Spinach Artichoke Bites

These tasty spinach artichoke bites are perfect for parties. They have all the creamy goodness of spinach and artichoke dip but in individual servings.

Course Appetizer

Cuisine American

Keyword easy spinach dip

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 257kcal

Author Elizabeth

Ingredients

10-12 ounce Package of Frozen Creamed Spinach cooked to package directions
7 ounces Baby Artichoke Hearts half of a 14 ounce can drained, rinsed, patted dry and finely chopped
4 ounces Cream Cheese softened
½ cup Shredded Mozzarella Cheese divided
⅛ cup Grated Parmesan Cheese plus 1-2 tablespoons to sprinkle on top of the spinach dip cups
¼ teaspoon Salt
¼ teaspoon Dried Oregano
¼ teaspoon Garlic Powder
Pinch of Crushed Red Pepper optional
3 1.9 ounce Packages of Phyllo Cups – May also be called phyllo shells (45 pastry shells)

Instructions

Preheat the oven to 325°F
Cook the creamed spinach using the package directions.
Add the chopped artichokes, cream cheese, mozzarella, ⅛ cup parmesan cheese, salt, garlic powder, oregano, and crushed red pepper (if using).
Then add the hot creamed spinach to the mixture and stir well until the cheeses melt and everything is combined.
Line a large baking sheet with parchment paper. Arrange the phyllo shells on the pan (as many as needed).
Fill each cup with the filling to the top taking care not to overflow.
Sprinkle the top of each spinach cup with a pinch of parmesan cheese.
Bake the spinach cups for 10-12 minutes or until the shells are a soft golden color and the filling is hot. Arrange on a board or platter and serve.

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