Spinach and Artichoke Dip Cups
Delicious phyllo pastry cups filled with creamy spinach and artichoke dip, perfect for parties and gatherings.
Servings: 12 cups
Calories: 150kcal
Ingredients
For the cups
- 1/2 package phyllo dough Thawed if frozen
- 2 tbsp olive oil For brushing and sautéing
For the filling
- 1 cup fresh spinach (roughly chopped)
- 1/2 cup chopped artichoke hearts
- 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 and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, add a drizzle of olive oil and sauté the chopped spinach on medium heat until wilted. Remove from heat and set aside.
- In a mixing bowl, combine softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, wilted spinach, and chopped artichoke hearts. Mix until smooth and well combined. Season with salt and pepper.
- Layer 4–5 sheets of phyllo dough on a clean countertop, brushing each lightly with olive oil. Cut them into squares for pressing into a muffin tin.
- Press each square into the muffin tin to form cups.
- Spoon the creamy mixture into each phyllo cup.
Baking
- Bake in the preheated oven for 18–20 minutes or until the tops are golden and bubbly.
- Let the cups cool slightly before serving.
Notes
These cups can be served straight from the muffin tin or arranged on a platter. They pair well with a salad or veggie sticks. Consider adding marinara sauce for a dip.