Spinach and Artichoke Dip Cups
These bite-sized Spinach and Artichoke Dip Cups bring all the creamy, cheesy flavor of the classic dip into a keto-friendly, low-carb appetizer. Perfect for parties, snacks, or a light lunch, they’re easy to make, versatile, and impressive to serve.
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
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Prepare the base by pressing tortilla rounds or slices of cooked bacon/prosciutto into the muffin tin to form cups.
- Make the filling by combining cream cheese, sour cream, mozzarella, and Parmesan in a medium bowl. Add spinach, artichokes, garlic powder, onion powder, salt, pepper, and optional red pepper flakes. Mix until smooth.
- Spoon the filling into the prepared cups, smoothing the tops.
- Bake for 18–20 minutes until the tops are lightly golden and filling is hot and bubbly. Let cool 5 minutes before serving.
Notes
Spinach: Fresh works best, but fully thawed and drained frozen spinach is fine.
Artichokes: Marinated hearts add flavor; plain canned works as well.
Cheese: Mix cheeses for depth; try sharp cheddar or gouda for variation.
Spice: Add cayenne or smoked paprika for heat.
Serving: Enjoy warm or at room temperature.