Creamy Spinach and Artichoke Dip Cups
These creamy spinach and artichoke dip cups are a delightful appetizer, featuring a rich, cheesy filling baked in mini phyllo shells or puff pastry cups.
Equipment
- Baking sheet
- Medium bowl
Ingredients
Main Ingredients
- 1 package frozen chopped spinach thawed and squeezed dry
- 1 can artichoke hearts drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese plus more for topping
- 0.5 teaspoon garlic powder
- red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 24 mini phyllo shells or mini puff pastry cups
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Thoroughly squeeze thawed spinach dry to prevent a watery dip, using paper towels or a clean kitchen towel.
Making the Dip
- In a medium bowl, combine drained artichoke hearts, dry spinach, mayonnaise, Parmesan, 1/2 cup mozzarella, garlic powder, and optional red pepper flakes.
- Season the mixture with salt and pepper to taste, then mix well until all ingredients are evenly incorporated.
Assembly and Baking
- Arrange mini phyllo shells or puff pastry cups on a baking sheet and spoon about a tablespoon of the mixture into each cup.
- Sprinkle extra shredded mozzarella cheese on top of each filled cup for a golden, bubbly crust.
- Bake for 12-15 minutes, or until the filling is heated through and bubbling, and the pastry edges are golden brown.
Serving
- Carefully remove from the oven and let cool for a few minutes before serving.
Notes
Ensure spinach is very dry to avoid a soggy dip. Do not overfill the phyllo shells, as they may puff up during baking. These are best served warm, shortly after baking.