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Spinach Artichoke Dip Cups

Mini spinach and artichoke dip baked in crisp bread cups for a crowd-pleasing appetizer.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 24 cups

Ingredients

  • 24 slices soft sandwich bread
  • 10 ounce frozen chopped spinach thawed and drained well
  • 6 ounce artichoke hearts jarred, drained and coarsely chopped
  • 6 ounce cream cheese softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon garlic salt

Instructions

  • Preheat the oven to 400°F (200°C) and spray a mini muffin tin with cooking spray.
  • Use a biscuit cutter or the rim of a glass to cut a 3-inch circle from each slice of sandwich bread.
  • Gently press each bread circle into a cup of the prepared mini muffin tin, crimping the edges with your fingers if desired.
  • Bake the bread cups for 3–4 minutes, until just lightly toasted.
  • Meanwhile, in a medium bowl combine the drained chopped spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, sour cream, shredded mozzarella, grated Parmesan, and garlic salt; mix until smooth and evenly combined.
  • Spoon a heaping tablespoon of the spinach-artichoke mixture into each toasted bread cup and sprinkle extra Parmesan on top if desired.
  • Bake the filled cups for 5–6 minutes, until the filling is hot and the bread is golden brown.
  • Remove the cups from the muffin tin and serve warm.

Equipment

  • Mini Muffin Tin
  • biscuit cutter or 3-inch round cutter
  • Mixing Bowl
  • spatula or spoon
  • Measuring cups and spoons

Notes

  • Dip base adapted slightly from Creamy Spinach Artichoke Dip.