Spinach Artichoke Dip Cups
These Spinach Artichoke Dip Cups are spinach dip in a toasty bread cup. The perfect pass around appetizer for parties or holidays. Think spinach dip with the bread all in one!
I may earn commissions for purchases made through links on this post.
SPINACH ARTICHOKE DIP CUPS
My motto this year has been to “find the happy”. My life has gone from busy to insane trying to finish my cookbook manuscript. I’ve tried to cut out all of the unnecessary things in my life and to simplify as much as I can but I guess there’s only so much you can do when you have five kids.
Whenever people find out that I have five kids they say, “So…you must have a lot of free time. Bahahahaha.”
My life is good. I know that. But sometimes I get hyper focused on things that I can’t control. I’ve discovered the way to keep things zen and positive is to find the happy.
Whether it’s listening to my favorite song (Paradise from Coldplay) during a run outside (not on a hamster wheel) or treating myself to a late afternoon Diet Dr. Pepper while swinging on my backyard porch swing.
It’s those small things that add up to happiness. We need to let ourselves enjoy life a little more.
Sometimes the happy is easy to find. Beach weather in December. Unexpected chocolates in the mail.
And sometimes it takes some digging.
My friend Julie brought over these amazing mushroom appetizer cups and the cup was made out of regular sandwich bread.
I immediately starting thinking of what else I could make with sandwich bread as the cup. Spinach dip immediately came to mind. How perfect is a toasted bread cup with dip inside.
It’s hard to believe I don’t own a biscuit cutter. If you’ve ever cooked with me you know that I don’t have top of the line tools and gadgets.
I get pretty creative when I don’t have something that I need. I know a glass isn’t all that creative but it does do the job.
If your glass doesn’t have a sharp enough edge to cut the bread, take a knife around the edge of the glass to cut a circle.
Then you just press the circle gently into a mini muffin pan. You don’t have to crimp the edges like I did but it does make them look a little fancier.
OTHER SPINACH RECIPES:
- Hot Spinach Artichoke Dip
- Creamy Spinach and Artichoke Dip
- Creamy Sausage and Spinach Pasta
- Spinach Ranch Dip
- Spinach Quinoa Salad
- One-Pan Chicken and Spinach Orzo
- Spinach Parmesan Rice Bake
Spinach Artichoke Cups
Ingredients
- 24 slices of soft sandwich bread
- 1 10 ounce package frozen chopped spinach, thawed and drained well
- 1 6 ounce jar artichoke hearts, drained and chopped coarsely
- 6 ounces of cream cheese, softened
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 400 degrees and spray a mini muffin tin with cooking spray.
- Using a biscuit cutter or the rim of a glass to cut a 3-inch circle in each piece of sandwich bread. Gently press each circle in the muffin tin. You can crimp the edges with your fingers if you want to make them fancy.
- Bake in the oven for 3-4 minutes or until just lightly toasted.
- In a medium bowl add the spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, mozzarella, Parmesan cheese, and garlic salt. Mix until combined.
- Place a heaping tablespoon of the spinach artichoke mixture into each cup and sprinkle additional Parmesan cheese on top if desired.
- Bake for 5-6 minutes or until mixture is hot and bread is golden brown. Remove from muffin tins and serve.
Notes
This looks so delicious! Thanks for sharing! Personally, I don’t understand why some people dislike spinach – it’s so tasty. And since we’re on the subject of spinach, here: http://www.listonic.com/protips/get/smjqvbpavv I’ve read that it should always be eaten with tomatoes. I guess I’ll make this change and add some tomato bits to the cups 🙂
Thanks again for the recipe! Best wishes!
These look delish! I’m gathering recipes for a graduation open house and these certainly look appealing. Here’s my question: Can they be made ahead of time, or must they be served warm?
Umm. They’re definitely better warm but don’t have to be piping hot.
OMG! I love this!!! My husband had his wisdom teeth removed, we had spinach & artichoke dip on our weeks menu, but now he can’t bite into tortilla chips- so score!!! We can go ahead with our plans now 🙂 Thanks!!!!
Ooh. Speedy recovery to your husband!
Wow, you are really talented. I look forward to following your blog. : )
I want to make these for NYE…are they in standard muffin time or Mini muffin tins?
Mini sounds so small?
Mini does sound small but I tried a larger version and it’s just too much. The mini ones actually work out perfect. It makes each cup about two bites which I think is perfect for finger food.
What a fun and easy appetizer – perfect for NYE party!
Merry Christmas Christy!
Nice Family pic! n a great recipe! I love the cup idea. I will try something soon with them 🙂
Sandwich bread as crusts?! That’s such a good idea!!
I’m the oldest of 5 and it was a loud, crazy, wonderful way to grow up… your kids are very lucky!
Do you have any ideas what to do with the remaining bread/crusts? Also, I assume you mean shredded mozzarella cheese? Thanks.
Yum!! What a clever idea to use good old sandwich bread. Can’t wait to try this out. Merry Christmas to you and yours.
You can freeze the remaining breadcrusts and put them in a food processor when you need breadcrumbs. Like in this recipe: https://www.the-girl-who-ate-everything.com/2011/09/easy-chicken-cordon-bleu.html
Yes. It’s shredded mozzarella cheese.
These look delicious! I normally make my spinach dip in one big loaf but I love this idea. I also turn any left over crusts into bread crumbs by putting them into the food processor and I had parsley as well so it saves time. Then I just freeze it in large freezer bags and then use it frozen, it defrosts and cooks fine in the oven.