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Spinach and Artichoke Dip Cups Recipe | Easy Phyllo Appetizer

Spinach and Artichoke Dip Cups

These Spinach and Artichoke Dip Cups are a creamy, savory bite-sized appetizer perfect for parties and easy entertaining.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup fresh spinach Chopped and sautéed
  • 1/2 cup chopped artichoke hearts Jarred artichoke hearts work well
  • 4 oz cream cheese Room temperature for easier mixing
  • 1/4 cup sour cream For creaminess
  • 1/2 cup shredded mozzarella cheese Adds gooiness
  • 1/4 cup grated Parmesan cheese For a sharp flavor
  • 1 clove garlic, minced Enhances flavor
  • 2 tbsp olive oil For brushing phyllo layers
  • to taste Salt and pepper Season accordingly
Dough
  • 1/2 package phyllo dough Thawed according to package directions

Method
 

Preparation
  1. Preheat oven to 375°F.
  2. Chop and sauté spinach until wilted; set aside.
  3. In a bowl, mix cream cheese, sour cream, mozzarella, Parmesan, garlic, spinach, and artichokes. Season with salt and pepper.
  4. Layer 4–5 phyllo sheets, brushing each with olive oil.
  5. Cut phyllo sheets into squares and press them into a muffin tin.
  6. Spoon dip mixture into phyllo cups.
  7. Bake for 18–20 minutes until golden and bubbly.
  8. Let cool slightly before serving.

Notes

Serve warm with a platter for guests. Add lemon wedges, marinara, or mild salsa for dipping. Pair with a light white wine or sparkling beverage.