Description
Deliciously creamy and cheesy spinach and artichoke dip served in flaky phyllo dough cups, perfect for gatherings and game nights.
Ingredients
- 1/2 package phyllo dough
- 1 cup fresh spinach
- 1/2 cup chopped artichoke hearts
- 4 oz cream cheese
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Chop and sauté spinach over medium heat until wilted. Set aside to cool slightly.
- In a bowl, mix the cream cheese, sour cream, mozzarella, Parmesan, garlic, sautéed spinach, and chopped artichoke hearts. Season with salt and pepper to taste.
- Layer 4–5 sheets of phyllo dough, brushing each with olive oil.
- Cut the layered phyllo into squares and gently press them into a muffin tin, forming cups.
- Spoon a generous amount of the dip mixture into each phyllo cup.
- Bake for 18–20 minutes, until the tops are golden and bubbly.
- Let cool slightly before serving.
Notes
Keep phyllo dough covered while working to prevent it from drying out.
