These Mini Vegan Spinach, Artichoke, and Sun-Dried Tomato Cups are a delicious appetizer. A rich, creamy filling meets the tangy sweetness of sun-dried tomatoes, all tucked into flaky crescent dough for a savory and satisfying bite.
Artichoke dip is always a hit, but when you bake it into a mini golden, crispy shell, suddenly, dipping bread becomes an afterthought.
If you’re searching for a crowd-pleasing vegan appetizer for a holiday party, game day, or any gathering year-round, these bite-sized cups are a fantastic option. They are easy to make and bring the classic flavors of the classic dip into a fun, portable treat.
My original vegan spinach artichoke dip uses cashews, but in this version, we’re taking the easy route with store-bought vegan sour cream and cream cheese. The result is a creamy, dreamy goodness in a flash.
These products are so sneaky-good that no one will know they’re vegan. And bonus - most of the dough is “accidentally vegan,” even though the brands don’t brag about it!
For other appetizers, try Stuffed Vegan Jalapeño and Cheese Bites, Vegan Caprese Salad Skewers, Grilled Vegan Kebabs, or Easy Vegan Pizza Rolls.
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Why You'll Love This Recipe
- These bites are the ideal finger food for parties, potlucks, or gatherings. They’re easy to make, easy to eat, and always a crowd-pleaser.
- It's a delicious combination of spinach, artichoke, sun-dried tomatoes, and a vegan creamy filling, all wrapped in flaky, golden crescent dough.
- This recipe comes together quickly and easily, using easy-to-use crescent rolls and a few more simple ingredients.
Recipe Ingredients
To make this easy and delicious vegan appetizer, you'll need the following ingredients. See the recipe card for quantities.
- Spinach - I use fresh or frozen. I've written the recipe with fresh spinach, but frozen spinach will work, too. Thaw and squeeze out as much moisture as possible from the frozen spinach to avoid soggy cups.
- Crescent Rolls - Some brands contain dairy or eggs in the ingredients, so check out the label before purchasing. Pillsbury, Trader Joe's, Annies, and the Immaculate brand all have vegan crescent rolls, even though they are not labeled.
- Vegan Sour Cream and Cream Cheese can be found in major grocery chains like Whole Foods. There are various brands that vary in flavor and texture, so make sure to try out the brands before including them in this recipe. For reference, I use the Violife sour cream and the Oatly cream cheese.
Variations and Additions
- Add Vegan Bacon Bits to the mixture or as a topping on the cups.
- Top with vegan parmesan cheese when they are just out of the oven.
- Add Smoky Glazed Mushrooms, sautéed onions, or roasted peppers. Just make sure the mixture is not watery or liquidy to avoid the dreaded soggy bottoms.
How To Make Mini Vegan Spinach Artichoke and Sund-Dred Tomato Cups
This recipe comes together fast and is great for those last-minute guests. See the recipe card below for the full recipe.
Preheat your oven to 375°F (190°C)
Step 1: In a large skillet, sauté onions in olive oil until soft and translucent. Then add the minced garlic and sauté for another minute until fragrant.
Step 2: Add the fresh baby spinach and stir until well combined with the onions and garlic. Place a lid on the pan to wilt the spinach, stirring occasionally.
Step 3: Add the chopped artichokes and cook them until they have dried out well, about 5 minutes. We don't want too much moisture in the mix. Then add the sun-dried tomatoes and cook for another couple of minutes.
Step 4: In a medium-sized bowl, combine the vegan cream cheese, vegan sour cream, nutritional yeast, salt, pepper, and red pepper flakes. Mix until smooth and well combined. Then add the spinach-artichoke mixture to the bowl and combine well. It should be creamy but not liquidy.
Step 5: Roll out the crescent rolls flat. Pinch together the perforated seams as well as you can. With a knife or pizza cutter, cut out 24 2-inch squares.
Step 6: Place the squares in the mini muffin tin. Nestle them in. There is no need to mold them in the holes; the filling will weigh them down a bit.
Step 7: Fill each with about a heaping teaspoon or so of the spinach mixture.
Step 8: Bake for 12-15 minutes until golden brown, then let them cool slightly for a few minutes before transferring them to a cooling rack and serving.
Recipe Tips
- Ensure your artichokes are well-drained and dry to prevent a watery dip...we don't want soggy bottoms - it's not a good look in any situation, in cups or otherwise.
- Finely chop the artichokes and onions. This will help the filling stay compact and prevent it from spilling out of the dough. You can also chop the spinach since the stems sometimes stick out.
- Use a pizza slicer to cut the dough.
- Be careful not to overfill the dough squares. About a teaspoon of filling per square is usually enough.
- For an extra golden and crispy finish, lightly brush the tops of the bites with olive oil before baking. This is optional.
- You can prepare the filling and store it in the fridge until you can assemble and bake the cups.
- If you don’t have a mini muffin tray, you can cut the dough into 4-inch squares instead and use a regular muffin tray. Just bake them a bit longer, and you’ll end up with 12 larger servings rather than 24 mini bites.
- We want those bottoms golden and crispy, not soggy! After about 12 minutes, take a quick peek underneath to make sure they’re golden and cooked nicely.
Serving Suggestions
Arrange the bites on a platter with other appetizers, such as easy guacamole, Mango Habanero Salsa Recipe, Mango Cucumber Salsa, or Easy Vegan Cashew Queso. Add a small bowl of Neapolitan Pizza Sauce Recipe, Easy Vegan Ranch Dressing, or Easy No-Egg Aioli Recipe for dipping.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 1–2 days or freeze them for up to 2 months. Freeze individually on a baking sheet before transferring to a freezer-safe container.
Reheat in a 350°F (175°C) oven for 10–15 minutes or use a toaster oven or air fryer at 350°F for 10 minutes or 300°F (150°C) for 5 minutes. Microwaving is not recommended, as it softens the texture.
Recipe FAQS
Add ingredients like mushrooms, roasted red peppers, or vegan cheese shreds. Just be mindful of the moisture content of additional ingredients to avoid sogginess.
While crescent rolls provide a light, flaky texture for artichoke spinach cups, alternatives include pizza dough for a denser base, pie crust for a buttery, crumbly texture, and wonton wrappers for a crispier bite. I don’t recommend phyllo dough or puff pastry, as they tend to puff up too much and overwhelm the filling.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Spinach, Artichoke, and Sun-Dried Tomato Cup recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Mini Vegan Spinach, Artichoke, and Sun-Dried Tomato Cups
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup onions finely chopped
- 2 cloves garlic minced
- 3 cups fresh spinach chopped (~5-ounce container)
- 1 cup artichoke hearts canned or jarred; drained, dried, and chopped
- ¼ cup sun-dried tomatoes finely chopped (oil-packed, drained)
- ½ cup vegan cream cheese
- ¼ cup vegan sour cream
- 3 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 1 package crescent roll dough vegan-friendly
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: Heat olive oil in a pan over medium heat. Add minced garlic and onions, sauté until soft and fragrant. Add chopped spinach and cook until wilted, about 4 minutes. Add a lid to speed up the wilting. Stir in the chopped artichoke hearts and cook for about 5 minutes to dry out them out. Add the sun-dried tomatoes, cooking for another 1-2 minutes. Remove from heat and let it cool slightly. In a mixing bowl, combine vegan cream cheese, vegan sour cream, nutritional yeast, salt, pepper, and red pepper flakes. Mix until smooth then add the the spinach-artichoke mixture and mix until well combined.
- Assemble the Bites: Unroll the crescent roll dough on a flat surface. Pinch the seams together as well as you can. Cut it into 2x2 inch squares using a knife or pizza cutter. Place each square into the individual cups of a mini muffin tray, gently pressing the dough down. There is no need to mold the dough to the cup; just lay it in it. Fill each dough cup with a heaping teaspoon of the dip mixture.
- Bake: Place the muffin tray in the preheated oven on the middle rack and bake for 12-15 minutes or until the dough is golden brown and puffy. Take a peek at the bottom of the cups to ensure they are as golden as the tops.
- Serve: Allow the bites to cool slightly before serving. They’re delicious served warm.
Susy says
I'm going to definitely make these soon, Reg!
Regi Pearce says
I hope you do! Let me know how it goes.