Spinach-Artichoke Dip Cups
Karly Campbell
Created Jul 26, 2016
Your favorite dip is now a grab-and-go appetizer that easily feeds a crowd.
Spinach-Artichoke Dip Cups
- Prep Time 10 min
- Total 25 min
- Servings 16
- Ingredients 9
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup Italian cheese blend (2 oz)
- 1 clove garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup canned chopped artichoke hearts
- 1 cup frozen spinach, thawed and squeezed to drain
- 16 slices sweet Hawaiian bread
Instructions
-
Step1Heat oven to 375°F.
-
Step2In medium bowl, mix all ingredients except bread.
-
Step3Use round cutter to cut large circle from center of each slice of bread. Discard scraps, or save for another use. Gently press bread rounds into 16 ungreased regular-size muffin cups. Divide dip mixture evenly among bread cups.
-
Step4Bake about 15 minutes or until bread is golden brown. Serve immediately.
Nutrition
160
Calories
10g
Total Fat
4g
Protein
14g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 210mg
- 9%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 2g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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