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Spinach-artichoke dip is a beloved classic, cherished for its creamy texture and savory flavor. This appetizer has won the hearts of many at gatherings, from casual get-togethers to more formal events. Its irresistible combination of spinach, artichokes, and cheese makes it a crowd-pleaser, but what if you could transform this dip into a bite-sized treat? Enter the Mini Spinach Artichoke Crescent Cups. This innovative recipe takes the flavors of the traditional dip and encases them in flaky, golden crescent roll dough, creating the perfect handheld appetizer.

Mini Spinach Artichoke Crescent Cups

Discover the perfect appetizer with Mini Spinach Artichoke Crescent Cups! This easy recipe combines the beloved flavors of spinach and artichoke dip in a flaky crescent roll shell, making for a delightful bite-sized treat. Whether for parties, game days, or casual gatherings, these cups are sure to impress your guests. Packed with nutrition and flavor, they’re as fun to make as they are to eat. Try this crowd-pleasing recipe for a deliciously convenient addition to your entertaining repertoire!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, drained and roughly chopped

1/2 cup cream cheese, softened to room temperature

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 clove garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (optional, adjust for spice preference)

Salt and freshly ground black pepper to taste

Olive oil spray or melted butter for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Muffin Tin: Lightly grease a mini muffin tin using an olive oil spray or melted butter, ensuring each cup is well coated to prevent sticking.

      Prepare the Crescent Dough: On a clean, lightly floured surface, unroll the crescent roll dough. Carefully separate the dough into individual triangles along the perforations.

        Form the Cups: Take each triangle and press it firmly into the bottom and up the sides of the mini muffin cups. Ensure the dough is even and completely lines the cup to hold the filling well.

          Make the Filling: In a medium mixing bowl, combine the finely chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan, shredded mozzarella, minced garlic, onion powder, and red pepper flakes (if using). Season with salt and freshly cracked pepper. Mix everything together until thoroughly incorporated.

            Fill the Cups: Generously spoon the spinach-artichoke filling into each dough-lined muffin cup, making sure to fill them without overflowing.

              Bake: Carefully place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the crescent dough is golden brown and the filling is bubbly and heated through.

                Cool Slightly: Once baked, remove the muffin tin from the oven and allow the cups to cool for a few minutes. Use a butter knife to gently ease them out of the tin.

                  Serve: Arrange the warm Mini Spinach Artichoke Crescent Cups on a serving platter and enjoy as a delightful appetizer or a savory snack!

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | 24 servings

                      - Presentation Tips: For an elegant touch, garnish with a sprinkle of extra Parmesan or a few fresh parsley leaves before serving.