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Spinach and Artichoke Dip Parmesan Cups

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

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

Spinach and Artichoke Dip Parmesan Cups | www.diethood.com | Creamy, cheesy, spicy Spinach and Artichoke Dip served in delicious, homemade 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 Parmesan Cups | www.diethood.com | Creamy, cheesy, spicy Spinach and Artichoke Dip served in delicious, homemade 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.

ENJOY!

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Spinach and Artichoke Dip Parmesan Cups
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Creamy, cheesy, spicy Spinach and Artichoke Dip served in delicious, homemade Parmesan Cups.
Servings: 12
Calories: 57 kcal
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
  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.
Recipe Notes

You can make the dip and parmesan cups ahead of time, but do not fill the parmesan cups until you are ready to serve. RECIPE SOURCE: DIETHOOD

WW SmartPoints: 2 

Nutrition Facts
Spinach and Artichoke Dip Parmesan Cups
Amount Per Serving
Calories 57 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 203mg 8%
Potassium 85mg 2%
Protein 2g 4%
Vitamin A 25%
Vitamin C 4.4%
Calcium 15.2%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

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43 Responses
  1. ukwren

    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.

    1. 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. 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!

  3. 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.

  4. 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.

    1. 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.

  5. 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!!

    1. 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!!

  6. 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!

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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