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Spinach and Artichoke Dip Cups

  • Author: olivia
  • 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

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Thaw the frozen spinach completely, then squeeze out as much excess moisture as possible using your hands or a clean kitchen towel.
  3. 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.
  4. Mix until everything is well combined, smooth, and creamy. Taste and adjust seasoning if needed.
  5. Arrange the phyllo pastry cups in a single layer on the prepared baking sheet.
  6. Spoon the spinach and artichoke mixture into each cup, filling them generously and mounding the tops slightly.
  7. Bake in the preheated oven for 20–25 minutes, or until the filling is hot and bubbly and the tops are lightly golden.
  8. 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

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Find it online: https://chefsophia.com/spinach-and-artichoke-dip-cups/