Spinach and Artichoke Puff Pastry Cups
These delightful puff pastry cups are filled with a creamy, cheesy spinach and artichoke dip, making them a perfect appetizer for any occasion. Easy to prepare and bake, they offer a burst of savory flavor in every bite.
Equipment
- Large mixing bowl
- Cookie cutter or glass rim
- Mini muffin tin
Ingredients
Main Ingredients
- 10 ounce frozen chopped spinach thawed and squeezed dry
- 14 ounce artichoke hearts drained and chopped
- 8 ounces cream cheese softened
- ½ cup mayonnaise full-fat for the best creaminess
- ½ cup sour cream
- 1 cup shredded mozzarella cheese plus more for topping
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 sheet frozen puff pastry thawed
Instructions
Preparation
- Thoroughly squeeze thawed spinach dry to remove excess water. Chop the drained artichoke hearts into small pieces.
- In a large bowl, beat softened cream cheese until smooth, then add mayonnaise and sour cream and mix until creamy and well combined.
- Stir in 1 cup of mozzarella, Parmesan cheese, minced garlic, and onion powder, then season with salt and pepper to taste.
- Gently fold in the squeezed dry spinach and chopped artichoke hearts until evenly distributed.
- Preheat oven to 375°F (190°C). Lightly roll out thawed puff pastry and use a cookie cutter or glass rim to cut 12-15 circles; press each into a greased mini muffin tin to form cups.
- Spoon the spinach and artichoke dip mixture generously and evenly into the puff pastry cups.
- Bake for 18-22 minutes, or until the pastry is golden brown and the dip is bubbly, adding extra mozzarella on top for the last 5 minutes if desired.
- Remove from the oven and allow to cool for a few minutes before serving warm.
Notes
Ensure spinach is very dry to prevent a watery dip. For best results, use full-fat mayonnaise for a creamier texture. These cups can be prepared ahead of time and baked just before serving.