Spinach Artichoke Dip Cups (gluten-free)

These Spinach Artichoke Dip Cups are a delicious cheesy appetizer to make to switch things up from your usual spinach artichoke dip! Made with all gluten-free ingredients and ready in 15 minutes.

Jordan and I made these to serve as an appetizer for a dinner party we were having at our house. And then we tried one and somehow ended up eating more than half the batch of these before our guests even came. They are *that* good and one of my favorite easy appetizers to make for any occasion.

I love that these take 15 minutes to make and they are a great finger food to serve. You only need one bowl to make them and your go-to muffin tin and you will have yourself the most cheesy flavorful spinach artichoke bites to enjoy. And you can also make these vegan too if you want by subbing the cream cheese, parmesan cheese and yogurt with vegan/dairy-free options!

What is really addicting about these thought is the crunchy tortilla WITH the dreamy spinach artichoke dip center. It’s a handheld appetizer that you basically pop in your mouth and they are easy to eat. You can use any tortillas you want for them too. I use almond flour ones and they get extra crunchy on the outside.

Tip: make these *right* before serving so they are extra warm and the tortilla cups are crunchy!

What ingredients are in these Spinach Artichoke Dip Cups:

• Tortillas – I used these gluten-free ones
• Frozen spinach – thawed and well-strained to remove water/moisture so the dip isn’t watery
• Canned artichoke hearts – drained and finely chopped up!
• Mayo of choice – any mayo works here!
• Greek yogurt – unsweetened yogurt so it gives that sour cream type flavor
• Cream cheese – softened from the fridge so it’s easier to mix with in the other ingredients
• Grated parmesan cheese – I like to use a block of parm and grate it myself
• Garlic cloves – minced or you can use garlic powder

How to make these tortilla cups:

1. Preheat the oven to 400 degrees F and grease a muffin pan
2. Cut small rounds from each tortilla that fit your muffin slots (you should get 2-3 rounds per tortilla)
3. Add tortilla rounds to muffin tray and form to fit the muffin slot
4. In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, yogurt, cream cheese, parmesan cheese and minced garlic
5. Divide the spinach mixture evenly among the tortilla cups then bake in oven for 12 to 15 minutes until the spinach mixture is warm and the tortillas are golden brown
6. Allow the cups to cool for a few then remove and enjoy while warm

Tips for success:

• I recommend serving these right after making them. Thats when the tortillas are crispiest and crunchy but you can also reheat any leftovers and enjoy them too!
• If you want to make these dairy-free/vegan, no problem! Use your favorite non-dairy cream cheese, mock parmesan cheese and unsweetened yogurt instead
• Allow the frozen spinach to thaw out first then squeeze the excess moisture/water so the dip isn’t too watery and it gets extra creamy
• These are a great way to switch things up from the usual chips/dip kind of spinach artichoke dip! I love making these as an appetizer or for dinner parties too

A few other delicious appetizer/finger foods to try:

5-minute White Bean Feta Dip

Pumpkin-Shaped Baked Brie

Mini Tortilla Pizzas! (made in muffin tin)

The Best Healthy Buffalo Chicken Dip (Whole30)