Spinach Artichoke Dip Cups
These Spinach Artichoke Dip Cups are spinach dip in a toasty bread cup. The perfect pass around appetizer for parties or holidays. Think spinach dip with the bread all in one!
SPINACH ARTICHOKE DIP CUPS
My motto this year has been to “find the happy”. My life has gone from busy to insane trying to finish my cookbook manuscript. I’ve tried to cut out all of the unnecessary things in my life and to simplify as much as I can but I guess there’s only so much you can do when you have five kids.
Whenever people find out that I have five kids they say, “So…you must have a lot of free time. Bahahahaha.”
My life is good. I know that. But sometimes I get hyper focused on things that I can’t control. I’ve discovered the way to keep things zen and positive is to find the happy.
Whether it’s listening to my favorite song (Paradise from Coldplay) during a run outside (not on a hamster wheel) or treating myself to a late afternoon Diet Dr. Pepper while swinging on my backyard porch swing.
It’s those small things that add up to happiness. We need to let ourselves enjoy life a little more.
Sometimes the happy is easy to find. Beach weather in December. Unexpected chocolates in the mail.
And sometimes it takes some digging.
My friend Julie brought over these amazing mushroom appetizer cups and the cup was made out of regular sandwich bread.
I immediately starting thinking of what else I could make with sandwich bread as the cup. Spinach dip immediately came to mind. How perfect is a toasted bread cup with dip inside.
It’s hard to believe I don’t own a biscuit cutter. If you’ve ever cooked with me you know that I don’t have top of the line tools and gadgets.
I get pretty creative when I don’t have something that I need. I know a glass isn’t all that creative but it does do the job.
If your glass doesn’t have a sharp enough edge to cut the bread, take a knife around the edge of the glass to cut a circle.
Then you just press the circle gently into a mini muffin pan. You don’t have to crimp the edges like I did but it does make them look a little fancier.
OTHER SPINACH RECIPES:
- Hot Spinach Artichoke Dip
- Creamy Spinach and Artichoke Dip
- Creamy Sausage and Spinach Pasta
- Spinach Ranch Dip
- Spinach Quinoa Salad
- One-Pan Chicken and Spinach Orzo
- Spinach Parmesan Rice Bake
Spinach Artichoke Cups
- 24 slices of soft sandwich bread
- 1 10 ounce package frozen chopped spinach, thawed and drained well
- 1 6 ounce jar artichoke hearts, drained and chopped coarsely
- 6 ounces of 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
- Preheat oven to 400 degrees and spray a mini muffin tin with cooking spray.
- Using a biscuit cutter or the rim of a glass to cut a 3-inch circle in each piece of sandwich bread. Gently press each circle in the muffin tin. You can crimp the edges with your fingers if you want to make them fancy.
- Bake in the oven for 3-4 minutes or until just lightly toasted.
- In a medium bowl add the spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, mozzarella, Parmesan cheese, and garlic salt. Mix until combined.
- Place a heaping tablespoon of the spinach artichoke mixture into each cup and sprinkle additional Parmesan cheese on top if desired.
- Bake for 5-6 minutes or until mixture is hot and bread is golden brown. Remove from muffin tins and serve.