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Spinach and Artichoke Dip Cups

Spinach and Artichoke Dip Cups

  • Author: Kevin
  • Total Time: 28 minutes
  • Yield: 24 cups
  • Diet: Gluten Free

Description

Spinach and Artichoke Dip Cups are a creamy, flavorful, and easy-to-make appetizer combining fresh spinach, tender artichokes, and plant-based cheeses. Perfect as portable finger foods for parties or cozy nights, these bite-sized delights bake to golden perfection and can be customized to suit different tastes and dietary preferences.

Ingredients

Ingredients

  • Fresh spinach, finely chopped
  • Artichoke hearts (canned or fresh), drained and chopped
  • Plant-based cream cheese
  • Plant-based shredded cheese
  • Minced garlic (natural flavoring)
  • Vegetarian Worcestershire sauce (natural flavoring)
  • Natural gelling agent
  • Salt
  • Pepper
  • Phyllo dough cups or mini muffin cups

Instructions

  1. Prepare the Spinach and Artichokes: Thoroughly wash and dry fresh spinach, then chop finely. Drain and chop artichoke hearts into small pieces to ensure balanced flavor in every bite.
  2. Create the Creamy Dip Base: In a medium bowl, combine plant-based cream cheese, plant-based shredded cheese, minced garlic (natural flavoring), vegetarian Worcestershire sauce (natural flavoring), and a pinch of salt and pepper. Mix well until smooth. Stir in the chopped spinach and artichokes until evenly incorporated.
  3. Add the Natural Gelling Agent: Sprinkle the natural gelling agent over the mixture and gently fold it in to help bind the ingredients together while maintaining a smooth creamy texture.
  4. Fill the Cups: Spoon the spinach and artichoke dip mixture generously into small phyllo dough cups or mini muffin cups, taking care not to overfill for perfect baking.
  5. Bake Until Golden: Place the filled cups on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-18 minutes, or until the tops appear bubbly and lightly golden.
  6. Cool and Serve: Allow the cups to cool slightly before transferring to a serving platter to enhance flavors and achieve the ideal texture in every bite.

Notes

  • Use fresh spinach for a brighter, fresher flavor.
  • Dry spinach thoroughly to avoid a watery dip.
  • Chop spinach and artichokes evenly for consistent taste.
  • Handle phyllo dough gently and keep it covered during preparation to prevent drying out.
  • Let baked cups cool slightly to set the dip and prevent burning your mouth.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 150
  • Sugar: 1g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Spinach dip, Artichoke dip, Plant-based appetizer, Bite-sized snacks, Party food, Vegan appetizer, Gluten-free snacks

Find it online: https://yumwayrecipes.com/spinach-and-artichoke-dip-cups/