Spinach and Artichoke Dip Cups Recipe

Introduction

These Spinach and Artichoke Dip Cups are a delicious and elegant appetizer that’s perfect for parties and gatherings. Crispy phyllo dough cups are filled with a creamy, cheesy mixture of spinach and artichokes, making every bite flavorful and satisfying.

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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Chop the fresh spinach and sauté it in a pan over medium heat until wilted. Set aside to cool.
3. Step 3: In a bowl, combine the cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, sautéed spinach, and chopped artichoke hearts. Season with salt and pepper and mix well.
4. Step 4: On a clean surface, layer 4 to 5 sheets of phyllo dough, brushing each sheet lightly with olive oil to keep them from drying out and to create a crisp texture.
5. Step 5: Cut the layered phyllo dough into squares large enough to fit into the cups of a muffin tin. Gently press each square into the muffin cups to form a shell.
6. Step 6: Spoon the spinach and artichoke dip mixture evenly into each phyllo cup.
7. Step 7: Bake in the preheated oven for 18 to 20 minutes, or until the phyllo is golden and the filling is bubbly.
8. Step 8: Allow the cups to cool slightly before removing them from the tin and serving.

Tips & Variations

• Use frozen spinach if fresh is unavailable—just be sure to thaw and thoroughly squeeze out excess moisture before using.
• For added flavor, sprinkle a pinch of crushed red pepper flakes into the filling mix.
• Experiment with other cheeses like feta or gouda for a different twist.
• If you want smaller appetizers, cut the phyllo dough into smaller squares and use mini muffin tins.

Storage

Store any leftover dip cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to keep the phyllo crisp, avoiding the microwave which can make it soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these dip cups ahead of time?

Yes, you can assemble the phyllo cups with filling and keep them in the refrigerator for a few hours before baking. Just cover them well to prevent the phyllo from drying out.

Can I freeze the spinach and artichoke dip cups?

It’s best to freeze the filling separately if needed. The phyllo cups lose their crispness when frozen and reheated, so it’s better to bake fresh before serving.

Spinach and Artichoke Dip Cups Recipe

Print Recipe

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4.7 from 209 reviews

These Spinach and Artichoke Dip Cups are a delightful appetizer featuring a crispy phyllo dough cup filled with a creamy, cheesy spinach and artichoke mixture. Perfect for parties or gatherings, they combine savory flavors with a flaky texture for a crowd-pleasing bite-sized treat.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12–15 cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Phyllo Dough Cup

• 1/2 package phyllo dough (approximately 8–10 sheets)
• 2 tbsp olive oil
• Salt and pepper to taste

Dip Filling

• 1 cup fresh spinach
• 1/2 cup chopped artichoke hearts
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the phyllo cups once filled.
2. Sauté the spinach: Chop the fresh spinach and sauté it in a pan over medium heat until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
3. Prepare the dip mixture: In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, wilted spinach, and chopped artichoke hearts. Season with salt and pepper, and mix until well incorporated.
4. Prepare phyllo layers: Lay out 4-5 sheets of phyllo dough, brushing each sheet lightly with olive oil to ensure crispiness and prevent sticking.
5. Create phyllo cups: Cut the layered phyllo sheets into squares large enough to fit into a standard muffin tin. Press the squares gently into each muffin cup to form small cups.
6. Fill the cups: Spoon the prepared spinach and artichoke dip mixture evenly into each phyllo cup, filling them generously.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the phyllo is golden brown and the filling is bubbly.
8. Cool and serve: Allow the cups to cool slightly in the muffin tin before removing and serving warm.

Notes

• Use fresh spinach for best flavor, but frozen and thawed spinach can be substituted—just be sure to squeeze out excess moisture.
• Handle phyllo dough carefully as it dries out quickly; cover sheets with a damp towel while working.
• For added flavor, consider adding a pinch of crushed red pepper flakes to the dip mixture.
• These cups can be made ahead of time and reheated gently before serving.

Keywords: Spinach artichoke dip, phyllo dough appetizer, party snacks, vegetarian appetizers, cheesy dip cups