Spinach and Artichoke Dip Cups Recipe

Introduction

These Spinach and Artichoke Dip Cups are a delightful twist on a classic favorite. Crispy phyllo shells hold a creamy, cheesy filling packed with fresh spinach and tangy artichokes, perfect for parties or appetizer trays.

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, then set aside to cool slightly.
3. Step 3: In a mixing bowl, combine the cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, sautéed spinach, and chopped artichoke hearts. Season the mixture with salt and pepper to taste.
4. Step 4: Lay out 4 to 5 sheets of phyllo dough, brushing each sheet lightly with olive oil before stacking them.
5. Step 5: Cut the stacked phyllo sheets into squares large enough to fit into the cups of a muffin tin. Gently press each square into the muffin cups to form small shells.
6. Step 6: Spoon the prepared 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 cups are golden brown and the filling is bubbly.
8. Step 8: Remove from oven and let the cups cool slightly before serving warm.

Tips & Variations

• Use frozen spinach if fresh is unavailable; just be sure to thaw and squeeze out excess moisture before sautéing.
• For extra flavor, add a pinch of crushed red pepper flakes or a dash of nutmeg to the filling.
• Swap mozzarella for fontina or provolone for a different cheesy twist.
• Brush the phyllo edges with melted butter instead of olive oil for a richer taste and crispier texture.

Storage

Store leftover dip cups in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 5-7 minutes to restore crispiness. Avoid microwaving, which can make the phyllo 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 store them in the fridge for a few hours before baking. Just cover them well to prevent the phyllo from drying out.

Can I use store-bought spinach and artichoke dip instead?

While you can, mixing fresh ingredients gives a better texture and flavor. Using store-bought dip may make the filling too wet for the phyllo cups.

Spinach and Artichoke Dip Cups Recipe

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4.8 from 89 reviews

These Spinach and Artichoke Dip Cups are a delightful appetizer featuring a creamy mixture of spinach, artichokes, and cheeses baked inside crispy phyllo dough cups. Perfectly golden and bubbly, they make an irresistible party snack or starter.

• Author: Hannah
• 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 Cups

• 1/2 package phyllo dough
• 2 tbsp olive oil

Spinach and Artichoke 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

1. Preheat: Preheat your oven to 375°F (190°C) to prepare for baking the dip cups.
2. Sauté Spinach: Chop fresh spinach and sauté in a pan over medium heat until wilted, then set aside to cool slightly.
3. Mix Filling: In a bowl, combine the cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, wilted spinach, and chopped artichoke hearts. Season with salt and pepper, mixing until a uniform creamy mixture forms.
4. Prepare Phyllo Cups: Lay out 4 to 5 sheets of phyllo dough, brushing each sheet lightly with olive oil to ensure crispiness and prevent drying. Cut the layered phyllo into squares that fit into a muffin tin.
5. Assemble: Press each phyllo square into the muffin tin cups to form small cups and spoon the prepared spinach and artichoke mixture evenly into each phyllo cup.
6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the phyllo cups are golden brown and the filling is bubbly.
7. Cool and Serve: Allow the cups to cool slightly in the muffin tin before carefully removing and serving warm as a delicious appetizer.

Notes

• Handle phyllo dough carefully as it dries out quickly; cover unused sheets with a damp towel.
• For extra crispiness, brush some olive oil on top of the filled cups before baking.
• These cups can be made ahead of time and reheated before serving.
• Substitute sour cream with Greek yogurt for a tangier taste and a lighter option.
• Ensure spinach is well drained after sautéing to avoid soggy phyllo cups.

Keywords: spinach artichoke dip, phyllo dough cups, appetizer, party food, baked dip, vegetarian appetizer