Description
Crispy Spinach Artichoke Dip Phyllo cups are a warm, cheesy treat perfect for gatherings.
Ingredients
Scale
- 1/2 package phyllo dough (approx. 20–25 sheets), thawed
- 1 cup fresh spinach, chopped
- 1/2 cup chopped artichoke hearts, drained
- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large clove garlic, minced
- 2 tablespoons olive oil, plus extra for brushing
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F. Lightly grease a mini muffin tin or a regular 12-cup muffin tin.
- In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until it is wilted. Remove from heat, allow it to cool slightly, then squeeze out any excess moisture. Set aside.
- In a medium bowl, combine the softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, wilted spinach, and chopped artichoke hearts. Season with a pinch of salt and freshly ground black pepper. Mix thoroughly until all ingredients are evenly distributed.
- Carefully unroll the thawed phyllo dough. Lay 4-5 sheets flat on a clean surface. Lightly brush the top of each layer with olive oil. Using a sharp knife or pizza cutter, cut the stacked phyllo into 3×3 inch squares (for mini muffin tins) or 4×4 inch squares (for regular muffin tins).
- Gently press each stack of phyllo squares into the prepared muffin tin cups, creating a small cup shape with edges slightly flaring out.
- Spoon the spinach and artichoke dip mixture into each phyllo cup, filling them approximately two-thirds full. Bake for 18-20 minutes, or until the phyllo shells are golden brown and crispy, and the dip is bubbly and heated through.
- Allow the baked dip cups to cool in the muffin tin for 5 minutes before carefully removing them. Serve warm.
Notes
- These cups can be prepared ahead and baked just before serving.
- Experiment with different cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Crispy Spinach Artichoke Cups, Spinach Artichoke Dip, Phyllo Cups, Appetizer