Blooming Spinach Artichoke Cups
Creamy Spinach Artichoke Dip is baked in the center of bread cups that are shaped to look like blooming flowers. A fun and delicious Easter appetizer.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Spring is coming, and the flowers are budding, and I’m all sorts of excited for spring, because when spring comes, summer comes shortly after, and let’s be honest. That’s what I’m really excited for, haha, but I really do enjoy Spring, because that’s when I start my garden, and growing things is a lot of fun!
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Since the flowers are budding and things are greening up outside, I wanted to make something that replicated that, and I made these blooming spinach artichoke cups. They are the perfect little bite!
You eat bread with spinach artichoke dip anyway, right? So why not put the two together?! The four little “flower petals” are merely for fun, but they are pretty easy to make, and your kids can totally help with these. Wouldn’t they be so adorable to serve for Easter?
These spinach artichoke cups are made in a mini muffin/tart pan, so they make a lot. Twenty-four to be exact. The bread dough is none other than Rhodes, and the filling is so quick to whip up. It has an extra special ingredient of red pepper flakes to give it a slight kick, along with some of the traditional ingredients like spinach, artichokes, and cream cheese.
I like eating mine a “petal” at time. They are so creamy and delicious, and the bread gives it a nice chewy contrast! Plus, everything mini has me swooning. I love petite food!
Ingredients for Spinach Artichoke Cups
- 12 Rhodes White Dinner Rolls, thawed but still cold
- 1 (8oz) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 cups artichoke hearts, chopped (approximately 1-13.75oz can)
- 1 cup frozen spinach
- 1/2 cup shredded parmesan
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
Instructions
Mix together the cream cheese, mayonnaise, and sour cream in a large bowl. Fold in the chopped artichoke hearts, spinach, shredded parmesan, salt, garlic powder, and red pepper flakes. Set aside.
Cut each roll into fourths. Then roll each fourth into a rope. Flatten each rope with a rolling pin into a long, skinny oval about 4 to 5 inches long.
Grease a mini tart/muffin pan with baking spray. Criss-cross two pieces into the center of each mini cup, leaving the ends sticking out like flower petals.
Scoop a large spoonful of the spinach artichoke dip in the center of each cup. Repeat with remaining dough and dip until you get 24 blooming spinach artichoke cups.
Let the dough puff up a little bit, about 15 to 25 minutes. Then bake at 350 degrees Fahrenheit for 20 minutes or until the dough is golden brown on the petals and the bottoms of the cups, checking that the dough touching the dip is cooked through. Serve warm.
Blooming Spinach Artichoke Cups
Ingredients
- 12 Rhodes White Dinner Rolls, thawed but still cold
- 8 oz block-style cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 ½ cups artichoke hearts, chopped (approximately one 13.75oz can)
- 1 cup frozen spinach, thawed and drained
- ½ cup shredded parmesan
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
Equipment
Instructions
- Mix together the cream cheese, mayonnaise, and sour cream in a large bowl. Fold in the chopped artichoke hearts, spinach, shredded parmesan, salt, garlic powder, and red pepper flakes. Set aside.
- Cut each roll into fourths. Then roll each fourth into a rope. Flatten each rope with a rolling pin into a long, skinny oval about 4 to 5 inches long.
- Grease a mini tart/muffin pan with baking spray. Criss-cross two pieces into the center of each mini cup, leaving the ends sticking out like flower petals.
- Scoop a large spoonful of the spinach artichoke dip in the center of each cup. Repeat with remaining dough and dip until you get 24 blooming spinach artichoke cups.
- Let the dough puff up a little bit, about 15 to 25 minutes. Then bake at 350 degrees Fahrenheit for 20 minutes or until the dough is golden brown on the petals and the bottoms of the cups, checking that the dough touching the dip is cooked through. Serve warm.
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
So I did a thing…. I asked earlier if they could be frozen and heated up. YES they can!!! This makes it really nice to make ahead( and they were just as yummy as fresh)
DIRECTIONS
set out at room temp for 1 1/2 hours.
then 250 in oven for approximately 12 min.
DELICIOUS 👏🏻👏🏻👏🏻👏🏻
Thanks for coming back to tell us how it went! Glad it was a success!
Was wondering if I can make these a day ahead and store in fridge or possibly make and freeze until the day they are needed. Have you yourself tried this?
Hi Cindy, I have not tried this myself so I cannot say for certain. They are best eaten fresh and warm.
The recipe doesn’t say how to
Prep the spinach. It calls for 1 c of frozen spinach but normally I would thaw or cook the spinach then drain the water out.
Go ahead and thaw it first. I’ll update the recipe to reflect this.
Do you use the thaw and bake rolls? (Blooming Spinach Artichoke Cups)
Yes, the frozen Rhodes rolls that you thaw, rise and bake. https://rhodesbakenserv.com/product/yeast-dinner-rolls/
These are the cutest and SO creative, Amber 🙂 I love that you made them into blooming flowers! Love the spinach artichoke dip too!
They were fun to make! 😉 Thanks Kelly!
Love these, Amber! Spinach artichoke dip is one of my favorites. Turning it into bite sized cups is genius!
I bet you would love these then! Thanks Jen!