Name: Irresistible Spinach Artichoke Dip Cups for Any Gathering Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5-2 pounds fresh spinach or 1 package frozen chopped spinach (thawed and drained); 1 can or jar artichoke hearts (drained and chopped); 8 ounces cream cheese (softened to room temperature); 1/2 cup sour cream or plain Greek yogurt; 1/4 cup mayonnaise; 1/2 cup freshly grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/4 cup shredded Monterey Jack cheese (optional); 2 cloves garlic (freshly minced); 1/2 teaspoon onion powder; 1/4 teaspoon red pepper flakes (optional); Salt (to taste); Freshly ground black pepper (to taste); 12-24 pre-baked frozen phyllo pastry shells

Ingredients

1.5-2 pounds fresh spinach or 1 package frozen chopped spinach (thawed and drained)

1 can or jar artichoke hearts (drained and chopped)

8 ounces cream cheese (softened to room temperature)

1/2 cup sour cream or plain Greek yogurt

1/4 cup mayonnaise

1/2 cup freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 cup shredded Monterey Jack cheese (optional)

2 cloves garlic (freshly minced)

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (optional)

Salt (to taste)

Freshly ground black pepper (to taste)

12-24 pre-baked frozen phyllo pastry shells

Instructions

Step 1: Prep your ingredients. If using frozen spinach, make sure it’s completely thawed and squeeze out excess water. Drain and chop the artichoke hearts, mince the garlic, and soften the cream cheese. Preheat your oven to 375°F (190°C).

Step 2: Make the dip filling by combining the softened cream cheese, sour cream (or Greek yogurt), and mayonnaise in a large bowl. Beat until smooth and creamy.

Step 3: Fold in the squeezed spinach and chopped artichoke hearts. Add the minced garlic, grated Parmesan, and shredded mozzarella. If you like a little heat, include the red pepper flakes.

Step 4: Season the mixture with salt, freshly ground black pepper, and onion powder. Stir well and taste to adjust the seasoning as needed.

Step 5: Arrange the frozen phyllo pastry shells on a baking sheet. No need to grease the pan.

Step 6: Spoon the dip mixture into each phyllo shell, filling almost to the top but avoiding overfilling.

Step 7: Bake for 12-15 minutes until the filling is hot and bubbly and the phyllo edges turn a golden brown.

Step 8: Let the cups cool for a minute before transferring to a serving platter. Garnish with fresh parsley or chives if you like, and serve warm.

Tips & Variations

Use plain Greek yogurt instead of sour cream for a tangier dip and a lighter option.

Adding Monterey Jack cheese adds a nice mild flavor, but you can omit it if you prefer a simpler cheese profile.

For extra crispiness, bake the filled phyllo shells on a wire rack set over the baking sheet to allow air circulation.

Try adding a squeeze of lemon juice or a pinch of smoked paprika for a fresh twist on the classic flavors.

If you don’t have phyllo shells, scooped wonton wrappers can be a great substitute.

FAQs

Can I make the dip filling ahead of time?

Yes, you can prepare the dip mixture a day in advance and store it in the refrigerator. Just fill and bake the phyllo cups when ready to serve for best texture and flavor.

What if I can’t find pre-baked phyllo pastry shells?

You can use store-bought phyllo dough to make your own cups by layering sheets in a muffin tin and baking them before filling, or substitute with wonton wrappers for a similar bite-sized shell.