Baked Spinach & Artichoke Dip Cups Recipe

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Best Season: All Seasons
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:
  • 1 tbsp olive oil (for sautéing)
  • 2 cloves garlic (finely minced)
  • 1 cup fresh spinach (chopped, packed)
  • 1 cup canned artichoke hearts (drained & finely chopped)
  • 85 g cream cheese (softened)
  • 0.5 cup mayonnaise (full-fat for creaminess)
  • 0.5 cup mozzarella cheese (shredded)
  • 0.25 cup Parmesan cheese (grated)
  • 0.25 tsp salt (adjust to taste)
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 tsp chili flakes (optional, for mild heat)
    • For the Cups:
  • 12 pieces wonton wrappers (or phyllo pastry squares)
  • 1 tbsp olive oil (for brushing)
Instructions
    Prepare the Filling
  1. 1
    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.
    2. Mix the Creamy Base
  2. 2
    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.
    3. Prepare the Wonton Cups
  3. 3
    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.
    4. Fill and Bake
  4. 4
    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.
    5. Rest and Serve
  5. 5
    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.
Keywords: easy appetizer, baked dip, spinach artichoke, party snacks, creamy bites
Read it online: https://petitepanini.com/recipe/baked-spinach-artichoke-dip-cups-recipe/