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American

Warm Artichoke Dip Cups

Creamy spinach artichoke dip baked in crispy phyllo shells

hot_biteEasyAmerican
Prep15 minCook18 minTotal33 minServes24Temphot
✓ vegetarian
⚠ Contains: 🥛 Dairy, 🌾 Gluten, 🥚 Egg
Recipe
Ingredients
  • 1 canartichoke hearts(14 oz, drained and chopped)
  • 1 cupfrozen spinach(thawed and squeezed dry)
  • 8 ozcream cheese(softened)
  • 0.5 cupmayonnaise
  • 0.5 cupParmesan cheese(grated)
  • 2 clovesgarlic(minced)
  • 24mini phyllo shells(frozen)
  • smoked paprika(for garnish)
Make Ahead

Make filling up to 3 days ahead. Fill shells and bake when ready.

Instructions
  1. 1Preheat oven to 375°F
  2. 2Beat cream cheese until smooth
  3. 3Mix in mayonnaise, Parmesan, and garlic
  4. 4Fold in chopped artichokes and spinach
  5. 5Season with salt and pepper
  6. 6Arrange phyllo shells on baking sheet
  7. 7Fill each shell with heaping tablespoon of dip
  8. 8Bake 15-18 minutes until golden and bubbling
  9. 9Garnish with paprika
  10. 10Serve warm
Notes
Pro Tips

Squeeze spinach very dry - excess moisture makes filling watery. Frozen phyllo cups are a great time-saver. Don't overfill or dip will bubble over.

History & Origin

Spinach artichoke dip became an American restaurant staple in the 1980s. The phyllo cup format transforms the beloved dip into an elegant, portable appetizer.

Cocktail Pairings
Pairs Well With
white-winechampagnevodkagin
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American◆Easy