Irresistible Spinach Artichoke Dip Cups for Any Gathering Recipe
Introduction
These irresistible Spinach Artichoke Dip Cups are the perfect bite-sized treat for any gathering. Crispy phyllo shells filled with a creamy, cheesy spinach and artichoke mixture will have your guests coming back for more.
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
- Step 1: If using frozen spinach, ensure it is completely thawed and squeeze out excess water. Drain and chop the artichoke hearts, mince the garlic, and soften the cream cheese. Preheat the oven to 375°F (190°C).
- Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), and mayonnaise. Beat until smooth and creamy.
- Step 3: Fold in the squeezed spinach and chopped artichoke hearts. Add the minced garlic, grated Parmesan, and shredded mozzarella. If using, add red pepper flakes for a bit of heat.
- Step 4: Season the mixture with salt, freshly ground black pepper, and onion powder. Stir well and taste to adjust the seasonings as needed.
- Step 5: Arrange the frozen phyllo pastry shells on a baking sheet without greasing.
- Step 6: Spoon the dip mixture into each phyllo shell, filling them almost to the top without overfilling.
- Step 7: Bake in the preheated oven for 12-15 minutes until the filling is hot and bubbly, and the phyllo edges are golden brown.
- Step 8: Allow the cups to cool for a minute before transferring them to a serving platter. Garnish with fresh parsley or chives if desired and serve warm.
Tips & Variations
- For a dairy-free option, substitute cream cheese, sour cream, and mayonnaise with plant-based alternatives.
- Try adding cooked crumbled bacon or sun-dried tomatoes for extra flavor.
- Use fresh spinach for a brighter flavor or frozen for convenience—just be sure to drain it well to avoid soggy shells.
- Red pepper flakes add a nice subtle heat; omit if serving kids or those sensitive to spice.
Storage
Store any leftover dip cups in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for about 8-10 minutes to restore crispiness. Avoid microwaving to prevent soggy phyllo shells.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dip filling ahead of time?
Yes, you can prepare the spinach artichoke dip filling up to 24 hours in advance. Store it covered in the refrigerator and fill the phyllo shells just before baking to keep them crisp.
What can I substitute for phyllo pastry shells?
If phyllo shells aren’t available, small wonton wrappers or mini tart shells can be used as alternatives. Keep an eye on baking times as they may vary slightly.
PrintIrresistible Spinach Artichoke Dip Cups for Any Gathering Recipe
These Irresistible Spinach Artichoke Dip Cups combine creamy spinach artichoke dip with crispy phyllo pastry shells, making a perfect appetizer for any gathering. Easy to prepare and bake, these bite-sized cups are packed with flavor and ideal for parties or casual get-togethers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12–24 servings depending on size of phyllo shells 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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)
Other
- 12–24 pre-baked frozen phyllo pastry shells
Instructions
- Prep Your Ingredients: If using frozen spinach, ensure it’s completely thawed and squeeze out excess water. Drain and chop artichoke hearts, mince garlic, and soften cream cheese. Preheat oven to 375°F (190°C).
- Make the Dip Filling: In a large mixing bowl, combine softened cream cheese, sour cream (or Greek yogurt), and mayonnaise. Beat until smooth and creamy.
- Add the Stars: Fold in squeezed spinach and chopped artichoke hearts. Add minced garlic, grated Parmesan, and shredded mozzarella. If using, add red pepper flakes.
- Season It Up: Season the mixture with salt, black pepper, and onion powder. Stir until well combined and taste to adjust seasonings as needed.
- Prepare the Phyllo Shells: Arrange frozen phyllo pastry shells on a baking sheet without greasing.
- Fill the Cups: Spoon the dip mixture into each phyllo shell, filling almost to the top without overfilling.
- Bake to Golden Perfection: Bake for 12-15 minutes until filling is hot, bubbly, and phyllo edges are golden brown.
- Serve Warm: Let the cups cool for a minute before transferring to a serving platter. Garnish with fresh parsley or chives if desired.
Notes
- To drain frozen spinach, use a cheesecloth or fine mesh to squeeze out as much water as possible to prevent sogginess.
- Adjust the amount of red pepper flakes based on your spice preference or omit for a milder flavor.
- These cups can be prepared ahead of time and refrigerated before baking; just add a couple extra minutes to baking time if chilled.
- For a dairy-free alternative, substitute cream cheese, sour cream, and cheese with vegan versions.
- Serve these with a side of marinara or ranch dip for extra flavor options.
Keywords: spinach artichoke dip, phyllo cups, appetizer recipe, party food, baked dip cups, easy appetizers, spinach dip, artichoke dip, vegetarian appetizers
