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Spinach And Artichoke Cups
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Spinach And Artichoke Cups

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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cups
Calories 145kcal
Cost $8-$10

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

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.