Description
Enjoy the classic taste of spinach artichoke dip in easy, bite-sized appetizers. These spinach artichoke phyllo cups are perfect for parties and come together in just 15 minutes.
Ingredients
Scale
- 1 package (1.9 oz) frozen mini phyllo shells
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Arrange the phyllo shells on a baking sheet.
- In a medium bowl, combine the squeezed-dry spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, Parmesan cheese, and minced garlic.
- Mix everything until well combined. Season with salt and pepper to your liking.
- Spoon the spinach artichoke mixture evenly into each phyllo shell.
- Bake for 10-12 minutes, or until the filling is heated through and the phyllo cups are lightly golden.
- Serve warm and enjoy!
Notes
- You can make the filling ahead of time and refrigerate it. Assemble and bake just before serving.
- For a touch of heat, add a pinch of red pepper flakes to the filling.
- Garnish with extra Parmesan cheese or a sprinkle of fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg