My aunt brought these to our block party last summer and three different neighbors asked for the recipe before she even sat down.

These oven baked 4-ingredient flag day dip cups are exactly the kind of thing my aunt brings to our neighborhood block party every summer. She showed up with a big white casserole dish of these little golden, cheesy cups last year, and three different neighbors asked for the recipe before she even found a chair. They look festive and a little fancy, but they’re secretly just four basic ingredients you can grab at any grocery store. Everything bakes together into crispy-edged, creamy-centered bites that are perfect for walking around with a paper plate and chatting in someone’s driveway.

Serve these dip cups warm, straight from the casserole dish, with a small spoon set out so people can scoop them onto plates. They’re great alongside burgers, brats, or grilled chicken, and they fit right in next to bowls of chips, veggie trays, and fruit salad. I like to put out a simple green salad or coleslaw to balance the richness, plus extra tortilla chips or crackers for anyone who wants to break the cups apart and scoop up the filling. A pitcher of lemonade or iced tea on the table finishes the backyard party vibe.

Servings: 18–24 mini dip cups

24 frozen mini phyllo shells (unbaked, from the freezer section)

Preheat your oven to 375°F (190°C). Lightly spray or grease a white 9x13-inch casserole dish so the shells don’t stick, and set it aside.

Arrange the frozen mini phyllo shells in a single layer in the casserole dish, fitting them snugly together so the dish looks full. It’s okay if they touch; this helps them hold their shape and creates those pretty golden edges.

In a medium mixing bowl, add the softened cream cheese. Use a spoon or hand mixer to beat it until smooth and creamy so it’s easier to stir everything together.

Add the shredded Monterey Jack (or mozzarella) cheese and the chunky salsa to the bowl with the cream cheese. Stir until everything is well combined and you have a thick, creamy, slightly chunky dip mixture.

Use a small spoon or a mini cookie scoop to fill each phyllo shell with the dip mixture, mounding it slightly above the top of the shell. Try to divide the filling as evenly as you can so all the cups bake at the same rate.

Once all the shells are filled, gently tap the casserole dish on the counter to settle the filling. Make sure the cups are still standing upright and not tipping over.

Place the casserole dish on the middle rack of the preheated oven. Bake for 14–18 minutes, or until the edges of the phyllo shells are golden brown and crisp and the filling is hot and bubbly in the center.

Carefully remove the dish from the oven and let the dip cups cool in the casserole dish for about 5–10 minutes. This helps the filling set up slightly so they’re easier to pick up and eat without burning your fingers.

Serve the dip cups directly from the white casserole dish while they’re still warm. If you’re taking them to a block party, cover the dish loosely with foil and transport them within an hour for the best texture and flavor.

To give these dip cups a true red, white, and blue Flag Day feel, use a mild red salsa for the filling and then top the baked cups with a tiny dollop of sour cream and a few crumbles of blue tortilla chips right before serving. For a spicier version, swap in pepper jack cheese and a hot salsa, or stir in a pinch of chili powder to the filling. You can also change the flavor completely by using spinach-artichoke dip in place of salsa, or a jar of queso instead of shredded cheese for an ultra-creamy texture. If you can’t find mini phyllo shells, you can press refrigerated crescent roll dough or biscuit dough into mini muffin tins, pre-bake until just set, then add the same filling and finish baking until bubbly. For make-ahead prep, you can mix the filling up to 2 days in advance and store it in the fridge, tightly covered; fill and bake the shells right before your party so they stay crisp. Food safety tips: Keep the cream cheese refrigerated until you’re ready to mix the filling, and don’t leave the baked dip cups at room temperature for more than 2 hours (or 1 hour if it’s very hot outside). If they’ve sat out too long, it’s safer to discard leftovers rather than refrigerate and reheat. Always reheat leftovers to at least 165°F (74°C) before serving.