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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 1 vote
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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