Description
These Spinach and Artichoke Dip Cups transform the classic party favorite into individual, hand-held portions. Creamy, cheesy filling loaded with spinach, artichokes, and garlic is baked in crispy phyllo shells for a mess-free appetizer that’s always a hit. Ready in just 30 minutes and perfect for parties, game day, or any gathering. The individual servings eliminate double-dipping and look impressively professional while being surprisingly easy to make. Serve warm or at room temperature for maximum entertaining flexibility.
Ingredients
8 ounces cream cheese, softened to room temperature
½ cup sour cream
⅓ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese, plus extra for topping
10 ounces frozen chopped spinach, thawed and squeezed completely dry
14 ounces canned artichoke hearts, drained and chopped
3–4 garlic cloves, minced
½ teaspoon red pepper flakes (optional)
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
45 mini phyllo shells (2–3 packages)
2 tablespoons fresh parsley, chopped for garnish
Instructions
1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or silicone mat.
2. Thaw frozen spinach completely. Place in a clean kitchen towel or several layers of paper towels and squeeze aggressively to remove all excess moisture. This step is crucial for proper consistency.
3. Drain artichoke hearts thoroughly. Pat dry with paper towels, then chop into small, uniform ¼-inch pieces.
4. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix with hand mixer or sturdy spatula until completely smooth and lump-free.
5. Add mozzarella and Parmesan cheeses to the cream cheese mixture. Mix until evenly distributed.
6. Fold in the squeezed-dry spinach, chopped artichokes, minced garlic, red pepper flakes (if using), onion powder, salt, black pepper, and lemon juice. Mix thoroughly until everything is evenly combined. The mixture should be thick and scoopable.
7. Taste and adjust seasoning as needed. The filling should be well-seasoned before baking.
8. Arrange phyllo shells on the prepared baking sheet, spacing slightly apart for air circulation.
9. Using a small spoon or 1-tablespoon cookie scoop, fill each phyllo shell generously, mounding the filling slightly above the rim.
10. Sprinkle extra Parmesan cheese on top of each filled cup for a golden, crispy finish.
11. Bake for 12-15 minutes until filling is hot throughout, cheese on top is melted and golden, and phyllo shells are crispy and golden brown. Watch carefully during the last few minutes to prevent burning.
12. Remove from oven and let cool for 3-5 minutes on the baking sheet to allow filling to set slightly.
13. Garnish with freshly chopped parsley. Serve warm or at room temperature.
Notes
The key to perfect dip cups is thoroughly draining the spinach and artichokes. Squeeze spinach until you think you can’t squeeze anymore, then squeeze again.
Use full-fat cream cheese, sour cream, and mayonnaise for best texture and flavor. Low-fat versions will make the dip dry and less creamy.
Phyllo cups are usually found in the freezer section near puff pastry. Don’t confuse them with phyllo sheets, which require different preparation.
Use freshly shredded cheese from blocks, not pre-shredded. Pre-shredded contains anti-caking agents that prevent smooth melting.
Make the filling up to 2 days ahead and store covered in the refrigerator. Bring to room temperature before filling shells.
Fill cups up to 4 hours before baking. Cover with plastic wrap and refrigerate. Add 2-3 minutes to baking time if baking directly from refrigerator.
These are best served within 2 hours of baking for crispest phyllo. They’re still delicious at room temperature but the shells will soften over time.
To freeze: Fill cups, freeze on baking sheet, then transfer to freezer bags. Bake from frozen, adding 3-5 minutes to cooking time.
For a traditional dip version, bake filling in an 8×8-inch dish at 350°F for 25-30 minutes and serve with crackers or bread.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 85
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: spinach artichoke dip, phyllo cups, party appetizers, finger food, make ahead appetizers