Spinach Artichoke Dip Cups – Creamy Bite-Sized Christmas Appetizers for Parties

Okay, so Spinach Artichoke Dip Cups are literally the only thing people ask me to bring to parties anymore. Like, I tried showing up with a cheese board last month and got actual complaints. “Where are those little cup things?” My reputation is now entirely built on phyllo dough and cream cheese.

Here’s the thing—I completely burned my first batch because I was simultaneously wrapping presents and totally forgot they were in the oven. Smoke alarm went off, dog started howling, it was chaos. But after that disaster (and maybe two more semi-disasters), I figured out the exact formula for perfect spinach artichoke dip in wonton cups.

Why These Spinach Artichoke Dip Cups Actually Work

Look, I’m gonna be honest. I used to make the regular spinach artichoke dip in a big bowl and people would just stand there awkwardly trying to scoop it onto crackers that immediately broke. So frustrating. Then my neighbor Sarah mentioned making spinach and artichoke dip wonton cups and I was like… wait, why didn’t I think of that?

The genius part? Everything’s pre-portioned. No double-dipping drama, no cracker casualties, no weird cheese strings connecting the bowl to someone’s plate. Just grab a cup and go.

I’ve tried both phyllo and wonton wrappers for these. The spinach artichoke dip phyllo cups are flakier and fancier-looking, but spinach artichoke dip in wonton cups are crispier and honestly easier to work with because they don’t tear as easily. Your choice. I usually grab whatever’s on sale because I’m practical like that (okay, cheap).

What You’ll Need for These Spinach Artichoke Dip Cups

For the Cups:

• 24 wonton wrappers or phyllo cups (I use wonton wrappers from the refrigerated section—usually near the tofu, weird spot)
• Cooking spray (don’t skip this or they’ll stick like crazy)

For the Filling:

• 8 oz cream cheese, softened (leave it out for like 30 minutes, or I just microwave mine for 15 seconds because patience isn’t my strong suit)
• 1/2 cup sour cream (used Greek yogurt once when I ran out—worked fine, bit tangier)
• 1/2 cup mayonnaise (I always use Hellmann’s, don’t @ me)
• 1 cup frozen chopped spinach, thawed and SQUEEZED DRY (this is important—learned this the hard way when my first batch was basically spinach soup)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan (the good stuff from the deli counter, not the shaky can kind)
• 3 cloves garlic, minced (I use like 5 because I’m obsessed with garlic)
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Red pepper flakes (optional, but I always add them)

Shopping tip: Good luck finding decent artichoke hearts that aren’t weirdly slimy. I’ve tried like six brands. Trader Joe’s ones are solid.

How to Make Spinach Artichoke Dip in Cups

Step 1: Preheat your oven to 375°F. Don’t be like me and forget this step, then stand there waiting for the oven to heat up while your filling sits there getting warm and weird.

Step 2: Spray a mini muffin tin with cooking spray. Like, really spray it. Corners and everything.

Step 3: Press wonton wrappers into each cup. They’ll look kinda wrinkly and imperfect—that’s totally normal and actually makes them look rustic and intentional later.

Step 4: Bake the empty cups for 5 minutes until they’re lightly golden. This prevents soggy bottoms (yes, like the Great British Bake Off thing, but it’s real).

Step 5: While those bake, mix your cream cheese, sour cream, and mayo in a bowl. I use a hand mixer because stirring by hand takes forever and my arm gets tired.

Step 6: Add the spinach. But wait—have you squeezed out ALL the water? Seriously, squeeze it again. Wrap it in paper towels and squeeze like your life depends on it.

Step 7: Throw in the artichokes, both cheeses, garlic, onion powder, salt, and pepper. Mix until everything’s combined. It’ll look kinda lumpy at first, but that’s fine.

Step 8: Spoon the mixture into your pre-baked cups. Don’t overfill them or they’ll overflow and make a mess (been there, scrubbed that).

Step 9: Bake for another 10-12 minutes until the tops are golden and bubbly. Set a timer because I inevitably forget and panic at the 15-minute mark.

Step 10: Let them cool for like 5 minutes before trying to remove them. They need a minute to firm up or they’ll fall apart.

My Random Tips That Actually Matter

Okay, so here’s what I’ve learned after making these approximately 47 times:

The Spinach Thing: Use frozen spinach, not fresh. Fresh spinach cooks down to basically nothing and you’ll need like three bags. Also, when I say squeeze it dry, I mean it. Last Christmas, I didn’t squeeze enough and ended up with artichoke spinach dip cups that leaked green water all over the serving platter. Embarrassing.

Cheese Opinions: Don’t buy pre-shredded cheese for this. Just don’t. It has that anti-caking stuff that makes the dip grainy. Shred it yourself—takes like 2 minutes and tastes way better.

The Wrapper Debate: Spinach artichoke dip filo cups are prettier and more elegant if you’re going for that vibe. But they’re also more expensive and delicate. I made spinach-artichoke dip wonton cups for my son’s birthday party (he turned 8 and apparently kids think these are fancy) and they were perfect—crispy and sturdy enough for little hands.

Make-Ahead Magic: You can totally prep these ahead. Fill the cups, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Just add maybe 2 extra minutes to the baking time if they’re cold from the fridge.

Flavor Boost: Sometimes I add a splash of white wine to the mixture. Found out by accident when I was drinking wine while cooking (don’t judge) and spilled some in. Best mistake ever.

Serving These Things

I usually make a double batch because they disappear SO FAST. People stand around the appetizer table just eating them one after another. My record is watching someone eat seven in a row. (It was my husband. I counted.)

They’re perfect for Christmas parties, game day, random Tuesday nights when you don’t feel like cooking dinner… honestly any occasion. My 8-year-old daughter refuses to eat anything green normally, but somehow loves these. Kids are weird.

Pro serving tip: Put them on a pretty platter and nobody will care that you made them in a regular muffin tin. Presentation is everything, right?

Storage (If They Last That Long)

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 5 minutes to get them crispy again. Don’t microwave them—they get soggy and sad.

You can also freeze the baked cups for up to a month. Just reheat from frozen at 350°F for about 10 minutes.

Final Thoughts on These Spinach Artichoke Dip Cups

Look, I’m not saying these cooktop cove spinach and artichoke dip wonton cups will change your life, but they might change your party reputation. I went from “oh, she’s bringing something” to “PLEASE tell me you’re making those cups” real quick.

The best part? They look way more complicated than they actually are. People think you spent hours on them when really it’s like 30 minutes of actual work. I’m not gonna tell them the truth, and you shouldn’t either.

If I can make these without burning down my kitchen (only happened once, and the smoke alarm was being dramatic), anyone can. Trust me.

Seriously, try making these spinach and artichoke dip cups for your next gathering and let me know how fast they disappear. I’m betting under 10 minutes.

Happy cooking! (and may your spinach be thoroughly squeezed)