Spinach Artichoke Dip Tartlets
These easy Spinach Artichoke Dip Tartlets are the perfect bite-sized appetizer! These crispy phyllo cups are full of rich, creamy dip with flavorful cheese, garlic, and tangy artichokes. Whether you’re serving them at a party, a holiday gathering, or while watching the game, putting the dip in crunchy little cups is great for portion control and easier to pass around or grab and share than the traditional chips and dip. Not only are these Spinach Artichoke Dip Tartlets easy to make and serve, they’re also delicious, vegetarian, and each one is just 40 calories or 1 WW Point on Weight Watchers! To view your current WW Points for this recipe and track it in the WW app, click here!
Recipe Notes:
- Making More/Less: If you’re planning to serve these Spinach Artichoke Dip Tartlets to a larger crowd, this recipe is super easy to double, triple, or beyond. On the flip side, if you’re planning to eat these solo and don’t want to make all 15 at once, just make the filling and then fill and bake as many as you plan to eat at the time. The filling can go back in the fridge for a few days so you can fill and bake more as needed.
- Leftovers: You’ll want to refrigerate any leftovers, but keep in mind that the phyllo shells will likely soften up in the fridge. I recommend trying to bake as many as you think you’ll want at the time.
- Phyllo Shells: You should be able to find the mini phyllo shells pretty easily in the frozen section of most grocery stores. The most common brand I see is Athens, and that’s what I used here!
Looking for more tasty lightened up finger foods? Check out my Taco Dip Bites, Tomato and Goat Cheese Bruschetta, Caprese Wonton Bites, Goat Cheese and Mushroom Tartlets, Olive Tapenade Goat Cheese Crostini, Ham and Cheese Twists, Loaded Potato Rounds, Cheesy Apple Walnut Bruschetta, Buffalo Chicken Taquitos, Pepperoni Pull Apart Muffins, Caprese Tarts, Cheesy Spinach Pinwheels, Enchilada Cheese Rolls, Bacon Wrapped Water Chestnuts, Pizza Logs and many more in the Appetizers category of my recipe index!
Spinach Artichoke Dip Tartlets
Ingredients
- 1 package of 15 mini phyllo shells, such as Athens brand, found in the freezer section
- 3 oz fresh spinach leaves, torn
- 1 clove garlic, minced
- 3 oz 1/3 less fat cream cheese, softened to room temperature
- 2 tablespoons light sour cream
- ¼ cup shredded 2% milk Mozzarella cheese
- ¼ cup chopped canned artichoke hearts, canned without oil and drained
- 1 teaspoon grated Parmesan cheese
- black pepper, to taste
- crushed red pepper flakes, to taste
Instructions
- Pre-heat the oven to 350. Line a baking sheet with parchment paper and place the phyllo shells spread out across the sheet.
- Lightly mist a large skillet with cooking spray and bring over medium heat. Add the torn spinach leaves and cook, stirring occasionally, for a couple minutes until wilted. Add the minced garlic and stir. Cook for another 30-60 seconds and transfer to a mixing bowl.
- In the mixing bowl with the spinach and garlic, add the cream cheese, sour cream, Mozzarella cheese, chopped artichokes, and Parmesan cheese and stir until well combined. Add the black pepper and crushed red pepper to taste and stir again.
- Spoon the filling into the phyllo cups, making sure it’s fairly evenly distributed amongst them. Transfer to the heated oven and bake for 10 minutes. Serve immediately.
Notes
40 calories, 3 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 2 g protein, 0 g fiber, 67 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
1 per piece (P+ calculated using a WWPP calculator an the nutrition information provided)
