If you love the combination of spinach & artichokes, this recipe is a winner. I found this in the cooking blog world and it did not disappoint! As an alternative, you can leave out the phyllo cups and serve the dip with tortilla chips. Either way, it is delish!
30 phyllo cups or bag of tortilla chips
1 package (8oz.) cream cheese, softened
1 box frozen chopped spinach, thawed & drained
4 oz. marinated artichokes, drained & chopped
1 cup shredded mozzerella cheese
1/3 cup mayonnaise
1/2 tsp. black pepper
dash salt
1 tsp. garlic powder
Preheat oven to 350. Lightly coat mini-muffin tin with cooking spray.
Mix cream cheese, spinach, artichokes, mozzerella cheese, mayo, & seasonings in a medium bowl. Line prepared tins with phyllo cups. Using a small spoon, fill each cup with the mixture to almost the top. (If you serve with chips instead, put mixture in a medium size oven proof dish). Bake for 10-12 minutes until the filling is hot and melty. Let cool for 5 minutes before serving.
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