Creamy Spinach Artichoke Dip baked inside bread cups shaped like blooming flowers — a festive and tasty Easter appetizer.
With spring on the way and gardens starting to wake up, these blooming spinach artichoke cups feel perfectly seasonal. They’re adorable, handheld bites that combine warm, chewy bread with creamy, savory dip — essentially everything you love about spinach artichoke dip, but in a festive little package.
These mini “flowers” are simple to shape and fun to assemble — kids can help with the rolling and criss-crossing. The recipe yields 24 cups using a mini muffin or tart pan, so it’s great for gatherings. The filling is a quick mix of cream cheese, mayo, sour cream, artichokes, spinach and parmesan, with a touch of red pepper flakes for a subtle kick.
I love eating them one petal at a time—the contrast between the creamy center and the chewy bread is irresistible. They’re perfect warm and make a charming addition to any spring or Easter spread.
Ingredients for Spinach Artichoke Cups
- 12 Rhodes White Dinner Rolls, thawed but still cold
- 1 (8 oz) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 cups artichoke hearts, chopped (about one 13.75 oz can)
- 1 cup frozen spinach, thawed and drained
- 1/2 cup shredded Parmesan
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
1. In a large bowl, combine the cream cheese, mayonnaise, and sour cream until smooth. Fold in the chopped artichoke hearts, drained spinach, shredded Parmesan, salt, garlic powder, and red pepper flakes. Set aside.
2. Cut each thawed roll into quarters. Roll each quarter into a short rope, then flatten the rope with a rolling pin into a 4–5 inch long, narrow oval.
3. Spray a 24-cup mini muffin or mini tart pan with nonstick spray. Place two flattened pieces in each cup, criss-crossing them in the center so the ends stick out like petals.
4. Spoon a heaping tablespoon (or large spoonful) of the spinach artichoke mixture into the center of each dough-lined cup. Continue until all dough and filling are used and you have 24 cups.
5. Let the assembled cups rest for 15–25 minutes so the dough can puff slightly. Preheat oven to 350°F (175°C). Bake for about 20 minutes, or until the petals are golden brown and the bottoms are cooked through. Check that dough touching the filling is fully baked. Serve warm.
Blooming Spinach Artichoke Cups
Ingredients
- 12 Rhodes White Dinner Rolls, thawed but still cold
- 1 (8 oz) block cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 cups artichoke hearts, chopped
- 1 cup frozen spinach, thawed and drained
- 1/2 cup shredded Parmesan
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
- Mix cream cheese, mayonnaise, and sour cream until smooth. Fold in artichokes, spinach, Parmesan, salt, garlic powder, and red pepper flakes.
- Cut each roll into quarters. Roll each quarter into a rope and flatten into a 4–5 inch oval.
- Grease a mini muffin/tart pan. Criss-cross two pieces of dough in each cup, leaving ends to resemble petals.
- Spoon the spinach artichoke filling into each cup.
- Let rest 15–25 minutes, then bake at 350°F for about 20 minutes or until golden and cooked through. Serve warm.
Notes
For best results, drain the thawed spinach well to avoid excess moisture in the filling. Adjust red pepper flakes to taste for milder or spicier cups.
Nutrition (per serving)
Calories: 78 kcal | Carbs: 8 g | Protein: 3 g | Fat: 4 g (estimated)
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