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Spinach and Artichoke Dip Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully crispy phyllo cups filled with a creamy and flavorful spinach and artichoke dip, perfect as a party appetizer or snack.

Ingredients

Scale

Phyllo Cups

  • 1/2 package phyllo dough
  • 2 tbsp olive oil
  • Salt and pepper to taste

Spinach and Artichoke Dip

  • 1 cup fresh spinach
  • 1/2 cup chopped artichoke hearts
  • 4 oz cream cheese
  • 1/4 cup sour cream
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the phyllo cups.
  2. Sauté Spinach: Chop the fresh spinach and sauté it in a pan over medium heat until wilted. Remove from heat and set aside to cool slightly.
  3. Mix Dip Ingredients: In a mixing bowl, combine the cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, wilted spinach, and chopped artichoke hearts. Season the mixture with salt and pepper to taste, then mix thoroughly until well combined.
  4. Prepare Phyllo Dough: Layer 4 to 5 sheets of phyllo dough, brushing each sheet lightly with olive oil to keep them from drying out and to create crispiness once baked.
  5. Form Phyllo Cups: Cut the layered phyllo dough into squares. Press each square gently into the cups of a muffin tin, shaping them into cups for holding the filling.
  6. Fill Phyllo Cups: Spoon the prepared spinach and artichoke dip mixture evenly into each phyllo cup, filling them almost to the top.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the phyllo cups are golden brown and the filling is bubbly.
  8. Cool and Serve: Allow the spinach and artichoke dip cups to cool slightly in the muffin tin before removing. Serve warm for best taste and texture.

Notes

  • Handle phyllo dough carefully as it is very delicate and tends to dry out quickly.
  • You can substitute frozen spinach, thoroughly drained, if fresh spinach is not available.
  • For a crispier texture, bake the phyllo cups a few minutes before filling and then add the filling and finish baking.
  • These cups can be made ahead of time and reheated gently to preserve crispiness.

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