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Do you need a super flavorful, simple and quick appetizer that will impress your guests? Give this Spinach and Artichoke Dip Recipe Phyllo Cups recipe a try!
This recipe is special because it is elegant, easy to make, quick, and tastes so good. There are ways to make this recipe lighter and it is versatile. Really, this is a perfect warm appetizer for your next party.
Some other great easy appetizer recipes you should check out these easy Caprese Skewers, Potluck Pickle Wraps, or Cheese Ball with Dried Beef recipe a try. No matter what you make, make sure to treat yourself!
Table of Contents
🧀 Ingredients
Many of the ingredients are already listed in the Spinach and Artichoke Dip Phyllo Cups recipe, but it takes more to pull this together!
See the recipe card for quantities.
Note On Phyllo Cups
Of course, you can make your own phyllo cups, but I use the premade ones. It turns something that is a delicate endeavor into a lickety-split quick ordeal. Phyllo dough is no easy matter and the wonders of modern life make them as easy as checking out the pie crust section in frozen foods.
🍲 Instructions
First, preheat your oven to 375°F and position the rack on the top shelf. In a medium bowl, combine the chopped artichoke hearts, finely chopped spinach, mayonnaise, grated Parmesan cheese, shredded Swiss cheese, minced garlic, lemon juice, and pepper. Mix until all the ingredients are well blended and form a creamy, savory filling.
Next, place the phyllo cups on a baking sheet and generously spoon the artichoke mixture into each cup, ensuring they are filled but not overflowing. Arrange the filled cups neatly on the sheet, giving each one a bit of space.
Place the baking sheet on the top rack of your preheated oven and bake for about 8 minutes, or until the tops are golden and the cheese is melted and bubbly. Once baked, remove the phyllo cups from the oven and let them cool slightly on the baking sheet. Serve warm and enjoy your delicious, balanced artichoke phyllo cups with family and friends!
🤷 Substitutions and variations
Feel free to get creative with this recipe! Swap the Swiss cheese for mozzarella or cheddar for a different flavor. If you prefer a lighter version, reduce the mayonnaise or use light mayo.
For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce to the mix. You can also experiment with other greens like kale or arugula instead of spinach. I did make this without any spinach and it was a bit too rich for me, but maybe it will work for you.
It is also worth mentioning that nothing in this recipe *needs* to be cooked. While I think this is much better as a warm appetizer, it can be served cold. Make these phyllo cups your own by trying different combinations that suit your taste buds!
📦 Storage
If you have any leftovers, store the phyllo cups in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes, or until warmed through. Avoid microwaving, as it can make the phyllo cups soggy. Enjoy them just as deliciously the next day!
🎓 History tidbit
Artichokes have been an ingredient since ancient times, with origins tracing back to the Mediterranean. The Greeks and Romans prized them for their unique flavor and medicinal properties.
Phyllo dough, on the other hand, has roots in the Ottoman Empire, where it was used to create delicate, layered pastries. Combining these two ingredients in modern recipes brings a touch of history to our kitchens, celebrating culinary traditions from different cultures.
❓ FAQ
Phyllo cups are small, pre-made pastry shells made from phyllo dough. They are light, flaky, and perfect for holding various fillings, making them a convenient option for appetizers.
For extra crispiness, you can pre-bake the empty phyllo cups for a few minutes before adding the filling. This helps ensure they stay crispy even after adding the moist filling.
Phyllo cups can get soggy if they sit too long with a wet filling. To keep them crisp, fill and bake the cups just before serving. If you need to prepare them in advance, store the filling and the phyllo cups separately and combine them right before baking. Avoid reheating in the microwave as it can make the phyllo cups lose their crispiness.
📝 Tips and tricks
- You can buy chopped artichoke hearts or if you have quartered/whole artichoke hearts, you can chop them.
- Phyllo cup size can make a difference.
🛠 Products used in this recipe
😋 Did you make this recipe?
That is awesome, and thank you so much for giving this Spinach and Artichoke Dip Phyllo Cup recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.
Artichoke Dip Phyllo Cups
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 15 Phyllo Cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Description
These Artichoke Dip Phyllo Cups are a delightful blend of creamy artichoke dip and crispy phyllo pastry. Perfect for entertaining, they combine savory artichokes, spinach, and a mix of cheeses in a bite-sized, elegant presentation. Easy to make and sure to impress, they’re a crowd-pleasing appetizer for any occasion!
Ingredients
- 1 can (14 ounces) of chopped artichoke hearts, drained
- 1/3 cup mayonnaise (reduce for less richness)
- 1/3 cup grated Parmesan cheese (reduce for less richness)
- 3/4 cup shredded Swiss cheese (reduce for less richness)
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon pepper, or to taste
- 15 Phyllo cups
- 1/2 cup finely chopped spinach.
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and put rack on top shelf.
- Prepare the Filling: In a medium bowl, combine the chopped artichoke hearts, spinach, mayonnaise, grated Parmesan cheese, shredded Swiss cheese, minced garlic, lemon juice, and pepper.
- Mix Artichoke Dip Filling: Mix until all the ingredients are well blended.
- Fill the Phyllo Cups: Place the phyllo cups on a baking sheet. Spoon the artichoke mixture into each phyllo cup, filling them generously but ensuring they are not overflowing.
- Bake: Place the baking sheet on the top rack of your preheated oven. Bake for about 8 minutes, or until the tops are golden and the cheese is melted and bubbly.
- Cool and Serve: Remove the phyllo cups from the oven and let them cool slightly on the baking sheet. Serve warm and enjoy your delicious, balanced artichoke phyllo cups!
Notes
- You can buy chopped artichoke hearts or if you have quartered/whole artichoke hearts, you can chop them.
- Phyllo cup size can make a difference.
