Spinach and Artichoke Dip Cups

A few years ago, I hosted one of those multi-level marketing “parties” at my house. I begged all my friends and family to come so we could be guilted into purchasing whatever my friend was selling. Then began whipping up some appetizers for the crowd.

I’ll tell you honestly, the only reason I ever really attend these types of parties is for the party food. I don’t need any bags, candles or oils, thank you.

I always need appetizers though.

A good dip

In working on recipes for my little group, I made two dips that for some reason, I’ve never shared here. It is kind of crazy to think about since I love a good dip and I have made both of these multiple times.

My Buffalo Chicken Dip and my Spinach & Artichoke Dip became entertaining staples after that party. While I promise to make them both for you someday, I wanted to share a bite-sized version of the Spinach & Artichoke Dip today.

With the holiday season fast approaching, and then the sports season shortly after that (because that’s all you can do in January and February in the northern Midwest), I knew that finger food would be on everyone’s minds.

Crystal Farms Cheese

In partnership with Crystal Farms Cheese, I created these cute, tasty, bet-you-can’t-eat-just-one Spinach & Artichoke Cups.

The spinach and artichoke combo is one everyone loves and pairing it together with the Crystal Farms Mozzarella Cheese makes this darling appetizer unforgettable. The smoothness of the spread in the cup is incredible and the taste is really delightful.

Crystal Farms Cheese is made in Wisconsin in the heart of America’s dairy land. Crystal Farms’ cheese varieties include favorites like Wisconsin Cheddar, Swiss and Marble Jack to bolder, savory flavors like Muenster, Gouda and Roasted Red Pepper Jack. They even have a Mac & Cheese mix!

In this recipe, I focused on using the Crystal Farm’s Shredded Whole Milk Mozzarella to give this appetizer a mouthwatering cheesy flavor that might make you think you’re eating a little pizza bite.

Portable snacks

One of the best parts about this appetizer is that it’s portable. Unlike the dips that you need to be close to, you can load a few of these on your plate and then go mingle. If you’re having passed appetizers these are easy for people to munch on as they stand around during a cocktail hour.

This recipe makes enough to make two mini muffin pans full of these creamy little cups. Which means you can make 48 if you’re using the mini muffin tin like I did. However, for larger servings you can also use a regular muffin tin too. Just be aware you will only get about 24 servings.

Find the full recipe below and visit the Crystal Farms Cheese website to learn more about all their delicious cheese. For more recipes from The Everyday Mom Life, click here.

Thank you for visiting today and I hope you’ll come back again. Happy eating, friends.

Spinach and Artichoke Dip Cups

These Spinach and Artichoke Dip Cups are the perfect appetizer for the holidays, game day or just any celebration. 

5 from 5 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: spinach and artichoke dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Author: Rachel Quenzer

Ingredients

• 16 oz. Crystal Farms Cheese Cream Cheese
• 1 and 1/2 cups Crystal Farms Mozzarella Cheese
• 2 cans of crescent roll sheets
• 10 oz of spinach
• 1 can of artichoke hearts or halves, chopped
• 1 Tbsp. garlic, minced
• 2 tsp. garlic powder
• 1 tsp. Kosher salt
• Pepper to taste

Instructions

• Take your cream cheese out of the refrigerator a few hours ahead of time. You want to make sure it’s soft and you can manage it when making the spinach and artichoke filling.
• When you’re ready to make the filling, turn your oven to 375.
• Mix together the cream cheese, spinach and chopped artichokes in a bowl until smooth.
• Add in the mozzarella, garlic, garlic powder and kosher salt. 
• Add additional pepper to taste and make sure everything it well combine.
• Slice your crescent roll sheets into 2-inch squares. 
• Use butter or cooking spray in your mini muffin tin and then add one, 2-inch square to each spot on the tin. You don’t have to make sure they fill the space like you would a pie. If there isn’t dough covering each part of the cup it will be fine.
• Use a tablespoon measuring spoon to fill each cup with the spinach and artichoke filling.
• Top with a little more cheese and put in the oven for 15 minutes.
• When done, remove the pan for the oven and carefully pop each Spinach & Artichoke Cup out of the tin. They should all come out easily if you coated the pan with butter or cooking spray. 
• Serve immediately. If you need to reheat them for any reason later put them in the microwave