Spinach and Artichoke Dip Cups Recipe

Introduction

These Spinach and Artichoke Dip Cups are a delightful twist on the classic dip, perfect for parties or a cozy snack. Crispy phyllo cups filled with a creamy, cheesy spinach and artichoke mixture make every bite irresistible.

Ingredients

• 1/2 package phyllo dough
• 2 tbsp olive oil
• 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. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Chop the fresh spinach and sauté it in a skillet over medium heat until wilted; set aside to cool.
3. Step 3: In a mixing bowl, combine the sautéed spinach, chopped artichokes, cream cheese, sour cream, mozzarella, Parmesan, and minced garlic. Season with salt and pepper.
4. Step 4: Layer 4–5 sheets of phyllo dough on a clean surface, brushing each layer with olive oil. Cut into squares.
5. Step 5: Press each square into a muffin tin slot to form cups.
6. Step 6: Fill each cup with the spinach and artichoke mixture.
7. Step 7: Bake for 18–20 minutes or until golden brown and bubbly.
8. Step 8: Let cool slightly before serving warm.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the filling.
• Use frozen spinach if fresh isn’t available; be sure to thaw and squeeze out excess moisture.
• Try adding cooked and crumbled bacon for a smoky twist.
• Make mini versions by using a mini muffin tin for bite-sized appetizers.

Storage

Store leftover dip cups in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5–7 minutes to restore crispiness. Avoid microwaving to keep the phyllo crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can assemble the dip cups a few hours ahead and keep them covered in the refrigerator. Bake just before serving for best texture.

Can I use frozen phyllo dough?

Absolutely. Just thaw the phyllo dough completely in the refrigerator before using, and handle it gently as it is delicate.

Spinach and Artichoke Dip Cups Recipe

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★★★★★

4.8 from 87 reviews

Deliciously creamy Spinach and Artichoke Dip Cups made with layers of crisp phyllo dough filled with a rich mixture of sautéed spinach, artichoke hearts, cream cheese, and cheeses. Perfect as a warm appetizer or snack, these bite-sized cups combine savory flavors and buttery textures baked to golden perfection.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Phyllo Dough Layer

• 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 Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the dip cups.
2. Sauté Spinach: Chop the fresh spinach and sauté it in a skillet over medium heat until wilted. Once cooked, set it aside to cool slightly so it won’t affect the cheese mixture’s texture.
3. Prepare Filling: In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, cream cheese, sour cream, shredded mozzarella, grated Parmesan, and minced garlic. Season the mixture with salt and pepper to taste and mix thoroughly until well combined.
4. Prepare Phyllo Dough: Lay out 4 to 5 sheets of phyllo dough on a clean surface and brush each sheet generously with olive oil to prevent dryness and add crispiness.
5. Cut and Shape Cups: Cut the layered phyllo sheets into squares sized to fit your muffin tin slots. Gently press each phyllo square into the muffin tin cups, shaping them into little cups that will hold the filling.
6. Fill Cups: Spoon the prepared spinach and artichoke mixture into each phyllo cup, filling them generously but not overflowing.
7. Bake: Bake the filled phyllo cups in the preheated oven for 18 to 20 minutes or until the phyllo is golden brown and the filling is hot and bubbly.
8. Cool and Serve: Allow the cups to cool slightly in the muffin tin for a few minutes before removing and serving warm, ensuring they hold their shape and are safe to eat.

Notes

• Handle phyllo dough quickly and cover unused sheets with a damp towel to prevent drying out.
• You can substitute frozen spinach for fresh; just thaw and squeeze out excess moisture before use.
• These dip cups can be prepared ahead of time, assembled, and refrigerated before baking.
• For extra crispiness, brush the phyllo cups with olive oil right before baking.
• Adjust seasoning to your preference—adding a pinch of red pepper flakes can add a nice kick.
• These cups are best served warm but can be reheated gently without losing texture.

Keywords: Spinach artichoke dip, phyllo cups, appetizer, party snacks, vegetarian dip, baked dip cups