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These individual phyllo cups filled with creamy spinach and artichoke dip make a perfect appetizer for any gathering or casual get-together. The crispy phyllo shells contrast beautifully with the rich, cheesy filling, offering crowd-pleasing bites that are easy to serve and hard to resist.
I first made these for a holiday party and they vanished almost immediately. Now I often bring them to potlucks because they travel well and everyone loves them.
Ingredients
- Phyllo dough: provides a light, flaky container; choose fresh or frozen sheets and handle gently to avoid tearing
- Fresh spinach: adds vibrant flavor and color; use fresh leaves for the best texture but frozen and well-drained can work in a pinch
- Chopped artichoke hearts: bring tanginess and texture; canned or jarred ones packed in water are great for convenience
- Cream cheese: creates rich creaminess that binds everything together; full-fat works best for smoothness
- Sour cream: adds a slight tang and softens the texture of the filling
- Shredded mozzarella cheese: melts well and offers mild creaminess; good melting cheese is key for that gooey inside
- Grated Parmesan cheese: sharp and salty, it amps up the savory flavors; freshly grated is always better
- Garlic clove, minced: infuses a savory bite that brightens the dip
- Olive oil: brush for crisping phyllo and add depth in flavor; extra virgin gives best taste
- Salt and pepper: essential seasonings to tie all components together
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit to get it ready while you prep your ingredients. This temperature crisps the phyllo perfectly without burning it.
- Sauté the Spinach:
- Heat a pan with a bit of olive oil and toss in your fresh spinach. Cook over medium heat until just wilted which should take about 2 to 3 minutes. Drain any excess liquid and set aside to cool.
- Mix the Dip Filling:
- In a medium bowl, combine cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, cooked spinach, and artichoke hearts. Stir until thoroughly blended. Season with salt and pepper to taste. The mixture should be rich but not too runny.
- Prepare the Phyllo Cups:
- Take 4 to 5 sheets of phyllo dough, layering each one and brushing each layer generously with olive oil to ensure crispiness and golden color. Carefully cut these into squares large enough to fit into a muffin tin cup.
- Form the Cups:
- Press each phyllo square gently into the cups of a muffin tin, shaping them to hold the filling without tearing. The layers will bake into a crisp shell that holds everything together.
- Fill and Bake:
- Spoon the spinach-artichoke mixture into each phyllo cup, filling them nearly to the top but leaving a little room so the filling can bubble up. Place the tin in the oven and bake for 18 to 20 minutes until the phyllo edges are golden brown and the filling is hot and bubbly.
- Cool and Serve:
- Allow the cups to cool for a few minutes before removing them from the tin to make sure the filling sets slightly. This also avoids burns when eating.
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My favorite ingredient has to be the Parmesan cheese because it adds a salty kick that balances the richness of the cream cheese. One holiday season, these cups became a tradition in our family when everyone kept coming back for seconds, including my picky nephew.
Storage Tips
Store leftover dip cups in an airtight container in the refrigerator for up to three days. Reheat in a low oven for about 10 minutes to restore crispness. If you want to prepare in advance, assemble the phyllo cups with filling but do not bake; freeze them flat and bake straight from frozen adding a few extra minutes.
Ingredient Substitutions
Cream cheese can be swapped with Neufchâtel for a lighter version, or ricotta for a more textured filling. Use vegan cream cheese for dairy-free options. Artichokes can be replaced with chopped roasted cauliflower or zucchini for a different twist. Try smoked mozzarella or gouda for more depth of flavor.
Serving Suggestions
These cups are perfect finger food for cocktail parties or buffet tables. Pair them with a crisp white wine or a sparkling cocktail to balance the creamy richness. They also work beautifully alongside a fresh salad or roasted vegetables for a more complete appetizer plate.
Cultural Background
Spinach and artichoke dip is a classic American party appetizer believed to have risen in popularity in the 1970s. The combination of creamy cheese and hearty greens is inspired by Mediterranean flavors, with artichokes being a staple in Italian and French cooking.
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Frequently Asked Questions
- → How do I keep phyllo dough from drying out?
Cover phyllo sheets with a damp towel while working to prevent drying and cracking.
- → Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out excess moisture to avoid a soggy filling.
- → What cheeses work best in this filling?
Combining cream cheese, mozzarella, and Parmesan provides creaminess, meltability, and sharpness respectively.
- → How can I make the phyllo cups crispier?
Brush each phyllo layer thoroughly with olive oil and bake until golden brown for a crisp texture.
- → Is it possible to add some heat to this dish?
Incorporate a pinch of red pepper flakes into the filling for a gentle spicy kick.