These are spinach and artichoke dip baked in small phyllo cups. The filling is chopped spinach and artichoke hearts mixed with cream cheese, sour cream, Parmesan, mozzarella and garlic. The phyllo shells go crisp in the oven while the filling turns golden and bubbly. One batch makes 24 mini cups and takes 35 minutes, 15 of prep and 20 in the oven.
Save this recipe for later:
The mixing happens in a single bowl, and you can prepare the filling ahead, so they suit a party where you do not want to be stuck at the stove.
What Is in the Filling
Exact amounts are on the recipe card. This is what each ingredient does.
- Fresh spinach and artichoke hearts (1 cup each, chopped): the main flavors. The spinach adds color, and the artichokes give the filling its texture.
- Cream cheese (1 cup, softened): the creamy base that holds the filling together.
- Sour cream (1/2 cup): adds tang and keeps the filling creamy. Greek yogurt can replace it.
- Parmesan (1/2 cup) and mozzarella (1/2 cup): Parmesan brings a savory sharpness and mozzarella makes the filling gooey.
- Garlic (1 clove, minced): adds an aromatic edge.
- Phyllo pastry cups (1 package): the shells, which stay crisp against the soft filling.
Putting the Cups Together
Chop and measure everything first. Preheat the oven to 350°F (175°C) and set the phyllo cups on a baking sheet.
In a bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, Parmesan, mozzarella and garlic, and season with salt and pepper. Mix until the filling is smooth and creamy. Spoon it evenly into each cup, filling them generously.
Bake for 15 to 20 minutes, until the cups are golden and the filling is bubbly. Let them cool slightly before serving.
Make-Ahead and Small Changes
- Make ahead: prepare the filling a day in advance and keep it in the refrigerator. Fill the cups and bake just before serving.
- More heat: add red pepper flakes to the mixture.
- Herbs and spices: a pinch of cayenne pepper or some dill gives the filling a different edge. Basil also works.
- Lighter filling: use low-fat cream cheese or Greek yogurt.
- Equipment: a small cookie scoop makes filling the cups easier and quicker than a spoon.
Variations
- Bacon or sausage: mix in crispy bacon or crumbled sausage for a meatier version.
- Other cheeses: feta or goat cheese adds tang, and cheddar adds sharpness.
- Herbs: dill or basil stirred into the filling brings freshness and color.
What to Serve With Them
A platter of cucumbers, bell peppers and cherry tomatoes with ranch dip gives you something crunchy next to the creamy cups. A cauliflower rice salad with fresh herbs and a zesty dressing is another side. For drinks, sparkling water with lemon or lime clears the palate between bites. If you want wine, Sauvignon Blanc or Pinot Noir are the suggestions.
Nutrition per Cup
Each cup has about 150 calories, 10 grams of fat (5 grams saturated), 10 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 4 grams of protein and 250 milligrams of sodium.
FAQ
Can I make these ahead of time?
Yes. Make the filling up to a day ahead and store it in the refrigerator. When it is time to serve, fill the phyllo cups and bake them.
How should leftovers be stored?
Keep them in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to bring back the crisp texture.
Can I freeze the filling?
Yes. Freeze the spinach and artichoke mixture in a freezer-safe container. Thaw it in the refrigerator overnight, then fill the cups and bake.
Can I use something other than phyllo cups?
Mini tart shells work. You can also serve the dip in a small baking dish with crackers or vegetable sticks.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Spinach Artichoke Dip Cups: A Delicious Appetizer Guide!
Ingredients
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, and minced garlic.
Season the mixture with salt and pepper to taste.
Place the phyllo pastry cups on a baking sheet.
Spoon the spinach and artichoke mixture into each pastry cup.
Bake in the preheated oven for 15-20 minutes, or until the cups are golden and the filling is bubbly.
Remove from the oven and let cool slightly before serving.
Notes
For a spicier kick, add red pepper flakes to the mixture.
These cups can be prepared ahead of time and baked just before serving.
Feel free to substitute Greek yogurt for sour cream for a healthier option.
Nutrition
| Serving Size | 1 cup |
|---|---|
| Calories | 150 calories |
| Sugar Content | 1g |
| Sodium Content | 250mg |
| Fat Content | 10g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 10g |
| Fiber Content | 1g |
| Protein Content | 4g |
| Cholesterol Content | 20mg |