Monday, January 3, 2011

Flaky Spinach Dip Bites

Before we get down to business, have you "liked" me on Facebook yet?! NO?! Well, get on it! Click HERE and then hit "like."

So now that that's out of the way, let's get to the deliciousness that is above. I volunteered to bring an appetizer on Christmas and I was really raking my brain. I couldn't decide between making spinach dip (which I make constantly for every event) or a hot appetizer. I went back and forth. I wrote pro's and con's lists and pondered the benefits of both...

I kid, I kid.

Then, like a sign from above, I decided to combine the two and do BOTH in one! Ah, so smart sometimes. I decided to change up my spinach dip a bit because I didn't think my go-to recipe would work hot. This dip worked really well! I was a fan and really liked how it came out. The best part is that it's so easy, yet they look impressive. That's my idea of a quality recipe.

It makes a lot of dip, so if you don't need that many bites save the dip, heat it up, and dip some chips in it! Or wait until later this week when I post a chicken recipe using the leftover dip- so good.

Source: Stephanie Cooks Original


10 oz frozen spinach, defrosted
8 oz. frozen artichoke hearts
3 oz. cream cheese, softened
8 oz. sour cream
1 cup shaved or shredded parmesan cheese (not grated powder)
1/4 tsp. garlic powder
1/4 tsp. onion powder
Salt and pepper (to taste)

Mini phyllo shells (in the grocery store freezer)

1- Squeeze the liquid out of the spinach, place in a large bowl.
2- Dice the artichoke hearts into small pieces while they're still somewhat frozen (it's easier to cut frozen). Toss in with the spinach.
3- Add the cream cheese. Using a spoon, smush the cream cheese into the artichokes and spinach until well combined.
4- Add the sour cream, parmesan cheese, and seasonings. Stir well to combine.
5- Transfer to an oven safe dish. Refrigerate at least 1 hour (can be done overnight too).
6- Heat the oven to 350.
7- Heat in the oven for 10-15 minutes, until just warm and beginning to melt. (If you're using it as just a dip keep it in until bubbly and hot.)
8- While it's in the oven, place the mini phyllo shells on a cookie sheet.
9- Remove from the oven. Using a tablespoon, fill each shell with dip.
10- Heat in the oven for 5-6 minutes, until filling and shells are hot and golden.


  1. Oh my goodness. This just looks amazing. :) A must make!

  2. The picture wants me to grab them from my computer screen. Those look great. BTW. . . I am digging you new blog makeover!

  3. Hey Stephanie! Thanks for sharing! I've started my own blog as well, so be sure to check out!

  4. Good for your for using your leftovers! I grew up having to eat leftovers all the time, but my fiance's mother rarely cooked so he never really had to eat any. It's so hard getting him to eat leftovers, so I would love to see more "leftover" recipes!

  5. do you know if these could be frozen and reheated when needed?

    1. I never tried it, but I think if you flash freeze them first it would work!