Irresistible Spinach Artichoke Dip Cups for Any Gathering Recipe
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.
- 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
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
