Delicious Spinach and Artichoke Dip Cups for Every Occasion
These Spinach and Artichoke Dip Cups transform a classic dip into delightful, bite-sized treats. Perfect for any gathering, they offer a creamy, cheesy filling nestled in crispy pastry shells.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 15-20 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh spinach
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package of phyllo pastry cups (about 15–20 cups)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a medium saucepan over medium heat, sauté the fresh spinach until wilted, about 2-3 minutes.
- Step 3: In a large mixing bowl, combine the sautéed spinach, chopped artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, minced garlic, salt, and pepper. Mix until well combined and creamy.
- Step 4: Place the phyllo pastry cups on a baking sheet and spoon the spinach and artichoke mixture into each cup, filling them generously.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the cheese is bubbly.
- Step 6: Remove from the oven and allow to cool for a few minutes before serving warm.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Ensure cream cheese is softened for a smoother consistency. You can add herbs or spices for extra flavor, and consider using dairy-free alternatives if needed.