Introduction

This recipe for Spinach and Artichoke Dip Cups offers a delightful twist on a classic appetizer. Creamy, cheesy, and packed with fresh spinach and tender artichokes, these bite-sized treats are nestled in crispy phyllo shells—perfect for parties or easy snacking.

The image shows small cups made with crispy, golden-brown filo pastry forming each cup's outer layers with thin, crinkled, and uneven edges, filled with a creamy spinach and artichoke mixture. Inside, the filling is green with visible spinach leaves mixed in a smooth, melted, and slightly browned light yellow cheese topping. The cups are placed close together on a white plate sitting on a white marbled texture surface, showcasing a total of about 12 cups in two rows, with a soft focus on the cups further back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 package phyllo dough
1 cup fresh spinach
1/2 cup chopped artichoke hearts
4 oz cream cheese
1/4 cup sour cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the phyllo cups.
Step 2: Chop the spinach and artichoke hearts into small pieces. Sauté the spinach briefly in a pan until wilted, then set aside to cool slightly.
Step 3: In a mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, and minced garlic. Fold in the chopped spinach and artichokes, then season with salt and pepper to taste.
Step 4: Unroll the phyllo dough and carefully layer 4 to 5 sheets together, brushing each layer lightly with olive oil to prevent drying and ensure crispness.
Step 5: Cut the layered phyllo into squares large enough to fit into the cups of a muffin tin. Gently press each square into the muffin tin to form the cup shape.
Step 6: Spoon the spinach and artichoke mixture into each phyllo cup, filling them just to the top.
Step 7: Bake for 18 to 20 minutes or until the phyllo edges are golden brown and the filling is hot and bubbly. Let the cups cool slightly before serving warm.

Tips & Variations

Frozen spinach works well and saves time; just be sure to squeeze out any excess water.
Swap sour cream with Greek yogurt for a lighter, tangier version of the dip.
Add a pinch of crushed red pepper flakes to the filling if you like a bit of heat.
You can use puff pastry instead of phyllo dough, but expect a softer, less flaky texture.

Storage

Store any leftover dip cups in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore the crispness. These cups also freeze well—after baking, freeze them on a tray, then transfer to a freezer bag. Reheat from frozen in the oven.

How to Serve

Small cups made from thin, crispy golden-brown layers of filo dough form the base and sides, each holding a creamy mixture of chopped dark green spinach and small pieces of artichoke. The tops are covered with melted cheese that is slightly browned, adding a shiny and bubbly texture. These cups are neatly arranged close together on a white plate, set on a white marbled surface. The filo dough edges are ruffled and look delicate, while the filling appears smooth with visible flecks of green and white. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Spinach and Artichoke Dip Cups ahead of time?

Yes, you can assemble the cups and keep them refrigerated before baking. Bake them fresh when you’re ready to serve for best crispness.

Can I use puff pastry instead of phyllo for Spinach and Artichoke Dip Cups?

Yes, puff pastry can be used as a substitute, but the resulting cups will be more bread-like and less flaky compared to phyllo dough. It’s still delicious and easier to work with if you prefer.