Print

Phyllo Cups with Spinach and Artichoke Dip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Phyllo Cups with Spinach and Artichoke Dip are crispy, creamy bite-sized appetizers that combine flaky phyllo shells with cheesy spinach and artichoke filling—perfect for parties, holidays, and entertaining.

Ingredients

  • 30 frozen phyllo cups (pre-made mini shells)
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 cup canned or jarred artichoke hearts, chopped
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 1 clove garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Optional: red pepper flakes or chopped green onions for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Arrange phyllo cups on a baking sheet.
  2. In a medium bowl, mix softened cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in garlic, spinach, artichoke hearts, Parmesan, mozzarella, salt, and pepper. Mix until well combined.
  4. Spoon the filling into each phyllo cup, filling generously.
  5. Bake for 12–15 minutes, until the filling is hot and tops are golden and bubbly.
  6. Remove from oven and cool slightly. Garnish with chopped green onions or red pepper flakes, if desired.
  7. Serve warm or at room temperature.

Notes

  • Thoroughly drain spinach to avoid a watery filling—squeeze out all moisture before mixing.
  • Phyllo cups can be assembled ahead and baked just before serving.
  • Avoid microwaving leftovers to maintain crispness—use oven reheating instead.
  • Try mixing in bacon or switching up cheeses for different flavor profiles.

Nutrition

Find it online: https://thefamilycooking.com/phyllo-cups-with-spinach-and-artichoke-dip/