Description
Bite-sized cups filled with creamy spinach and artichoke dip, perfect for game day or gatherings.
Ingredients
Scale
- 2 cups fresh spinach
- 1 can artichoke hearts, drained and chopped
- 8 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 package phyllo dough or puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- If using phyllo dough, layer about 3 sheets, brushing melted butter between layers. Cut into squares and place in a greased muffin tin. For puff pastry, cut circles and fit them into a greased muffin tin.
- In a sauté pan over medium heat, add fresh spinach and cook until wilted (approximately 3-5 minutes).
- In a large bowl, combine wilted spinach, drained artichoke hearts, cream cheese, sour cream, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Spoon the spinach mixture into each cup, filling generously.
- Bake for 15-20 minutes or until cups are golden brown.
- Allow to cool for a few minutes before removing from muffin tin and serve warm.
Notes
Serve warm and garnish with extra Parmesan or fresh herbs if desired. Can be customized with add-ons such as jalapeños or sun-dried tomatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: spinach dip, artichoke dip, game day snacks, appetizers, vegetarian snacks
