Spinach and Artichoke Dip Cups
Delicious bite-sized phyllo cups filled with creamy spinach and artichoke dip, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 package phyllo dough
- 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
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Chop and sauté spinach over medium heat until wilted. Set aside to cool slightly.
- In a bowl, mix the cream cheese, sour cream, mozzarella, Parmesan, garlic, sautéed spinach, and chopped artichoke hearts. Season with salt and pepper to taste.
- Layer 4-5 sheets of phyllo dough, brushing each with olive oil.
- Cut the layered phyllo into squares and gently press them into a muffin tin, forming cups.
- Spoon a generous amount of the dip mixture into each phyllo cup.
- Bake for 18–20 minutes, until the tops are golden and bubbly.
- Let cool slightly before serving.
Notes
For added flavor, consider experimenting with different cheese blends or adding ingredients like sundried tomatoes or olives.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Find it online: https://sousviderecipe.com/spinach-artichoke-dip-cups/