Spinach and Artichoke Dip Cups Recipe

Introduction

These Spinach and Artichoke Dip Cups are a delightful twist on a classic appetizer, combining creamy, cheesy filling with crisp phyllo dough cups. Perfect for parties or a cozy snack, they offer a flavorful bite that’s sure to impress.

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) to prepare for baking the cups.
2. Step 2: Chop the fresh spinach and sauté it in a pan until wilted, then set it 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 with salt and pepper to taste.
4. Step 4: Carefully layer 4 to 5 sheets of phyllo dough, brushing each sheet lightly with olive oil to keep them crisp and golden.
5. Step 5: Cut the layered phyllo into squares large enough to press into the cups of a muffin tin, forming little pastry cups.
6. Step 6: Spoon the spinach and artichoke mixture evenly into each phyllo cup.
7. Step 7: Bake the filled cups in the preheated oven for 18 to 20 minutes, or until the phyllo is golden brown and the filling is bubbly.
8. Step 8: Allow the dip cups to cool slightly before removing them from the muffin tin and serving.

Tips & Variations

• To prevent the phyllo dough from drying out, keep the sheets covered with a damp towel while you work.
• For extra flavor, add a pinch of crushed red pepper flakes to the filling.
• Try substituting the mozzarella with smoked gouda or Monterey Jack for a different cheese twist.
• Use frozen chopped spinach if fresh is unavailable—just thaw and drain excess moisture before using.

Storage

Store any leftover dip cups in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 8-10 minutes to restore crispness. Avoid microwaving, as it may make the phyllo soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the spinach and artichoke filling ahead of time?

Yes, you can prepare the filling up to a day in advance and keep it refrigerated. Assemble and bake the cups just before serving for the best texture.

Is there a gluten-free alternative for the phyllo dough?

Phyllo dough typically contains gluten, but you can try using gluten-free pastry sheets or mini gluten-free tart shells as a substitute, though texture and flavor may vary.

Spinach and Artichoke Dip Cups Recipe

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★★★★★

4.7 from 104 reviews

These Spinach and Artichoke Dip Cups are a delightful appetizer perfect for parties or casual gatherings. Crispy phyllo dough cups are filled with a creamy blend of spinach, artichoke hearts, cream cheese, sour cream, and cheeses, then baked to golden perfection for a warm, savory bite-sized treat.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 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
• Salt and pepper to taste

Spinach and Artichoke Filling

• 1 cup fresh spinach, chopped
• 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

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dip cups.
2. Sauté Spinach: Chop the fresh spinach finely and sauté it in a pan over medium heat until it wilts completely. Remove from heat and let it cool slightly.
3. Prepare the Filling: In a mixing bowl, combine 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 and mix until smooth and uniform.
4. Prepare Phyllo Sheets: Layer 4 to 5 sheets of phyllo dough on a clean surface, brushing each sheet lightly with olive oil to ensure crispiness when baked.
5. Form Phyllo Cups: Cut the layered phyllo into squares sized to fit your muffin tin cavities. Gently press each square into the muffin tin to form cups.
6. Fill Cups: Spoon the prepared spinach and artichoke mixture evenly into each phyllo cup, filling them generously.
7. 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.
8. Cool and Serve: Allow the cups to cool slightly after baking to firm up before serving warm as an appetizer.

Notes

• For an extra crispy texture, ensure each phyllo sheet is evenly brushed with olive oil.
• Use thawed phyllo dough and handle it gently to avoid tearing.
• These cups can be made ahead of time and reheated before serving.
• Substitute cream cheese with a dairy-free alternative to make it vegan-friendly.
• Add red pepper flakes for a spicy kick.

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