The Best Spinach Artichoke Cups

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Spinach Dip Cups

I’m a big fan of spinach artichoke dip. It’s one of my favorite Christmas appetizers! I pretty much order it anytime it’s on a menu, and I feel like I’ve perfected the baked spinach dip recipe at home! I even made a spinach and artichoke pasta inspired by my favorite dip combination. These spinach dip cups elevate a normal spinach artichoke dip you’d serve with chips (or bread) because they combine the crunch and the creamy dip all in one bite. I’ve served them at numerous parties over the years, and they’re always a huge hit!

Ingredients for Spinach Artichoke Cups

I’ve included all of the ingredients needed to make these spinach cups from scratch. I use my favorite spinach artichoke dip recipe but honestly if you wanted to use a different recipe or even store-bought spinach artichoke dip, that would work as well! Check out the recipe card at the bottom of this post for the full ingredient list, measurements, etc.

Wonton wrappers – make sure you’re getting the wonton wrappers and not like egg roll or spring roll wrappers. They look like these. Mayo – don’t use miracle whip or some substitute, just mayo Shredded parmesan cheese – you could use grated as well if you want the dip to be more smooth Greek yogurt – get plain, nothing flavored! Frozen chopped spinach – if you can’t find chopped, you can always chop it yourself Canned or jarred artichoke hearts – don’t get ones that are already marinated or it’ll mess with the flavor, get ones like these that are just soaked in their own juice Cream cheese – a block, not the spreadable stuff you’d put on bagels Garlic powder Salt

Spinach Artichoke Cups Video

You can see how easy these spinach dip cups are to make in the video below (or on the sidebar of this post).

1 – Make Your Wonton Cups

Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway. Bake the cups at 375 degrees for 7-8 minutes or until they are lightly browned and crispy. Remove the cups from the muffin tin and let cool on a cooling rack. Once cooled you can store the cups overnight or for a few days in an airtight container.

As I mentioned above, you can make your spinach artichoke dip using this recipe or you can use any other recipe you’d like (or store-bought). Making the spinach dip takes just a few minutes – skip the baking in the bread bowl part. Set the spinach dip aside once it’s done.

3 – Fill Your Spinach Cups

Use a spoon to fill the cups almost to the top and serve warm. I like to use one of these scoops to fill the cups but you can totally use a spoon as well! The cups are better warm but still taste great at room temperature. That’s why they’re one of my all-time favorite appetizer recipes!