Spinach and Artichoke Dip Cups Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the dip cups.
- 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.
- 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.
- 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.
- 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.
- Fill Cups: Spoon the prepared spinach and artichoke mixture into each phyllo cup, filling them generously but not overflowing.
- 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.
- 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
Find it online: https://servedbynora.com/spinach-and-artichoke-dip-cups-recipe/
