This recipe for Spinach and Artichoke Dip Cups has been a party favorite in my family for years. I first pulled it together one afternoon when I had a bag of baby spinach and a can of artichoke hearts left after a busy week — I wanted something that felt special but didn’t require fuss. When I tucked the creamy filling into crisp phyllo shells and popped them into the oven, the kitchen filled with the warm, savory scent of garlic and melting cheese. The bite-sized cups disappeared faster than anything else on the table. Since then they’ve shown up at potlucks, holiday gatherings, and impromptu weeknight snacks when friends drop by.

What makes this dish memorable is the contrast of textures and the way simple pantry staples transform into something elevated. The phyllo brings a delicate, flaky crunch that frames a rich, tangy interior of cream cheese, sour cream, mozzarella, and Parmesan, brightened by spinach and tender artichokes. Every bite is creamy, cheesy, and slightly tangy, with a garlic backbone that keeps the flavors grounded. I love how adaptable the filling is — you can make it smoother or chunkier, add lemon zest for brightness, or swap cheeses for what you have on hand. It’s an easy, reliable way to make even the simplest gathering feel special.

Ingredients

• Phyllo shells or sheets: Use 12 pre-made phyllo cups for convenience, or one 8.8-ounce package of phyllo sheets (about 14 sheets) to make 12 cups. Look for fresh-looking, pliable phyllo at the store; if using sheets, keep them covered to prevent drying out and brush with olive oil to encourage deep golden crisping.
• Olive oil: 2 tablespoons total for brushing sheets — choose a mild extra-virgin olive oil for flavor without overpowering the delicate phyllo.
• Baby spinach: 10 ounces (about one bag) — fresh spinach wilts quickly and provides bright color and vegetal balance to the rich cheeses.
• Artichoke hearts: 14 ounces canned, drained and chopped — canned artichokes are tender and convenient; pat them dry to avoid a watery filling.
• Cream cheese: 8 ounces, softened — provides the creamy base and structure; full-fat yields the best texture.
• Sour cream: 1/2 cup — adds tang and silkiness; Greek yogurt can substitute in a pinch for a lighter tang.
• Mozzarella: 1 cup shredded — mild, melty mozzarella creates that irresistible pull; shredded low-moisture works best.
• Parmesan: 1/2 cup finely grated — sharp Parmesan adds savory depth and saltiness.
• Garlic: 2 cloves, minced — use fresh garlic for the brightest aromatic lift.
• Salt and pepper: 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper — adjust to taste as cheese saltiness can vary.

Instructions

Preheat and form shells: Preheat the oven to 350°F (175°C). If using phyllo sheets, brush each sheet lightly with olive oil, stack 2–3 sheets, cut into 3-inch squares and gently press into the cups of a standard 12-cup muffin tin to form shells. Keep unused phyllo covered with a damp towel to avoid drying. If using store-bought phyllo cups, arrange them on a parchment-lined baking sheet and brush lightly with olive oil for extra golden color. Sauté spinach and garlic: Warm 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the spinach in batches, stirring until wilted — about 2–3 minutes total. Transfer to a sieve or a bowl lined with paper towels and press down to remove as much liquid as possible; excess moisture will thin the filling and soften the shells. Prepare artichokes: Drain the canned artichoke hearts thoroughly and chop coarsely. Pat them on paper towels to remove surface moisture; this prevents a watery texture in the filling and concentrates the artichoke flavor. Combine filling ingredients: In a mixing bowl, beat the softened cream cheese with the sour cream until smooth. Fold in the shredded mozzarella and finely grated Parmesan, then stir in the chopped artichokes and the pressed spinach. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust. The filling should be creamy and spreadable, not loose — if it seems thin, add a little more grated Parmesan to firm it up. Fill and bake: Spoon about 1 heaping tablespoon of filling into each phyllo shell, mounding slightly but leaving a small edge so the filling doesn’t overflow. Top with a pinch of extra mozzarella if you like an extra cheesy finish. Bake in the preheated 350°F oven for 12–15 minutes until the phyllo is golden and the filling is hot and bubbly. Rotate the pan halfway through baking for even coloring. Rest and finish: Allow the cups to cool in the pan for 3–4 minutes before transferring to a serving platter. Garnish with chopped fresh parsley and an additional sprinkle of Parmesan. Serve warm for the best texture and flavor.

Storage Tips

Store leftover cups in an airtight container in the refrigerator for up to 3 days; layer with parchment paper to prevent sticking. For crisp reheating, preheat the oven to 325°F and warm cups for 6–8 minutes on a baking sheet — microwaving will make the phyllo soggy. To freeze, arrange baked cups on a tray and freeze until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen at 325°F for about 10–12 minutes until warmed through and crisped.

Ingredient Substitutions

You can substitute 1 cup of plain Greek yogurt for the 1/2 cup sour cream to reduce fat slightly and add tang. For a lower-fat version, use reduced-fat cream cheese, though the texture will be less rich. If you prefer a stronger flavor, swap half the mozzarella for fontina or smoked provolone. For a gluten-free option, use gluten-free tart shells or sturdy mini phyllo made with gluten-free flour — note the texture will differ. Fresh artichoke hearts can replace canned ones at a 1:1 ratio but steam and chop them first.

Serving Suggestions

Serve these cups warm as an elegant appetizer alongside a crisp green salad and a chilled white wine such as Sauvignon Blanc. They also work as finger food for brunch alongside deviled eggs and smoked salmon. Garnish with lemon zest or a light drizzle of extra virgin olive oil for brightness. For a crowd, set them on a large platter with toothpicks for easy grabbing.

Cultural Background

This preparation is an Americanized, bite-sized take on the classic warm spinach and artichoke dip, which itself traces inspiration to Mediterranean ingredients — artichokes and olive oil — combined with American cream and cheese traditions. The trend of serving dips in phyllo or pastry shells grew out of the same desire to portion dips into tidy, portable bites for parties and buffets, marrying Old-World ingredients with New-World entertaining habits.

Seasonal Adaptations

In spring, brighten the filling with lemon zest and a handful of fresh chives. In winter, add a pinch of nutmeg to the spinach for warmth and swap some mozzarella for a smoked cheese to make the cups heartier. For holiday parties, top with a small piece of roasted red pepper and a sprinkle of smoked paprika for color and festive flair.

Meal Prep Tips

Make the filling up to 24 hours ahead and refrigerate in a sealed container. Assemble the cups on a parchment-lined tray, cover tightly, and refrigerate for up to 4 hours before baking. For large gatherings, bake in batches and keep warm on a low oven rack (200°F) for up to 20 minutes — avoid extended holding, which softens phyllo. Use disposable muffin tins for easy cleanup if serving many guests.

These cups are small comfort miracles: easy to assemble, forgiving to make, and endlessly adaptable. They’ve earned a permanent place in my entertaining rotation, and I hope they become a favorite at your table too — make them your own with little tweaks, and enjoy watching them disappear.