Description
A delightful appetizer featuring creamy spinach and artichoke dip served in crispy cups, perfect for parties and gatherings.
Ingredients
Scale
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 24 mini phyllo cups
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
- Add the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
- Place the mini phyllo cups on a baking sheet.
- Spoon the spinach and artichoke mixture into each phyllo cup.
- Bake in the preheated oven for 15-20 minutes, or until the cups are golden and the filling is bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
- For a spicier dip, add red pepper flakes to the mixture.
- These cups can be prepared ahead of time and baked just before serving.
- Serve with tortilla chips or fresh vegetables for dipping.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg