Spinach and Artichoke Dip Cups
Spinach and Artichoke Dip Cups are a deliciously creamy appetizer that will steal the show at your next gathering. These elegant, bite-sized treats feature a blend of fresh spinach, artichokes, and rich cheeses baked into golden phyllo cups. They’re not only visually appealing but also packed with flavor, making them perfect for parties, holidays, or casual get-togethers. Easy to prepare and sure to please any crowd, these dip cups offer a delightful combination of textures—crisp on the outside and luscious on the inside. Serve them alongside a variety of dips or fresh salads for an impressive spread that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat your oven to 375°F (190°C).
- In a sauté pan over medium heat, add olive oil and wilt the chopped spinach. Set aside.
- In a mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, minced garlic, wilted spinach, and chopped artichokes. Season with salt and pepper; mix until smooth.
- Layer 4–5 sheets of phyllo dough, brushing each with olive oil. Cut into squares to fit muffin tins.
- Press squares into muffin tin molds to form cups.
- Spoon the dip mixture into each phyllo cup.
- Bake for 18–20 minutes until golden brown and bubbly.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 dip cup (40g)
- Calories: 98
- Sugar: 0g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://recipesamanda.com/spinach-and-artichoke-dip-cups/