Description
These mini spinach artichoke dip cups are a delicious, handheld version of the classic dip, perfect for parties or a quick snack. They bake up in about 15 minutes, making them a super easy appetizer.
Ingredients
Scale
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Mini muffin tin
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and minced garlic.
- Season with salt and pepper to your liking.
- Stir everything together until well combined.
- Grease a mini muffin tin or use mini muffin liners.
- Spoon the spinach artichoke mixture into each cup of the mini muffin tin, filling them about two-thirds full.
- Bake for 12-15 minutes, or until the tops are golden brown and the dip is bubbly.
- Let the cups cool slightly before removing them from the muffin tin.
- Serve warm and enjoy!
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the mixture.
- If you don’t have a mini muffin tin, you can bake this in a small oven-safe dish and serve with chips or crackers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg