About My Recipes
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
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.
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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