Ingredients
Scale
- 1/2 package phyllo dough
- 1 cup fresh spinach
- 1/2 cup chopped artichoke hearts
- 4 oz cream cheese
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 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).
- Chop the fresh spinach and sauté it in olive oil until wilted; set aside to cool.
- In a mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, wilted spinach, and artichokes. Season with salt and pepper; mix well.
- Layer phyllo dough sheets brushed with olive oil; cut into squares to fit muffin tin molds.
- Press the phyllo squares into the muffin tin and fill each with the dip mixture.
- Bake for 18-20 minutes until golden brown and bubbly.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 dip cup (30g)
- Calories: 100
- Sugar: 0g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg