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Spinach artichoke dip has long been a favorite at gatherings, known for its creamy texture and vibrant flavor that appeals to a wide range of palates. Whether served with crispy tortilla chips, warm bread, or fresh vegetables, this classic dip has secured its place as a versatile appetizer that can elevate any occasion. However, if you're looking to bring a new twist to this beloved dish, the Mini Spinach Artichoke Crescent Cups are the perfect solution. These delightful bite-sized treats combine the rich flavors of spinach and artichoke dip with the flaky, buttery goodness of crescent roll dough, creating an easy and crowd-pleasing appetizer that is sure to impress.

Mini Spinach Artichoke Crescent Cups

Delight your guests with Mini Spinach Artichoke Crescent Cups, a creative twist on the classic spinach artichoke dip. These bite-sized appetizers feature a flaky crescent dough filled with a rich, creamy blend of spinach, artichokes, and cheeses. Perfect for gatherings or family dinners, they offer a satisfying crunch and a burst of flavor in every bite. Easy to make and fully customizable, they’re sure to be a hit at your next event!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

1/4 cup sour cream

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin with cooking spray or olive oil.

    Prepare the Dough: Unroll the crescent roll dough and separate it into triangles along the perforated lines.

      Form the Cups: Gently press each triangle into the greased mini muffin tin, ensuring that the points of the dough are pushed down to create small cups.

        Make the Filling: In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, red pepper flakes (if using), and salt and pepper. Mix well until everything is evenly incorporated.

          Fill the Cups: Spoon the spinach and artichoke mixture into each crescent dough cup, filling them generously but without overflowing.

            Bake: 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.

              Cool and Serve: Once baked, remove from the oven and let the cups cool for a few minutes. Carefully remove them from the muffin tin and serve warm. Enjoy your mini spinach artichoke crescent cups!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings