Spinach and Artichoke Dip Cups

Looking for a party-friendly twist on the classic spinach and artichoke dip? These Spinach and Artichoke Dip Cups deliver creamy, cheesy goodness in individual phyllo cups, making them a mess-free, grab-and-go appetizer. Perfect for gatherings, game days, or potlucks, these bite-sized treats are as easy to eat as they are to make!

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Why Everyone Loves Spinach and Artichoke Dip Cups

• Mess-Free: No more double-dipping disasters—each guest gets their own portion.
• Bite-Sized Convenience: Easy to grab and perfect for mingling.
• Crowd-Pleasing Flavor: Creamy, cheesy, and packed with spinach and artichoke goodness.

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What You’ll Need

To make these mini delights, gather these ingredients:

• 1 package phyllo cups (15 count, pre-baked)
• 1 cup frozen spinach, thawed and squeezed dry
• 1/2 cup canned artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional garnish: Chopped parsley or red pepper flakes

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How to Make Spinach and Artichoke Dip Cups

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C) and arrange the phyllo cups on a baking sheet.

Step 2: Mix the Filling

• In a mixing bowl, combine spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, and garlic. Season with salt and pepper to taste. Mix until smooth and evenly combined.

Step 3: Fill the Phyllo Cups

• Spoon the spinach and artichoke mixture into each phyllo cup, filling them to the top.

Step 4: Bake to Perfection

• Place the filled cups in the oven and bake for 12–15 minutes, or until the filling is warm and bubbly.

Step 5: Garnish and Serve

• Remove the cups from the oven and let cool slightly. Garnish with chopped parsley or red pepper flakes for a pop of color and flavor.

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Serving Suggestions

• Party Platter: Arrange the cups on a decorative tray for an elegant presentation.
• Dipping Sauce Pairing: Serve with a side of marinara or spicy aioli for extra flair.
• Customizable: Add a sprinkle of bacon bits or chopped sun-dried tomatoes for a twist.

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Why They’re a Must-Try

These Spinach and Artichoke Dip Cups are a genius way to transform a beloved dip into a portable appetizer. They’re simple to prepare, easy to eat, and sure to be the star of your snack table.

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Quick Reference Recipe

Ingredients

• 1 package phyllo cups (15 count)
• 1 cup frozen spinach, thawed and drained
• 1/2 cup canned artichoke hearts, chopped
• 1/2 cup cream cheese
• 1/4 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional garnish: parsley or red pepper flakes

Instructions

1. Preheat Oven: Set to 350°F (175°C).
2. Prepare Filling: Mix spinach, artichokes, cream cheese, sour cream, cheeses, garlic, salt, and pepper.
3. Fill Cups: Spoon mixture into phyllo cups.
4. Bake: Bake for 12–15 minutes until bubbly.
5. Serve: Garnish and serve warm.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Servings: 15 cups
Calories per Serving: 120

These bite-sized appetizers are creamy, cheesy, and guaranteed to disappear in minutes!