Spinach Artichoke Dip Cups
The ultimate comfort food, Spinach Artichoke Dip Cups are creamy, crispy, and incredibly easy to make. Perfect for parties or a cozy night in, these little delights are sure to impress your guests. Why wait? Make them tonight!
Equipment
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 24 slices soft sandwich bread
- 1 package frozen chopped spinach 10 ounce, thawed and drained well
- 1 jar artichoke hearts 6 ounce, drained and chopped coarsely
- 6 ounces cream cheese softened
- 2 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit. This step is crucial as it prepares your oven for the crispy bread cups. While waiting, spray a mini muffin tin with cooking spray, ensuring each cup will release easily after baking.
- Next, take your soft sandwich bread and use a biscuit cutter or the rim of a glass to cut out 3-inch circles. This step is a bit like playing with dough! You'll need enough circles to fit your muffin tin—just imagine all those little cups filled with deliciousness!
- Once you have your circles cut, gently press each one into the muffin tin. They should fit snugly but not be overly compressed. If you have a little extra time, you can crimp the edges with your fingers to create a fancy edge.
- Now, it’s time to bake the bread cups! Place them in the preheated oven for about 3 to 4 minutes, just until they’re lightly toasted. You want them to hold their shape without becoming too crispy, so keep an eye on them!
- While the bread is toasting, grab a medium bowl and combine the thawed and drained spinach, chopped artichokes, softened cream cheese, mayonnaise, sour cream, shredded mozzarella cheese, grated Parmesan cheese, and garlic salt. Mix everything together until well combined. You should have a creamy, green mixture that smells heavenly!
- Once your bread cups are ready, remove them from the oven and let them cool for a minute. Then it’s time for the fun part! Place a heaping tablespoon of the spinach artichoke mixture into each cup, filling them generously. Don’t be shy; pack it in there!
- If you want to take it up a notch, sprinkle a little extra Parmesan cheese on top of each filled cup. It adds a lovely cheesy crust when baked.
- Return the muffin tin to the oven and bake for another 5 to 6 minutes. You want the filling to be hot and bubbly, and the edges of the bread to turn golden brown. The aroma will start filling your kitchen!
- When they’re finished baking, carefully remove the cups from the muffin tin. I like to use a small spatula to help pop them out gently. Serve them warm, and prepare for compliments!
Notes
If you ever have any leftovers (which is rare!), these cups reheat beautifully. Just pop them back in the oven for a few minutes to restore the crispiness!