Spinach and Artichoke Dip Parmesan Cups

• Vegetarian

• Produce

  • 1 can Artichoke hearts
  • 2 cloves Garlic
  • 5 cups Spinach, fresh leaves

• Condiments

  • 1 tsp Hot sauce

• Baking & Spices

  • 1 Pepper, fresh ground

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Muffin tin

• Dairy

  • 1 package Cream cheese
  • 2 1/2 cup Parmesan

Found on diethood.com

Description

Directions

• 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.
• 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.