Spinach and Artichoke Dip Cups

Creamy, cheesy, and oh-so-delicious, Spinach and Artichoke Dip Cups are perfect for any gathering. These delightful bites combine the classic flavors of spinach and artichoke dip with an elegant presentation in crispy phyllo cups. Whether you’re hosting a party or looking for a tasty snack to enjoy at home, these cups are sure to impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you can whip up these delicious appetizer cups in no time.
• Crowd-Pleaser: The creamy filling is loved by many, making it an ideal choice for parties and gatherings.
• Versatile Serving Options: Perfect as a stand-alone appetizer or paired with other dishes on your buffet table.
• Elegant Presentation: The crisp phyllo cups add a touch of sophistication to any occasion.
• Customizable Flavor: Feel free to add extra ingredients like herbs or spices for a personalized twist.

Tools and Preparation

To make these delightful Spinach and Artichoke Dip Cups, you’ll need a few essential tools. Having the right equipment will streamline your cooking process and ensure the best results.

Essential Tools and Equipment

• Muffin tin
• Mixing bowl
• Sauté pan
• Brush for olive oil

Importance of Each Tool

• Muffin tin: This is crucial for shaping the phyllo dough into perfect cups that hold your delicious filling.
• Mixing bowl: A large bowl allows you to easily combine all the ingredients without making a mess.
• Sauté pan: Use this to quickly cook the spinach until wilted, enhancing its flavor before mixing it into the dip.

Ingredients

Creamy spinach and artichoke dip baked inside crisp phyllo cups for a delicious and elegant appetizer bite.

For the Phyllo Cups

• 1/2 package phyllo dough
• 2 tbsp olive oil

For the Filling

• 1 cup fresh spinach
• 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
• Salt and pepper to taste

How to Make Spinach and Artichoke Dip Cups

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This will ensure that your dip cups bake evenly.

Step 2: Sauté the Spinach

• Heat a sauté pan over medium heat.
• Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

Step 3: Prepare the Filling

In a mixing bowl:
1. Combine cream cheese, sour cream, mozzarella, Parmesan, minced garlic, sautéed spinach, and chopped artichokes.
2. Season with salt and pepper to taste. Mix well until fully combined.

Step 4: Prepare the Phyllo Cups

1. Layer 4–5 sheets of phyllo dough on a clean surface.
2. Brush each layer lightly with olive oil for added crispness.
3. Cut into squares large enough to fit into muffin tin slots.

Step 5: Assemble the Cups

1. Press each square of phyllo dough into muffin tins to form cups.
2. Spoon the prepared dip mixture into each phyllo cup.

Step 6: Bake

Place in the preheated oven:
1. Bake for 18–20 minutes or until golden brown and bubbly.

Step 7: Cool Before Serving

Remove from oven and let cool slightly before serving these delicious Spinach and Artichoke Dip Cups to your guests!

How to Serve Spinach and Artichoke Dip Cups

Serving Spinach and Artichoke Dip Cups is a delightful way to impress guests at any gathering. These elegant bites can be paired with various accompaniments to enhance their flavor and presentation.

With Fresh Veggies

• Carrot Sticks: Crisp and refreshing, these add a nice crunch.
• Celery Sticks: Perfect for dipping, they balance the creamy dip.
• Cucumber Slices: Light and hydrating, they offer a refreshing contrast.

Accompanied by Dips

• Hummus: A smooth, flavorful addition that complements the dip cups.
• Salsa: Offers a zesty kick that pairs well with the creamy texture.
• Guacamole: Creamy avocado adds richness and extra flavor.

On a Charcuterie Board

• Cheese Platter: Include assorted cheeses that pair well with spinach and artichokes.
• Crackers: Add variety for guests to enjoy different textures with their bites.

Garnished with Fresh Herbs

• Parsley Sprigs: Brighten up the presentation with fresh green herbs.
• Chives: Finely chopped chives can enhance the flavor profile.

How to Perfect Spinach and Artichoke Dip Cups

To ensure your Spinach and Artichoke Dip Cups turn out perfectly every time, keep these tips in mind.

• Use Fresh Ingredients: Fresh spinach and artichokes bring vibrant flavors that canned alternatives can’t match.
• Don’t Overfill: Fill phyllo cups just enough to avoid spills during baking.
• Brush Generously with Oil: This ensures crispy edges on your phyllo cups while baking.
• Let Cool Before Serving: Allowing them to cool slightly helps maintain their shape when serving.
• Experiment with Cheeses: Mix in different cheeses like feta or gouda for added depth of flavor.
• Adjust Seasoning: Taste the mixture before baking; adjust salt and pepper according to preference.

Best Side Dishes for Spinach and Artichoke Dip Cups

Pairing your Spinach and Artichoke Dip Cups with complementary side dishes can elevate your appetizer spread. Here are some great options:

1. Garlic Bread: Toasted slices are perfect for scooping up any leftover dip.
2. Mixed Green Salad: A light salad balances the richness of the dip cups.
3. Stuffed Mushrooms: These savory bites are an excellent complement to the flavors of spinach and artichokes.
4. Caprese Skewers: Fresh mozzarella, basil, and tomatoes add color and freshness.
5. Potato Wedges: Crispy potato wedges offer a hearty option alongside lighter appetizers.
6. Mini Quiches: A variety of fillings can appeal to different taste preferences while maintaining a similar theme.

Common Mistakes to Avoid

Making Spinach and Artichoke Dip Cups can be straightforward, but it’s easy to make a few common errors. Here are some mistakes to watch out for.

• Skipping the Phyllo Layering: Not layering enough phyllo sheets can result in soggy cups. Always layer 4–5 sheets for added crispiness.
• Overcooking the Spinach: Cooking spinach too long makes it wilted and watery. Sauté until just wilted to keep it flavorful.
• Neglecting Seasoning: Forgetting to season the mixture can lead to bland dip cups. Always taste and adjust salt and pepper before baking.
• Filling Too Much: Overfilling the cups might cause them to overflow while baking. Fill them generously but leave some space at the top.
• Not Preheating the Oven: Baking in an unheated oven can affect cooking time and texture. Always preheat your oven for even baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Spinach and Artichoke Dip Cups in an airtight container.
• They can last up to 3 days in the refrigerator.

Freezing Spinach and Artichoke Dip Cups

• Place cooled dip cups in a single layer on a baking sheet before freezing.
• Once frozen, transfer them into freezer-safe bags or containers for up to 2 months.

Reheating Spinach and Artichoke Dip Cups

• Oven: Preheat your oven to 350°F and bake for about 10–15 minutes until heated through.
• Microwave: Heat individual cups on high for about 30 seconds, checking frequently.
• Stovetop: Use a skillet over low heat, covering with a lid, and heat gently until warm.

Frequently Asked Questions

Here are some common questions about making Spinach and Artichoke Dip Cups that might help you.

Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and thoroughly drain it before adding it to your mixture.

What cheese works best in Spinach and Artichoke Dip Cups?

Mozzarella adds creaminess, while Parmesan gives a nice sharp flavor. Combining both offers great results!

How do I customize my Spinach and Artichoke Dip Cups?

Feel free to add other ingredients like cooked bacon, diced tomatoes, or different cheeses based on your preference.

Can I prepare these dip cups ahead of time?

Absolutely! You can assemble them a day in advance and store them in the fridge until you’re ready to bake.

Final Thoughts

These Spinach and Artichoke Dip Cups are not only delicious but also versatile enough for various occasions. You can customize them with different cheeses or additional vegetables according to your taste preferences. Give this recipe a try at your next gathering!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spinach and Artichoke Dip Cups

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Spinach and Artichoke Dip Cups are the ultimate party appetizer that combines creamy, cheesy goodness with a crispy phyllo shell. Perfect for gatherings or cozy nights at home, these bite-sized treats feature a rich filling of fresh spinach, savory artichokes, and a blend of cheeses. Their elegant presentation adds sophistication to any table setting, making them not just tasty but visually appealing as well. With an easy preparation method and customizable flavors, you can impress your guests without spending hours in the kitchen. Whether served alone or as part of a larger spread, these delightful cups are sure to be a hit.

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Ingredients

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• 1/2 package phyllo dough
• 2 tbsp olive oil
• 1 cup fresh spinach
• 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
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a sauté pan over medium heat, cook spinach until wilted (about 2-3 minutes). Set aside.
3. In a mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, minced garlic, sautéed spinach, and artichokes. Season with salt and pepper; mix thoroughly.
4. Layer phyllo dough sheets on a clean surface and brush each with olive oil. Cut into squares for muffin tin slots.
5. Press phyllo squares into muffin tins and fill with the dip mixture.
6. Bake for 18–20 minutes until golden brown and bubbly.
7. Allow to cool slightly before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 dip cup (35g)
• Calories: 110
• Sugar: 0g
• Sodium: 230mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 15mg