This recipe for spinach and artichoke dip cups has been my go-to appetizer whenever family or friends drop by. I first discovered the idea of serving this classic dip inside individual phyllo shells at a holiday potluck; it was a revelation. Instead of lugging a heavy baking dish and a crowd of napkins, everyone could simply pick up a warm, handheld bite. The contrast between the flaky, ultra-crisp shell and the warm, creamy filling is what makes these cups irresistible.

I remember the first time I made a double batch for a summer party at my sister's house—my niece declared them "magical little cheesy boats," and they vanished within twenty minutes. The filling combines bright, lightly cooked spinach with tender artichoke hearts, melded into a rich base of cream cheese and sour cream, with melted mozzarella for that iconic stretch. A grating of nutty Parmesan pulls everything together and the garlic adds a warm aromatic backbone. These cups are small enough to enjoy as an appetizer but satisfying enough to steal the spotlight at any gathering.

Ingredients

• Phyllo dough (or pre-made phyllo cups): Use 12 pre-made phyllo cups for the easiest route, or one 8.8 oz package of phyllo sheets (about 14 sheets). If you use sheets, brush and layer to make 12 cups—phyllo gives a paper-thin, reliably crisp shell.
• Fresh spinach: 10 ounces fresh baby spinach (about one standard bag). Look for bright, tender leaves with no yellowing; they add a fresh, earthy note and collapse down substantially when cooked.
• Artichoke hearts: 14 ounces canned artichoke hearts, drained and roughly chopped. Marinated artichokes add extra flavor; if using plain, drain well to avoid excess liquid.
• Cream cheese: 8 ounces, softened to room temperature for easy blending and a silkier texture in the filling.
• Sour cream: 1/2 cup to introduce a bright tang and loosen the mixture for spooning into shells.
• Mozzarella cheese: 1 cup shredded—whole-milk mozzarella melts beautifully and gives the pleasing stringy pull.
• Parmesan cheese: 1/2 cup finely grated for a salty, nutty finish that balances the creaminess.
• Garlic: 2 cloves, minced; garlic warms the profile without overpowering the delicate greens.
• Olive oil: 2 tablespoons to brush phyllo layers and to sauté the spinach with garlic.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusted to taste.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). If using phyllo sheets, brush each sheet lightly with olive oil and layer two or three sheets before cutting into 3-inch squares to fit a standard 12-cup muffin tin. Press the squares into each cup to form shells. If using pre-made phyllo cups, arrange them on a baking sheet lined with parchment. Sauté the spinach and garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the spinach in batches and cook until just wilted, 2–3 minutes. Transfer to a sieve and press firmly to remove excess moisture—squeezing out water prevents a soggy filling. Prepare the artichokes: Drain and roughly chop artichoke hearts. Pat dry on paper towels to remove remaining liquid. This step ensures the filling stays thick and not watery during baking. Mix the filling: In a medium bowl, beat together the softened cream cheese and sour cream until smooth. Stir in the shredded mozzarella, grated Parmesan, chopped artichokes, wilted spinach, salt, and pepper. Taste and adjust seasoning—adding a pinch more salt often brightens the filling. Fill the cups: Spoon about 1 heaping tablespoon of filling into each phyllo cup, smoothing the top lightly. If you like an extra cheesy crown, sprinkle a little more mozzarella on each cup before baking. Bake until golden: Bake on the center rack for 12–15 minutes, until phyllo edges are golden and the filling is bubbling. For uniformly crisp shells, rotate the pan halfway through baking. Visual cues: the filling should be set at the edges and slightly jiggly in the center. Rest and serve: Remove from the oven and let cool for 3–4 minutes in the pan. Transfer to a serving platter and garnish with a light dusting of extra Parmesan or a sprinkle of chopped parsley. Serve warm—these are best the day of baking for the crunchiest shell.

Storage Tips

Store leftover unbaked filling in an airtight container in the refrigerator for up to 2 days. Baked cups are best eaten the same day; to refrigerate, cool completely and place in a single layer with parchment between layers for up to 3 days. Reheat in a 325°F oven for 6–8 minutes to revive crispness—microwaving will warm the filling but soften the phyllo. For long-term storage, freeze baked cups on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes.

Ingredient Substitutions

If you prefer a lighter dairy profile, substitute half of the cream cheese with ricotta for a looser, slightly grainy texture. Greek yogurt (full-fat strained) can replace sour cream 1:1 for tang with extra protein. For a nuttier finish, swap Pecorino Romano for Parmesan. If you need gluten-free cups, use store-bought gluten-free pastry shells or endive leaves for a crisp, low-carb vessel. Marinated artichokes add herb depth; if using frozen spinach, thaw and squeeze thoroughly and reduce sauté time by a minute.

Serving Suggestions

Plate these cups on a large platter with lemon wedges and a scattering of chopped parsley or chives for color. They pair beautifully with crisp white wines like Sauvignon Blanc or a dry Riesling, and a light, citrusy cocktail. For a full appetizer spread, serve alongside roasted red pepper crostini, smoked salmon bites, and a simple mixed-green salad to add freshness between bites.

Cultural Background

Spinach and artichoke combinations draw from Mediterranean flavors where artichokes are common in Southern European cooking. The creamy cheese base and garlic reflect Italian-American comfort traditions, while phyllo pastry originates in Eastern Mediterranean and Balkan cuisines. This hybrid—Mediterranean filling in an Eastern pastry—illustrates how global ingredients combine into modern party bites popularized in American casual dining.

Seasonal Adaptations

In spring, replace some spinach with tender baby kale or add a tablespoon of fresh lemon zest to brighten the filling. For winter gatherings, fold in roasted garlic instead of raw for deeper, caramelized notes. During summer, add chopped sun-dried tomatoes or fresh basil for a seasonal tweak. For holiday occasions, top each cup with a tiny sprig of fresh thyme or a single pine nut toasted for festive flair.

Meal Prep Tips

Make the filling up to 24 hours ahead and refrigerate. On the day of serving, preheat the oven and fill pre-made phyllo cups—this reduces hands-on time to under 20 minutes. If you're transporting to a party, bake on-site if possible; if not, warm the cups in a low oven for 8–10 minutes to revive crispness. Use a muffin tin for stability when assembling at your destination.

These spinach and artichoke cups are comfortingly familiar yet elegant enough to serve at any event—tiny bites that hold big flavor. Give them a try and watch how quickly they disappear from the platter.