Description
Spinach and Artichoke Dip Cups are creamy, fresh, and vibrant bite-sized appetizers combining tender spinach, flavorful artichoke hearts, and smooth plant-based cheese. Perfect for parties and casual snacking, these easy-to-make cups bake to golden perfection in under 30 minutes, delivering a luscious, textured dip in a crispy phyllo cup.
Ingredients
Scale
Main Ingredients
- 1 cup fresh spinach, washed and chopped
- 1 cup artichoke hearts, drained and chopped
- 1/2 cup creamy (plant-based) cheese
- 1/4 cup mayonnaise (natural)
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon onion powder (natural)
- 1 tablespoon juice of lemon
- 1 teaspoon natural gelling agent
- 24 mini phyllo or pastry cups
Optional Variations
- Pinch of chili flakes or 1 tablespoon diced jalapeños (optional, for spice)
- 2 tablespoons fresh chopped basil or parsley (optional, for herb twist)
- 1 tablespoon toasted pine nuts or chopped walnuts (optional, for nutty crunch)
- 1/4 cup finely chopped roasted red peppers or sun-dried tomatoes (optional, for extra veggies)
Instructions
- Prepare the Spinach and Artichokes: Thoroughly wash and drain the fresh spinach; gently chop it. Drain artichoke hearts well and chop them into small bite-sized pieces to ensure uniform texture throughout.
- Mix the Creamy Base: In a large bowl, combine the creamy (plant-based) cheese, mayonnaise (natural), garlic powder (natural), onion powder (natural), lemon juice, and natural gelling agent. Stir until the mixture is smooth, creamy, and well incorporated.
- Fold in Vegetables: Gently fold the chopped spinach and artichoke hearts into the creamy mixture. Take care not to overmix to maintain texture and prevent the dip from becoming too watery.
- Fill the Cups: Using a small spoon or piping bag, carefully fill each mini phyllo or pastry cup with the spinach and artichoke dip, filling to the top for a generous serving.
- Bake to Perfection: Arrange the filled cups on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 15 minutes or until the cups are golden and the filling is warm and slightly set.
- Cool and Serve: Let the cups cool slightly to help the filling set further and to make handling easier before serving.
Notes
- Use fresh spinach to keep the filling vibrant and flavorful.
- Drain spinach and artichokes thoroughly to avoid a watery dip.
- The natural gelling agent helps keep the filling firm while maintaining creaminess.
- Fill the phyllo cups carefully to prevent spills during baking.
- Serve the dip cups warm for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 2 cups
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spinach dip, artichoke dip, appetizer cups, plant-based dip, party snacks, bite-sized appetizers
