Spinach and Artichoke Dip Parmesan Cups
Jan 24, 2014, Updated May 26, 2020
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Spinach and Artichoke Dip Parmesan Cups are a creamy, cheesy, and spicy party appetizer that everyone will love!
If you love spinach artichoke dip recipes you should also try these Spinach and Artichoke Dip Quesadillas and Spinach and Artichoke Dip Pizza!
This Spinach Artichoke Dip Recipe Is One Of My Favorite Appetizers
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.
The thing is… I’ve wanted to make this awesome dippity dip since forever, but I was sidetracked by french toast. 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.
Do You Bake This Dip In The Oven?
Tell me. Do you use hot sauce in your Spinach Artichoke 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.
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.
ENJOY!
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Spinach and Artichoke Dip Parmesan Cups
Ingredients
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
Instructions
For the Dip
- Heat olive oil in saucepan.
- Add spinach and garlic and cook until wilted; about 2 minutes.
- Add artichoke hearts.
- Stir in cream cheese and season with fresh ground pepper; cook until melted.
- Add hot sauce and parmesan cheese.
- Continue to cook until hot and bubbly.
- Remove from heat and let cool.
- In the meantime, prepare the parmesan cups.
For the Parmesan Cups
- Preheat oven to 400.
- Line two baking sheets with foil and grease with cooking spray.
- Place 6 mounds of cheese on each prepared baking sheet, leaving about 2-inch space between each mound.
- Bake for 3 to 4 minutes, or until melted and edges are browned.
- Remove from oven and let stand for 1 minute.
- Flip the muffin tin upside down.
- While the cheese is still warm, carefully remove with spatula and place over the muffin cups.
- Mold the cheese over the muffin cup and let stand until completely cool.
- Fill parmesan cups with artichoke dip.
- Serve immediately.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
More Dip Recipes You Might Like:
I use dried chili flakes, just a little bit, and it’s perfect. One my favourite things to do with this dip is to add gorgonzola cheese & cooked chicken pieces in place of the spinach & artichoke and serve with tortilla chips — I’ve actually come to prefer that to the original dip. My daughter likes to swap the spinach out with rocket, which has a bit of a spicy bite to it.
I make these parmesan cups to serve little chicken Caesar appetisers — they’re great with the dip, I’m sure, but also quite versatile and would work well with many appetisers.
Yea really enjoyed these, and totally agree about adding hot sauce, it gives it that zing that you need!
I used less cheese and mini muffin tin for smaller appetizers, worked great and they were a big hit!!!!
Thank you, Judy!! Very happy to know that you enjoyed them!
Best,
Katerina
If you make cups a day or two ahead. What is best way to store?
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!
Kate, I love hot artichoke dip (though Swiss chard is my leaf of choice and Worcestershire not hot) but the Parmesan cups Oh, my!
I love that you’ve found a (delicious) way to make one of my favorite dips a handheld app!
hehe 🙂 It makes it SO much easier to eat! 😉 Thanks, Kathy!!
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!