Go Back

Spinach Artichoke Cups

Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Servings: 24 cups


  • 1 8 oz. package of light cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves minced
  • pinch of salt
  • 1 14 oz can artichoke hearts, drained and roughly chopped
  • 1 10 oz package frozen chopped spinach, thawed and drained
  • 2 tubes of crescent roll dough


  • Preheat oven to 375 degrees F. Spray two muffin trays with cooking spray; set aside.
  • In a large bowl, mix together cream cheese, mayonnaise, parmesan cheese, garlic, salt, artichoke hearts and spinach. Stir everything together until incorporated and set aside.
  • Roll out 1/2 of the crescent roll dough on a cutting board. You should have 4 triangles. Pinch the edges together and gently stretch out the dough to make a square shape. Cut into 6 equal squares. Repeat with the remaining dough, making sure to work in batches of 4 triangles.
  • Take the dough squares and press them into the prepared muffin trays. You want to make the dough into little cups.
  • Once all 24 squares are in the muffin trays, place roughly 1 1/2 heaping tablespoon of the spinach artichoke mixture into each cup. The mixture should fill each cup to the top.
  • Bake for 16 minutes, or until crescent dough is golden brown. Remove from oven and run a knife along the edges of the cups to remove from pan.
  • Enjoy!