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If you love spinach and artichoke dip but hate the double-dip dilemma, these Spinach and Artichoke Cups are your new favorite party food. They’re creamy, cheesy, perfectly portioned, and made mess-free in the air fryer!
I first made these for a game day get-together, and they disappeared in minutes. They’ve got all the classic dip flavor packed into crunchy little tortilla cups — no scooping, no sharing, just grab-and-go goodness.
The air fryer makes the edges super crisp while the filling gets warm and melty. It’s the ultimate bite-sized appetizer that feels fancy but takes less than 10 minutes to make.
Whether you’re hosting a party, bringing a dish to a potluck, or just want a fun snack, these are a guaranteed crowd-pleaser. Let’s get cheesy!
🥕 Ingredients Overview
Here’s what you need to whip up these savory bites:
- Chopped Spinach: Frozen works best — just thaw and squeeze out excess moisture.
- Cream Cheese: Makes the filling rich and creamy. Soften it slightly to mix easily.
- Artichoke Hearts: Canned or jarred artichokes, drained and chopped.
- Mozzarella: Adds that melty, cheesy pull.
- Mini Tortilla Cups: You can buy premade ones or make your own with mini muffin tins.
Optional: Add garlic powder, red pepper flakes, or Parmesan for extra flavor.
Pro Tip: Don’t overfill the cups — about a heaping teaspoon of filling is perfect.
🔥 Step-by-Step Instructions
- Prep the Filling: In a bowl, mix 1 cup chopped spinach, 1/2 cup cream cheese, 1/4 cup chopped artichoke hearts, and 1/4 cup shredded mozzarella.
- Fill the Cups: Spoon the mixture into mini tortilla cups until just full.
- Preheat Air Fryer: Set to 360°F and preheat for 2-3 minutes.
- Air Fry: Place cups in a single layer and air fry for 5–7 minutes until golden and bubbly.
Pro Tip: Let them cool for a minute before serving — the centers stay hot!
❌ Common Mistakes to Avoid
- Not squeezing spinach dry (makes the filling watery)
- Overfilling the cups (they may overflow)
- Using too soft cream cheese (can leak out)
- Skipping preheat (cups won’t crisp evenly)
- Stacking cups (they need airflow to crisp)
🎨 Variations & Add-Ons
- Spicy: Add crushed red pepper or a dash of hot sauce to the filling.
- Gluten-Free: Use gluten-free tortilla cups or scoop into small bell pepper halves.
- Vegetarian: This recipe is already veggie-friendly!
- Comfort Food: Add bacon crumbles or extra cheese on top.
- Party-Friendly: Garnish with a sprinkle of chives or serve with ranch dip on the side.
You can also swap mozzarella for Monterey Jack or feta for a tangy twist.
📦 Make Ahead & Storage
These cups are perfect for prepping ahead:
- Make Ahead: Mix the filling and store in the fridge up to 2 days ahead. Assemble just before air frying.
- Fridge: Store cooked cups in an airtight container for 3–4 days.
- Freezer: Freeze unbaked, filled cups and air fry from frozen (add 2–3 minutes).
- Reheat: Air fry leftovers at 350°F for 3–4 minutes until warm and crispy.
🥗 Nutrition Highlights
These are a lower-carb, veggie-packed version of a classic dip and easy to make gluten-free.
Spinach and Artichoke Cups (Air Fryer)
Ingredients
Equipment
Method
- Mix spinach, cream cheese, artichokes, and mozzarella.
- Fill tortilla cups with the mixture.
- Preheat air fryer to 360°F.
- Air fry for 5–7 minutes until bubbly.
Notes
- Don’t overfill the cups.
- Use pre-made or homemade tortilla cups.
- Add red pepper flakes for heat.
These spinach and artichoke cups are bite-sized flavor bombs — creamy, cheesy, and just the right amount of crispy. I hope they steal the show at your next gathering! Let me know how they turned out, or tag me with your twist. Want another party-perfect bite? Try my air fryer jalapeño poppers — spicy, melty, and so easy to love!
