Spinach and Artichoke Dip Cups Recipe
Creamy spinach and artichoke dip baked inside crisp phyllo cups for a delicious and elegant appetizer bite that’s perfect for holiday parties, dinner starters, or potlucks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Phyllo Cups
- 1/2 package phyllo dough
- 2 tbsp olive oil
Dip Filling
- 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
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the phyllo cups to a golden crisp.
- Prepare Spinach and Artichokes: Chop the fresh spinach and artichoke hearts into small pieces. Sauté the spinach briefly in a pan until wilted, then set aside to cool slightly.
- Mix Filling: In a mixing bowl, combine the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, and minced garlic. Fold in the chopped spinach and artichoke, then season with salt and pepper to taste, mixing well to combine.
- Layer Phyllo Dough: Unroll the phyllo dough carefully. Layer 4 to 5 sheets together, brushing each sheet lightly with olive oil to prevent drying and enhance crispness.
- Form Cups: Cut the layered phyllo dough into squares large enough to fit into the cups of a muffin tin. Gently press each square into a muffin cup to form the base and sides of the dip cups.
- Fill Cups: Spoon the prepared spinach and artichoke filling into each phyllo cup, filling them just to the top to create generous portions.
- Bake: Bake the filled phyllo cups in the preheated oven for 18 to 20 minutes or until the edges are golden brown and the filling is hot and bubbly.
- Cool and Serve: Allow the cups to cool slightly in the muffin tin before removing. Serve warm for the best flavor and texture.
Notes
- You can use frozen spinach as a convenient substitute, but be sure to squeeze out all excess water before using.
- Swap sour cream with Greek yogurt for a lighter version of the dip that still tastes great.
- Add a pinch of crushed red pepper flakes to the filling if you prefer a little heat.
Keywords: spinach artichoke dip, appetizer, phyllo cups, party food, baked dip, vegetarian appetizer, holiday snacks
Find it online: https://biteandenjoy.com/spinach-and-artichoke-dip-cups-recipe/
