Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach and Artichoke Dip Cups

Spinach and Artichoke Dip Cups

  • Author: David
  • Total Time: 35 minutes
  • Yield: 24 cups 1x
  • Diet: Gluten Free

Description

Spinach and Artichoke Dip Cups are a creamy, savory appetizer combining plant-based cream cheese, fresh spinach, and tender artichoke hearts in crisp mini phyllo or tart shells. Perfect for parties or snacks, these flavorful, easy-to-make cups offer a rich, comforting taste with a fresh twist and are customizable for various dietary preferences.

Ingredients

Scale

Fresh Ingredients

  • 1 cup fresh spinach leaves, finely chopped (or 1 cup frozen spinach, thawed and drained)
  • 1 cup artichoke hearts, chopped into bite-sized pieces

Creamy Base

  • 1 cup plant-based cream cheese (cream cheese style)
  • 1/4 cup plant-based mayonnaise
  • 1 teaspoon garlic (natural extract or fresh minced)
  • 1/2 teaspoon onion powder (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon lemon juice (natural)

Other Ingredients

  • 1 teaspoon natural gelling agent
  • 24 mini phyllo or savory tart shells (gluten-free if desired)

Instructions

  1. Prepare the Spinach and Artichokes: Finely chop fresh spinach leaves or thaw and drain frozen spinach thoroughly to remove excess moisture. Chop artichoke hearts into bite-sized pieces, ensuring they are tender and ready to mix.
  2. Mix the Creamy Base: In a mixing bowl, combine plant-based cream cheese, plant-based mayonnaise, garlic (natural), onion powder (natural), vegetarian Worcestershire sauce (natural), and lemon juice (natural). Stir until fully blended into a smooth and creamy base with balanced flavors.
  3. Incorporate Spinach, Artichokes, and Natural Gelling Agent: Gently fold in the prepared spinach and artichoke hearts to maintain texture. Sprinkle in the natural gelling agent and mix well to ensure the filling will hold its shape once baked and cooled.
  4. Fill the Cups: Spoon the mixture evenly into mini phyllo or savory tart shells. Avoid overfilling to maintain a perfect balance between the crisp shell and creamy interior.
  5. Bake to Perfection: Place the filled cups on a baking tray. Bake at 350°F (175°C) for 15 to 20 minutes until the tops are golden and bubbling. Remove from oven and let cool slightly to allow the dip to set fully before serving.

Notes

  • Drain spinach thoroughly to prevent soggy cups.
  • Use fresh spinach and artichokes for best flavor and texture.
  • Do not overfill tart shells to avoid spillage during baking.
  • Let the cups cool before serving to let the natural gelling agent firm the filling.
  • Customize the plant-based cream cheese for different flavors or consistencies.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 2 cups
  • Calories: 120
  • Sugar: 1g
  • Sodium: 220mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Spinach artichoke dip, plant-based appetizer, savory dip cups, vegan dip cups, gluten free appetizer

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