The 2-ingredient appetizer I make every Easter
They’re perfect spring party food, and so quick to make.
Why Make This
- These spinach dip cups use just two ingredients for a simple, speedy appetizer.
- Ready-to-use phyllo shells create easy, mess-free, handheld bites for every guest.
- You can bake and serve the whole batch in about 20 minutes, ideal for busy gatherings.
As a Southern kid growing up in the ‘90s, I couldn’t go to any get-together without being offered spinach dip. The rich, veggie-packed, sometimes-cheesy appetizer made an appearance at everything from football tailgates to baby showers. When I decided I wanted to serve it at a family Easter brunch, I knew the typical chip-and-dip situation wouldn’t do. So, I fancied it up by adding it to phyllo shells to create what has become one of my favorite appetizers.
I love serving these spinach dip cups for breakfast or as Easter appetizers with other low-ingredient recipes like my 3-ingredient lemon curd tart, deviled eggs, and prosciutto-wrapped asparagus. They also make a great side with your holiday ham or turkey.
The Easiest-Ever Appetizer for Spring Gatherings
Easter is a big affair with my family. There’s ham and turkey to be cooked, deviled eggs and coconut cake to prepare, and a big egg hunt to set up for the little ones. So, when it comes to pre-meal appetizers, I’m looking for bite-sized, handheld snacks with as few ingredients as possible. That’s why these two-ingredient spinach dip cups are always on the menu.
Store-bought, ready-to-eat spinach dip gets spooned into phyllo shells and baked for just 7 minutes. Then, they’re placed on a cooling rack so the pastry stays extra crispy until they’re ready to serve. You couldn’t ask for an easier spring vegetable appetizer.
Key Ingredients
Frozen Athens Phyllo Shells make these spinach dip cups so easy! The phyllo shells are pre-baked and already in the perfect shape to make these bite-sized appetizers. If the shells aren’t available, you can buy phyllo dough and slice it into squares. Then, lay those squares into a muffin tin to create little cups for the spinach dip. But I find the pre-made shells to be the easiest option.
Most of the time, I use Trader Joe’s Sour Cream Spinach dip for these spinach dip cups, but any ready-to-eat, store-bought spinach dip will work. And when I’m craving a more homemade flavor, I make this easy spinach dip from scratch. Be sure that whichever spinach dip you choose is “ready-to-eat” because this short bake time is really just to get the dip warmed through, and it won’t be enough time for a spinach dip that needs to be cooked.
Tips for Making My 2-Ingredient Spinach Dip Cups
- Partially thaw the pastry:Allow the pastry to sit out for about 10 minutes before filling it. This allows it to come to room temperature so it gets toasty during the short 7-minute bake.
- Use heaping tablespoons: When measuring the spinach dip, measure a heaping tablespoon to perfectly fill all 30 pastry cups. If you have any left over, divide it evenly between the cups.
- Don’t overbake: The pastry and the spinach dip are both already cooked, so the oven is really warming the spinach dip cups for serving more than cooking them. You want the spinach dip to be fully warmed throughout and the pastry to remain brown. If you bake these for too long, the pastry will burn along the edges.
- Add some toppings: Take this spinach dip appetizer up a notch by tossing on a few easy toppings like shredded parmesan cheese, sliced chives, chopped fresh basil leaves, or finely diced tomatoes.
How to Make My 2-Ingredient Spinach Dip Cups
To make 30 spinach dip cups (10 to 15 servings):
Prep Time: 15 minutes
Cook Time: 7 minutes
- 2 (1.9-ounce) packages frozen Athens Phyllo Shells
- 2 1/2 cups prepared spinach dip (about 16 ounces, Trader Joe’s Sour Cream Spinach Dip recommended)
Preheat the oven to 350°F. Allow the pastry shells to sit out on the counter (still in their packages) at room temperature for about 10 minutes. Then, remove the shells from their packages and place them onto a baking sheet.
Fill each pastry shell with 1 heaping tablespoon of the spinach dip. This doesn’t have to be exact—just try to disperse the spinach dip evenly between the 30 shells. Bake until the spinach dip is warmed through and the pastry is golden brown, about 7 minutes. Don’t overbake, or the edges of the pastry will burn.
Move the spinach cups from the baking sheet to a wire rack and allow to cool for 1 to 2 minutes for an extra-crispy pastry. Enjoy immediately.
These go really quickly, so I recommend making them just before you’re ready to serve. However, you can store leftover cups in an airtight container in the fridge for up to 2 days and enjoy the leftovers cold. I don’t recommend reheating them in the microwave or oven because the pastry can get soggy or the dip can get dry.
More Quick and Easy Appetizers
- 3-Ingredient Goat Cheese Crostini
- Classic Cheese Ball
- Million Dollar Dip
- Prosciutto and Cheese Puff Pastry Pinwheels
