Spinach Artichoke Dip Phyllo Cups
These spinach artichoke dip cups in mini phyllo shells will be a hit at your next party! Serve them as a savory appetizer to easily feed a crowd.
Ingredients
- 4 oz light cream cheese
- 1 cup artichoke hearts chopped
- 1 cup reduced fat mozzarella cheese shredded
- ½ cup grated parmesan cheese
- 1½ tsp minced garlic
- ½ tsp salt
- ½ tsp black pepper
- 3.5 oz baby spinach
- 45 frozen mini phyllo shells
Instructions
- Add cream cheese, artichoke hearts, mozzarella cheese, grated parmesan, garlic, salt, and pepper to a medium pot. Cook over medium-low heat until the cheese is slightly melted, stirring occasionally, about 6 to 8 minutes.
- Next, add the spinach to the pot (in batches, if needed) and cover. Cook until the spinach is wilted, about 5 to 6 minutes, then stir to combine.
- Once all the spinach has been incorporated, stir well and transfer to a shallow dish to cool. Let the dip cool to almost room temperature before moving onto the next step.
- When you're ready to make the phyllo shells, remove them from the freezer and thaw on the counter for about 10 minutes. In the meantime, preheat the oven to 350 degrees F.
- Space out the phyllo shells on one or two large baking sheets. Then, spoon about 1 tablespoon of the spinach dip into each phyllo shell.
- Bake for 6 to 8 minutes, until the shells are golden and crispy and the dip is warmed through. Serve immediately.
Notes
Artichoke hearts: We recommend buying canned quartered artichoke hearts for this recipe - simply drain and then chop them into smaller pieces before measuring. You probably won't use the entire can unless you increase the serving size, but you can always use the leftovers to make our Spinach and Artichoke Pizza (get the recipe here)!
Where to find frozen mini phyllo shells: You can easily buy premade phyllo cups at the grocery store. They’ll be in the freezer section, typically stocked with other pastry doughs like frozen puff pastry.
Make ahead instructions: There are a few ways to make this easy appetizer ahead of time.
- Prepare the dip no more than 3 days ahead, and store in the fridge until you're ready to make the phyllo cups. While the phyllo thaws, reheat the dip in the microwave for about 2 to 3 minutes (stir halfway through) so that you can easily spoon it into the shells. Then, bake as normal and serve.
- If you're bringing these to a potluck, we recommend filling the phyllo shells with dip and then bringing them to the event - unbaked - in a foil tray. When you get there, pop them in the oven and bake as normal so you can serve them fresh and hot!
Nutrition
Calories: 34kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 0.1mg
