Cheesy Spinach Dip Cups (10 Minutes)
Okay, let me confess — I’m officially obsessed with these cheesy spinach dip cups. Seriously, they’re like bite-sized party magic that magically appear in just 10 minutes! Remember those game nights when the chips ran out too soon and the veggie platter looked sad? These little cups are the best answer to that problem. Gooey cheese, tender spinach, and a hint of garlic all baked into crisp, golden cups that crunch just right the second you bite in. Plus, they’re ridiculously easy to make, so you can whip them up on a whim and still look like the snack MVP. Trust me, once you try this recipe, you’ll be dreaming up new excuses to make them again!
Quick Facts
- Yield: Serves 12
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
For the Main Dish:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ⅓ cup grated Parmesan cheese
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 12 small wonton wrappers or mini phyllo cups
- Cooking spray or olive oil (for greasing)
How I Make It
Step 1:
Preheat your oven to 375°F. While it’s getting nice and hot, squeeze out any extra moisture from your thawed spinach — don’t skip this! This keeps your dip cups from getting soggy. Then, in a medium bowl, mix the cream cheese, mozzarella, Parmesan, minced garlic, salt, and pepper until smooth and creamy.
Step 2:
Fold in the well-drained spinach until it’s evenly combined with the cheesy goodness. Your mixture should be thick but spreadable.
Step 3:
Lightly grease a mini muffin tin with cooking spray or olive oil. Place a wonton wrapper in each cup, gently pressing down so it molds to the shape.
Step 4:
Spoon the spinach and cheese filling into each wrapper — about 1 tablespoon per cup works perfectly without overflowing.
Step 5:
Bake for about 5–6 minutes until the edges of the wonton cups are crisp and lightly golden, and the cheese mixture is bubbly and just starting to brown.
Step 6:
Let them cool for a minute or two, then pop them out carefully. Serve warm for that perfect melty, crispy combination!
Variations & Tips
- Swap out spinach for kale or Swiss chard for a twist on greens.
- Add a pinch of red pepper flakes for a little heat.
- Mix in some cooked bacon bits or chopped artichokes for extra flavor.
- If you don’t have wonton wrappers, small phyllo cups work like a charm.
- These cups freeze well—just thaw and reheat in the oven at 350°F for about 5 minutes.
How I Like to Serve It
These little cups are the perfect finger food for game day, casual get-togethers, or even a quick snack when you have unexpected company. I love garnishing them with a sprinkle of fresh parsley or extra Parmesan to add a pop of color and flavor. Plus, they’re great alongside a crisp white wine or sparkling water with lemon.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven or air fryer to keep the edges crispy.
Closing: No matter what your snack situation is, these cheesy spinach dip cups always save the day with their quick prep and unbeatable flavor.