Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 24
Best Season: All Seasons
Description

These Spinach and Artichoke Dip Bites are the perfect bite-sized appetizer for any occasion! Crispy, golden phyllo cups hold a creamy, cheesy spinach and artichoke filling, making them an irresistible party snack. With a blend of cream cheese, Parmesan, and mozzarella, these bites are a crowd-pleaser and easy to prepare.

Ingredients
    For the Spinach and Artichoke Filling:
  • 1 cup frozen spinach, thawed and drained (excess water removed)
  • 1/2 cup canned artichoke hearts, chopped
  • 113 g (4 oz) cream cheese, softened
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
    • For the Base:
  • 24 mini phyllo cups (store-bought or homemade)
    • For Garnish:
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp grated Parmesan cheese
Instructions
    Prepare the Spinach and Artichoke Mixture
  1. 1
    Preheat the oven to 190°C (375°F). In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Add in chopped artichokes, drained spinach, mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Stir until well combined.
    2. Fill the Phyllo Cups
  2. 2
    Place mini phyllo cups on a lined baking sheet. Spoon about 1 tablespoon of the spinach and artichoke mixture into each cup, ensuring they are evenly filled.
    3. Bake the Bites
  3. 3
    Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, or until the filling is warm and bubbly. If desired, broil for 1-2 minutes for an extra crispy top.
    4. Garnish and Serve
  4. 4
    Remove from the oven and let them cool for 2 minutes. Sprinkle with fresh parsley and additional grated Parmesan before serving. Enjoy warm!
Note

Make-Ahead Tip: Prepare the filling up to 24 hours in advance and store it in the fridge until ready to use.

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in an oven at 175°C (350°F) for 5-7 minutes.

  • Variations:
    • Add crumbled bacon for extra flavor.
    • Use puff pastry instead of phyllo cups for a different texture.
    • Swap Parmesan for feta for a tangier taste.
Keywords: easy appetizer, party snack, creamy, cheesy, finger food
Read it online: https://petitepanini.com/recipe/spinach-and-artichoke-dip-bites/