Spinach and Artichoke Dip Cups
Delightful phyllo dough cups filled with a creamy spinach and artichoke dip, perfect for gatherings and parties.
Ingredients
For the phyllo cups
- 1/2 package phyllo dough Keep sheets covered with a damp cloth to prevent drying
- 2 tbsp olive oil For brushing between phyllo layers
For the filling
- 1 cup fresh spinach Can substitute with frozen spinach, thawed and drained
- 1/2 cup chopped artichoke hearts
- 4 oz cream cheese Softened
- 1/4 cup sour cream Can substitute with Greek yogurt for a lower-calorie version
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, chop and sauté the fresh spinach until it’s wilted, then set it aside to cool.
- In a mixing bowl, combine cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, sautéed spinach, and chopped artichoke hearts. Season with salt and pepper to taste.
- Take 4 to 5 sheets of phyllo dough and layer them, brushing each layer with olive oil to keep them moist and flaky.
- Cut the layered dough into squares and gently press them into a greased muffin tin to create cups.
- Spoon the spinach and artichoke mixture into each phyllo cup, filling them generously.
Baking
- Bake in the preheated oven for about 18–20 minutes, or until the cups are golden brown and bubbly.
- Allow them to cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, pop them back in the oven at a low temperature until warmed through. You can also freeze the unbaked cups for up to a month; just thaw them in the refrigerator before baking.