Baked Spinach Artichoke Dip Phyllo Cups • Go Go Go Gourmet

Blooming Spinach Artichoke Cups Dessert Now, Dinner Later!

3 packages (1.9 ounces each) frozen miniature phyllo tart shells; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped; 1/2 cup shredded part-skim mozzarella cheese; 3 green onions, chopped; 1/4 cup whipped cream cheese; 2 tablespoons minced fresh parsley; 2 tablespoons grated Parmesan cheese; 2 tablespoons sour cream

Spinach Artichoke Dip Phyllo Cups Recipe Runner

Instructions. Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Place cups in even layer on pan. In a medium bowl, stir together artichoke hearts, garlic, spinach, cheese, mayonnaise, sour cream, cream cheese, salt, and peppers. Divide mixture among cups.

Spinach Artichoke Dip Appetizer Phyllo Cups Holiday Appetizer Ideas

1/2 of a 10-oz. package frozen spinach, thawed and very well-strained 1 (8-oz.) can artichoke hearts, drained and finely chopped 1/3 cup mayonnaise 1/4 cup sour cream 2 oz. cream cheese, at room temperature 1/2 cup grated Parmesan cheese 2 cloves garlic, minced

Artichoke Phyllo Cups Recipe Taste of Home

Instructions. Preheat oven to 350°. In a large nonstick sauté pan, heat olive oil over medium-high heat. Add spinach, stirring until wilted and tender, 1 to 2 minutes. Transfer spinach to a small bowl, and cut into small pieces, using kitchen scissors. Drain any remaining liquid.

Spinach Artichoke Dip Phyllo Cups Recipe Runner

Instructions. Preheat oven to 325 degrees. Add the spinach to a large skillet and cook over medium heat for 2-3 minutes, stirring frequently until the spinach has wilted. Let the spinach cool slightly then transfer to a paper towel and wring out the excess water. Place the spinach on a cutting board and roughly chop.

Cheesy Spinach and Artichoke Cups this easy appetizer is full of

Preheat oven to 375° F (190° C). To a large mixing bowl, add the spinach, artichoke hearts, mayonnaise, cream cheese, lemon juice, breadcrumbs, nutritional yeast, garlic, onion, paprika, crushed red pepper, salt, and pepper. Combine well. Taste for seasoning and add as needed.

Spinach Artichoke Dip Phyllo Cups Recipe Runner

Add the softened cream cheese, mayonnaise, sour cream, garlic, salt, and pepper to a medium bowl and mix until well combined. Next, add the spinach, chopped artichoke hearts, and shredded parmesan cheese. Mix well. Arrange the phyllo shells onto a baking sheet. Gently add some of the spinach mixture to each phyllo cup.

Spinach Artichoke Dip Phyllo Cups Recipe Runner

Preheat oven to 350° F. and place the mini phyllo shells on a baking sheet. In a medium sized bowl whisk together the cream cheese, Greek yogurt, granulated garlic, red pepper flakes, salt and pepper until smooth and creamy. Fold in the artichoke hearts, spinach and mozzarella cheese until combined. Divide the filling (about 2 teaspoons per.

Mini Spinach Artichoke Cups Carolina Charm

Prepare the mixture : In a large bowl, combine the artichoke hearts, spinach, Greek Yogurt, Cream cheese, Parmesan cheese, garlic, salt, and pepper. Mix until well blended. Spoon about 1-2 tablespoons of the spinach-artichoke mixture into each phyllo cup. Oven Baking Instructions : Preheat oven at 375 degree Fahrenheit.

SpinachArtichoke Phyllo Cups TeaTime Magazine

Gather all ingredients. Heat oven to 350 degrees F. Gently place the phyllo dough on a baking sheet. Use a pizza cutter to evenly cut dough into 12 smaller squares. Add each square of dough to a cupcake pan to create 12 phyllo cups. In a medium bowl, add greek yogurt, cream cheese, garlic, salt, and pepper. Whisk until the mixture is smooth and.

Baked Spinach Artichoke Dip Phyllo Cups • Go Go Go Gourmet

Preheat oven to 350 F. In a medium bowl, mix together the cream cheese, parmesan cheese, sour cream, mozzarella cheese, frozen spinach, artichoke hearts, salt and pepper. Stir until everything is completely mixed together. Spoon a heaping tablespoon-full of the mixture into each frozen phyllo dough shell. Place each filled shell on a baking.

Spinach Artichoke Cups My Kitchen Craze

Instructions. Preheat oven to 365°F and arrange phyllo cups on a rimmed baking sheet. Finely chop artichokes. Peel, smash, and mince garlic. In a medium bowl, combine remaining ingredients and mix well using an electric hand mixer or a fork until igredients are well incorporated.

Spinach Artichoke Dip Appetizer Phyllo Cups Holiday Appetizer Ideas

Preheat oven to 350F. In a mixing bowl, stir together the spinach, artichoke hearts, cream cheese, mayonnaise, shredded cheese and garlic salt. Spoon dip into cups and place on a baking sheet. Bake in preheated oven for 8-10 minutes, until filling is melted and the shells begin to brown. Serve immediately.

Artichoke Phyllo Cups

Spread your phyllo cups out onto a cookie sheet. Make the spinach as directed on the box. Chop your artichokes - simply cut the ends and split into smaller sections. Chop your sun-dried tomatoes as well. In each phyllo cup, place 1/2 teaspoon of artichokes, 1/2 teaspoon of spinach and a few small pieces of tomatoes.

Baked Spinach Artichoke Dip Phyllo Cups • Go Go Go Gourmet

Then, space the phyllo shells out evenly on two large baking sheets. Fill each shell with about 1 tablespoon of the spinach artichoke dip. Bake for about 6 to 8 minutes, until the phyllo shells.

The Baker's Mann SpinachArtichoke Cups

10- Arrange 15 phyllo cups on a cookie sheet. 11- Then add a tablespoon of the spinach artichoke mix in each cup. 12- Top each of the cups with 1 teaspoon of shredded cheese. 13- Arrange a couple of chopped oil marinated sun-dried tomatoes on them. Place in a preheated oven at 350 F.