Perfect for parties or as a quick snack, these Spinach and Artichoke Dip Bites combine creamy, cheesy goodness with the buttery crunch of a golden phyllo crust. Ready in under 30 minutes, this appetizer is a guaranteed crowd-pleaser for any occasion.
- 1 cup fresh spinach (chopped and packed)
- 0.5 cup canned artichoke hearts (drained and chopped)
- 0.5 cup cream cheese (softened)
- 0.25 cup sour cream
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 1 clove garlic (minced)
- 0.25 tsp salt
- 0.25 tsp black pepper
- 12 phyllo dough sheets or pre-made mini phyllo cups
- 2 tbsp unsalted butter (melted)
- 1 Prepare the Filling
In a large mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper. Mix thoroughly until creamy and evenly combined.
- 2 Prep the Phyllo Cups
If using phyllo dough sheets, cut them into 4-inch squares and layer 3 sheets per cup in a greased muffin tin, brushing each layer lightly with melted butter. For pre-made cups, skip this step.
- 3 Fill the Cups
Spoon about 1 tablespoon of the spinach-artichoke mixture into each prepared phyllo cup.
- 4 Bake
Preheat the oven to 190°C. Bake the cups for 10-12 minutes or until the phyllo is golden brown and crisp, and the filling is bubbling slightly.
- 5 Rest and Serve
Remove the bites from the oven and let them cool for 3 minutes before serving. Garnish with a sprinkle of Parmesan if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 5 minutes to maintain crispness.
- Variations: Add a pinch of red chili flakes for heat or substitute mozzarella with Monterey Jack for a twist.
- Make Ahead: Prepare the filling a day in advance and refrigerate; assemble and bake just before serving.