Description
These Spinach and Artichoke Dip Cups are a delightful combination of creamy, savory goodness nestled in crispy, flaky pastry. Perfect for gatherings, they offer a unique twist on a classic favorite.
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. Set it to 375°F (190°C) to ensure it’s hot enough to create the perfect golden phyllo cups.
- Sauté the spinach. In a skillet, heat a splash of olive oil over medium heat. Add the fresh spinach and cook for about 3-4 minutes, or until it wilts down considerably. Remove it from heat and let it cool slightly.
- Prepare the cheese mixture. In a large mixing bowl, combine the cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, sautéed spinach, and chopped artichoke hearts. Season generously with salt and pepper. Mix until the ingredients are well-blended and creamy.
- Layer the phyllo dough. Take your phyllo sheets and lay down 4-5 sheets on a clean surface. Brush each layer lightly with olive oil to keep them moist and flaky. Cover the sheets with a damp cloth while you work to prevent them from drying out.
- Cut and shape the cups. Using a sharp knife or pizza cutter, slice the layered phyllo into squares (about 3×3 inches). Press each square into a muffin tin to form little cups.
- Fill the cups. Spoon the creamy spinach and artichoke mixture generously into each phyllo cup, filling them about three-quarters full.
- Bake the cups. Place the muffin tin in the preheated oven and bake for 18-20 minutes. Look for a golden-brown color on the edges of the phyllo.
- Cool and serve. Allow the Spinach and Artichoke Dip Cups to cool for about 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: Brushing each layer of phyllo with olive oil is essential for achieving that desired crispiness. You can substitute phyllo dough with pre-made pastry shells if needed.