FOOD

Spinach Artichoke Cups: Snacky, Savory, And Scrumptious

by Rebecca Endicott
Becca is a writer and aspirational dog owner living in NYC.

If I could, I think I’d be pretty content to switch to an all-appetizer diet!

Sure, it might not be great for my health, because I’d never be able to stop after just a few, but there’s something so satisfying and perfect about bite-size foods.

From miniature candy bars to these itty-bitty cherry turnover cookies, miniaturizing your food has been scientifically proven to enhance its deliciousness 100 percent.

OK, that might be a made-up statistic, but our personal experience tells us it’s true! For example, we have never turned down a mini grilled cheese sandwich or a bite-size cupcake.

Perhaps unsurprisingly, the same logic holds true for our new favorite snack. Like the scaled-down sibling of a quiche, our recipe for teeny-tiny Spinach Artichoke Cups is the ultimate treat for those among us who just love snack foods.

A perfect medley of veggies, decadent cheese, and puff pastry, they’re guaranteed to delight!

Print out the awesome recipe below to try out this delicious treat for yourself!

Cook: 35 min
Prep: 15 min
Serves: 6
Ingredients
  • 4 oz. cream cheese
  • 2 eggs
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsps. garlic powder
  • 6 oz. baby spinach, chopped
  • 1 cup artichoke, chopped
  • 1 package puff pastry
  • 4-blend Italian shredded cheese
Instructions
  • Whisk cream cheese and eggs together.
  • Stir in salt, pepper, and garlic powder.
  • Mix in spinach and artichoke, then set aside.
  • Flour work surface and roll out puff pastry.
  • Divide pastry into 6 equal parts.
  • Spread pastry into the cups of a greased muffin tin.
  • Fill with spinach-artichoke mixture nearly to the brim.
  • Top with shredded cheese.
  • Bake for 35 minutes at 375 °F.
  • Serve and enjoy!
If you love the look of these savory snacks, make sure to check out the video for more details and SHARE with friends and family!
Spinach Artichoke Cups 15 minutes 35 minutes 50 minutes Serves 6 //www.littlethings.com/app/uploads/2016/07/thumbrecipespinach-850x444.jpg 4 oz. cream cheese 2 eggs 1 tsp. salt 1 tsp. pepper 2 tsps. garlic powder 6 oz. baby spinach, chopped 1 cup artichoke, chopped 1 package puff pastry 4-blend Italian shredded cheese Whisk cream cheese and eggs together. Stir in salt, pepper, and garlic powder. Mix in spinach and artichoke, then set aside. Flour work surface and roll out puff pastry. Divide pastry into 6 equal parts. Spread pastry into the cups of a greased muffin tin. Fill with spinach-artichoke mixture nearly to the brim. Top with shredded cheese. Bake for 35 minutes at 375 °F. Serve and enjoy!

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