Spinach Artichoke Dip in Phyllo Cups is a delicious and easy-to-make appetizer. It's made with a creamy mixture of spinach, artichokes, cream cheese, parmesan cheese, and spices, all baked inside delicate, flaky buttery phyllo cups. You can make this recipe in air fryer or oven.
This dish is perfect for entertaining, potlucks, and parties, and it's always a crowd-pleaser. We love it for game day snacking on Football Sundays and for elaborate super bowl spread.
It also makes a good addition for charcutier boards. People love it as a finger food appetizer for bridal showers and baby showers too.
Spinach Artichoke Dip is my absolute favorite of the dips. After all, it's loaded with spinach. Talk about hidden veggies in most delectable form. I am also including easy swaps for making this dip lighter.
I also love this Instant Pot Spinach Artichoke Dip for straightforward serving with crackers, bread, or vegetables for dipping.
Ingredients
- Spinach : Use a full bag of frozen spinach. ( about 12-16 oz.) Make sure to defrost it well and remove excess liquid before using.
- Artichokes : I use a jar of artichoke hearts. Drain excess liquid that comes with it. Roughly chop them so they blend well.
- Creamy Sauce : A mix of Parmesan Cheese, Greek yogurt and Cream Cheese makes it light and creamy. Use low fat cream cheese to bring the calorie count down.
- Seasoning : Basic seasoning of salt, black pepper and garlic powder. You can use Italian seasoning mix for additional flavors. Add chopped giardiniera for bit of spice kick.
- Phyllo Cups : I used store bought phyllo cups. They can be found in the freezer section by the puff pastry. They don’t need to be defrosted before filling them. You can also use wonton wrappers as substitute. Puff Pastry can also be used but you need to make it in muffin tins then.
Instructions
Prepare the mixture : In a large bowl, combine the artichoke hearts, spinach, Greek Yogurt, Cream cheese, Parmesan cheese, garlic, salt, and pepper. Mix until well blended. Spoon about 1-2 tablespoons of the spinach-artichoke mixture into each phyllo cup.
Oven Baking Instructions : Preheat oven at 375 degree Fahrenheit. Arrange filled cups in a single layer on baking sheet. Bake for 18-20 minutes, or until the phyllo is golden brown and the filling is hot and bubbly. Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!
Air Fryer Instructions : Arrange filled cups in a single layer on the air fryer basket. Don't overcrowd them. Air Fry for 10-15 minutes at 375 degree Fahrenheit , or until the phyllo is golden brown and the filling is hot and bubbly. Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!
Serving Suggestions
Spinach Artichoke Dip in Phyllo Cups are best served warm, straight from the oven. You can serve them as a stand-alone appetizer, finger food or snack. You can also use them as part of appetizer spread along with other bite sized appetizers and dips.
Storage Options
To store, place the cups in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the cups in a preheated oven for 10-15 minutes, or until they're warm and crispy again. Alternatively, you can microwave them for 30-60 seconds, but be careful not to overcook, as the phyllo cups may become soggy.
Other Puff Pastry Appetizers
I love to use Puff pastry and phyllo cups to make delicious one bite appetizers and desserts. For hot appetizers, try Asparagus Puff Pastry Tart and Mushroom Puff Pastry Bites. For buttery desserts, Apple Pie Puff Pastry and Sweet Coconut Pastry are simply best ! Cheesecake Phyllo Cups are my go-to for summer hosting especially for July 4th parties and picnics.
Recipe FAQs
Wonton wrappers are best substitutes. Rice Paper wrappers can also be used. You can also use puff pastry, cut into squares and bake into muffin tins to make homemade phyllo cups.
I prefer to use Greek Yogurt instead of mayonnaise or sour cream. It cuts down the calories substantially. You can also use low fat cream cheese and save ⅓ of calories compared to full fat cream cheese.
More Appetizer Recipes
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📖 Recipe
Spinach Artichoke Dip Phyllo Cups
Equipment
Ingredients
- 1 (14 oz.) can of artichoke hearts drained and chopped
- 1 (10 oz.) package of frozen chopped spinach thawed and excess water drained
- 1 cup plain Greek yogurt
- 1 ( 8 oz.) block of Cream Cheese reduced fat , at room temperature
- ½ cup of grated Parmesan cheese
- 2-3 cloves of garlic minced
- Salt and pepper to taste
- 24 cups mini phyllo pastry cups
- Cooking spray
Instructions
Prepare the Spinach Artichoke Dip mixture :
- In a large bowl, combine the artichoke hearts, spinach, Greek Yogurt, Cream cheese, Parmesan cheese, garlic, salt, and pepper. Mix until well blended. Spoon about 1-2 tablespoons of the spinach-artichoke mixture into each phyllo cup.
Oven Baking Instructions :
- Preheat oven at 375 degree Fahrenheit. Arrange filled cups in a single layer on baking sheet. Lightly spray cooking oil over the cups. Bake for 18-20 minutes, or until the phyllo is golden brown and the filling is hot and bubbly. Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!
Air Fryer Instructions :
- Arrange filled cups in a single layer on the air fryer basket. Don't overcrowd them. Lightly spray cooking oil over the cups. Air Fry for 10-15 minutes at 375 degree Fahrenheit , or until the phyllo is golden brown and the filling is hot and bubbly. Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!
Notes
Storage Options
To store, place the cups in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the cups in a preheated oven for 10-15 minutes, or until they’re warm and crispy again. Alternatively, you can microwave them for 30-60 seconds, but be careful not to overcook, as the phyllo cups may become soggy.Serving Suggestions
Spinach Artichoke Dip in Phyllo Cups are best served warm, straight from the oven. You can serve them as a stand-alone appetizer, finger food or snack. You can also use them as part of appetizer spread along with other bite sized appetizers and dips.Nutrition
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Jodi
These were a big hit at our Thanksgiving day appetizer spread. I did modify the recipe a bit but the biggest surprise was how much leftover filling I had considering my modifications actually reduced the recipe! I made 30 phyllo cups and had enough filling for at least 15 more. 🙂 Maybe my phyllo cups were smaller? Either way, I’m thrilled with how much everyone loved these and will definitely make them again.
Robin B.
Can these be made ahead and frozen?
Prajakta Sukhatme
Make the dip ahead of time and freeze. Phyllo cups are frozen already. Assemble and bake at the time of serving. That way the cups won't get lumpy and it will be easier to freeze too.