Spinach Artichoke Bites ♡ crispy phyllo dough shells filled with creamy, cheesy spinach artichoke dip. Sure to impress at your next party or holiday gathering.
Treat yourself and your guests to a delicious, individual-sized version of everyone’s favorite appetizer – spinach artichoke dip! These crispy phyllo cups are filled with creamy, cheesy spinach and artichoke goodness and make the perfect party snack.
Why We Love This Recipe
- These delightful bites make excellent party appetizers, especially if you are looking for something special or a bit fancy. They’re perfect for the holidays, bridal showers, baby showers, and even game day.
- We can’t think of a more decadent way to enjoy spinach dip. The crispy phyllo dough shells add the perfect crunch to contrast the creamy, cheesy spinach artichoke dip inside. So delicious!
- You can make the filling a day ahead of time and assemble the cups the day you plan to serve them.
- The spinach artichoke mixture is also great on its own as a dip. Serve with tortilla chips or pita chips. It makes a large batch, so you could use part of the mix for the spinach artichoke cups and serve the remaining mixture as a dip.
Ingredients – Spinach Mixture
Frozen spinach – we use boxed chopped spinach, but you can also use bagged frozen spinach. Thaw, drain, and remove any excess moisture. If you are using bagged spinach, you’ll want to measure the spinach after the liquid has been squeezed out.
Artichoke hearts – canned artichoke hearts (not marinated). You can find these whole, quartered, or chopped. Whichever variation you get, you’ll want to chop them finely.
Cream cheese – regular cream cheese. However, you can substitute reduced fat if you’d like.
Parmesan Cheese – shredded parmesan, either freshly shredded or bagged.
Mayonnaise – regular mayo. Feel free to sub for reduced-fat mayo if you’d like.
Sour cream – regular sour cream.
Garlic – we prefer fresh garlic cloves, but you can use the jarred version as well. Sub with garlic powder. (If you really love garlic, add an extra clove.)
Salt – regular table salt.
Pepper – regular ground black pepper.
Phyllo Pastry Shells
Phyllo cups – mini phyllo pastry shells, which you can find in the freezer section of the grocery store. Generally, they come in boxes of 15, but that may vary depending on the brand.
- Cutting board and knife
- Medium mixing bowl
- Baking sheet
- Spoon – we used a 1/2 tbsp round measuring spoon (with the mixture slightly heaped). A 2 tsp cookie scoop would work perfectly if you have one! Or you can simply use a standard spoon.
How to Make Spinach Artichoke Bites
Step 1 | Soften the cream cheese
Leave the cream cheese out to soften. You can also put it in the microwave on defrost to soften faster.
Step 2 | Preheat the oven
Preheat your oven to 375 degrees Fahrenheit.
Step 3 | Prepare the garlic and artichoke hearts
Finely mince the garlic. Chop the artichoke hearts into small pieces.
Step 4 | REMOVE MOISTURE FROM SPINACH
Remove excess moisture from the spinach by using the following steps: 1) stack several paper towels 2) place the spinach in the middle on top of the paper towel stack 3) gather the paper towels at the top around the spinach 4) squeeze as much liquid out as you can.
Step 5 | Add all ingredients to a mixing bowl
Add the softened cream cheese, mayonnaise, sour cream, garlic, salt, and pepper to a medium bowl and mix until well combined.
Step 6 | ADD ARTICHOKES, SPINACH, and PARMESAN
Add the chopped artichoke hearts, spinach, and shredded parmesan cheese. Mix well.
Step 7 | Place phyllo shells onto a cookie sheet
Arrange the phyllo shells onto a baking sheet. No need to space them out as the shells are pre-baked and won’t expand.
Step 8 | Spoon the mixture into shells
Gently add some of the spinach mixture to each phyllo cup. We used a 1/2 tbsp round measuring spoon, slightly heaped. A 2 tsp cookie scoop would work great, or you can simply use a normal spoon. Smooth out the mixture in each cup (the back of a spoon works great).
Step 9 | BAKE AT 375°F for 10-12 minutes
Place the baking sheet in the preheated oven and cook the bites for 10-12 minutes until the top edges of the shells are golden brown.
Step 10 | SERVE & ENJOY
They are best served warm (though still delicious if they reach room temperature).
Frequently Asked Questions
Use this recipe, but substitute 3/4 cup shredded mozzarella cheese for the cream cheese. The mixture will be slightly less creamy but just as delicious!
Use reduced-fat versions of sour cream, mayonnaise, and cream cheese. You can also try subbing Greek yogurt for sour cream and mayonnaise.
1) If you can’t find phyllo cups, you can make your own. 2) Use wonton wrappers. These are usually larger, so they may not quite be “bite-sized.” 3) Try crescent dough. you can also use crescent dough pressed into a muffin tin.
More Party Appetizer Recipes
- Easy cucumber dip
- Buffalo chicken dip
- Pickle, ham, and cream cheese rollups
- Green olive, ham, and cream cheese rollups
- Mexicorn dip
- Apple Brie Crostini
Helpful Cooking Tips
- How many cups are in a quart, pint, or gallon?
- How much minced garlic is one garlic clove?
- How many ounces are in a gallon?
- 10 oz package frozen chopped spinach, thawed and drained with excess liquid squeezed out (about 1/2 cup, packed)
- 14 oz can artichoke hearts, finely chopped (about 1 1/4 cups)
- 8 oz regular cream cheese
- 3/4 cup shredded parmesan
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic, minced (feel free to add more if you love garlic)
- 1/4 tsp salt
- 1/8 tsp black pepper
- Mini phyllo pastry shells (about 5 dozen)
- Set the cream cheese out to soften. You can also put it in the microwave on defrost to soften it faster.
- Preheat your oven to 375 degrees Fahrenheit.
- Next, finely mince the garlic. Chop the artichoke hearts into small pieces.
- Remove as much moisture from the spinach as you can by squeezing it with paper towels.
- Add the softened cream cheese, mayonnaise, sour cream, garlic, salt, and pepper to a medium bowl and mix until well combined.
- Next, add the spinach, chopped artichoke hearts, and shredded parmesan cheese. Mix well.
- Arrange the phyllo shells onto a baking sheet.
- Gently add some of the spinach mixture to each phyllo cup. We used a 1/2 tbsp round measuring spoon, slightly heaped. A 2 tsp cookie scoop would work great, or you can simply use a normal spoon. Level out the mixture in each cup (the back of a spoon works great).
- Place the baking sheet in the preheated oven and cook the bites for 10-12 minutes until the top edges of the shells are golden brown.
- They are best served warm (though still delicious if they reach room temperature).
The spinach dip mixture makes enough for 4 to 5 dozen mini bites. Sound like too much? You can easily halve the recipe, or use half of the spinach artichoke mix for bites and serve the rest as a dip with chips or crackers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Serving Size: 2 bites
- Calories: 93
- Sugar: 0.4 g
- Sodium: 152.7 mg
- Fat: 6.7 g
- Saturated Fat: 2.6 g
- Carbohydrates: 6 g
- Protein: 2.4 g
- Cholesterol: 11.3 mg
Keywords: appetizer, new year’s eve, super bowl, game day, party snack, thanksgiving, christmas
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