Spinach and Artichoke Dip Cups – Perfect Keto-Friendly Appetizers

Name: Spinach and Artichoke Dip Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Dip Filling; Fresh spinach (chopped 1 cup (or ½ cup frozen, thawed and squeezed dry)); Marinated artichoke hearts (chopped 1 cup); Cream cheese (softened 4 oz); Sour cream ½ cup; Shredded mozzarella ½ cup; Grated Parmesan ¼ cup; Garlic powder 1 teaspoon; Onion powder ½ teaspoon; Salt and black pepper (to taste); Optional: pinch of red pepper flakes; Cup Base; Low-carb tortilla wraps 12–14 (cut into rounds to line muffin tins); OR cooked bacon or prosciutto slices 12–14 for a meat-based cup

Spinach and Artichoke Dip is a classic favorite that everyone loves at parties, but traditional versions are often loaded with carbs from bread or crackers. These Spinach and Artichoke Dip Cups are a keto-friendly, low-carb twist on the classic, transforming it into bite-sized delights that are perfect for snacking, appetizers, or even a light lunch. The combination of tender spinach, marinated artichoke hearts, and creamy, cheesy filling is irresistible. The best part is how easy they are to make, yet they feel like something you’d order at a fancy restaurant.

I love making these for gatherings because they look impressive without requiring hours in the kitchen. They’re flexible too—you can adjust the cheese, add a little spice, or even swap ingredients to suit your preferences. Even when I first experimented with these, I discovered that baking them in muffin tins rather than a casserole dish made them so much more fun to serve and eat.

Serves

12–14 bite-sized cups

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

Dip Filling

1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and squeezed dry)
1 cup marinated artichoke hearts, chopped
4 ounces cream cheese, softened
½ cup sour cream
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Optional: pinch of red pepper flakes for heat

Cup Base

12–14 low-carb tortilla wraps, cut into small rounds to line the muffin tins
OR 12–14 slices of cooked bacon or prosciutto for a meat-based cup

Instructions

Preheat the oven

Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with butter or nonstick spray.

Prepare the base

Cut low-carb tortillas into small rounds that fit the muffin cups. Press each round into the muffin tin, forming a cup. For a meat-based alternative, line each muffin tin with a slice of cooked bacon or prosciutto, folding edges to form a cup shape.

Make the filling

In a medium bowl, combine cream cheese, sour cream, shredded mozzarella, and Parmesan. Stir until smooth. Add chopped spinach, artichokes, garlic powder, onion powder, salt, pepper, and optional red pepper flakes. Mix until all ingredients are evenly combined.

Fill the cups

Spoon the mixture into the prepared cups, filling them almost to the top. Smooth the tops with the back of the spoon. The filling should be creamy but firm enough to hold its shape.

Bake

Place the muffin tin in the oven and bake for 18–20 minutes, or until the tops are lightly golden and the filling is hot and bubbly. Remove from the oven and let cool for 5 minutes before serving. This step helps the cups hold their shape and makes them easier to remove.

@thecozycook

Notes and Tips

Spinach: Fresh spinach works best for texture, but frozen spinach is a convenient option. Just make sure it’s fully thawed and squeezed dry to prevent watery cups.
Artichokes: Marinated artichoke hearts add flavor, but plain canned artichokes also work. Drain and chop before adding.
Cheese: Use a combination of cheeses for depth of flavor. Sharp cheddar or gouda can add a twist.
Spice: Add a pinch of cayenne or smoked paprika for extra flavor.
Serving: These can be served warm or at room temperature.

Substitutions

Dairy-Free: Replace cream cheese and sour cream with coconut cream or a vegan cream cheese alternative. Use dairy-free shredded cheese.
Low-FODMAP: Use garlic-infused oil instead of garlic powder and lactose-free cream cheese and mozzarella.
Gluten-Free: Ensure your low-carb tortillas are gluten-free, or use lettuce cups as a base.

Flavor Variations

Bacon Spinach Cups: Mix crumbled cooked bacon into the filling for a smoky flavor.
Italian Style: Add chopped sun-dried tomatoes, fresh basil, and a sprinkle of Italian seasoning.
Spicy Kick: Include chopped jalapeños or a few dashes of hot sauce in the filling.
Herb Infusion: Fresh dill, chives, or parsley can brighten the flavor.

Storage and Reheating

Refrigerator: Store leftover cups in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezer: Prepare filling and cups separately, freeze the filling in small portions, and bake fresh as needed. Avoid freezing fully baked cups as the texture can change.

FAQs

Can I make these ahead of time?
Yes, you can assemble the cups and store them in the refrigerator for a few hours before baking.

Can I use frozen spinach?
Absolutely. Make sure to thaw and squeeze out all excess water to avoid soggy cups.

Are these suitable for keto and low-carb diets?
Yes, especially if using low-carb tortillas or bacon/prosciutto cups. They’re high in fat, moderate in protein, and low in carbs.

Can I use different cheeses?
Yes. Cheddar, gouda, or even pepper jack work well. Mix and match to your taste.

Can I serve these at parties?
Definitely. These are perfect bite-sized appetizers and always disappear fast at gatherings.

What if my cups are falling apart?
Ensure the base is sturdy and not overstuffed. For tortilla cups, lightly pre-bake for 3–5 minutes before filling to help them hold their shape.

These Spinach and Artichoke Dip Cups are a versatile, flavorful, and easy keto-friendly appetizer that will impress guests and satisfy cravings. Whether for a casual snack, party platter, or game-day treat, these little cups of creamy, cheesy goodness are always a hit.