Spinach and Artichoke Cups
Elevate your appetizer game with these irresistible Spinach and Artichoke Cups, a delectable mini version of the classic dip baked into crispy phyllo shells. Featuring a creamy, cheesy filling of softened cream cheese, Parmesan, and mozzarella paired with tender spinach and artichoke hearts, these bite-sized snacks are perfect for parties, game nights, or elegant gatherings. The golden, flaky phyllo dough provides the perfect crunchy contrast to the rich, savory filling, while a touch of garlic adds irresistible flavor. Ready in just 35 minutes, these quick and easy appetizers are sure to impress your guests and keep them coming back for more. Whether you're hosting a crowd or prepping a snackable treat, these Spinach and Artichoke Cups are a true crowd-pleaser!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 4 tablespoons Unsalted butter, melted
- 4 ounces Cream cheese, softened
- 2 tablespoons Mayonnaise
- 2 tablespoons Sour cream
- 1 cup Frozen spinach, thawed and squeezed dry
- 1 cup Canned artichoke hearts, drained and chopped
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with non-stick cooking spray.
Lay one sheet of phyllo dough on a clean surface. Lightly brush it with melted butter. Place another sheet on top and repeat the process until you have a stack of three buttered phyllo sheets.
Cut the phyllo stack into 12 equal squares. Gently press each square into the mini muffin tin to form the base of the cups. Repeat with the remaining phyllo sheets to fill the entire muffin tin.
In a medium mixing bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth and creamy.
Add the thawed, squeezed-dry spinach, chopped artichoke hearts, Parmesan cheese, mozzarella cheese, minced garlic, salt, and black pepper. Mix well to fully incorporate the ingredients.
Spoon about 1 to 1.5 tablespoons of the spinach and artichoke filling into each phyllo cup, making sure they are evenly filled but not overflowing.
Bake in the preheated oven for 12-15 minutes, or until the phyllo cups are golden brown and crispy, and the filling is bubbling.
Remove the cups from the oven and let them cool for 5 minutes before carefully lifting them out of the muffin tin using a small spatula or butter knife.
Serve warm and enjoy your delicious Spinach and Artichoke Cups!
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
