Introduction
Imagine a warm tray of golden, flaky cups that crackle at the edges to reveal a creamy, garlicky filling studded with tender artichoke and bright wilted spinach. The aroma alone — buttery phyllo, toasted cheese, and a whisper of roasted garlic — pulls everyone toward the kitchen. The first bite delivers a contrast: crisp shell, silky cream-cheese base, and pops of tang from artichoke hearts with the gentle chew of fresh spinach. These Spinach and Artichoke Dip Cups are the kind of recipe that creates small, joyful moments: a shared appetizer that sparks conversation, a cozy snack for a rainy afternoon, or an elegant bite for holiday gatherings.
They’re perfect for parties (bite-sized and easy to pass), weekday indulgences when you want something quick but comforting, and holiday spreads when you want a familiar flavor presented with charm. They’re also forgiving — easy to adapt for dietary needs and straightforward enough for cooks of any level.
Dish Snapshot
- Prep Time: 20 minutes (plus time to thaw phyllo, if frozen)
- Cook Time: 18–20 minutes
- Total Time: ~40–45 minutes
- Servings: Makes about 12 cups
- Difficulty Level: Easy — great for beginner to intermediate home cooks
Nutrition Highlights
Estimated nutrition per serving (one cup). Values are approximate and were calculated using USDA FoodData Central as a primary reference and cross-checked with general guidance from Mayo Clinic for portion context.
- Calories: ~153 kcal
- Protein: ~4.6 g
- Total Carbohydrates: ~14 g
- Dietary Fiber: ~1.5 g
- Sugars: ~1.5 g
- Total Fat: ~8.7 g
- Saturated Fat: ~4.2 g
- Cholesterol: ~35 mg
- Sodium: ~300 mg
Notes: These figures are estimates based on the ingredient quantities in the recipe and can vary according to brand choices (full-fat vs. reduced-fat cheeses, salted vs. unsalted phyllo, canned vs. jarred artichokes). For precision with your exact brands and substitutions, use USDA FoodData Central or a trusted nutrition calculator.
Perfect For…
These cups are perfect for entertaining: they’re hand-held, shareable, and deliver a familiar favorite in an elegant, easy format. They also shine for cozy, casual occasions — think book club nights, family movie evenings, or a weekend brunch buffet. The combination of melty cheese and tender artichoke evokes nostalgia, while the crisp phyllo adds an elevated, restaurant-style texture. They’re also versatile: tweak ingredients for lighter versions, or pump up the flavor for holiday crowds.
Preparation Guide
Ingredients
- 1/2 package phyllo dough (about 8 oz / 227 g), thawed if frozen
- 1 cup fresh spinach (packed)
- 1/2 cup chopped artichoke hearts (about 4–6 oz), drained
- 4 oz cream cheese (113 g), softened
- 1/4 cup sour cream (60 g)
- 1/2 cup shredded mozzarella cheese (about 56 g)
- 1/4 cup grated Parmesan cheese (about 25 g)
- 1 clove garlic, minced
- 2 tbsp olive oil (for brushing phyllo)
- Salt and pepper to taste
Optional ingredients and substitutions
- Use 1/2 cup Greek yogurt in place of sour cream for tang and protein.
- Swap part or all of the mozzarella for Gruyère or cheddar for a different flavor profile.
- For a lighter version, use reduced-fat cream cheese and sour cream.
- To make gluten-free cups, use store-bought gluten-free phyllo or mini gluten-free tart shells.
- Add a pinch of red pepper flakes or 1 tbsp chopped jalapeño for heat.
Step-by-step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use a nonstick spray.
- Prepare the spinach: Roughly chop the spinach. In a skillet over medium heat, add 1 tsp olive oil and sauté the spinach until just wilted (about 2–3 minutes). Remove from heat and let cool slightly, then squeeze out excess moisture with a clean kitchen towel or paper towel. Chop more finely if needed. Set aside.
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth. Stir in sour cream, mozzarella, Parmesan, and minced garlic until evenly combined. Fold in the drained artichoke hearts and the cooled, squeezed spinach. Season with salt and pepper to taste. Avoid overmixing — you want a cohesive mixture with some texture.
- Prepare phyllo shells: Gently unroll/unwrap the thawed phyllo. Keep sheets covered with a lightly damp towel while you work to prevent drying. Layer 4–5 phyllo sheets together (trim edges if needed), brushing each layer lightly with olive oil (about 1 tsp per sheet). Cut layered sheets into 12 equal squares (roughly 4–5 inches, depending on your phyllo and tin).
- Form cups: Press each square into a muffin cup, forming a little shell. Work gently so sheets don’t tear; overlapping creates nice crisp ridges.
- Fill the cups: Spoon about 1–2 tablespoons of the spinach-artichoke mixture into each phyllo shell, filling but not overstuffing (leave a little space so the filling can bubble without overflowing).
- Bake: Place the muffin tin on the middle rack and bake for 18–20 minutes, until the phyllo edges are golden brown and the filling is bubbly and lightly browned on top.
- Cool: Allow cups to cool in the tin for 3–5 minutes before gently transferring to a wire rack. Serve warm or at room temperature.
Practical tips
- Keep phyllo covered and slightly damp (not wet) while assembling to prevent cracking.
- Squeeze spinach well — excess water will make the filling runny.
- If cups brown too fast, tent loosely with foil for the last 3–5 minutes.
- For sturdier shells, pre-bake the phyllo cups 4–5 minutes before filling, then fill and finish baking.
Serving Suggestions
- As an appetizer: Arrange on a platter with lemon wedges and fresh parsley for brightness.
- As a snack: Serve warm with a simple side salad or pickled vegetables.
- For brunch: Pair with smoked salmon or roasted cherry tomatoes for a more substantial spread.
- Dip accompaniment: Serve with a small bowl of marinara or herbed yogurt dip for dunking.
- Beverage pairings: Sparkling wine, a crisp Sauvignon Blanc, or a hoppy IPA complement the creamy, salty flavors; for non-alcoholic options, try iced tea with lemon or a citrusy sparkling water.
Shelf Life & Storage
- Room temperature: Do not leave assembled or baked cups out for more than 2 hours (USDA guidance for perishable foods).
- Refrigeration: Store baked cups in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven for 6–8 minutes to restore crispness.
- Freezer: You can freeze unbaked assembled cups (formed phyllo shells filled) on a baking sheet until firm, then transfer to a freezer bag — store for up to 1 month. Bake from frozen, adding 3–6 minutes to the bake time and watching for browning. Baked cups freeze well for up to 2 months; thaw in the fridge and re-crisp in a moderate oven.
Chef’s Advice
- Thaw phyllo slowly in the refrigerator overnight if frozen; rapid thawing can make sheets brittle.
- Use room-temperature cream cheese for easier mixing and a smoother filling.
- Don’t skimp on squeezing spinach dry — moisture is the most common cause of soggy cups.
- Brush phyllo with olive oil or melted butter for richer flavor; butter will brown more quickly, so watch closely.
- For even baking, rotate the muffin tin halfway through if your oven has hot spots.
Creative Twists
- Spicy Bacon & Jalapeño: Mix in 3–4 slices crisped and crumbled bacon and 1 tbsp finely chopped jalapeño for a smoky, spicy bite.
- Vegan Version: Use vegan cream cheese and a dairy-free shredded cheese, swap sour cream for vegan yogurt, and brush phyllo with olive oil; check that your phyllo is vegan (many are).
- Mediterranean: Add 2 tbsp chopped sun-dried tomatoes, 1 tbsp chopped kalamata olives, and a sprinkle of oregano to the filling.
- Lemon-Herb Brightness: Stir in 1 tsp lemon zest and 1 tbsp chopped fresh dill or chives before filling for a fresher profile.
- Gluten-Free Option: Use a store-bought gluten-free tart shell or special-order gluten-free phyllo sheets; alternatively, make a crust from thinly sliced, brushed polenta rounds.
All Your Questions Answered
Q: Can I use frozen spinach?
A: Yes — thaw, drain thoroughly, and squeeze dry before mixing. Use about 3/4 cup thawed, squeezed spinach in place of fresh 1 cup.
Q: How do I prevent soggy bottoms?
A: Squeeze spinach extremely well and avoid overfilling cups. Pre-baking the phyllo shells for 4–5 minutes before filling helps create a barrier.
Q: Can I assemble ahead of time?
A: You can assemble unbaked cups and refrigerate up to 24 hours before baking. For longer storage, freeze assembled cups as described above.
Q: Can I make these dairy-free or lower-fat?
A: Yes — use dairy-free cream cheese and shreds for vegan/dairy-free versions. For lower-fat, opt for reduced-fat cream cheese and part-skim mozzarella, though texture and richness will be somewhat different.
Q: What’s the best way to reheat leftovers?
A: Reheat in a 350°F oven for 6–8 minutes to re-crisp the phyllo. Avoid microwaving if you want to keep the shell crisp.
Conclusion
These Spinach and Artichoke Dip Cups are a small, flavor-packed crowd-pleaser—crispy, creamy, and endlessly adaptable. Whether you’re hosting a party or craving a comforting snack, they’re quick to pull together and impressive on a platter. If you want another small-bite inspiration with a similar spirit, check out this creative variation on wonton-based cups at Spinach-Artichoke Dip Wonton Cups – Just a Taste. For a slightly different take and a helpful video walkthrough, take a look at Spinach Dip Bites {+VIDEO} | Lil’ Luna.
I’d love to hear how your cups turn out — share photos, swaps, and favorite pairings in the comments so we can build a little community of tasty ideas.
Print
Spinach and Artichoke Dip Cups
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Warm, flaky phyllo cups filled with a creamy blend of spinach, artichoke hearts, and cheese, perfect for parties and casual snacking.
Ingredients
- 1/2 package phyllo dough (about 8 oz / 227 g), thawed if frozen
- 1 cup fresh spinach (packed)
- 1/2 cup chopped artichoke hearts (about 4–6 oz), drained
- 4 oz cream cheese (113 g), softened
- 1/4 cup sour cream (60 g)
- 1/2 cup shredded mozzarella cheese (about 56 g)
- 1/4 cup grated Parmesan cheese (about 25 g)
- 1 clove garlic, minced
- 2 tbsp olive oil (for brushing phyllo)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use nonstick spray.
- In a skillet over medium heat, add 1 tsp olive oil and sauté the roughly chopped spinach until just wilted (about 2–3 minutes). Remove from heat, let cool slightly, then squeeze out excess moisture. Chop more finely if needed and set aside.
- In a mixing bowl, beat the softened cream cheese until smooth. Stir in sour cream, mozzarella, Parmesan, and minced garlic. Fold in the drained artichoke hearts and cooled spinach, seasoning with salt and pepper to taste.
- Gently unroll the thawed phyllo. Keep sheets covered with a damp towel while working. Layer 4–5 phyllo sheets (brushing each with olive oil), then cut into 12 equal squares.
- Press each square into the muffin cup to form a shell.
- Spoon about 1–2 tablespoons of the spinach-artichoke mixture into each phyllo shell.
- Bake for 18–20 minutes until the edges are golden brown and the filling is bubbly.
- Allow cups to cool in the tin for 3–5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Adjust ingredient quantities for dietary substitutions as needed. Be sure to squeeze out the spinach thoroughly to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 153
- Sugar: 1.5g
- Sodium: 300mg
- Fat: 8.7g
- Saturated Fat: 4.2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 4.6g
- Cholesterol: 35mg
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