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

Instructions;

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.

Notes

You can make the dip and parmesan cups ahead of time, but do not fill the parmesan cups until you are ready to serve.

RECIPE SOURCE: DIETHOOD

http://diethood.com/2014/01/24/spinach-artichoke-dip-parmesan-cups/