Baked Gluten-Free Artichoke and Spinach Dip Bites

Individual artichoke and spinach dip baked in gluten-free phyllo cups. A delicious and easy appetizer!

Prep Time

20 minutes

Total Time

35 minutes

Calories

115 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.01/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Ingredients

Servings

1can (14 ounces)Artichoke Hearts(drained and chopped)

£2.50

10ouncesFrozen Spinach(thawed and squeezed dry)

£1.00

4ouncesCream Cheese(softened)

£1.20

0.3cupSour Cream(full fat)

£0.40

0.3cupMayonnaise(full fat)

£0.25

2clovesGarlic(minced)

£0.15

0.3cupParmesan Cheese(grated)

£0.75

0.3cupMozzarella Cheese(shredded)

£0.60

0.3teaspoonRed Pepper Flakes(optional, for a little heat)

£0.10

0.3teaspoonSalt(to taste)

£0.05

0.3teaspoonBlack Pepper(to taste)

£0.15

12cupsGluten-Free Phyllo Cups(pre-made, (e.g., Schar))

£5.00

Total Cost

£12.15

£1.01 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a large bowl, combine the drained and chopped artichoke hearts, thawed and squeezed dry spinach, softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan cheese, mozzarella cheese, red pepper flakes (if using), salt, and pepper.
3.
Mix all ingredients well until thoroughly combined.
4.
Arrange the gluten-free phyllo cups on a baking sheet.
5.
Spoon the artichoke and spinach dip mixture into each phyllo cup, filling them almost to the top.
6.
Bake in the preheated oven for 12-15 minutes, or until the phyllo cups are golden brown and the filling is bubbly and heated through.
7.
Let cool slightly before serving. Garnish with extra parmesan or fresh parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (30g)

115 kcal / 481 kJ

Carbs

2% of RDA

Fat

13% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

1 g

1% of RDA

Sodium

220 mg

10% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Make sure to squeeze all the excess water out of the thawed spinach, otherwise the dip will be watery.

If you don't have pre-made gluten-free phyllo cups, you can make your own using gluten-free puff pastry and a mini muffin tin (will need to adjust cooking time).

The dip can be prepared ahead of time and stored in the refrigerator until ready to bake.

Cooking Equipment

Oven

Mixing Bowl

Measuring Cups

Measuring Spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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