Chicken Spinach Artichoke Dip Puffs are a bite-sized take on the classic dip, made heartier with shredded chicken. Rich, creamy, and simple to prepare, these puff pastry cups are ready in about 45 minutes and disappear fast—so save a few for yourself.
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Are you a fan of spinach artichoke dip?
If you’re reading this, chances are you already love it. The creamy cheese, tender artichokes, and savory spinach make it irresistible—especially when transformed into little puff pastry cups.
I always order spinach artichoke dip when I see it on a menu. It’s an easy way to judge a place: if they get that right, I know they’re doing something well in the kitchen.
When the dip is done well, I’ll be back for more every time.
You might already know the chicken spinach and artichoke French bread version from elsewhere on the site. If so, you know I’m a little obsessed—this puff pastry version is simply another delicious way to enjoy those same flavors, but in a portable, party-friendly form.
Adding cooked chicken makes the dip more substantial and satisfying. While dipping with bread is lovely for small gatherings, puff pastry cups are ideal for larger parties—easy to serve and easy to eat while mingling.
These puffs are filled with the creamy spinach-artichoke-chicken mixture and baked inside delicate puff pastry cups. They look impressive, taste indulgent, and disappear quickly—perfect for entertaining.
They also make a festive “green” appetizer for St. Patrick’s Day or any occasion where you want a crowd-pleasing starter.
I promise they’ll be gobbled up in minutes.
table of contents
This Recipe’s Must Haves
- Copper measuring cups and spoons (recommended)
- Stainless steel mixing bowls
- 12-cup muffin or cupcake pan
Chicken Spinach Artichoke Dip Puffs
ingredients
- 4 oz cream cheese softened
- 1/4 cup sour cream
- 1 1/2 cup shredded mozzarella
- 1/4 cup Parmesan cheese
- 1 cup chopped artichoke hearts
- 6 oz frozen spinach drained and chopped
- 2 cups cooked shredded chicken
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 black pepper
- 1/2 tsp red pepper flakes
- 1 package puff pastry thawed
instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray.
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In a large bowl, mix the softened cream cheese, sour cream, shredded mozzarella, Parmesan, chopped artichoke hearts, drained and chopped spinach, shredded chicken, minced garlic, salt, black pepper, and red pepper flakes until well combined. Set aside.
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Unfold each thawed sheet of puff pastry on a clean surface and cut each sheet into nine equal squares.
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Press each square into a greased muffin cup to form a pastry cup.
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Spoon the prepared filling evenly into each puff pastry cup, filling but not overstuffing them.
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Bake for 30–35 minutes, until the pastry is golden and the filling is hot and bubbly. Remove from the oven and allow to cool slightly before serving.