Chop your artichokes - simply cut the ends and split into smaller sections.
Chop your sun-dried tomatoes as well.
In each phyllo cup, place 1/2 teaspoon of artichokes, 1/2 teaspoon of spinach and a few small pieces of tomatoes.
Top each cup with a sprinkle of crumbled goat cheese.
Bake for approximately six minutes. Each oven is different, so watch to make sure they don't become too brown on the edges.
Try a different cheese! These would be equally delicious with feta cheese, Parmesan, mozzarella or even a pepper jack.
Spice them up quite literally! Use a dash of hot sauce or a few touches of jalapenos for a spicy touch your guests will love.
Add a little lemon juice for a bright, vibrant flavor addition.
Normally I am not one to be specific about brands, but the Green Giant sauced creamed spinach truly is the best option for these phyllo cup appetizers. Don't skip this! It creates the saucy, spinach artichoke flavor that we love in the traditional dip.
These miniature little cups don't need much filling. Don't overfill your first ingredient only to not have room for the next!
Be careful not to over-bake. The phyllo cups don't need very long in the oven, just enough to get a little toasty brown touch.