Creamy, cheesy, spicy Spinach and Artichoke Dip served in delicious, homemade Parmesan Cups.

Spinach and Artichoke Dip Parmesan Cups Diethood Spinach and Artichoke Dip Parmesan Cups

pinit fg en rect gray 20 Spinach and Artichoke Dip Parmesan Cups

Welcome to the best dip, ever. EVER!

Unless we’re talking about Lasagna Dip… well.then. Spinach and Artichoke Dip served in Parmesan Cups comes second. Thorry. Lasagna still rules.

For as long as I can remember, my husband has been asking me about sharing these parmesan cups on zee bloggy. He thinks I am the bomb diggidy, for obvious reasons, of course, but also because when I first made this for him, he practically fell off the chair. The guy couldn’t get enough. He skipped dinner and polished off the entire appetizer plate.

Parmesan Cups Diethood Spinach and Artichoke Dip Parmesan Cups

The thing is… I’ve wanted to make this awesome dippity dip since forever, but I was sidetracked by french toast and apple strudel. And wine. Wine always takes my mind off my to-do list.

The day I made this dip, it was around -8549 degrees out there and we were stuck indoors, eating cookies and drinking smoothies. Balance – it’s where it’s at!

When we finally got sick of the cookies – and I mean that sort of literally … we had waaaaaay too many cookies – I decided to change it up a bit and have appetizers for dinner. Always, ALWAYS a great freakin’ idea! You should do that, too! It’s the best dinner, ever! Especially on Fridays.

Tell me. Do you use hot sauce in your Spinach Artichokey Dip? I do! I like that extra kick. It wakes me up a bit. I also like to make this on the stove top and stop right there. I don’t pop it in the oven – too much work. Ain’t nobody got time for that. <—- I love saying that. It sounds even better in my head.

Spinach and Artichoke Dip Diethood Spinach and Artichoke Dip Parmesan Cups

However, this stuff? It’s gooooood. Really good. I mean, you already know that it’s good since this dip exists everywhere, but it’s not this exact dip, so you gotta try it. It’s creamy, it’s cheesy, it’s a bit spicy, and it’s served in parmesan cups! Hellloooo! That’s like amazing! You don’t even know! You just have to buhlieve me.


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Spinach and Artichoke Dip Parmesan Cups
Prep time
Cook time
Total time
Creamy, cheesy, spicy Spinach and Artichoke Dip served in delicious, homemade Parmesan Cups.
Serves: Makes 12 Servings
For the Dip
  • 2 tablespoons olive oil
  • 5 cups fresh spinach leaves
  • 2 cloves garlic, finely chopped
  • 1 can (14-oz) artichoke hearts, coarsely chopped
  • 1 package (8-oz) cream cheese, softened
  • fresh ground pepper
  • 1 to 2 teaspoons hot sauce
  • 1 cup shredded parmesan cheese
For the Parmesan Cups
  • 1-1/2 cups shredded parmesan cheese
  • cooking spray
  • muffin tin
For the Dip
  1. Heat olive oil in saucepan.
  2. Add spinach and garlic and cook until wilted; about 2 minutes.
  3. Add artichoke hearts.
  4. Stir in cream cheese and season with fresh ground pepper; cook until melted.
  5. Add hot sauce and parmesan cheese.
  6. Continue to cook until hot and bubbly.
  7. Remove from heat and let cool.
  8. In the meantime, prepare the parmesan cups.
For the Parmesan Cups
  1. Preheat oven to 400.
  2. Line two baking sheets with foil and grease with cooking spray.
  3. Place 6 mounds of cheese on each prepared baking sheet, leaving about 2-inch space between each mound.
  4. Bake for 3 to 4 minutes, or until melted and edges are browned.
  5. Remove from oven and let stand for 1 minute.
  6. Flip the muffin tin upside down.
  7. While the cheese is still warm, carefully remove with spatula and place over the muffin cups.
  8. Mold the cheese over the muffin cup and let stand until completely cool.
  9. Fill parmesan cups with artichoke dip.
  10. Serve immediately.
You can make the dip and parmesan cups ahead of time, but do not fill the parmesan cups until you are ready to serve.



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36 Comments on this article. Feel free to join this conversation.

  1. Cher December 13, 2014 at 12:43 PM - Reply

    If you make cups a day or two ahead. What is best way to store?

    • Katerina Petrovska December 13, 2014 at 4:39 PM - Reply

      Hi Cher! I have never done it that way and I think that *might* make them soggy. But if you want to give it a try, after the cups have cooled, cover them with plastic wrap and aluminum foil; then place in the fridge until ready to use. Let me know how it goes!

  2. Kirsten February 7, 2014 at 7:27 PM - Reply

    Kate, I love hot artichoke dip (though Swiss chard is my leaf of choice and Worcestershire not hot) but the Parmesan cups Oh, my!

  3. Kathy - Panini Happy January 31, 2014 at 12:49 PM - Reply

    I love that you’ve found a (delicious) way to make one of my favorite dips a handheld app!

  4. Nami | Just One Cookbook January 30, 2014 at 12:35 AM - Reply

    I’m way too excited about your Parmesan cups. Your creative dishes and success to capture the delicious food with photography have been VERY inspiring me to try your dishes! MUST MAKE THIS. Really fun trying your dishes which come out always successful!

  5. Belinda January 28, 2014 at 5:44 PM - Reply

    So is this best served warm? or ok at room temp???

  6. Valerie January 28, 2014 at 5:31 PM - Reply

    Oh! It’s currently -67384 today, I think I need this dip (and the Parm cups!) in my life!!

  7. Tonia January 28, 2014 at 12:12 PM - Reply

    Amazing! And what cute little cups! Pinned!

  8. Abbe@This is How I Cook January 28, 2014 at 10:15 AM - Reply

    What a new take on artichoke dip. I always pray for leftovers so I can eat it on toast. but now i want these little parmesan cups. Or maybe they want me!

  9. Rose January 28, 2014 at 9:45 AM - Reply

    Wow Kate! Great job!
    These look fabulous!

  10. Matthew Horbund - mmwine January 28, 2014 at 6:48 AM - Reply

    These look perfect. Great for the Superbowl!! Love it!


  11. Lizzy (Good Things) January 28, 2014 at 2:23 AM - Reply

    Kate, how absolutely delicious! I am reminded that it’s been years since I had any kind of artichokes. Must try your recipe and see if it knocks my partner Peter’s socks off! : )

  12. easyfoodsmith January 27, 2014 at 2:00 AM - Reply

    Totally agree with you on that…that is certainly best dip ever!! Can’t wait to try this. Pinned!

  13. Ramona January 25, 2014 at 4:03 PM - Reply

    I can see why the hubs fell out of his chair and polished these off. What a great way to get spinach artichoke dip into your mouth… Parmesan cups look amazing.

  14. Emily @ Life on Food January 25, 2014 at 4:35 AM - Reply

    Um, can I come over the next snow/cold day? Sounds marvelous to me! Love this dip.

  15. A_Boleyn January 24, 2014 at 3:48 PM - Reply

    Amazing looking dips and I love the Parmesan cups as well. For those of us who need to drop 15 (or 25) pounds and have high blood pressure, it’s a bit much fat and salt all at one time so I’d probably just use toasted pita wedges to scoop up the dip and serve something else in the cups. Saving the recipes now.

    I’m curious how the amount of spinach you used translates to the 10 oz packages of frozen spinach, as I always have a couple of packages of that in my freezer, for convenience. I’ve had too much spinach etc go bad in my fridge and had to pitch it.

    • Katerina Petrovska January 24, 2014 at 3:57 PM - Reply

      Yes, the amount of salt is a bit much. :/

      I always buy large bags of spinach because we eat it almost daily. If I were you, I’d just use up the entire bag in this recipe. It won’t be much more than what I used.

  16. Laura (Tutti Dolci) January 24, 2014 at 3:39 PM - Reply

    These cups are my idea of heaven and spinach/artichoke dip is my ultimate weakness!

  17. Meagan January 24, 2014 at 12:45 PM - Reply

    Oh man these look so good! Perfect for a gathering, brunch, shower ohhh the possibilities.

  18. Miranda January 24, 2014 at 11:50 AM - Reply

    These look and sound amazing!!! I would like to know what you dip with? crackers? or do you break off part of the p-cup and use that?

    Can’t wait to try these for a party next weekend!!

    • Katerina Petrovska January 24, 2014 at 12:18 PM - Reply

      Hi Miranda!! Normally, you would make the dip, serve it in a bowl and enjoy it with crackers, or spread it on something like pumpernickel bread. If you serve the dip inside the parmesan cups, as I did here, you really don’t need anything else. Each of these cups are a pretty large serving, thus 1 is more than enough to enjoy. I hope that helps!!

  19. Deanna January 24, 2014 at 10:20 AM - Reply

    I just polished off a whole container of Spinach Artichoke Dip from Sam’s. I was wondering how easy it would be to make this-it’s like you read my mind! This could not have come at a better time! I’m missing it already!

  20. Anna @ Crunchy Creamy Sweet January 24, 2014 at 9:36 AM - Reply

    My favorite dip!! Love the parm cups!!

  21. Kasey January 24, 2014 at 7:44 AM - Reply

    The recipe says spinach and artichoke dip, but I don’t see artichoke anywhere in the recipe. Am I missing it somehow?

    • Katerina Petrovska January 24, 2014 at 7:50 AM - Reply

      HI! THANK YOU for letting me know… I forgot to add it in the recipe! Goodness… that’s the last time I type out a recipe at midnight. :-D

  22. Laura Dembowski January 24, 2014 at 7:40 AM - Reply

    Putting this dip in parmesan cups is genius! It’s your very own little serving – no temptation to double dip. Not that I’d do that ;)

  23. Averie @ Averie Cooks January 24, 2014 at 6:00 AM - Reply

    Spinach & artichoke dip is my ULTIMATE fave dip. Forever. Hands down. This is awesome – pinned!

  24. Medeja January 24, 2014 at 5:39 AM - Reply

    Those Parmesan cups looks so good!

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