Ingredients
- ½ package phyllo dough
- 1 cup fresh spinach
- ½ cup chopped artichoke hearts
- 4 oz cream cheese
- ¼ cup sour cream
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté chopped spinach in a saucepan until wilted; set aside.
- In a mixing bowl, combine cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, sautéed spinach, and chopped artichokes. Season with salt and pepper.
- Layer phyllo sheets on a clean surface; brush with olive oil. Cut into squares and press into muffin tins to form cups.
- Fill each cup with the dip mixture until generously filled.
- Bake for 18–20 minutes or until golden brown and bubbly.
- Allow to cool slightly before serving warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (38g)
- Calories: 108
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg