Baked Spinach & Chicken Cheese Dip Cups – Creamy, Cheesy, Bite-Sized Perfection

Introduction

These Baked Spinach & Chicken Cheese Dip Cups are the ultimate crowd-pleasing appetizer — warm, creamy, and packed into golden, crispy mini cups that are impossible to resist. With the classic flavors of spinach artichoke dip, juicy chicken, and gooey cheese all tucked into a flaky crust, they’re perfect for parties, game days, or a cozy night in.

Easy to make with store-bought dough and rotisserie chicken, they’re a bite-sized solution to indulgent cravings. Serve them fresh out of the oven for maximum cheesy goodness — each one delivers a hit of flavor in a handheld form.

Ingredients Overview

Here’s a look at what makes these savory cups so addictively good:

Chicken

Shredded rotisserie chicken makes this recipe quick and protein-rich. Use about 1 to 1½ cups, either breast meat for a lighter bite or a mix for added richness.

Tip: Chop it finely for easier mixing and even bites.

Spinach

Frozen chopped spinach works perfectly. Thaw and squeeze it dry using a clean kitchen towel or cheesecloth to prevent a watery filling.

• You’ll need about ½ cup cooked, drained spinach.
• You can also use fresh spinach sautéed and cooled, then chopped.

Cheese

A mix of creamy and melty cheeses makes the perfect filling:

• Cream cheese – for the base, softened to mix easily
• Mozzarella – melty and stretchy
• Parmesan – adds salt and sharpness
• Optional: Monterey Jack or cheddar for extra flavor

Artichokes (Optional)

For a nod to spinach artichoke dip, add chopped canned or jarred artichoke hearts. Just be sure to drain and squeeze out excess moisture.

Seasonings

To balance all the richness:

• Garlic powder
• Onion powder
• Black pepper
• Crushed red pepper (optional for heat)
• Salt (if needed — cheese often adds enough)

Dough Cups

For the crisp, golden vessel:

• Mini phyllo shells (pre-made, frozen – easy and flaky)
• Wonton wrappers – baked in a mini muffin tin until crispy
• Refrigerated biscuit or crescent dough – cut into pieces and pressed into muffin cups

Garnish

• Chopped parsley
• Shredded cheese on top (melts and browns beautifully)

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).
• Lightly grease a mini muffin tin or line with pre-made phyllo shells.

2. Make the Filling

In a mixing bowl, combine:

• 1½ cups shredded cooked chicken
• 4 oz cream cheese, softened
• ½ cup chopped, drained spinach
• ¼ cup grated Parmesan
• ½ cup shredded mozzarella
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp black pepper
• Optional: ¼ cup chopped artichokes, pinch of red pepper flakes

Mix until creamy and evenly combined.

3. Assemble the Cups

Depending on your crust choice:

• Phyllo shells: Fill each shell with a heaping tablespoon of the dip mixture.
• Wonton wrappers: Press wrappers into mini muffin tin cups, spray with oil, and prebake for 5 minutes. Then add filling.
• Biscuit dough: Cut into small portions and press into cups, then fill.

Optional: Sprinkle extra mozzarella or Parmesan on top.

4. Bake

• Bake for 15–18 minutes, until filling is bubbly and tops are lightly golden.
• If using crescent or biscuit dough, make sure the bottoms are cooked through.

5. Cool & Serve

• Let cool for 3–5 minutes before removing from the pan.
• Garnish with parsley or a dash of chili flakes if desired.
• Serve warm for best texture and flavor.

Tips, Variations & Substitutions

Pro Tips

• Dry spinach thoroughly to avoid watery filling.
• Soften cream cheese before mixing for smooth consistency.
• Use a mini ice cream scoop to portion the filling easily.
• Double the batch — they go fast!

Variations

• Buffalo Chicken Spinach Cups: Add 1–2 tbsp hot sauce and a sprinkle of blue cheese.
• Mexican Style: Mix in taco seasoning and pepper jack cheese.
• No Chicken: Make it vegetarian with just spinach, cheese, and artichokes.
• Bacon Version: Add crumbled cooked bacon to the filling for smoky depth.

Substitutions

• Greek yogurt or sour cream can replace half the cream cheese.
• Almond flour cups or keto dough for a low-carb version.
• Use dairy-free cream cheese and vegan mozzarella for a plant-based twist.

Serving Ideas & Occasions

Perfect for:

• Holiday parties and potlucks
• Game day spreads
• Baby or bridal showers
• Weeknight snacks or lunchbox fillers

Pair them with:

• A light salad for contrast
• A simple dipping sauce like marinara, ranch, or garlic aioli
• Soup for a comforting lunch combo

Serve warm for best results, but they’re also tasty at room temp.

Nutritional & Health Notes

Each mini cup is packed with protein, calcium, and fiber (thanks to the spinach and chicken), while staying portion-friendly.

Per mini cup (using phyllo shells and cream cheese base):

• Calories: ~110
• Protein: ~6g
• Carbs: ~5g
• Fat: ~7g

For a lighter version:

• Use low-fat cream cheese and mozzarella
• Use Greek yogurt for some of the cream cheese
• Choose wonton wrappers or phyllo over biscuit dough

FAQs

Q1: Can I make these ahead of time?

Yes! Assemble and refrigerate unbaked cups for up to 24 hours. Bake just before serving. You can also bake and reheat gently in a 300°F oven for 8–10 minutes.

Q2: Can I freeze them?

Yes, after baking. Let cool, then freeze in a single layer until solid. Transfer to a bag and reheat at 350°F for 10–12 minutes straight from frozen.

Q3: Can I use canned chicken?

Yes, just drain well and shred finely. Fresh rotisserie chicken has better texture, but canned works in a pinch.

Q4: How do I keep them from getting soggy?

Use dry spinach, and don’t overfill. If using dough, pre-bake the shells slightly before filling.

Q5: Are these gluten-free?

Only if made with gluten-free dough. Phyllo and biscuit dough typically contain wheat. Use gluten-free wrappers or almond flour cups for a GF option.

Q6: Can I serve this as a dip instead?

Yes! Skip the dough and bake the filling in a small dish at 375°F for 20 minutes until bubbly. Serve with veggies, crackers, or chips.

Q7: How many cups does this recipe make?

Using mini muffin tins or phyllo shells, this recipe yields about 20–24 cups, depending on how full you fill them.

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