Warm Spinach Artichoke Cups Food
WARM SPINACH AND ARTICHOKE DIP
Steps:
- Preheat oven to 375 degrees F.
- Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
- In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
- Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.
Nutrition Facts : Calories 100 calorie, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 211 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 4 grams
SPINACH AND ARTICHOKE CUPS
I love anything served in cups made from won ton wrappers. And although it is a warm cheesy appetizer, it has some veggies.
Provided by Margie99
Categories Artichoke
Time 25m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350 degrees. Spray a mini muffin pan with cooking spray or lightly grease. Put each won ton wrapper in a muffin cup with the edges of the wrapper extending over the top of the cup. Bake for 5 minutes at 350 degrees.
- In the meantime, combine remaining ingredients. Spoon it into the won ton cups. Bake 12-14 minutes or until filling is warmed throughout and cup edges are golden brown.
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