If you are looking for a party-perfect snack that is creamy, cheesy, and bite sized, these Spinach and Artichoke Cups are exactly what you need. They are crispy on the outside, rich and melty on the inside, and disappear from the plate faster than you can make them. Perfect for holidays, game nights, or a quick appetizer, these little cups bring the classic spinach and artichoke dip into a fun, easy to serve form.
I first tried these at a friend’s potluck and was instantly hooked. You know that moment when everyone crowds around the appetizer table, and the dish you brought is gone before you even grab one? That happened with these Spinach and Artichoke Cups. I had to ask her for the recipe on the spot. Since then, I have made them countless times, tweaking the filling just a little to make them my own. They always remind me of cozy gatherings, laughter in the kitchen, and the simple joy of sharing food with the people you love.
Why You’ll Love This
They are the ultimate crowd pleaser. Everyone loves spinach and artichoke dip, and when you put it into a crispy little cup, it suddenly becomes both adorable and irresistible. The creamy filling paired with the crunch of the phyllo or wonton wrapper is a texture that always gets people reaching for more.
They are easy to prepare. The recipe uses simple ingredients that you can find at any grocery store. With ready made wrappers and a quick stir together filling, you can have these cups ready to bake in minutes. No complicated techniques are required, making them beginner friendly.
They are versatile. Spinach and Artichoke Cups can be served at casual get togethers, holiday dinners, or even as a fun family snack night option. You can make them ahead of time and reheat when guests arrive, which makes entertaining much less stressful.
They pack in flavor and nutrition. Spinach brings a healthy dose of vitamins A and C, while artichokes are high in fiber. The creamy cheeses round everything out and make it indulgent without being overwhelming. They strike the perfect balance of comfort food with a little nutritional boost.
Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisine Type: American, Party Appetizer
Servings: 12 cups
Estimated Cost: $8–$10
Equipment Needed:
- Muffin tin or mini muffin tin
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk
- Nonstick spray or brush for oiling the pan
Ingredients
- 12 wonton wrappers or phyllo dough sheets (cut into squares)
- 1 cup fresh spinach, chopped (or thawed frozen spinach, squeezed dry)
- 1 cup canned artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- Salt and black pepper, to taste
Ingredient notes: You can swap sour cream for Greek yogurt to lighten it up. If using frozen spinach, make sure to squeeze out as much water as possible to avoid soggy cups. Leftover wrappers can be frozen for up to 2 months.
Step-by-Step Instructions
Step 1: Prepare the muffin tin. Preheat your oven to 375°F. Spray a muffin tin with nonstick spray or lightly brush with oil. Press a wonton wrapper into each muffin cup, folding the edges gently to create a little shell. If using phyllo, layer 2 small squares for extra sturdiness.
Step 2: Bake the shells. Place the muffin tin in the oven and bake the wrappers for about 5 minutes, just until they start to turn lightly golden. This step ensures your cups stay crispy even after you add the filling.
Step 3: Mix the filling. In a mixing bowl, combine cream cheese, sour cream, and mayonnaise. Whisk until smooth and creamy. Stir in spinach, artichokes, mozzarella, Parmesan, garlic, onion powder, and red pepper flakes. Season with a pinch of salt and pepper, then give everything a good stir.
Step 4: Fill the cups. Spoon a generous tablespoon of the spinach artichoke mixture into each baked shell. Do not overfill, since the mixture will puff slightly as it bakes.
Step 5: Bake until bubbly. Return the muffin tin to the oven and bake for another 10 to 12 minutes, until the filling is hot and the cheese is melted and bubbly. The edges of the wrappers should be golden brown.
Step 6: Serve warm. Allow the cups to cool for 3 to 4 minutes in the tin, then carefully lift them out with a spoon. Serve them warm for the best texture and flavor.
Nutrition Facts (per serving, 1 cup)
- Calories: 145
- Protein: 5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Fat: 10 g
- Sodium: 240 mg
- Vitamin A: 25% DV
- Vitamin C: 12% DV
- Calcium: 10% DV
- Iron: 8% DV
Tips for Success
Make sure your spinach is completely dry. Extra water will make the filling loose and can cause the cups to lose their crunch.
Taste the filling before baking. You can adjust seasonings to your liking, adding more garlic, pepper, or cheese as needed.
Do not skip prebaking the wrappers. This small step makes a big difference in keeping the cups crisp after adding the filling.
Let them cool slightly before serving. The filling will be very hot right out of the oven, and a few minutes of rest time makes them easier to handle.
Common Questions
Can I make these ahead of time? Yes, you can prepare the filling a day ahead and store it in the fridge. Assemble and bake the cups right before serving for the best results.
What if I do not have wonton wrappers? You can use small squares of phyllo dough or even crescent roll dough. Just make sure to adjust the prebake time since dough thickness varies.
Are these gluten free? Traditional wrappers are not gluten free, but you can find gluten free wonton wrappers at some specialty stores. You can also use sliced zucchini as a low carb alternative base.
How do I store leftovers? Store cooled cups in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm and crisp again.
Variations and Substitutions
For a lighter version, swap the sour cream with plain Greek yogurt and use reduced fat cream cheese. The flavor stays delicious while cutting down on calories.
For a flavor twist, add chopped cooked bacon or sun dried tomatoes to the filling. These little extras bring extra savory depth and make the cups even more irresistible.
If you like a spicy kick, mix in diced jalapeños or a few drops of hot sauce.
Serving and Pairing Suggestions
These Spinach and Artichoke Cups go beautifully with a crisp white wine or a sparkling beverage. For a casual spread, serve them alongside chips and salsa, sliders, and veggie sticks for balance. They also make a wonderful starter before a pasta dinner or a cozy soup.
For parties, I like to arrange them on a platter with a sprinkle of fresh parsley on top for color. Guests can just grab and go, no utensils required.
Storage and Reheating Tips
Leftovers should be stored in a covered container in the fridge for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for about 8 minutes. This keeps the cups crispy, unlike the microwave which can make them soggy.
You can also freeze baked cups in a freezer safe bag for up to 1 month. Reheat directly from frozen in a 375°F oven until hot and crispy.
Spinach And Artichoke Cups
Ingredients
- 12 wonton wrappers or phyllo dough sheets cut into squares
- 1 cup fresh spinach chopped (or thawed frozen spinach, squeezed dry)
- 1 cup canned artichoke hearts drained and chopped
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes optional for a little heat
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the muffin tin. Preheat your oven to 375°F. Spray a muffin tin with nonstick spray or lightly brush with oil. Press a wonton wrapper into each muffin cup, folding the edges gently to create a little shell. If using phyllo, layer 2 small squares for extra sturdiness.
- Step 2: Bake the shells. Place the muffin tin in the oven and bake the wrappers for about 5 minutes, just until they start to turn lightly golden. This step ensures your cups stay crispy even after you add the filling.
- Step 3: Mix the filling. In a mixing bowl, combine cream cheese, sour cream, and mayonnaise. Whisk until smooth and creamy. Stir in spinach, artichokes, mozzarella, Parmesan, garlic, onion powder, and red pepper flakes. Season with a pinch of salt and pepper, then give everything a good stir.
- Step 4: Fill the cups. Spoon a generous tablespoon of the spinach artichoke mixture into each baked shell. Do not overfill, since the mixture will puff slightly as it bakes.
- Step 5: Bake until bubbly. Return the muffin tin to the oven and bake for another 10 to 12 minutes, until the filling is hot and the cheese is melted and bubbly. The edges of the wrappers should be golden brown.
- Step 6: Serve warm. Allow the cups to cool for 3 to 4 minutes in the tin, then carefully lift them out with a spoon. Serve them warm for the best texture and flavor.
Notes
Spinach and Artichoke Cups are the kind of recipe that never disappoints. They are fun to make, even more fun to eat, and always a hit with family and friends. I hope you give them a try the next time you want something comforting and festive. Thanks for spending a little time in my kitchen today. I cannot wait to hear how you enjoyed these little bites of joy.
