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Hot Spinach Dip Cups

The classic spinach dip just got even better, thanks to our delectable recipe for hot spinach dip cups. These bite-sized savory snacks take no time to prepare and make wonderful appetizers or finger food for any occasion.
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  • 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
  • 1 container (16 oz.) sour cream
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 package Knorr® Vegetable recipe mix
  • 1 can (8 oz.) water chestnuts, drained and chopped (optional)
  • 3 green onions, chopped (optional)
  • 2 cans (7.5 oz.) refrigerated buttermilk biscuits
  • 1/2 cup shredded mozzarella cheese



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Preheat oven to 375°. Combine all ingredients except biscuits and cheese in medium bowl.
  • 2 Evenly press biscuits into bottoms and up sides of 20 cups in 2 (12 cup) muffin pans. Evenly spoon spinach dip into biscuits. Cover and refrigerate any leftover dip for future use.
  • 3 Bake 15 minutes. Evenly sprinkle spinach dip with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden.
  • 4 Let stand 5 minutes before serving. Gently remove cups from muffin pans and serve.