Spinach Artichoke Cups

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  • Uploaded 2 years ago in the category Cooking Tips

    Here’s what you need:

    Yield: About 16 Dip Cups

    For Dip:
    8 oz Cream Cheese
    3/4 cup Frozen Spinach, defrosted and drained of excess liquid
    1/2 cup Mozzarella
    1/2 cup Romano
    1/2 cup Parmesan
    14 oz can Artichoke Hearts, quartered
    1/4 cup Chopped Bacon
    1/4 cup Sour Cream
    1 tsp Minced Garlic
    1/2 tsp Red Pepper Flakes
    1 tsp Dried Basil

    For Cups:
    1 box Puff Pastry, thawed according to box instructions

    For Toppings (Optional):
    Parmesan Cheese



    Preheat your oven to 400˚F/ 200˚C.


    Combine cream cheese, drained spinach, mozzarella, romano, parmesan, artichoke hearts, bacon, sour cream, garlic, red pepper flakes, and dried basil in a large bowl.


    Mix until the ingredients are well combined and set aside.

    Roll out the puff pastry using a rolling pin.

    Take a jar and press down on the dough to create perfect circles.

    Once you have all your circles, remove excess dough and repeat steps 4 & 5 until you have enough to fill your muffin tin, or until you run out of dough!

    Take your dough and place it in the muffin tin to create a cup for the dip.

    Spoon the dip into each cup until they’re 3/4 full.

    Top with parmesan cheese (optional).

    Bake for 20 minutes at 400˚F/ 200˚C (temperature and time may vary based on the oven)

    Remove from muffin tin and allow to cool for about 15 minutes.

    Serve & Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc.

    Used with permission

  • spinachartichokecups