Everyone’s favorite dip is transformed into an elegant starter when nestled in a buttery phyllo shell. To ensure that the crust stays nice and crispy, it’s essential to drain the thawed spinach and artichokes very, very thoroughly. Place them in a colander and press down firmly, or wrap them tightly in a thin dish towel and squeeze out as much liquid out as possible.



Get the recipe: Spinach and Artichoke Phyllo Cups