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Spinach and artichoke dip cups displayed on a platter

Four-Way Spinach and Artichoke Dip Cups

These versatile spinach and artichoke dip cups offer four different serving options, making them perfect for any occasion. Choose from puff pastry, wontons, fillo shells, or mini bell peppers for a delicious and customizable appetizer.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cups

Equipment

  • Large bowl
  • Mini muffin tin
  • Baking sheet

Ingredients
  

For the Spinach and Artichoke Filling:

  • 8 ounces Cream Cheese softened
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour Cream optional
  • 1/2 cup Parmesan Cheese freshly grated, plus more for topping
  • 1 cup Mozzarella Cheese shredded
  • 10 ounces Frozen Chopped Spinach thawed and thoroughly squeezed dry
  • 14 ounces Canned Artichoke Hearts drained and chopped
  • 2-3 cloves Garlic minced
  • 1/2 teaspoon Onion Powder
  • Salt and Black Pepper To taste
  • Red Pepper Flakes optional: A pinch

For the Cups (choose one or more):

  • 1 Puff Pastry Shells 1 box (6 shells), thawed
  • 1 Wonton Wrappers 1 package (about 50 wrappers)
  • 2 Mini Fillo Shells 2 boxes (15 shells per box)
  • 10-12 Mini Bell Peppers various colors, halved lengthwise and seeded

Instructions
 

Prepare the Filling

  • In a large bowl, combine softened cream cheese, mayonnaise, optional sour cream, Parmesan, mozzarella, dried spinach, chopped artichoke hearts, minced garlic, onion powder, salt, pepper, and optional red pepper flakes.
  • Mix thoroughly until all ingredients are well combined.

Prepare Your Chosen Cups

  • For Puff Pastry Shells, follow package directions to partially bake until lightly golden and puffed. Carefully press down centers for a hollow.
  • For Wonton Wrappers, lightly spray a mini muffin tin and gently press one wrapper into each cup.
  • Mini Fillo Shells require no special prep; arrange them on a baking sheet.
  • For Mini Bell Peppers, halve them lengthwise, remove seeds, and arrange cut-side up on a baking sheet.

Fill the Cups

  • Carefully spoon the spinach and artichoke dip filling into each prepared cup, being careful not to overfill.

Bake

  • Bake Puff Pastry, Wonton, or Fillo Shells at 375°F (190°C) for 12-18 minutes, until hot, bubbly, and golden.
  • Bake Mini Bell Peppers at 400°F (200°C) for 15-20 minutes, until tender and the filling is heated through and bubbly.

Serve

  • Let the dip cups cool for a few minutes before serving. Garnish with fresh parsley or extra Parmesan if desired.

Notes

The cooking time may vary slightly depending on the type of cup you choose. For a spicier dip, increase the amount of red pepper flakes or add a pinch of cayenne pepper.