Spinach and Artichoke Dip Cups Recipe

Introduction

These Spinach and Artichoke Dip Cups are the perfect bite-sized appetizer for any gathering. Crispy phyllo shells filled with a creamy, cheesy spinach and artichoke mixture make them irresistible warm from the oven. They’re easy to make and always a crowd-pleaser.

Ingredients

• Phyllo dough
• Fresh spinach
• Artichoke hearts
• Cream cheese
• Sour cream
• Mozzarella cheese
• Parmesan cheese
• Garlic
• Olive oil
• Salt and pepper

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the phyllo cups until crisp.
2. 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.
3. Step 3: In a mixing bowl, combine the cream cheese, sour cream, mozzarella, parmesan, and garlic. Fold in the chopped spinach and artichoke, then season with salt and pepper to taste.
4. Step 4: Unroll the phyllo dough and carefully layer 4 to 5 sheets, brushing each layer lightly with olive oil to prevent drying.
5. Step 5: Cut the layered phyllo into squares large enough to fit into the cups of a muffin tin. Gently press the squares into the muffin cups to form the base for your dip.
6. Step 6: Spoon the spinach and artichoke mixture into each phyllo cup, filling them to the top.
7. Step 7: Bake the cups for 18 to 20 minutes, or until the edges are golden brown and the filling is hot and bubbly. Allow to cool slightly before serving warm.

Tips & Variations

• Frozen spinach works well as a substitute; just be sure to squeeze out all excess water before using.
• Try swapping sour cream with Greek yogurt for a lighter version that still tastes great.
• Add a pinch of crushed red pepper flakes to the filling for a touch of heat.

Storage

Store leftover dip cups in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes until warmed through and the phyllo is crisp again. Avoid microwaving to keep the shells from getting soggy.

How to Serve

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 refrigerate them before baking. When ready to serve, just bake according to the recipe instructions.

Can I use frozen spinach instead of fresh?

Absolutely. Just thaw the frozen spinach and squeeze out any excess moisture before adding it to the filling to avoid soggy cups.

Spinach and Artichoke Dip Cups Recipe

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4.5 from 125 reviews

These Spinach and Artichoke Dip Cups are crispy, golden phyllo shells filled with a creamy mixture of spinach, artichoke hearts, cream cheese, sour cream, and cheeses. Perfect as a holiday appetizer or party starter, they’re easy to make, full of flavor, and ideal for serving warm and shareable finger food at any gathering.

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

Ingredients

Scale 1x2x3x

Phyllo Dough Shells

• 4 to 5 sheets phyllo dough
• Olive oil, for brushing

Dip Filling

• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped
• 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
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dip cups, which will give them a crisp and golden finish.
2. Sauté Spinach: Chop the fresh spinach and artichoke hearts into small pieces. Briefly sauté the spinach in a pan until wilted, then set it aside to cool slightly.
3. Mix Filling: In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, and minced garlic. Fold in the chopped spinach and artichokes, then season with salt and black pepper to taste. Mix until all ingredients are well incorporated.
4. Prepare Phyllo Layers: Unroll the phyllo dough and carefully layer 4 to 5 sheets together, brushing lightly with olive oil between each sheet to prevent drying and to help create a crisp texture.
5. Form Cups: Cut the layered phyllo into squares large enough to fit into a muffin tin. Gently press each square into the muffin tin cups to form a shell base for the dip.
6. Fill Cups: Spoon the spinach and artichoke mixture into each phyllo shell, filling them just to the top and ensuring the cups are nicely filled.
7. Bake: Bake the filled phyllo cups in the preheated oven for 18 to 20 minutes, or until the edges of the phyllo are golden brown and the filling is hot and bubbly.
8. Cool and Serve: Remove from the oven and let the cups cool slightly before serving warm for the best flavor and texture.

Notes

• Frozen spinach can be used as a substitute; be sure to squeeze out all excess water before mixing.
• Sour cream can be replaced with Greek yogurt for a lighter version without compromising flavor.
• For a spicy kick, add a pinch of crushed red pepper flakes to the filling mixture.
• You can assemble these cups ahead of time and refrigerate before baking; bake just before serving.

Keywords: Spinach artichoke dip cups, phyllo appetizer, party food, holiday appetizer, creamy spinach dip, easy finger food, baked appetizer