Spinach and Artichoke Dip Cups Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the phyllo cups once filled.
- 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.
- 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.
- Prepare phyllo layers: Lay out 4-5 sheets of phyllo dough, brushing each sheet lightly with olive oil to ensure crispiness and prevent sticking.
- 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.
- Fill the cups: Spoon the prepared spinach and artichoke dip mixture evenly into each phyllo cup, filling them generously.
- 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.
- 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
Find it online: https://platedbyemma.com/spinach-and-artichoke-dip-cups-recipe/
