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Mini Spinach/Artichoke Dip Cream Puffs (makes 36)


Basic Cream Puff meets Spinach Artichoke Dip! This clever twist brings you a delicious, flavorful appetizer that even spinach hater will love.

Rate this recipe 4.2/5 (9 Votes)


  • Cream Puffs:
  • 1/4 cup butter
  • 1/2 cup water
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • Spinach Dip Filling
  • 1 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • ½ cup frozen, chopped spinach, thawed
  • ½ cup chopped artichoke hearts
  • ½ cup mozzarella cheese
  • 1 garlic clove, minced


Servings 36
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget


Step 1

Preheat oven to 425° F.
In a 2 quart sauce pan, bring water and butter to a rolling boil. Remove from heat. Stir in flour and salt until the mixture forms a ball. Using a wooden spoon beat in the eggs one at a time, mixing well after each. Drop (or pipe) onto an ungreased baking sheets 2 inches apart, using about 2 teaspoons of dough for each cream puff.
Bake 20 to 25 minutes preheated oven, until golden brown. Remove puffs to a cooling rack.
While the cream puffs are baking, make spinach dip filling: in a medium microwave safe mixing bowl, stir all filling ingredients together. Microwave on high 2 minutes, or until hot and bubbly.
Cut approximately ½ inch off the top of each cream puff. Fill with Spinach Dip Filling and set the top back on.
Serve warm or room temperature.

Substitute 1 cup fresh chopped spinach, if you prefer.

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