Description
Creamy and cheesy Spinach and Artichoke Dip served in flaky phyllo dough cups, perfect for parties and gatherings.
Ingredients
Scale
- 1/2 package phyllo dough
- 1 cup fresh spinach, chopped
- 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 garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- In a small pan, heat olive oil over medium heat, add chopped spinach, sauté for 2-3 minutes until wilted, then let cool.
- In a large bowl, mix cream cheese and sour cream until smooth. Stir in mozzarella, Parmesan, garlic, sautéed spinach, and artichoke hearts; season with salt and pepper.
- Unroll phyllo dough, layer 4-5 sheets, brushing each with olive oil, then cut into squares.
- Press phyllo squares into muffin tin to form cups.
- Scoop spinach and artichoke mixture into phyllo cups.
- Bake for 18-20 minutes until golden and bubbly.
- Let cool for a few minutes before serving.
Notes
Serve warm or at room temperature. Great with marinara or ranch dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: spinach artichoke dip, appetizer, party food, finger food