Spinach Artichoke Dip Cups (Print Version)
# Ingredients:
→ Phyllo Dough
01 -
1/2 package phyllo dough
02 -
2 tablespoons olive oil
→ Vegetables
03 -
1 cup fresh spinach
04 -
1/2 cup chopped artichoke hearts
05 -
1 clove garlic, minced
→ Dairy
06 -
4 ounces cream cheese
07 -
1/4 cup sour cream
08 -
1/2 cup shredded mozzarella cheese
09 -
1/4 cup grated Parmesan cheese
→ Seasoning
10 -
Salt, to taste
11 -
Pepper, to taste
# Instructions:
01 -
Set the oven temperature to 375°F (190°C) and allow it to heat.
02 -
Chop the fresh spinach and sauté it in a pan over medium heat until wilted; remove from heat and set aside.
03 -
In a mixing bowl, blend cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, wilted spinach, and chopped artichokes. Season with salt and pepper to taste.
04 -
Layer 4 to 5 sheets of phyllo dough, brushing each sheet lightly with olive oil to ensure crispness.
05 -
Cut the layered phyllo into squares and press each square firmly into the compartments of a muffin tin to form cups.
06 -
Spoon the prepared spinach and artichoke mixture evenly into each phyllo cup.
07 -
Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the phyllo cups are golden brown and the filling is bubbly.
08 -
Allow the phyllo cups to cool slightly before removing from the muffin tin and serving.
# Notes:
01 -
For maximum crispiness, ensure each phyllo layer is thoroughly brushed with olive oil. Substitute mozzarella with provolone or Gruyere for flavor variation. Add red pepper flakes for subtle heat.