Description
Delicious Spinach and Artichoke Dip Cups for Every Occasion
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
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, sauté the fresh spinach until wilted, about 2-3 minutes.
- 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.
- Place the phyllo pastry cups on a baking sheet and spoon the spinach and artichoke mixture into each cup, filling them generously.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the cheese is bubbly.
- Remove from the oven and allow to cool for a few minutes before serving warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 calories
- Sugar: 1 g
- Sodium: 250 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: Spinach Artichoke Dip Cups