Description
Delicious and creamy artichoke dip served in mini phyllo pastry cups, perfect for parties and gatherings.
Ingredients
Scale
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (1 pound) mini phyllo pastry cups
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, lemon juice, salt, and black pepper. Mix until well combined and creamy.
- Place the mini phyllo pastry cups on a baking sheet. Spoon the artichoke dip mixture into each cup, filling them generously.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
- For a spicier kick, add 1/4 teaspoon of red pepper flakes to the dip mixture.
- Substitute the artichokes with spinach for a delicious Spinach Dip variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Creamy Artichoke Dip Bites, Artichoke Dip, Appetizer