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Close-up of delicious Spinach and Artichoke Dip Cups, perfect for appetizers or parties.

Spinach and Artichoke Dip Cups

These Spinach and Artichoke Dip Cups transform the classic dip into a delightful and easy-to-eat appetizer. Flaky crusts filled with a creamy, cheesy spinach and artichoke mixture create the perfect bite-sized treat for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese, plus extra for topping
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • Cooking spray or oil

Equipment

  • Muffin tin (standard or mini)
  • Large bowl
  • Mixing Spoon
  • Cheesecloth or kitchen towel
  • Cookie cutter or knife
  • Rolling Pin
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin (either standard or mini muffin size).
  2. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using). Mix until well combined and creamy.
  3. Gently fold in the squeezed spinach and chopped artichoke hearts until evenly distributed. Season with salt and pepper to taste.
  4. On a lightly floured surface, unfold one of the pie crusts. Use a rolling pin to slightly flatten it out if needed. Use a cookie cutter or knife to cut out circles slightly larger than the diameter of your muffin tin cups. If using puff pastry, follow package instructions for thawing and cutting.
  5. Gently press each circle of pie crust into a muffin tin cup, forming a little bowl.
  6. Spoon the spinach and artichoke dip into each pie crust cup, filling them almost to the top.
  7. Sprinkle a little extra shredded mozzarella cheese on top of each cup.
  8. Bake for 15-20 minutes, or until the crusts are golden brown and the filling is hot and bubbly. Baking time will vary depending on oven and muffin tin size.
  9. Let the Spinach and Artichoke Dip Cups cool in the muffin tin for a few minutes before carefully removing them with a spoon or knife. Serve warm.

Notes

For an extra kick, add cayenne pepper or hot sauce. Add chopped water chestnuts or crumbled bacon for added texture. Assemble the dip cups ahead of time and refrigerate until ready to bake, adding extra baking time. Experiment with different cheeses like Gruyere or Fontina. Serve with crackers, baguette slices, tortilla chips, or fresh vegetables. For gluten-free option, use gluten-free pie crust or puff pastry. For vegetarian/vegan, use vegan cream cheese, mayonnaise, and mozzarella cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.