These Spinach and Artichoke Dip Cups turn the classic creamy, cheesy dip into perfectly portioned, crispy little bites. Flaky phyllo shells are packed with a rich spinach and artichoke filling that bakes up golden and bubbly. They’re simple to assemble, endlessly crowd-pleasing, and ideal for parties, holidays, or game day snacking.
Ingredients
- 1 package (10 oz / 280 g) frozen chopped spinach, thawed and well drained
- 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
- 1 cup (8 oz / 225 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) mayonnaise
- 1 cup (4 oz / 115 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 package (15 oz) phyllo pastry cups (about 30–36 mini cups)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Thaw the frozen spinach completely, then squeeze out as much excess moisture as possible using your hands or a clean kitchen towel.
- In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, onion powder, salt, and black pepper.
- Mix until everything is well combined, smooth, and creamy. Taste and adjust seasoning if needed.
- Arrange the phyllo pastry cups in a single layer on the prepared baking sheet.
- Spoon the spinach and artichoke mixture into each cup, filling them generously and mounding the tops slightly.
- Bake in the preheated oven for 20–25 minutes, or until the filling is hot and bubbly and the tops are lightly golden.
- Remove from the oven and let the cups cool for 5 minutes before serving. Enjoy warm as a delightful appetizer.
Variation
- Turn them into Jalapeño Spinach Artichoke Cups by adding 1–2 tablespoons finely chopped pickled jalapeños or fresh jalapeño to the filling for a gentle kick.
- Make them extra cheesy by topping each filled cup with a pinch of additional mozzarella or Parmesan before baking for a richer, more golden crust.
- Lighten things up by using reduced-fat cream cheese, light sour cream, and swapping half of the mayonnaise for plain Greek yogurt.
Cooking Notes
- Do not overfill the cups too much, or the mixture may bubble over the sides as it bakes.
- Bake on the middle rack of the oven for the most even browning and consistent texture on the phyllo shells.
- If the tops brown too quickly, loosely tent the pan with foil for the final 5–10 minutes of baking.
Serving Suggestions
- Serve warm on a platter with a sprinkle of fresh chopped parsley or chives for color and freshness.
- Pair these cups with other finger foods like sliders, stuffed mushrooms, or a veggie tray to round out an appetizer spread.
- Offer a side of marinara or ranch dressing for dipping; some guests will enjoy the extra flavor and creaminess.
Tips
- Make sure the cream cheese is fully softened before mixing so the filling comes together smoothly without lumps.
- For easy entertaining, assemble the filling in advance and keep it chilled, then fill and bake the cups just before guests arrive.
- Double the recipe for larger gatherings and rotate baking sheets halfway through cooking so all cups brown evenly.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Protein: ≈5 g
- Sodium: ≈340 mg
Frequently Asked Questions
- Can I make Spinach and Artichoke Dip Cups ahead of time?
– Yes. You can prepare the filling up to 2 days in advance and refrigerate it. Fill the phyllo cups just before baking so they stay crisp. Baked cups are best fresh but can be reheated in the oven at 300°F (150°C) for 8–10 minutes. - Can I use fresh spinach instead of frozen?
– Absolutely. Sauté about 10–12 oz of fresh spinach in a little oil until wilted, then cool, chop, and squeeze out as much liquid as possible before adding it to the filling. - How do I keep the phyllo cups from getting soggy?
– The key is to remove as much moisture as possible from the spinach and artichokes, and to avoid letting filled, unbaked cups sit too long before they go into the oven. Serve shortly after baking for maximum crunch. - Can I bake this as a traditional dip instead of in cups?
– Yes. Spread the mixture into a small baking dish, top with extra cheese if you like, and bake at 350°F (175°C) for 25–30 minutes, or until hot and bubbly. Serve with chips, crackers, or toasted baguette slices.
Conclusion
Spinach and Artichoke Dip Cups are an effortless way to serve everyone’s favorite creamy dip in an elegant, bite-sized package. Crispy phyllo shells cradle a rich, cheesy spinach and artichoke filling that bakes up golden and bubbly. Perfect for parties, holidays, and game days, they’re easy to prep ahead and guaranteed to disappear fast.
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Spinach and Artichoke Dip Cups
- Total Time: 40 minutes
- Yield: About 30–36 cups (12 appetizer servings) 1x
- Diet: Vegetarian (contains dairy and eggs in phyllo)
Description
These Spinach and Artichoke Dip Cups turn the classic creamy, cheesy dip into perfectly portioned, crispy little bites. Flaky phyllo shells are packed with a rich spinach and artichoke filling that bakes up golden and bubbly. They’re simple to assemble, endlessly crowd-pleasing, and ideal for parties, holidays, or game day snacking.
Ingredients
Scale
- 1 package (10 oz / 280 g) frozen chopped spinach, thawed and well drained
- 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
- 1 cup (8 oz / 225 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 g) mayonnaise
- 1 cup (4 oz / 115 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 package (15 oz) phyllo pastry cups (about 30–36 mini cups)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Thaw the frozen spinach completely, then squeeze out as much excess moisture as possible using your hands or a clean kitchen towel.
- In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, onion powder, salt, and black pepper.
- Mix until everything is well combined, smooth, and creamy. Taste and adjust seasoning if needed.
- Arrange the phyllo pastry cups in a single layer on the prepared baking sheet.
- Spoon the spinach and artichoke mixture into each cup, filling them generously and mounding the tops slightly.
- Bake in the preheated oven for 20–25 minutes, or until the filling is hot and bubbly and the tops are lightly golden.
- Remove from the oven and let the cups cool for 5 minutes before serving. Enjoy warm as a delightful appetizer.
Notes
- Be sure to squeeze the spinach very dry to keep the filling from becoming watery.
- Use full-fat cream cheese and sour cream for the richest, creamiest texture.
- If using frozen phyllo cups, you can fill them straight from the freezer; no need to thaw first.
- The filling can be mixed a day or two ahead and chilled, then spooned into cups and baked before serving.
- Leftover cups can be reheated in a 300°F (150°C) oven for 8–10 minutes until warmed through and crisp again.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 cups
- Calories: 180 kcal
- Sugar: ≈2 g
- Sodium: ≈340 mg
- Fat: ≈15 g
- Saturated Fat: ≈6 g
- Unsaturated Fat: ≈8 g
- Trans Fat: 0 g
- Carbohydrates: ≈7 g
- Fiber: ≈2 g
- Protein: ≈5 g
- Cholesterol: ≈25 mg
Keywords: spinach and artichoke dip cups, phyllo appetizers, party bites, holiday appetizer, game day snack
