Description
Crispy phyllo cups filled with a rich and creamy spinach and artichoke dip, perfect for any gathering.
Ingredients
Scale
- 1/2 package Phyllo Dough
- 1 cup Fresh Spinach
- 1/2 cup Chopped Artichoke Hearts
- 4 oz Cream Cheese
- 1/4 cup Sour Cream
- 1/2 cup Shredded Mozzarella Cheese
- 1/4 cup Grated Parmesan Cheese
- 1 clove Minced Garlic
- 2 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a saucepan and sauté the spinach until wilted, then set aside.
- In a mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, and garlic; mix until smooth, then fold in spinach and artichokes. Season with salt and pepper.
- Layer 4–5 sheets of phyllo dough, brushing each with olive oil. Cut squares large enough for muffin tin.
- Press each phyllo square into the muffin tin to form cups.
- Fill each cup generously with the dip mixture.
- Bake for 18-20 minutes until golden brown and bubbly.
- Let cool slightly before serving.
Notes
Cover phyllo with a damp cloth while working to prevent drying out. For extra flavor, infuse olive oil with herbs before brushing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: spinach, artichoke, dip, appetizers, phyllo cups