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Spinach and Artichoke Dip Cups

Spinach and Artichoke Dip Cups

  • Author: Eric
  • Total Time: 50 minutes
  • Yield: 24 mini cups
  • Diet: Gluten Free

Description

Spinach and Artichoke Dip Cups are an easy-to-make, creamy, and savory appetizer perfect for parties and casual gatherings. These bite-sized treats combine tender spinach, tangy marinated artichokes, and luscious plant-based cheese (plant-based) into crispy mini phyllo cups, delivering rich flavors and an elegant presentation with minimal effort.

Ingredients

Vegetables

  • Fresh spinach – 2 cups, rinsed and cooked until wilted
  • Marinated artichokes – 1 cup, chopped

Creamy Base

  • Plant-based cheese (plant-based) – 1 cup, softened
  • Vegetarian Worcestershire sauce (natural) – 1 tablespoon
  • Garlic powder (natural) – 1 teaspoon
  • Onion powder (natural) – 1 teaspoon
  • Lemon juice (natural) – 1 tablespoon

Additional Flavorings and Texture

  • Olive oil – 1 tablespoon
  • Cracked black pepper – 1/2 teaspoon
  • Natural gelling agent – 1 teaspoon

Base

  • Mini phyllo cups – about 24 cups

Instructions

  1. Prep and Drain the Veggies: Thoroughly rinse the fresh spinach and cook it until wilted. Squeeze out any excess water to avoid sogginess later. Chop the marinated artichokes into small pieces and set aside.
  2. Mix the Creamy Base: In a mixing bowl, combine the softened plant-based cheese (plant-based), vegetarian Worcestershire sauce (natural), garlic powder (natural), onion powder (natural), and lemon juice (natural). Whisk until the mixture is smooth and creamy, creating a rich and flavorful base.
  3. Add Spinach and Artichokes: Fold the drained spinach and chopped artichokes into the creamy mixture. Add olive oil and cracked black pepper for balance and richness. Stir gently to combine all ingredients evenly.
  4. Incorporate Natural Gelling Agent: Sprinkle in the natural gelling agent to help the dip set inside the cups. Mix well to ensure it is evenly dispersed throughout the dip mixture.
  5. Assemble the Cups: Spoon the creamy spinach and artichoke mixture into each mini phyllo cup, filling them generously and evenly. Arrange on a baking sheet or serving platter.
  6. Chill and Serve: Place the filled cups in the refrigerator for at least 30 minutes to allow them to set and for the flavors to meld. Serve chilled for the best taste and texture.

Notes

  • Use fresh spinach and well-drained artichokes for the best flavor and texture.
  • Do not overfill cups to prevent spills and ensure easy handling.
  • Chill the cups properly to allow the natural gelling agent to work and deepen flavors.
  • Adjust seasoning by tasting the dip mixture before filling the cups.
  • Prepare the cups on the same day for optimal freshness; refrigerate leftovers in an airtight container for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 mini cups
  • Calories: 110
  • Sugar: 1g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: spinach dip, artichoke dip, appetizer, plant-based cheese, vegetarian appetizer, bite-sized snack, party food, snack cups

Find it online: https://smartmealsguide.com/spinach-and-artichoke-dip-cups/