comes to party appetizers or game day snacks, few recipes hit the perfect balance of creamy, cheesy, and crispy quite like Baked Spinach & Artichoke Dip Cups. They combine everything we love about the classic spinach artichoke dip—rich, savory flavors wrapped in a golden, crunchy shell—into neat, single-serving portions that are as fun to eat as they are to serve.
Whether you’re planning a casual gathering, a holiday buffet, or simply craving a warm, cheesy snack to share, these mini dip cups are a guaranteed win. In this detailed recipe guide, we’ll cover every aspect—from ingredients and preparation to helpful tips, creative variations, and elegant serving ideas.
Why You’ll Love These Baked Spinach & Artichoke Dip Cups
There’s something irresistible about these little bites. Here’s why they stand out from other appetizers:
- Perfectly Portable: Each cup is a self-contained serving, which makes them ideal for parties or buffets. No messy scooping required.
- Texture Perfection: The crispy baked wonton or phyllo shell perfectly contrasts the creamy, cheesy filling inside.
- Quick and Easy: Simple ingredients, minimal prep time, and no special equipment required.
- Customizable: You can easily tweak the filling to suit your preferences—spicier, cheesier, or even protein-packed with shredded chicken.
- Crowd Favorite: No matter the occasion, spinach and artichoke flavors are universally loved and instantly comforting.
The Secret Behind a Great Spinach & Artichoke Dip
Before we dive into the individual cups, it’s important to understand what makes the spinach and artichoke dip itself so delicious. The magic lies in balance—balancing creaminess with lightness, salt with tang, and texture with freshness.
The creamy base usually comes from cream cheese, mayonnaise, and melting cheeses like mozzarella or Parmesan. Spinach adds color, nutrients, and freshness, while artichoke hearts bring that subtle tang and texture that keeps every bite interesting.
When baked together, the flavors meld beautifully. By placing this creamy filling inside crisp wonton or phyllo shells, you get the perfect party-ready twist—no need for chips or extra dippers.
Ingredients You’ll Need
Let’s take a closer look at what goes into these irresistible dip cups. Each ingredient plays a specific role in creating the ideal texture and flavor.
For the Filling:
- Olive oil (1 tbsp): Adds depth of flavor and helps sauté the garlic and spinach.
- Garlic (2 cloves, minced): Brings that warm, aromatic base note essential to the filling.
- Fresh spinach (1 cup, chopped): Provides color, texture, and freshness. You can also use frozen spinach if you squeeze out all the moisture.
- Artichoke hearts (1 cup, chopped): Canned or jarred artichokes work best. Drain and chop them finely for even distribution.
- Cream cheese (85 g): The creamy base that binds everything together.
- Mayonnaise (½ cup): Adds richness and tang, balancing out the cheese.
- Mozzarella cheese (½ cup, shredded): For a stretchy, melty texture.
- Parmesan cheese (¼ cup, grated): Sharp and salty, it enhances the umami flavor.
- Salt (¼ tsp): Adjust to taste.
- Black pepper (¼ tsp): Adds mild heat and depth.
- Chili flakes (¼ tsp, optional): A touch of spice if you want a little kick.
For the Cups:
- Wonton wrappers (12 pieces): These create the crisp, edible shell. You can also substitute phyllo pastry squares.
- Olive oil (1 tbsp): For brushing the wrappers before baking to achieve golden, crispy edges.
Step-by-Step Guide to Making Baked Spinach & Artichoke Dip Cups
This recipe is beginner-friendly and takes less than 30 minutes from start to finish. Here’s a clear, detailed breakdown:
Step 1: Sauté the Aromatics
Start by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to burn it. Then, add the chopped spinach and cook for another 1–2 minutes until it wilts and releases its moisture. Remove from heat and let it cool slightly.
Pro Tip: If using frozen spinach, skip the sautéing step and just squeeze out all the excess water before mixing.
Step 2: Mix the Creamy Filling
In a large mixing bowl, add cream cheese, mayonnaise, mozzarella, and Parmesan cheese. Beat or whisk until smooth and creamy.
Next, fold in the cooked spinach, artichoke hearts, and season with salt, pepper, and chili flakes (if desired). Mix thoroughly until the ingredients are evenly distributed.
Pro Tip: For extra smoothness, use softened cream cheese at room temperature.
Step 3: Prepare the Wonton Cups
Preheat your oven to 190°C (375°F). Lightly grease a 12-cup muffin tin.
Press one wonton wrapper into each muffin cup, letting the edges stick out naturally like petals. Brush the surface lightly with olive oil to help them crisp up beautifully during baking.
Step 4: Fill and Bake
Spoon about 1 tablespoon of the spinach and artichoke mixture into each cup. Don’t overfill—this ensures even baking and prevents the filling from bubbling over.
Bake for 18–20 minutes, or until the edges of the wonton wrappers are golden brown and the filling looks hot and bubbly.
Step 5: Rest and Serve
Once baked, remove the muffin tin from the oven and let the cups cool for about 5 minutes before handling. Gently lift each cup out with a small spatula or butter knife. Serve warm, optionally garnished with extra Parmesan cheese or chopped parsley.
Serving Suggestions
These Baked Spinach & Artichoke Dip Cups are versatile and look elegant on any table. Here are a few ways to serve them:
- As an Appetizer: Place them on a serving platter with a sprinkle of parsley and a bowl of sour cream or ranch dip on the side.
- For Brunch Buffets: Serve alongside mini quiches, crostini, or fresh fruit for a balanced spread.
- Game Day Snacks: Arrange them in a baking tray and serve directly from the oven for an easy, shareable snack.
- Holiday Parties: Dress them up with a sprinkle of paprika or edible gold flakes for festive flair.
- Lunchbox Treat: They also make a great warm addition to lunchboxes or picnic baskets.
Tips for the Perfect Spinach & Artichoke Dip Cups
- Use Room-Temperature Cream Cheese: It mixes more easily and creates a smoother filling.
- Drain Artichokes Well: Too much liquid can make the filling soggy.
- Avoid Overbaking: The edges should be golden brown but not burnt.
- Experiment with Cheese: Add a little feta or Gruyère for a more complex flavor profile.
- Keep Them Crisp: If you’re not serving immediately, reheat the cups in the oven (not microwave) to keep the shells crisp.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: You can freeze the filling separately for up to 2 months. Thaw overnight before baking.
- Reheating: Place baked cups in a preheated oven at 180°C (350°F) for 5–7 minutes to re-crisp the wrappers. Avoid microwaving, as it softens the shells.
Recipe Variations
- Chicken Spinach Artichoke Cups: Add shredded cooked chicken or turkey for extra protein.
- Greek-Inspired Version: Mix in feta cheese, sun-dried tomatoes, and a touch of lemon zest.
- Healthier Option: Replace mayonnaise with Greek yogurt for a lighter, tangier flavor.
- Phyllo Cups: Use mini phyllo shells for a more elegant, flaky version.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for a heat twist.
Pairing Ideas
To complement the rich and creamy flavor of the dip cups, serve them with:
- Sparkling lemon water or iced green tea for a refreshing balance.
- Citrus salads or roasted vegetable skewers for a lighter side.
- Mini meatballs or grilled shrimp skewers for a more complete party menu.
Why This Recipe Works
The secret behind the success of Baked Spinach & Artichoke Dip Cups is the combination of contrasts—crispy and creamy, savory and slightly tangy. Baking the dip inside edible cups not only simplifies serving but also eliminates the need for chips or bread. Each bite delivers the perfect proportion of crunch and creaminess.
This approach makes entertaining easier and more elegant, whether you’re hosting a formal dinner party or a relaxed weekend get-together.
Final Thoughts
If you’ve ever loved traditional spinach artichoke dip, this Baked Spinach & Artichoke Dip Cups recipe will become a new favorite. It’s elegant enough for special occasions yet simple enough for everyday snacking. The ingredients are easy to find, the preparation is straightforward, and the results are consistently impressive.
Once you try them, you’ll see why these bite-sized appetizers are among the most requested at parties—they’re warm, cheesy, and impossible to resist. Whether you’re making a batch for friends or family, these cups are sure to disappear quickly off the tray.
Baked Spinach & Artichoke Dip Cups Recipe
Description
These Baked Spinach & Artichoke Dip Cups are the perfect bite-sized appetizer—crispy on the outside, creamy and cheesy inside, and packed with the comforting flavors of spinach, artichoke hearts, and garlic. Ideal for parties, game days, or holiday gatherings, these mini cups bring a restaurant-quality dip to your table in a fun, mess-free form. Easy to make and oven-baked to golden perfection, they’re a crowd-pleaser every time.
Ingredients
For the Dip Filling:
For the Cups:
Instructions
Prepare the Filling
- In a medium skillet, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in chopped spinach and cook for 1–2 minutes until wilted. Remove from heat and set aside to cool slightly.
Mix the Creamy Base
- In a large mixing bowl, combine cream cheese, mayonnaise, mozzarella, and Parmesan cheese. Mix until smooth and creamy. Add in the cooked spinach, artichoke hearts, salt, pepper, and chili flakes (optional). Stir well until everything is evenly combined.
Prepare the Wonton Cups
- Preheat your oven to 190°C (375°F). Lightly grease a 12-cup muffin tin. Gently press one wonton wrapper into each cup, shaping it so the edges stick out like flower petals. Brush each wrapper lightly with olive oil to help them crisp up.
Fill and Bake
- Spoon about 1 tablespoon of the spinach-artichoke mixture into each wonton cup. Make sure the filling is level and not overflowing. Bake in the preheated oven for 18–20 minutes, or until the edges of the wonton wrappers are golden brown and the filling is bubbling.
Rest and Serve
- Remove from the oven and let the cups rest for 5 minutes to firm up slightly. Carefully lift them from the muffin tin using a small spatula. Serve warm with optional garnishes like chopped parsley or extra grated Parmesan.
Note
Make-Ahead Tip: You can prepare the filling up to a day in advance and refrigerate it. Just fill and bake before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C (350°F) for 5–7 minutes to crisp up again.
Variations:
- Add chopped cooked chicken or turkey for a protein boost.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Swap wonton wrappers with mini tortilla rounds or phyllo shells for a different texture.
