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Spinach and Artichoke Dip Cups

Spinach and Artichoke Dip Cups

  • Author: Christopher
  • Total Time: 30 minutes
  • Yield: 24 mini cups
  • Diet: Gluten Free

Description

Spinach and Artichoke Dip Cups are a quick and easy-to-make appetizer featuring creamy plant-based cheese, fresh spinach, and tender artichoke hearts baked in crispy mini phyllo cups or puff pastry shells. Perfect for gatherings, snack times, and casual dinners, these flavorful bite-sized cups are sure to please any crowd and are customizable to suit various dietary preferences.

Ingredients

Main Ingredients

  • Frozen spinach, thawed and drained (about 1 cup)
  • Marinated artichoke hearts, chopped (1 cup)
  • Creamy (plant-based) cheese (1/2 cup)
  • Mayonnaise (plant-based) (1/4 cup)
  • Grated (plant-based) Parmesan-style cheese (1/4 cup)
  • Minced garlic (1 teaspoon)
  • Vegetarian Worcestershire sauce (natural) (1 teaspoon)
  • Lemon juice (natural) (1 tablespoon)
  • Natural gelling agent (1 teaspoon)
  • Mini phyllo cups or puff pastry shells (24 pieces)

Instructions

  1. Prepare the Spinach and Artichokes: Ensure the frozen spinach is fully thawed and thoroughly drained to prevent sogginess. Chop the marinated artichoke hearts into small, bite-sized pieces for even distribution.
  2. Mix the Creamy Base: In a mixing bowl, combine creamy (plant-based) cheese, mayonnaise (plant-based), minced garlic, vegetarian Worcestershire sauce (natural), lemon juice (natural), and natural gelling agent. Stir until the mixture is smooth and creamy.
  3. Add Spinach and Artichokes: Gently fold the prepared spinach and chopped artichoke hearts into the creamy base. Sprinkle grated (plant-based) Parmesan-style cheese over the mixture and mix lightly to maintain a chunky texture.
  4. Fill the Cups: Spoon the dip mixture carefully into each mini phyllo cup or puff pastry shell, filling generously without spilling over the edges to keep a neat presentation.
  5. Bake to Perfection: Place the filled cups on a baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the tops are golden and bubbly.

Notes

  • Drain spinach and artichokes thoroughly to avoid soggy cups.
  • Use fresh lemon juice (natural) for brightness in flavor.
  • Do not overfill cups to prevent spills during baking.
  • Prepare the filling up to 24 hours in advance and keep chilled for convenience.
  • Serve the cups warm when the cheese is melted and the shells are crisp.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 2 mini cups
  • Calories: 120
  • Sugar: 1g
  • Sodium: 210mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Spinach, Artichoke, Dip Cups, Plant-based, Appetizer, Party Snack, Vegan, Gluten Free

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