Best 2 Spinach And Artichoke Cups Recipes
Indulge in the delightful fusion of flavors and textures with ourSpinach and Artichoke Cups. These delectable appetizers, perfect for any occasion, combine the creamy richness of spinach and artichoke with a crispy phyllo dough crust. Experience a symphony of flavors in every bite, complemented by the tangy zest of Parmesan cheese and the aromatic blend of herbs and spices. Our carefully curated collection of recipes offers a variety of options to suit your preferences, including a classic recipe, a lightened-up version, and a vegetarian alternative. Each recipe provides step-by-step instructions and a list of easily accessible ingredients, ensuring a hassle-free culinary experience. Whether you're hosting a party or seeking a delightful snack, our Spinach and Artichoke Cups will tantalize your taste buds and leave you craving more.
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SPINACH AND ARTICHOKE CUPS
I love anything served in cups made from won ton wrappers. And although it is a warm cheesy appetizer, it has some veggies.
Provided by Margie99
Categories Artichoke
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350 degrees. Spray a mini muffin pan with cooking spray or lightly grease. Put each won ton wrapper in a muffin cup with the edges of the wrapper extending over the top of the cup. Bake for 5 minutes at 350 degrees.
- In the meantime, combine remaining ingredients. Spoon it into the won ton cups. Bake 12-14 minutes or until filling is warmed throughout and cup edges are golden brown.
SPINACH AND ARTICHOKE CUPS
Categories Leafy Green Appetizer Bake Wheat/Gluten-Free New Year's Eve
Number Of Ingredients 9
Steps:
- Instructions Preheat oven to 325°F. Spray miniature muffin pan cups lightly with cooking spray. Press 1 wonton wrapper into each cup and lightly spray with cooking spray. Bake about 10 minutes until light golden brown. Remove shells from pan; place on a cooling rack and repeat with remaining wonton wrappers. In a large bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, red pepper flakes and salt and pepper. Taste and adjust salt and pepper as needed. You can also add 4 tbsp of shredded mozzarella cheese if you're craving some addition goodness. Mix this together with a fork and transfer to a piping bag or a large zip lock bag. If using a zip lock bag, trim a medium hole on one of the bottom corners. Pipe the mixture into the cooled wonton cups until the mixture almost reaches the top. Transfer the spinach artichoke cups back into the mini muffin tin and bake for 8-10 minutes until the wonton wrappers turn a darker golden brown and the spinach artichoke dip is warmed. Remove from oven and repeat with remaining cups. Serve immediately.
Tips:
- For the best results, use fresh spinach and artichoke hearts. If using frozen spinach, be sure to thaw and squeeze out all the excess moisture before using.
- To make the cups ahead of time, assemble them and bake them according to the recipe. Then, let them cool completely and store them in the refrigerator for up to 3 days. When ready to serve, reheat them in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
- If you don't have muffin tins, you can also make these cups in a regular baking dish. Just be sure to grease the dish well so that the cups don't stick.
- Feel free to get creative with the fillings. You can add other vegetables, such as chopped red bell pepper or zucchini, or even some cooked chicken or shrimp.
- Serve the cups with your favorite dipping sauce, such as ranch dressing, marinara sauce, or melted cheese.
Conclusion:
Spinach and artichoke cups are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit at your next party or gathering. With just a few simple ingredients, you can create a flavorful and satisfying snack that everyone will love. So next time you're looking for a quick and easy appetizer, give these spinach and artichoke cups a try. You won't be disappointed!
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