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Spinach and Artichoke Dip Cups Recipe

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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/spinach-and-artichoke-dip-cups-recipe/