Spinach and Artichoke Dip Parmesan Cups - (Free Recipe below)

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Spinach and Artichoke Dip Parmesan Cups

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


Yield: Makes 12 Servings


  Parmesan Cups Diethood Recipe Spinach and Artichoke Dip Parmesan Cups

Creamy, cheesy, spicy Spinach and Artichoke Dip served in delicious, homemade Parmesan Cups.


For the Dip
    • 2 tablespoons olive oil
    • 5 cups fresh spinach leaves
    • 2 cloves garlic, finely chopped
    • 1 can (14-oz) artichoke hearts, coarsely chopped
    • 1 package (8-oz) cream cheese, softened
    • fresh ground pepper
    • 1 to 2 teaspoons hot sauce
    • 1 cup shredded parmesan cheese
For the Parmesan Cups
  • 1-1/2 cups shredded parmesan cheese
  • cooking spray
  • muffin tin


For the Dip
    • Heat olive oil in saucepan.
    • Add spinach and garlic and cook until wilted; about 2 minutes.
    • Add artichoke hearts.
    • Stir in cream cheese and season with fresh ground pepper; cook until melted.
    • Add hot sauce and parmesan cheese.
    • Continue to cook until hot and bubbly.
    • Remove from heat and let cool.
    • In the meantime, prepare the parmesan cups.
For the Parmesan Cups
  • Preheat oven to 400.
  • Line two baking sheets with foil and grease with cooking spray.
  • Place 6 mounds of cheese on each prepared baking sheet, leaving about 2-inch space between each mound.
  • Bake for 3 to 4 minutes, or until melted and edges are browned.
  • Remove from oven and let stand for 1 minute.
  • Flip the muffin tin upside down.
  • While the cheese is still warm, carefully remove with spatula and place over the muffin cups.
  • Mold the cheese over the muffin cup and let stand until completely cool.
  • Fill parmesan cups with artichoke dip.
  • Serve immediately.


You can make the dip and parmesan cups ahead of time, but do not fill the parmesan cups until you are ready to serve.