Description
These Spinach Artichoke Dip Cups are a crowd-pleasing appetizer perfect for any gathering. Crispy phyllo shells filled with a creamy blend of spinach, artichokes, cheeses, and garlic create an irresistible combo that’s both easy to prepare and delicious to enjoy warm.
Ingredients
Scale
Dip Filling
- 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)
Other
- 12–24 pre-baked frozen phyllo pastry shells
Instructions
- Prep Your Ingredients: If using frozen spinach, thaw it completely and squeeze out all excess water. Drain and chop the artichoke hearts, mince the garlic cloves, and soften the cream cheese to room temperature. Preheat your oven to 375°F (190°C).
- Make the Dip Filling: In a large mixing bowl, combine the softened cream cheese, sour cream or Greek yogurt, and mayonnaise. Beat these together until you have a smooth and creamy base for the dip.
- Add the Stars: Fold in the well-drained spinach and chopped artichoke hearts gently. Add the minced garlic along with the freshly grated Parmesan cheese and shredded mozzarella. If you like a little heat, add the optional red pepper flakes now.
- Season It Up: Season the mixture with salt, freshly ground black pepper, and onion powder. Stir everything until fully incorporated, then taste and adjust seasoning if needed to suit your preference.
- Prepare the Phyllo Shells: Arrange the pre-baked frozen phyllo pastry shells evenly on a baking sheet. There is no need to grease the baking sheet or shells.
- Fill the Cups: Spoon the creamy dip mixture into each phyllo shell, filling them nearly to the top without overfilling to avoid spills during baking.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The filling should be hot and bubbly, and the edges of the phyllo pastry should turn golden brown.
- Serve Warm: Allow the dip cups to cool slightly for about a minute before transferring them to a serving platter. Garnish with fresh parsley or chives if desired and serve warm for the best experience.
Notes
- Make sure to squeeze out as much moisture as possible from the spinach to prevent soggy phyllo shells.
- You can substitute the sour cream with Greek yogurt for a tangier and lighter dip.
- If you prefer a milder dip, omit the red pepper flakes.
- These dip cups can be assembled ahead of time and baked just before serving.
- Use pre-baked phyllo shells to avoid sogginess and ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Spinach Artichoke Dip, Appetizer, Party Food, Phyllo Cups, Easy Dip Recipe
