Irresistible Spinach Artichoke Dip Cups for Any Gathering Recipe

Introduction

These Irresistible Spinach Artichoke Dip Cups are perfect for any gathering, offering a creamy, flavorful bite in a crispy phyllo shell. They combine fresh spinach, artichokes, and cheeses for a crowd-pleasing appetizer that’s easy to prepare and serve.

Ingredients

• 1.5-2 pounds fresh spinach or 1 package frozen chopped spinach (thawed and drained)
• 1 can or jar artichoke hearts (drained and chopped)
• 8 ounces cream cheese (softened to room temperature)
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded Monterey Jack cheese (optional)
• 2 cloves garlic (freshly minced)
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 12-24 pre-baked frozen phyllo pastry shells

Instructions

1. Step 1: Prep your ingredients by thawing and thoroughly squeezing out excess water from spinach if using frozen. Drain and chop the artichoke hearts, mince the garlic, and soften the cream cheese. Preheat your oven to 375°F (190°C).
2. Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), and mayonnaise. Beat the mixture until it is smooth and creamy.
3. Step 3: Fold in the squeezed spinach and chopped artichoke hearts along with the minced garlic, grated Parmesan, and shredded mozzarella cheese. Add red pepper flakes if you like a hint of heat.
4. Step 4: Season the dip with salt, freshly ground black pepper, and onion powder. Stir well and taste to adjust seasoning as desired.
5. Step 5: Arrange the pre-baked frozen phyllo pastry shells on a baking sheet without greasing.
6. Step 6: Spoon the dip mixture into each phyllo shell, filling them almost to the top but not overfilling.
7. Step 7: Bake in the preheated oven for 12-15 minutes until the filling is hot and bubbly and the phyllo edges turn golden brown.
8. Step 8: Remove from the oven and let the cups cool for a minute before transferring to a serving platter. Garnish with fresh parsley or chives if desired. Serve warm.

Tips & Variations

• For added flavor, try mixing in a bit of finely chopped fresh basil or dill.
• Substitute mayonnaise with extra Greek yogurt for a tangier, lighter dip.
• If you prefer a spicier version, increase the red pepper flakes or add a dash of hot sauce to the filling.
• Use store-bought frozen spinach as a quick shortcut, but be sure to squeeze out all moisture to avoid soggy shells.
• Try different cheese combinations such as adding a bit of feta or swapping Monterey Jack with cheddar.

Storage

Store any leftover dip cups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F (175°C) for about 8-10 minutes or until warmed through to retain crispy phyllo shells. Avoid microwaving, as it may make the shells soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these dip cups ahead of time?

Yes, you can assemble the cups a few hours in advance and refrigerate them before baking. Just bring them to room temperature for about 15 minutes before baking for even heating.

Can I use fresh artichokes instead of canned or jarred?

Fresh artichokes can be used but require more prep work like cooking and chopping. Canned or jarred artichokes are convenient and still deliver great flavor for this recipe.

Irresistible Spinach Artichoke Dip Cups for Any Gathering Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

These Irresistible Spinach Artichoke Dip Cups are perfect bite-sized appetizers for any gathering. Featuring a creamy mixture of spinach, artichokes, and cheeses baked inside crispy pre-baked phyllo pastry shells, they offer a delightful blend of flavors and textures that guests will love. Easy to prepare and bake, these cups are a crowd-pleasing finger food for parties, potlucks, or casual get-togethers.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12–24 cups depending on size of phyllo shells 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dip Filling

• 1.5–2 pounds fresh spinach or 1 package frozen chopped spinach (thawed and drained)
• 1 can or jar artichoke hearts (drained and chopped)
• 8 ounces cream cheese (softened to room temperature)
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded Monterey Jack cheese (optional)
• 2 cloves garlic (freshly minced)
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt (to taste)
• Freshly ground black pepper (to taste)

Additional

• 12–24 pre-baked frozen phyllo pastry shells
• Fresh parsley or chives for garnish (optional)

Instructions

1. Prep Your Ingredients: If using frozen spinach, ensure it’s completely thawed and squeeze out the excess water to avoid a watery dip. Drain and chop the artichoke hearts, mince the garlic cloves, and soften cream cheese to room temperature for easier mixing. Preheat your oven to 375°F (190°C).
2. Make the Dip Filling: In a large mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), and mayonnaise. Use a hand mixer or whisk to beat them until the mixture is smooth and creamy without lumps.
3. Add the Stars: Gently fold the well-drained spinach and chopped artichoke hearts into the creamy mixture. Stir in the minced garlic, freshly grated Parmesan cheese, and shredded mozzarella cheese. If you like a touch of heat, add the red pepper flakes at this stage.
4. Season It Up: Sprinkle in salt, freshly ground black pepper, and onion powder. Stir thoroughly to combine all flavors. Taste the filling and adjust seasoning as necessary for a balanced savory flavor.
5. Prepare the Phyllo Shells: Arrange the frozen pre-baked phyllo pastry shells evenly on a baking sheet. There is no need to grease the sheet since the shells are pre-baked and will crisp up in the oven.
6. Fill the Cups: Using a spoon, fill each phyllo shell with the spinach artichoke dip mixture, filling almost completely but avoiding overfilling which might cause spillage during baking.
7. Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The filling should be hot and bubbly, and the edges of the phyllo shells should turn a crisp golden brown.
8. Serve Warm: Allow the filled cups to cool slightly for a minute to set. Transfer carefully to a serving platter and garnish with freshly chopped parsley or chives if desired for a fresh, colorful finish.

Notes

• Make sure to thoroughly drain and squeeze out spinach and artichokes to prevent soggy cups.
• If Monterey Jack cheese is unavailable, you can increase mozzarella by 1/4 cup.
• These cups can be prepared ahead of time and baked just before serving.
• For a lighter option, substitute mayonnaise with extra Greek yogurt.
• Leftover dip mixture can be baked in a single dish as a classic spinach artichoke dip with chips or bread.

Keywords: spinach artichoke dip, appetizer, party food, phyllo cups, finger food, baked dip, easy appetizer