• Prep Time: 15 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 12 Serving

Spinach and Artichoke Dip Parmesan Cups Recipe

  • Recipe Submitted by on

Category: Dips

 Ingredients List

  • For the Dip
  • 2 tablespoons olive oil
  • 5 cups fresh spinach leaves
  • 2 cloves garlic, finely chopped
  • 1 can (14-oz) artichoke hearts, coarsely chopped
  • 1 package (8-oz) cream cheese, softened
  • fresh ground pepper
  • 1 to 2 teaspoons hot sauce
  • 1 cup shredded parmesan cheese
  • For the Parmesan Cups
  • 1-1/2 cups shredded parmesan cheese
  • cooking spray
  • muffin tin

 Directions

For the Dip:
1. Heat olive oil in saucepan.
2. Add spinach and garlic and cook until wilted; about 2 minutes.
3. Add artichoke hearts.
4. Stir in cream cheese and season with fresh ground pepper; cook until melted.
5. Add hot sauce and parmesan cheese.
6. Continue to cook until hot and bubbly.
7. Remove from heat and let cool.
8. In the meantime, prepare the parmesan cups.

For the Parmesan Cups:
1. Preheat oven to 400.
2. Line two baking sheets with foil and grease with cooking spray.
3. Place 6 mounds of cheese on each prepared baking sheet, leaving about 2-inch space between each mound.
4. Bake for 3 to 4 minutes, or until melted and edges are browned.
5. Remove from oven and let stand for 1 minute.
Flip the muffin tin upside down.
6. While the cheese is still warm, carefully remove with spatula and place over the muffin cups.
7. Mold the cheese over the muffin cup and let stand until completely cool.
8. Fill parmesan cups with artichoke dip.
9. Serve immediately.

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