There’s something about fall that makes me crave comfort rich, creamy, warm from the oven comfort. That’s exactly what inspired these Spinach and Artichoke Dip Cups. My name is Matteo Romano, a Tuscan-born chef turned gluten-free explorer, and this dish takes me back to chilly Tuscan evenings when we’d gather around the fireplace, sharing rustic bites straight from the oven.
Back then, I made classic dips with crusty pane. Today, I recreate those same cozy memories without the gluten but never without the flavor. These bite-sized dip cups are rich with cheesy goodness, tucked into crisp phyllo-style shells, and they disappear faster than you can say “pass the platter.” Whether you’re hosting a fall get-together, prepping for game day, or just want something quick and satisfying, this recipe has become a reader favorite on GoldenGlutenFree.com.
If you love cozy snacks like Parmesan Garlic Cauliflower Bites or game day classics like Gluten-Free Chicken Taquitos, this recipe will fit right into your seasonal rotation.
Spinach and Artichoke Dip Cups
Equipment
- skillet
- mixing bowl
- baking tray
- oven
- spoon
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 14 oz canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- salt and black pepper to taste
- 24 mini gluten-free phyllo shells or tortilla cups
- pinch of red chili flakes or smoked paprika (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chopped spinach and stir until wilted, about 2 minutes.
- In a bowl, combine cooked spinach, chopped artichokes, cream cheese, sour cream, Parmesan, and mozzarella. Season with salt and pepper. Stir until well mixed.
- Place gluten-free phyllo or tortilla cups on a lined baking tray. Fill each with a heaping spoonful of the dip mixture.
- Preheat oven to 375°F (190°C). Bake for 12–15 minutes, or until bubbly and golden on top.
Notes
Nutrition
Ingredients for Spinach and Artichoke Dip Cups
You only need simple, accessible ingredients to make these crave-worthy snacks. They’re ready in under 30 minutes but taste like you’ve been baking all afternoon.
Here’s what you’ll need:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and black pepper to taste
- 24 mini gluten-free phyllo shells (or small gluten-free tortilla cups)
Optional: pinch of red chili flakes or smoked paprika for kick
For another handheld favorite, try the Gluten-Free Mozzarella Sticks recipe they’re golden, gooey, and great with this dip too.
Step by Step Instructions
These Spinach and Artichoke Dip Cups are beginner-friendly and come together quickly. You can even prep the filling ahead of time.
1. Sauté the base.
Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds). Add chopped spinach and stir until wilted, about 2 minutes.
2. Mix the filling.
In a bowl, combine cooked spinach, chopped artichokes, cream cheese, sour cream, Parmesan, and mozzarella. Season with salt and pepper. Stir until well mixed.
3. Assemble the cups.
Place your gluten-free phyllo or tortilla cups on a lined baking tray. Fill each one with a heaping spoonful of the dip mixture.
4. Bake.
Preheat your oven to 375°F (190°C). Bake for 12–15 minutes, or until bubbly and golden on top.
Serve warm and melty, just like our Baked Brie with Cranberry Pecan Topping, another cozy appetizer perfect for fall gatherings.
Tips for Success
Here’s how to get perfect results every time:
- Drain artichokes well to avoid soggy filling.
- Use full-fat dairy for the creamiest texture.
- Mini muffin tins work great if you’re shaping cups from gluten-free tortillas.
- Double the batch these go fast, especially when served with other party faves like Gluten-Free Hush Puppies.
Planning a game day or potluck? Serve these alongside our Gluten-Free Chicken Tenders for a crowd-pleasing duo.
Recipe Variations
Want to switch things up? Here are a few easy spins:
- Gluten-Free Puff Pastry Option: Use small squares of pre-made gluten-free puff pastry in mini muffin tins for a flakier base.
- Dairy-Free Swap: Use plant-based cream cheese and shredded vegan mozzarella.
- Add Protein: Stir in finely shredded rotisserie chicken or cooked turkey for a heartier version.
- Fall Flair: Mix in roasted butternut squash or a spoon of pumpkin puree for a seasonal twist.
For another cozy and sweet seasonal idea, don’t miss the Mini Gluten-Free Vegan Apple Muffins perfect to end a meal of savory bites.
Storage & Make Ahead Tips
These are fantastic for prepping ahead:
- Make the filling 2 days ahead and refrigerate in an airtight container.
- Assemble and freeze unbaked cups bake straight from frozen at 375°F for 18–20 minutes.
- Leftovers? Store in the fridge for up to 3 days. Reheat in a toaster oven for best texture.
Looking to round out your party menu? Try adding a few recipes from our Easy Gluten-Free Dinner Recipes roundup for a complete gluten-free spread.
FAQs About Spinach and Artichoke Dip Cups
Can I use frozen spinach instead of fresh?
Yes! Just thaw, squeeze out excess moisture, and use about 1 cup.
What’s the best way to keep them warm at a party?
Place them on a warm platter or keep in a 200°F oven until serving.
Are phyllo shells gluten-free?
Most traditional ones are not. Look for certified gluten-free brands or use gluten-free tortilla cups.
Can I make these ahead of time?
Yes! You can bake and reheat, or freeze them before baking for easy prep.
Final Thoughts
Spinach and Artichoke Dip Cups are the ultimate autumn snack warm, cheesy, and packed with flavor. Whether you’re gluten-free by choice or necessity, there’s no need to give up the comfort foods you love. I hope this little recipe brings as much joy to your table as it does to mine.
For more cozy snacks and seasonal favorites, explore Parmesan Garlic Cauliflower Bites or Mini Gluten-Free Vegan Apple Muffins. Let’s keep cooking gluten-free, joy-filled, and full of flavor.