This recipe started as a way to turn our favorite communal dip into a tidy, single-bite treat for holiday parties and casual weeknight gatherings. I first made these bite-size cups the winter I wanted something easy to pass around while still delivering that familiar creamy, garlicky, cheesy flavor everyone loves. The phyllo shells crisp up golden while the filling stays lusciously soft inside, creating a contrast of textures that always gets compliments.

What makes these cups special is how quickly pantry ingredients come together into something that reads as elevated but is effortless to prepare. The combination of fresh baby spinach, tender artichoke hearts, softened cream cheese, and a blend of mozzarella and Parmesan keeps the flavor balanced between tangy, salty, and richly savory. I discovered that letting the cooked spinach cool and squeezing it dry removes excess moisture and prevents watery filling — a small technique that transformed the result. Whenever I bring a tray to a gathering, the first batch always disappears in minutes.

Ingredients

• Phyllo shells: Use 12 pre-made phyllo cups for convenience, or one 8.8 ounce package phyllo sheets (about 14 sheets) to make your own. If using sheets, brush with olive oil and layer 2 to 3 sheets for a sturdy, flakey cup.
• Olive oil: 2 tablespoons total for brushing and saut茅ing; choose a mild extra virgin olive oil for flavor without bitterness.
• Fresh baby spinach: 10 ounces (one bag). Fresh leaves wilt quickly and retain a brighter flavor than frozen; cook briefly and press dry to avoid a soggy filling.
• Artichoke hearts: 14 ounces canned, drained and chopped. Quartered or marinated hearts both work — drain well and pat dry to prevent excess moisture in the filling.
• Cream cheese: 8 ounces, softened. Full-fat yields the creamiest texture; let it sit at room temperature 20 minutes to make mixing smoother.
• Sour cream: 1/2 cup to add tang and loosen the filling for easy spooning into shells.
• Mozzarella: 1 cup shredded, for melty texture; low-moisture part-skim works well to avoid extra liquid.
• Parmesan: 1/2 cup finely grated for salty, nutty depth — freshly grated gives the best flavor.
• Garlic: 2 cloves, minced to add aromatic sharpness; cook briefly so it softens without burning.
• Seasonings: 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to taste. Adjust to preference after combining the filling.

Instructions

Prepare shells:Preheat the oven to 350 degrees Fahrenheit. If using phyllo sheets, brush each sheet lightly with olive oil and stack 2 to 3 sheets, cut into roughly 3 inch squares, and press into the cups of a standard 12-cup muffin tin to form shells. If using pre-made phyllo cups, arrange them on a parchment-lined baking sheet. Par-bake the homemade shells 5 to 7 minutes until they begin to set and take on faint color; this prevents soggy bottoms after filling and yields crisp shells.Saut茅 spinach and garlic:Warm 1 tablespoon olive oil in a wide skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Add the baby spinach in batches if needed and cook until just wilted, about 2 to 3 minutes total. Remove from heat, transfer to a fine-mesh sieve or clean kitchen towel, and press or squeeze out as much liquid as possible — this step keeps the filling thick and prevents a watery interior.Prepare artichokes:Drain the canned artichoke hearts thoroughly and pat them dry with paper towels. Chop coarsely into small pieces so they distribute evenly through the filling. Removing excess moisture here is essential to maintain the filling's creamy texture and keep the phyllo crisp.Combine filling:In a mixing bowl, beat the softened cream cheese with the sour cream until smooth and silky. Stir in the shredded mozzarella and finely grated Parmesan until combined. Fold in the chopped artichokes and the well-drained spinach. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then taste and adjust. The mixture should be thick enough to mound slightly when spooned and not runny.Fill and bake:Spoon approximately 1 heaping tablespoon of filling into each phyllo shell, pressing gently to settle. If you like an extra cheesy top, sprinkle a pinch of additional mozzarella on each cup. Bake in the preheated 350 degree Fahrenheit oven for 12 to 15 minutes until the phyllo is golden and the filling is bubbling. Halfway through baking, rotate the pan for even browning.Rest and serve:Remove from oven and allow the cups to cool in the pan for 3 to 4 minutes before transferring to a serving platter. Garnish with chopped fresh parsley or a light dusting of extra Parmesan. Serve warm so the centers stay creamy and the shells remain crisp.

Storage Tips

Store cooled cups in a single layer in an airtight container for up to 3 days in the refrigerator. To preserve crispness, separate layers with parchment and reheat in a preheated oven at 325 degrees Fahrenheit for 8 to 10 minutes rather than microwaving. For longer storage, freeze unbaked filled cups on a baking sheet until firm, then transfer to a freezer bag for up to 2 months; bake from frozen at 350 degrees Fahrenheit, adding 4 to 6 minutes to the bake time. Use glass or BPA-free plastic containers and allow items to come to room temperature briefly before reheating to prevent thermal shock.

Ingredient Substitutions

If you need dairy-free options, substitute the cream cheese and sour cream with thickened cashew cream or a commercial dairy-free cream cheese and a dollop of plain non-dairy yogurt; note the flavor will be less salty, so increase the Parmesan alternative slightly. For a gluten-free version, replace phyllo cups with gluten-free mini tart shells or use sturdy endive leaves as an alternative vessel. Swap mozzarella for provolone or Monterey Jack for a different melt profile. To brighten the mixture, stir in one teaspoon of lemon zest or a tablespoon of drained, chopped roasted red peppers.

Serving Suggestions

Present these cups on a large platter with a small bowl of lemon wedges and a sprinkle of chopped parsley or chives for color. They pair wonderfully with crisp white wines like Sauvignon Blanc or a light, hoppy beer. For a brunch spread, serve alongside roasted cherry tomatoes and a platter of cured olives. Garnish each cup with a tiny leaf of fresh basil or a dusting of smoked paprika for a touch of color and aroma. They make a lovely starter before a pasta meal or as part of a tapas-style assortment.

Cultural Background

The creamy spinach and artichoke flavor profile has roots in Mediterranean ingredients where artichokes and leafy greens are staples. Over time, the rich blend of cheeses popularized in American and Italian-American kitchens turned these ingredients into a beloved dip. Adapting the dip into handheld cups is a modern twist that blends classic comfort flavors with contemporary party-ready presentation. The idea of converting communal dips into single-serve bites reflects a larger trend toward finger foods that balance approachability with refined technique.

Seasonal Adaptations

In spring, swap baby spinach for a mix of tender spring greens like mizuna and baby chard for a peppery note. In late summer, add a tablespoon of finely chopped sun-dried tomatoes for sweetness and color. During autumn or winter gatherings, fold in a tablespoon of roasted garlic paste and a pinch of smoked paprika for warmth. For holiday parties, finish each cup with a sprinkle of toasted pine nuts or a tiny sliver of roasted red pepper to add a festive touch.

Meal Prep Tips

Make the filling up to 24 hours ahead and store it covered in the refrigerator. When ready to serve, preheat the oven, fill the shells, and bake for the time listed — this reduces hands-on time during entertaining. Alternatively, assemble filled cups on a tray and refrigerate for up to 8 hours before baking; bring the tray to room temperature for 10 minutes prior to baking to ensure even cooking. For batch prep, freeze filled cups on a sheet, then bag them for quick baking on the day of your event.

Transforming a favorite dip into these dainty cups has been one of my most satisfying culinary adaptations. They are quick to prepare, endlessly adaptable, and always well-received by guests. Try making a test batch before a big event to dial in your ideal baking time and the perfect level of cheesiness — then enjoy the applause when they disappear.