This batch of spinach and artichoke dip cups began as a solution to a perennial party problem: how to serve a creamy, shareable dip without soggy crackers and endless dipping mess. I first made these on a rainy afternoon when guests were arriving in twenty minutes and the only pastry in my fridge was a package of phyllo sheets. The result was so good that the cups replaced traditional dip bowls in my entertaining repertoire. The crisp phyllo provides contrast to the velvety filling—a balance of bright spinach, tender artichokes, and melted cheeses that always disappears first.

I discovered early that a few technique tweaks—brushing the phyllo with olive oil between a couple of layers, squeezing wilted spinach well, and using a mix of cream cheese, sour cream, mozzarella, and Parmesan—creates a rich texture without feeling greasy. These are reliably crowd-pleasing: savory, slightly tangy, and finished with garlic and black pepper that wake up the flavors. They hold together well for passing plates, taste great warm or at room temperature, and are a go-to when I want something that looks fancier than it is.

Ingredients

• Phyllo dough: Use one 16-ounce package of frozen phyllo sheets (about 12–16 sheets). Thaw in the refrigerator overnight and keep covered with a damp towel while working to prevent drying; the flaky layers create the crisp cups.
• Fresh spinach: 10 ounces fresh spinach (about 6 cups loosely packed). Baby spinach or mature leaves both work; wilt quickly in a skillet then squeeze out excess moisture so the filling isn’t watery.
• Artichoke hearts: One 14-ounce can, drained and chopped. Look for artichoke hearts packed in water for a neutral flavor; quartered hearts give nice texture.
• Cream cheese: 8 ounces (one block), softened to room temperature. Provides the creamy base—use full-fat for best mouthfeel.
• Sour cream: 1/2 cup adds tang and smoothness; Greek yogurt can replace it if you prefer a slightly tangier profile.
• Mozzarella: 1 cup shredded (about 4 ounces). Use low-moisture mozzarella for a better melt without excess liquid.
• Parmesan: 1/2 cup finely grated (about 1.75 ounces). Adds a salty, nutty finish—Parmigiano-Reggiano if you have it for depth.
• Garlic: 2 cloves, minced. Fresh garlic gives a bright aromatic note; roasted garlic is a delicious substitution for a sweeter flavor.
• Olive oil: 2 to 3 tablespoons for brushing phyllo sheets so they brown evenly and crisp up.
• Salt and pepper: 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, adjusted to taste.

Instructions

Prepare the spinach: Heat a large skillet over medium heat and add a drizzle of olive oil. Add the spinach in batches and wilt, tossing with tongs until bright green and collapsed—about 2 to 3 minutes per batch. Transfer to a sieve, let cool slightly, then press firmly with the back of a spoon or clean kitchen towel to remove as much liquid as possible. Measure so the drained spinach equals roughly 1 to 1 1/2 cups compressed. Prep the artichokes and cheeses: Drain and roughly chop the artichoke hearts. In a mixing bowl, combine softened cream cheese (8 ounces), 1/2 cup sour cream, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan. Add the minced garlic, salt, and pepper, and beat until smooth using a rubber spatula or electric mixer on low for 20–30 seconds. Combine filling: Fold the drained spinach and chopped artichokes into the cheese mixture. Taste and adjust seasoning—add a pinch more salt or a squeeze of lemon if you like extra brightness. The filling should be thick and scoopable; if too stiff, loosen with 1 tablespoon sour cream. Prepare phyllo cups: Preheat oven to 375°F (190°C). Lightly oil a 24-cup mini muffin tin. Unwrap thawed phyllo and keep covered with a slightly damp towel. Working quickly, stack 2 sheets, brush the top lightly with olive oil, then cut into six 3-inch squares for small cups. Gently press two layers into each mini muffin cup, allowing the edges to overlap so the cup has structure. Fill and bake: Spoon about 1 to 1.5 teaspoons of filling into each phyllo shell—do not overfill. Bake at 375°F for 18–22 minutes, rotating the pan halfway through, until the phyllo is golden brown and the filling is bubbling slightly. Let cool in the pan for 5 minutes, then transfer to a wire rack. Finish and serve: Optional: sprinkle a little extra grated Parmesan on top while warm and a tiny pinch of red pepper flakes for contrast. Serve warm or at room temperature on a platter garnished with chopped chives or parsley.

Storage Tips

Store leftover baked cups in an airtight container in the refrigerator for up to 3 days. To maintain their best texture, arrange them in a single layer with parchment paper between layers. For freezing, flash-freeze on a sheet pan for 30 minutes, then transfer to a freezer-safe bag; they’ll keep for about 1 month. Reheat from frozen at 350°F for 10–12 minutes, or until the centers are warm and the shells are crisp again.

Ingredient Substitutions

If you prefer a lighter version, swap half the cream cheese for full-fat Greek yogurt and use part-skim mozzarella. For a smoky twist, add 2 ounces diced smoked gouda in place of some mozzarella. If avoiding gluten, look for gluten-free phyllo or use small puff pastry squares made from gluten-free dough. For a dairy-free option, try a cashew cream base and a dairy-free shredded cheese, though the texture will be slightly different.

Serving Suggestions

Present on a slate board or tiered tray with lemon wedges and a sprinkle of chopped herbs. These pair nicely with crisp white wine—Sauvignon Blanc or a dry Riesling—or a light beer. Serve alongside crudités, olives, and toasted baguette slices for variety. For kids, offer a small ramekin of marinara on the side for dipping.

Cultural Background

The flavors here reflect Mediterranean influences—artichokes, olive oil, and garlic are classic in Italian and Provençal cooking. Spinach and artichoke combinations became popular in American appetizer culture in the late 20th century, often served as warm communal dips. Turning that filling into individual phyllo cups is a modern entertaining adaptation that borrows from canapé and hors d'oeuvre traditions found across Europe.

Seasonal Adaptations

In spring, boost with fresh ramps or finely chopped spring onions for a more vegetal bite. For winter gatherings, fold in roasted garlic and a pinch of smoked paprika for warmth. In summer, add a handful of sun-dried tomatoes for sweetness and color. These seasonal swaps allow the same base method to feel new throughout the year.

Meal Prep Tips

Make the filling up to 48 hours ahead and refrigerate in an airtight container. On the day, assemble just before baking for best crunch. If baking multiple pans, keep the first tray on a wire rack to cool while you bake additional batches so each tray enjoys even oven time. Use a small ice cream scoop or piping bag to fill shells quickly and uniformly.

Success Stories

Once, at a block party, I doubled the batch and labeled a tray "for kids" and another "adult spice." The adult tray vanished in twenty minutes; the kid tray lasted longer—but both disappeared by the end. My neighbor—who rarely eats appetizers—came back for three and asked for the recipe. It’s the kind of dish that sparks compliments and recipe requests at every gathering.

These spinach and artichoke cups combine ease and elegance: baked quickly, served warm, and capable of being customized to nearly any palate. Whether you’re feeding a party or prepping snacks for the week, they’re satisfying, portable, and small enough to enjoy without guilt—so give them a try and make them your own.