Spinach Dip Bites Recipe

I tucked a gooey, cheesy filling into Mini Spinach Dip Cups, each featuring a crisp, buttery shell that hides an unexpected burst of spinach and herbs.

I can’t resist telling you about these Spinach Dip Bites. Tiny crunchy mini phyllo tart shells with a core of cream cheese and thawed frozen chopped spinach become this addictive little snack.

They look fancy but they vanish before anyone can say who brought them, and they always get tagged as Spinach Dip Bites Appetizers on my blog. If you’re into Bite Size Appetizers these are the kind that make people ask for the recipe twice.

I love the contrast of flaky shell and gooey center, and yeah I sneak one or two before guests arrive. They are a hit every time.

Ingredients

• Spinach: leafy green, good fiber and iron, adds fresh, slightly bitter flavor and vitamins.
• Cream cheese: rich, creamy, high in fat and protein, makes the dip smooth and tangy.
• Mozzarella: melty cheese, mostly protein and carbs, gives stretchy cheesy goodness and mild flavor.
• Parmesan: salty, nutty, lots of calcium and umami, a little goes a long way.
• Mini phyllo shells: crispy, flaky, mostly carbs and butter, add crunchy contrast to bites.
• Sour cream and mayo: creamy tang, add moisture, extra fat so i use sparingly.
• Garlic and green onions: punchy aromatics, low calories, add sharp, fresh savory notes.

Ingredient Quantities

• 24 mini phyllo tart shells
• 10 oz frozen chopped spinach, thawed and very well squeezed
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes optional
• 2 tbsp melted butter for brushing shells

How to Make this

1. Preheat oven to 375F and line a baking sheet with foil or parchment for easy cleanup; brush each of the 24 mini phyllo tart shells with the 2 tbsp melted butter so they get extra crisp and buttery.

2. Thaw the spinach fully, then squeeze it very well in a clean kitchen towel or cheesecloth until almost no liquid comes out, you want it as dry as possible to avoid soggy shells.

3. In a medium bowl beat the softened 8 oz cream cheese until smooth, then stir in 1/2 cup sour cream and 1/4 cup mayonnaise until creamy; if the cream cheese isn’t soft, zap it in the microwave for 10 seconds at a time.

4. Add 1 cup shredded mozzarella, 1/2 cup grated Parmesan, the 2 cloves minced garlic, and most of the thinly sliced 2 green onions (reserve a little for garnish); mix to combine.

5. Fold the squeezed spinach into the cheese mixture and season with 1/2 tsp salt, 1/4 tsp black pepper, and the optional 1/8 tsp red pepper flakes; taste and adjust seasoning if needed.

6. Spoon the filling into the buttered shells, dividing evenly between the 24 shells; don’t overfill them or the centers won’t set properly.

7. If you like extra cheesy tops sprinkle a little more mozzarella or Parmesan on each filled shell before baking.

8. Bake on the prepared sheet for about 10 to 12 minutes, until the filling is hot, bubbly and just starting to turn golden on top.

9. Let the bites cool for 2 to 3 minutes so they set, then garnish with the reserved green onions and a pinch of red pepper flakes if using; serve warm and enjoy.

Equipment Needed

1. Oven (set to 375F)
2. Baking sheet (line with foil or parchment)
3. Pastry brush for brushing melted butter on shells
4. Medium mixing bowl
5. Hand mixer or sturdy spatula to beat the cream cheese
6. Clean kitchen towel or cheesecloth to squeeze the spinach dry
7. Measuring cups and spoons
8. Small spoon or 1-tablespoon cookie scoop, youll get even portions
9. Cheese grater (if using a block of Parmesan)

FAQ

Spinach Dip Bites Recipe Substitutions and Variations

• Cream cheese (8 oz): ricotta (same amount) for a lighter texture, Neufchâtel for less fat, or soft goat cheese (about 6 oz) if you want tangier bites.
• Sour cream (1/2 cup): plain Greek yogurt 1/2 cup, crème fraîche for richer flavor, or plain full‑fat yogurt that’s been strained a bit.
• Mini phyllo tart shells (24): mini puff pastry shells, 24 wonton wrappers pressed into a muffin tin, or store bought mini tart shells.
• Shredded mozzarella (1 cup): Monterey Jack, provolone, or sharp cheddar if you want more bite.

Pro Tips