Description
Delicious bite-sized spinach and artichoke dip served in flaky phyllo cups, perfect for gatherings.
Ingredients
- Fresh Spinach (2 cups)
- Artichoke Hearts (1 cup)
- Cream Cheese (8 oz)
- Sour Cream (1 cup)
- Parmesan Cheese (1/2 cup)
- Garlic (3 cloves)
- Salt and Pepper (to taste)
- Mini Phyllo Cups (24 cups)
Instructions
- Preheat your oven to 350°F (175°C).
- Wash the fresh spinach thoroughly and sauté it in a skillet over medium heat for 3-4 minutes until wilted. Drain any excess liquid.
- In a large bowl, mix cooked spinach, chopped artichoke hearts, cream cheese, sour cream, minced garlic, and Parmesan cheese. Season with salt and pepper.
- Carefully spoon the mixture into the mini phyllo cups.
- Place the filled cups on a baking sheet and bake for 20-25 minutes until golden and bubbly.
- Remove from the oven and let cool slightly. Serve warm.
Notes
For a healthier version, use reduced-fat cream cheese and Greek yogurt. Can be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: spinach dip, artichoke, phyllo cups, appetizer, party food