Description
These savory spinach and artichoke dip cups are bite-sized appetizers featuring a creamy, cheesy filling inside a crispy phyllo or tart shell. Perfect for parties, they are quick to prepare and a crowd-pleaser.
Ingredients
- 5 ounces fresh baby spinach (or thawed frozen spinach, squeezed dry)
- 1 cup canned or jarred artichoke hearts, drained and roughly chopped
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise (can substitute Greek yogurt for lighter option)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh-squeezed lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Phyllo pastry sheets or mini tart shells
- Olive oil or melted butter for brushing phyllo layers
Instructions
- Preheat the oven to 350°F (175°C).
- If using phyllo sheets, layer 3–4 sheets per muffin cup, brushing each layer lightly with olive oil or melted butter to create a flaky shell. If using mini tart shells, set aside for filling.
- Sauté fresh spinach in a dry pan until wilted, about 2–3 minutes. Drain and press out excess water using a fine mesh sieve or clean kitchen towel.
- In a food processor, combine cooked spinach, chopped artichoke hearts, cream cheese, mayonnaise, Parmesan, mozzarella, garlic, lemon juice, salt, and pepper. Pulse until smooth and creamy with a bit of texture. Alternatively, finely chop spinach and artichokes and mix thoroughly by hand.
- Spoon the dip mixture evenly into each phyllo or tart shell, filling about three-quarters full.
- Bake on the middle rack for 20–25 minutes until tops are bubbly and lightly browned and phyllo edges are crisp.
- Let the cups cool for 5 minutes before serving to firm up.
Notes
Drain spinach thoroughly to avoid soggy cups. Brush each phyllo layer with oil or butter to achieve a flaky crust. Tent with foil if phyllo browns too quickly. If filling is too runny, add more Parmesan or breadcrumbs to thicken. Can substitute mini tart shells or wonton wrappers for phyllo. For gluten-free, use gluten-free tart shells or lettuce cups. Can freeze unbaked cups for up to 1 month and bake from frozen with extra time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 1
- Sodium: 320
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 1
- Protein: 6
Keywords: spinach dip, artichoke dip, appetizer, party food, finger food, phyllo cups, easy appetizer, cheesy dip