why make this recipe
This recipe makes small, creamy bites that people love at parties. They cook fast and look nice. If you like a full meal with the same flavors, try this stuffed chicken version for dinner: Creamy spinach and artichoke stuffed chicken.
how to make Creamy Spinach and Artichoke Dip Cups
Make the filling, fill the phyllo cups, and bake. The steps are quick and the result is warm and cheesy. If you want a pasta version with the same flavors, see this idea for a simple warm pasta dish: creamy spinach and artichoke tortellini.
Ingredients :
1 package phyllo dough cups, 1 cup fresh spinach, chopped, 1 cup artichoke hearts, chopped, 1 cup cream cheese, softened, 1/2 cup sour cream, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 2 cloves garlic, minced, Salt and pepper to taste
Directions :
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, Parmesan cheese, mozzarella cheese, and chopped spinach and artichokes.
- Add minced garlic, salt, and pepper, and mix until well combined.
- Spoon the mixture into the phyllo cups.
- Place the cups on a baking sheet and bake for 15-20 minutes or until golden and bubbly.
- Serve warm and enjoy!
introduction
These cups make a good snack or party food. They are small, cheesy, and warm. They take little time to mix and bake. If you want another simple dip to serve with chips, try this creamy onion dip for a different taste: creamy caramelized onion dip.
how to serve Creamy Spinach and Artichoke Dip Cups
Serve them warm on a platter. Let guests pick them up with fingers or small tongs. They go well with fresh veggies or a light salad.
how to store Creamy Spinach and Artichoke Dip Cups
Cool the cups to room temperature. Put them in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 8–10 minutes until warm.
tips to make Creamy Spinach and Artichoke Dip Cups
- Use well-drained artichokes and chopped spinach so the filling is not too wet.
- Soften cream cheese first for easy mixing.
- Fill cups just below the rim so they bake evenly.
- Check at 15 minutes so the cups do not burn.
variation (if any)
- Add a pinch of red pepper flakes for heat.
- Use Swiss or cheddar instead of mozzarella for a different taste.
- Try mini wonton cups for a crunchier shell.
FAQs
Q: Can I make these ahead?
A: Yes. Assemble the cups and keep covered in the fridge. Bake when ready.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing.
Q: Can I freeze the baked cups?
A: You can freeze them in a single layer, then store in a bag for up to 1 month. Reheat in the oven from frozen.
Conclusion
For another small cup idea with similar flavors, check this recipe for spinach-artichoke dip in wonton cups on a trusted food site: Spinach-Artichoke Dip Wonton Cups – Just a Taste.
Print
Creamy Spinach and Artichoke Dip Cups
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious small bites filled with creamy spinach and artichoke, perfect for parties.
Ingredients
- 1 package phyllo dough cups
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, Parmesan cheese, mozzarella cheese, and chopped spinach and artichokes.
- Add minced garlic, salt, and pepper, and mix until well combined.
- Spoon the mixture into the phyllo cups.
- Place the cups on a baking sheet and bake for 15-20 minutes or until golden and bubbly.
- Serve warm and enjoy!
Notes
Use well-drained artichokes and chopped spinach for a better filling texture. Soften cream cheese first for easier mixing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: spinach dip, artichoke dip, party appetizer