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Spinach and Artichoke Dip Cups

Spinach and Artichoke Dip Cups

  • Author: Jonathan
  • Total Time: 33 minutes
  • Yield: 24 cups 1x
  • Diet: Gluten Free

Description

Spinach and Artichoke Dip Cups are a delicious, creamy, and crispy appetizer combining tender spinach, artichoke hearts, and plant-based cheeses baked in crispy phyllo cup shells. Perfect for parties or gatherings, these bite-sized cups offer rich, fresh flavors that are easy to prepare and adaptable to various dietary preferences.

Ingredients

Scale

Filling Ingredients

  • 1 cup frozen spinach, thawed and well-drained
  • 1 cup artichoke hearts (canned or jarred), drained and chopped
  • 1/2 cup (plant-based) cream cheese, softened
  • 1/2 cup (plant-based) mozzarella cheese, shredded
  • 1/2 teaspoon garlic powder (natural)
  • 1/2 teaspoon onion powder (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/4 teaspoon red pepper flakes (optional)

Base and Assembly

  • Phyllo cup shells (gluten-free option if needed)

Optional Garnishes and Variations

  • Chopped fresh parsley or chives (natural)
  • Extra vegetarian Worcestershire sauce (natural) for drizzle
  • Optional toasted nuts or seeds for topping

Instructions

  1. Prep Your Ingredients: Thaw the frozen spinach completely and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Drain the artichoke hearts well and chop into small, bite-sized pieces.
  2. Combine the Filling: In a mixing bowl, blend the softened (plant-based) cream cheese and shredded (plant-based) mozzarella cheese until creamy. Add the drained spinach, chopped artichokes, garlic powder (natural), onion powder (natural), vegetarian Worcestershire sauce (natural), and red pepper flakes if using. Mix gently until all ingredients are well combined into a smooth filling.
  3. Assemble the Cups: Carefully spoon the filling into each phyllo cup shell, filling nearly to the top but avoiding overfilling to maintain crispness during baking.
  4. Bake Until Golden: Arrange the filled cups on a baking sheet and bake in a preheated oven at 350°F (175°C) for 15 to 18 minutes, or until the tops turn golden and the filling is bubbly. Allow the cups to cool slightly before serving to let the filling set.

Notes

  • Dry the spinach thoroughly to prevent soggy phyllo cups.
  • Use freshly shredded (plant-based) cheese for better melting and creaminess.
  • Do not overfill the cups to keep them crisp.
  • Let cups cool slightly to avoid burns and help filling set.
  • Feel free to adjust seasonings or add herbs for personalized flavor.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 120
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: spinach artichoke dip, plant-based appetizer, phyllo cups, party food, easy appetizer

Find it online: https://familycookspot.com/spinach-and-artichoke-dip-cups/