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Spinach Dip Bites

Spinach dip bites combine creamy spinach, mozzarella, and Parmesan filling with crisp mini phyllo shells. Bake them until hot and crisp for an easy, shareable appetizer.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling 5 minutes
Total Time 32 minutes
Servings: 15 servings
Course: Appetizer
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3 package (1.9 oz) mini phyllo shells 15 shells each
For the spinach dip filling
  • 4 oz cream cheese softened
  • 0.25 cup sour cream
  • 2 tbsp mayonnaise
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 5 oz frozen chopped spinach thawed and squeezed very dry
  • 0.25 cup mozzarella cheese shredded
  • 2 tbsp Parmesan cheese grated

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Prepare the shells
  1. Heat the oven to 350°F.
  2. Arrange the shells in a single layer on an 18x13-inch rimmed baking sheet.
Make the spinach dip filling
  1. In a medium bowl, stir the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.
  2. Fold in the spinach, mozzarella, and Parmesan until evenly combined.
Fill and bake
  1. Spoon about 2 teaspoons of filling into each shell, dividing the filling evenly.
  2. Bake for 10–12 minutes, until the filling is hot and the shells are crisp.
  3. Let the bites cool on the baking sheet for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry so the filling stays creamy and the shells remain crisp. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the phyllo shells soften. For a gluten-free variation, use gluten-free mini phyllo shells.