Spinach Artichoke Dip Phyllo Cups

One of our favorite appetizers of all-time is spinach and artichoke dip. So of course we reimagined how to serve this cheesy dip in an elevated fashion that’s just as easy to make! Our spinach artichoke dip phyllo cups are the perfect party appetizer for holidays, potlucks, and family gatherings.

Made with store-bought mini phyllo shells and our original spinach and artichoke dip recipe, these little savory bites make it easy for you to feed a crowd, no matter the occasion. They’re the perfect blend of creamy and crunchy, served in individual portions that we guarantee will be gobbled up in seconds.

Ingredients For Spinach Artichoke Dip Cups

You’ll need 9 ingredients to make these individual spinach dip cups in phyllo shells:

• Cream cheese
• Canned artichoke hearts
• Shredded mozzarella cheese
• Grated parmesan cheese
• Minced garlic
• Salt
• Black pepper
• Baby spinach
• Frozen mini phyllo shells

We used our cheesy spinach and artichoke dip recipe to make these, along with store-bought frozen phyllo shells. So if you’re already a fan of that recipe, making this savory appetizer will be a breeze!

You can easily buy premade phyllo cups at the grocery store. They’ll be in the freezer section, typically stocked with other pastry doughs like frozen puff pastry.

How To Make Spinach Artichoke Dip Cups

You can make our spinach artichoke dip phyllo cups in just 3 easy steps: make the dip, fill the shells, and bake!

Here’s a detailed breakdown to help you make this savory party appetizer:

1. First, make the spinach and artichoke dip. Add the cream cheese, artichoke, mozzarella, parmesan, garlic, salt, and pepper to a medium pot and melt over medium-low heat. Next, add the spinach (in batches if needed) and cover the pot to help it steam for a few minutes. Then, stir well to incorporate all the spinach and remove from heat.
2. Now, let the dip cool to about room temperature. You can help it cool faster by transferring it to a shallow dish, spreading it out into an even layer.
3. Once the dip has cooled, thaw the phyllo shells on the counter for about 10 minutes. Preheat the oven to 350 degrees F while you’re waiting.
4. Then, space the phyllo shells out evenly on two large baking sheets. Fill each shell with about 1 tablespoon of the spinach artichoke dip.
5. Bake for about 6 to 8 minutes, until the phyllo shells are golden and the dip is warmed through. Serve immediately.

When it’s time to fill the phyllo shells, you’ll want the dip to still be warm enough that it’s easy to stir and spoon into the shells. We tried doing this with cold spinach dip straight from the fridge and it wasn’t easy to get the dip into the shells without cracking them, or to fill them with consistent, equal amounts of dip.

The amazing thing about this delicious party appetizer is that it’s so easy to scale (down or up!) depending on how much you want to make. One full batch of spinach dip fills about 45 phyllo shells. If you want to make less than that, you can still make a full batch of dip and enjoy the extra dip with pita chips or crostini. Or, you can always halve the entire recipe to make about 2 dozen phyllo cups. If you want to make more than 45, simply 1.5x or 2x the ingredients!

Make Ahead Instructions For Spinach Dip Cups In Phyllo Shells

You can absolutely do some prep work ahead of time to make this simple appetizer even easier! Here’s what we recommend:

1. Make the spinach and artichoke dip no more than 3 days ahead of time. Let it cool to about room temperature, then keep it in the fridge in an airtight container until you’re ready to make the spinach dip cups.
2. When it’s time to thaw the phyllo shells, put the dip in a microwave safe container and warm it up just enough so that you can easily stir it and spoon it into the shells – about 2 to 3 minutes should do for one full batch of dip, stirring halfway through.
3. Then, fill the shells and bake as usual.

When we make the dip ahead of time, we like to transfer it to a microwave-safe dish to cool and then wrap it tightly in plastic wrap before refrigerating. This way, when it’s time to reheat it and fill the phyllo shells, we don’t have to transfer the cold dip to another dish.

Spinach Artichoke Dip Phyllo Cups: Serving Suggestions

These mini spinach artichoke dip phyllo cups are the perfect individual size appetizers to serve at holiday parties – whether it’s St. Patrick’s Day, Christmas Eve, or Easter! Everybody loves spinach and artichoke dip, and this is a super cute way to serve it in an easy to eat, addictively poppable fashion. Plan to make about 3 to 4 per person, and maybe save a few extra for yourself 🙂

Spinach artichoke dip bites also make a great potluck dish if you’ve signed up for appetizer duty. Fill the shells, pop them in a foil tray, seal it up and bring it to the party. Then, simply bake them when you get there so they’re fresh and hot for your friends!

Why You’ll Love This Recipe

Spinach artichoke dip phyllo cups are like an elevated version of everyone’s favorite dip. Instead of serving a giant dish of dip that everyone has to scoop out of (or double dip into, ew), you can make these individual bites for all to enjoy!

They’re super easy to prepare ahead of time and bring to your friend’s house for a potluck, or bake fresh for your guests when the party starts. And you won’t have to worry about keeping a big batch of dip warm for hours – these little spinach dip bites will disappear within minutes!

Try our easy recipe for spinach artichoke dip phyllo cups and let us know what you think by rating, commenting, and sharing below.