Creamy St. Patrick’s Spinach Artichoke Mini Cups for Easy Party Appetizers

Written by

kate

Posted on December 24, 2025

spinach artichoke mini cups - featured image

Appetizer Recipes

December 24, 2025

Post title

Jump to Recipe

There’s something downright magical about the moment you pull a tray of Creamy St. Patrick’s Spinach Artichoke Mini Cups from the oven—the scent alone is enough to make your stomach rumble, even if you just ate. Imagine the buttery crispness of golden mini phyllo shells, the rich aroma of simmering garlic and spinach, and that unmistakable creamy tang from artichoke hearts and cheeses all mingling together. It’s the kind of treat that makes your kitchen feel like the heart of the celebration, whether you’re hosting a St. Patrick’s Day party or just want a snack that steals the show.

The first time I made these little bites, I was trying to recreate the classic spinach artichoke dip my grandma used to bring to every family gathering. She’d spend hours stirring, tasting, and making sure the dip was just right. I wanted all that nostalgic flavor but in a form you could eat with your fingers—no double-dipping required! That first batch, I remember pausing, letting the steam hit my face as I popped one in my mouth. The flavor was so comforting and familiar, but the crispy, portable cup added a whole new level of fun. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, my family couldn’t stop sneaking these off the cooling rack (I barely managed to photograph them before they disappeared). My kids declared them “party magic,” and my husband keeps asking when I’ll make them again. They’re perfect for potlucks, a sweet treat for your kids after school, or to brighten up your Pinterest-worthy appetizer table. I wish I’d stumbled on this easy, crowd-pleasing recipe years ago—it’s become a staple for family gatherings, gifting to neighbors, and even the occasional midnight snack (research, right?). These Creamy St. Patrick’s Spinach Artichoke Mini Cups just feel like a warm hug on a chilly March day, and you’re going to want to bookmark this one for every party season.

Why You’ll Love These Creamy St. Patrick’s Spinach Artichoke Mini Cups

Let’s face it, when you’re looking for an appetizer that everyone will rave about—and secretly hope you bring again next time—these mini cups are the answer. I’ve made dozens of party bites over the years, but these stand out for their simplicity, flavor, and pure joy factor. Here’s why you’ll want to make them a regular in your party rotation:

Quick & Easy: These Creamy St. Patrick’s Spinach Artichoke Mini Cups come together in under 40 minutes, making them perfect for busy hosts or last-minute gatherings. You can even prep the filling ahead of time—just spoon into shells and bake before serving!
Simple Ingredients: No need for a fancy grocery run. Everything you need is either in your pantry or easy to grab at any store—think frozen spinach, canned artichokes, cream cheese, and a handful of shredded cheese.
Perfect for Parties: Bite-sized, hand-held, and totally mess-free. They look adorable on a St. Patrick’s Day platter (hello, green and gold!) and fit right in at any holiday, brunch, or casual get-together.
Crowd-Pleaser: I’ve never seen a plate come back with leftovers. Kids love the creamy filling, adults appreciate the classic flavor, and even picky eaters are won over. They’re the definition of party food that disappears in a flash.
Unbelievably Delicious: The balance of garlicky spinach, tangy artichokes, and melty cheese inside a crispy shell is pure comfort food. It’s the kind of appetizer that makes you close your eyes after the first bite—no kidding.

What really makes these Creamy St. Patrick’s Spinach Artichoke Mini Cups different? It’s all about blending the filling until perfectly smooth, so you get a creamy mouthfeel in every bite (no stringy spinach here). I’ve tested the seasoning until it’s just right—bright, zippy, and never bland. And those store-bought mini shells? They’re a game-changer—crisp, buttery, and no need to fuss with dough.

Honestly, this isn’t just another take on spinach artichoke dip. It’s the best version I know—faster, less messy, and just as soul-soothing. Whether you’re aiming to impress guests, need a snack for movie night, or want to add some festive green to your St. Paddy’s table, these mini cups deliver every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local market, and I’ll walk you through a few tricks for top-notch results (plus substitutions for dietary needs).

For the Filling:
- Frozen chopped spinach, thawed and squeezed dry (about 10 oz / 285 g) – I prefer chopped for easy mixing and even texture.
- Canned artichoke hearts, drained and finely chopped (1 can, about 14 oz / 400 g) – I like the quartered kind for less chopping. If you find marinated artichokes, give them a quick rinse to reduce tanginess.
- Cream cheese, softened (8 oz / 225 g) – Adds that signature creaminess. I love Philadelphia brand for the creamiest texture, but store-brand works too.
- Sour cream (1/2 cup / 120 g) – Adds tang and lightness. Greek yogurt works in a pinch for extra protein.
- Mayonnaise (1/4 cup / 60 g) – Just a little for richness and that classic dip flavor. Use avocado oil mayo for a lighter option.
- Shredded mozzarella cheese (1 cup / 100 g) – Melty and mild. You can sub Monterey Jack or a pizza blend if you like.
- Grated Parmesan cheese (1/3 cup / 35 g) – For salty, nutty goodness. I use freshly grated if possible—pre-grated works in a pinch.
- Garlic cloves, minced (2 large) – Fresh garlic gives the best punch, but 1 teaspoon garlic powder works if that’s all you have.
- Green onions, finely chopped (2 whole) – Adds a pop of freshness and a subtle oniony bite.
- Kosher salt (1/2 teaspoon / 3 g) – Adjust to taste, especially if your Parmesan is salty.
- Freshly ground black pepper (1/4 teaspoon / 1 g) – A little goes a long way.
- Pinch of crushed red pepper flakes (optional) – For a tiny hint of heat.
For the Cups:
- Mini phyllo shells (2 boxes, 30 shells total) – Find these in the freezer aisle. They bake up crisp and golden in no time. You can use mini tart shells or wonton wrappers pressed into mini muffin tins as a backup.
For Garnish (optional):
- Extra chopped green onions
- Chopped fresh parsley
- Shredded Parmesan cheese

Ingredient tips: Make sure to squeeze your spinach very dry (seriously—wring it out in a clean tea towel or paper towels) to avoid a watery filling. If you want to use fresh spinach, sauté 10 oz (285 g) in a little olive oil until wilted, then chop and squeeze.

Substitutions: For a gluten-free option, use gluten-free mini tart shells. Dairy-free cream cheese and vegan cheese shreds work if you need a lactose-free version. You can swap in frozen kale for spinach if you want a twist, or add a handful of chopped roasted red peppers for color and sweetness.

Equipment Needed

You don’t need a fancy kitchen to whip up these Creamy St. Patrick’s Spinach Artichoke Mini Cups. Here’s what I always use—and some handy alternatives if you’re short on gadgets:

Mixing bowls – One large for the filling, one small for prepping ingredients.
Fine mesh strainer or colander – For draining spinach and artichokes. If you don’t have one, squeeze between layers of paper towel.
Chef’s knife and cutting board – For chopping those artichokes and green onions.
Mini muffin pan (if using wonton wrappers) – Not needed for store-bought phyllo shells, but great for baking your own cups.
Baking sheet – Lined with parchment for easy cleanup.
Measuring cups and spoons – For accuracy (especially with cheese and spices).
Small cookie scoop or tablespoon – Makes filling the shells a breeze. A regular spoon works in a pinch.
Oven mitts – Because those baking sheets get hot!

If you’re making these for a crowd, I’ve found that disposable foil mini muffin pans are a lifesaver for transport and cleanup. For specialty equipment like a garlic press or food processor (if you want a super-smooth filling), just rinse them right after use—sticky cheese can be a pain to clean once it dries. On a budget? Dollar store mixing bowls and basic measuring spoons work just fine; I’ve used them for years without issue.

How to Make Creamy St. Patrick’s Spinach Artichoke Mini Cups

Preheat your oven and prep the shells: Set your oven to 350°F (175°C). Arrange 30 mini phyllo shells on a parchment-lined baking sheet. If you’re using wonton wrappers, press them into a mini muffin pan and lightly spray with oil. Bake for 4-5 minutes to crisp slightly (optional for extra crunch).
Prepare the spinach and artichokes: Thaw 10 oz (285 g) frozen chopped spinach and squeeze out all moisture using a clean towel (really get it dry!). Drain and finely chop 1 can (14 oz / 400 g) artichoke hearts. Pat dry with paper towels if needed to avoid sogginess.
Mix the creamy filling: In a large bowl, add 8 oz (225 g) softened cream cheese, 1/2 cup (120 g) sour cream, and 1/4 cup (60 g) mayonnaise. Beat with a wooden spoon or hand mixer until smooth and fluffy. Add 1 cup (100 g) shredded mozzarella, 1/3 cup (35 g) grated Parmesan, 2 minced garlic cloves, 2 finely chopped green onions, 1/2 teaspoon (3 g) kosher salt, 1/4 teaspoon (1 g) black pepper, and a pinch of red pepper flakes if using. Stir in the spinach and artichokes until evenly combined.
Taste and adjust seasoning: Scoop out a tiny bit of filling and taste for salt and tang. Add more Parmesan or a squirt of lemon juice if you want extra brightness.
Fill the mini cups: Using a small cookie scoop or tablespoon, spoon about 1 tablespoon (15 g) of filling into each phyllo shell, mounding it slightly. Don’t press down too hard, or the shells may crack.
Bake until golden and bubbly: Slide the filled cups into the oven and bake for 18-20 minutes, or until the tops are golden-brown and the filling is bubbling. Your kitchen will smell amazing right about now.
Garnish and serve: Remove from the oven and let cool for 2-3 minutes. Sprinkle with extra chopped green onions, parsley, or shredded Parmesan for a festive St. Paddy’s touch.

Notes: If you notice the shells browning too quickly, loosely tent with foil during the last 5 minutes. If making ahead, mix the filling and refrigerate up to 2 days—just fill and bake when ready to serve. For a super-smooth filling, pulse everything (except the cheese) in a food processor before adding cheese by hand. Don’t skip the drying step for spinach/artichokes or you’ll end up with soggy bottoms (we’ve all been there!).

Cooking Tips & Techniques

After a few rounds of making these Creamy St. Patrick’s Spinach Artichoke Mini Cups, I’ve picked up some tricks that make the process smoother and the results even better:

Dry ingredients count: The most common problem—soggy shells—almost always comes from not squeezing enough water out of the spinach or artichokes. I’ve learned (the messy way) that a good wringing-out is worth the extra minute.
Room temperature cheeses: Letting the cream cheese and sour cream come to room temp makes the filling easy to mix and lump-free. Cold cheese gives you a grainy texture.
Don’t overfill: Tempting as it is, too much filling can spill out and make a mess. A gentle mound is perfect—about 1 tablespoon (15 g) per shell.
Make-ahead magic: You can prepare the filling up to 2 days ahead. Store in an airtight container in the fridge, then fill and bake just before serving. They’re best hot and fresh, but still tasty at room temp.
Re-crisp leftovers: If your mini cups get soft after storing, pop them on a baking sheet in a 350°F (175°C) oven for 5 minutes to bring back the crunch.
Batch baking: If you’re making a double batch, rotate the trays halfway through for even browning. My old oven has hot spots, so I always swap top and bottom racks at the 10-minute mark.
Food processor shortcut: For a super-creamy filling, combine everything (except cheese) in a food processor, then stir in cheese by hand. This keeps the texture silky and prevents stringiness from the spinach.
Garnish for wow factor: A sprinkle of chopped green onions or parsley right before serving not only looks pretty but adds a fresh taste that cuts the richness.

Honestly, I’ve made every mistake possible with these over the years—from under-seasoning to overfilling and even forgetting to squeeze the spinach dry (hello, soggy cups). But the more you make them, the easier it gets—and they’re forgiving. Even imperfect cups disappear fast at any party!

Variations & Adaptations

One of the joys of these Creamy St. Patrick’s Spinach Artichoke Mini Cups is how easy they are to tweak for different tastes, diets, and occasions. Here are some of my favorite twists:

Low-Carb & Gluten-Free: Swap the phyllo shells for mini sweet pepper halves or small mushroom caps. Just bake a few extra minutes until the veggies are soft and the filling is bubbly.
Vegan Option: Use plant-based cream cheese, vegan sour cream, and dairy-free cheese shreds. Try chopped marinated artichokes and sautéed onions for extra flavor. I use Kite Hill or Miyoko’s for the creamiest texture.
Spicy Kick: Stir in 1/4 teaspoon cayenne pepper or diced pickled jalapeños to the filling. Top with a few red pepper flakes for extra heat—great for grown-up gatherings!
Seasonal Swaps: In spring, add chopped fresh herbs like dill or chives. In fall, mix in roasted butternut squash for sweetness and color.
Protein Boost: Add 1/2 cup (75 g) finely chopped cooked chicken or ham for a heartier bite—great for brunch or game day snacks.
Personal favorite: Sometimes I mix in a handful of sun-dried tomatoes for tangy sweetness and a sprinkle of feta cheese for a Mediterranean twist. It’s a hit every time!

For nut allergies, always check your cheese and shell labels. For dairy-free needs, swap out all the cheeses and use a little nutritional yeast for cheesy flavor. If you want a more rustic look, use mini sourdough toast rounds instead of shells—they hold up well and add a crunchy twist.

Serving & Storage Suggestions

These mini cups are best served hot and fresh from the oven. Arrange them on a pretty platter (bonus points for a green St. Paddy’s cloth underneath) and sprinkle with extra green onions or parsley for color. For parties, I like to set them out with toothpicks or small appetizer plates so folks can just grab and go—no forks needed.

Pair with a crisp white wine, sparkling lemonade, or a fun green St. Patrick’s Day punch. If you’re serving as part of a bigger spread, they go beautifully next to smoked salmon crostini, potato bites, or a big bowl of rainbow fruit salad. You know what? They’re even great at brunch with mimosas or alongside a veggie platter.

To store leftovers (if you have any!), place cooled mini cups in an airtight container and refrigerate for up to 3 days. To reheat, bake on a sheet at 350°F (175°C) for 5-7 minutes until hot and crisp. I don’t recommend microwaving—shells can get rubbery. You can also freeze unbaked, filled shells on a tray, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes. Flavors deepen as they sit, so day-two leftovers are still delicious!

Nutritional Information & Benefits

Each Creamy St. Patrick’s Spinach Artichoke Mini Cup (about 40 g) has roughly 80-90 calories, 5 g fat, 6 g carbs, and 3 g protein. They’re a lighter take on classic dip thanks to portion control, and you get a good dose of iron, fiber, and vitamins from the spinach and artichokes. Artichokes are a surprising source of antioxidants and fiber (who knew party snacks could be so nutritious?).

For gluten-free eaters, use GF shells or veggies as your base. Dairy-free and vegan versions are lower in cholesterol but still pack a creamy punch if you use the right substitutes. Allergens to watch: dairy, gluten (in standard shells), and possibly egg (in some brands). I love that these are portion-controlled—one or two is plenty satisfying, so you can keep enjoying the party without going overboard. Snack smart and celebrate with flavor!

Conclusion

There’s something special about a recipe that brings people together, and these Creamy St. Patrick’s Spinach Artichoke Mini Cups do just that. They’re packed with creamy goodness and wrapped up in a crispy shell—pure party magic. Whether you’re planning a big St. Patrick’s Day bash or just want an easy appetizer for friends, this recipe is a winner you’ll come back to all year.

Don’t be afraid to put your own spin on them—try a spicy version, a gluten-free swap, or add your favorite cheese. I love how simple, forgiving, and downright delicious these little cups are. They’re the kind of treat that makes you look like a kitchen pro (even if you whipped them up in a hurry).

If you make these, I’d love to hear how they turn out! Drop a comment below, share your photos, or let me know your favorite twist. Bookmark this recipe for your next party—you’ll be glad you did. Here’s to good food, good friends, and a little bit of green on your plate. Happy St. Patrick’s Day, and happy snacking!

FAQs About Creamy St. Patrick’s Spinach Artichoke Mini Cups

Can I make the filling ahead of time?

Absolutely! You can prepare the filling up to 2 days in advance and store it in the fridge. Just fill the shells and bake when you’re ready to serve.

Are these mini cups freezer-friendly?

Yes—assemble the unbaked, filled shells and freeze on a tray. Once frozen, transfer to a zip-top bag. Bake straight from the freezer, adding 3-5 minutes to the baking time.

Can I make these gluten-free?

Definitely. Use gluten-free mini tart shells or fill mini sweet pepper halves for a crunchy, gluten-free alternative. The filling itself is naturally gluten-free.

What can I substitute for cream cheese?

Try using whipped ricotta, dairy-free cream cheese, or even a thick Greek yogurt for a lighter option. The texture will change a bit, but it’ll still be creamy and delicious.

How do I keep the shells from getting soggy?

The secret is squeezing the spinach and artichokes as dry as possible before mixing the filling. Also, bake the filled cups until the tops are golden and bubbly for a crisp finish.

Pin This Recipe!

❤️

Did you love this recipe?

Get weekly recipes, tips & exclusive content delivered to your inbox.

Subscribe Now