Thursday, April 3, 2014

Spinach And Artichoke Dip With HomemadeParmesan Cups

A creamy, cheesy spinach and artichoke dip made in homemade parmesan cups, with a little kick. A easy recipe that everyone will love..

Ingredients For the Dip: Makes 12 Servings

  • 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

  • Ingredients For the Parmesan Cups:
  • 1-1/2 cups shredded parmesan cheese
  • cooking spray
  • muffin tin
    For the Dip
  • Heat olive oil in saucepan.
  • Add spinach and garlic and cook until wilted; about 2 minutes.
  • Add artichoke hearts.
  • Stir in cream cheese and season with fresh ground pepper; cook until melted.
  • Add hot sauce and parmesan cheese.
  • Continue to cook until hot and bubbly.
  • Remove from heat and let cool.
  • In the meantime, prepare the parmesan cups.
  • For the Parmesan Cups
  • Preheat oven to 400.
  • Line two baking sheets with foil and grease with cooking spray.
  • Place 6 mounds of cheese on each prepared baking sheet, leaving about 2-inch space between each mound.
  • Bake for 3 to 4 minutes, or until melted and edges are browned.
  • Remove from oven and let stand for 1 minute.
  • Flip the muffin tin upside down.
  • While the cheese is still warm, carefully remove with spatula and place over the muffin cups.
  • Mold the cheese over the muffin cup and let stand until completely cool.
  • Fill parmesan cups with artichoke dip.
  • Serve immediately.
You can make the dip and parmesan cups ahead of time, but do not fill the parmesan cups until you are ready to serve.


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