Spinach and Artichoke Dip Cups
These Spinach and Artichoke Dip Cups are the perfect cozy snack for fall — cheesy, creamy, and tucked into crisp gluten-free shells. Inspired by Tuscan fireplace gatherings, they’re easy to make and disappear fast at parties.
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
Use full-fat dairy for the creamiest results. Drain artichokes well to avoid sogginess. You can prep the filling ahead and freeze unbaked cups for a quick warm-up snack. Mini muffin tins work great if shaping cups from tortillas.
Nutrition
Calories: 78kcalCarbohydrates: 3gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 138mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 1120IUVitamin C: 4mgCalcium: 76mgIron: 0.5mg
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