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20) Spinach-Artichoke Dip Puff Pastry Cups

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry thawed (about 8 x 8 inches), cut into 12 squares
  • 1 cup prepared spinach-artichoke dip store-bought or homemade, room temperature
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan
  • 1 egg beaten (for egg wash)
  • Optional: pinch of red pepper flakes or chopped parsley for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
  2. Gently press each pastry square into a muffin cup, forming a cup shape.
  3. Spoon about 1 heaping tablespoon of dip into each pastry cup.
  4. Sprinkle a little mozzarella and Parmesan on top of each.
  5. Brush exposed pastry edges with beaten egg.
  6. Bake 12–15 minutes, until pastry is golden and filling is bubbly.
  7. Let cool 3 minutes, then remove from tin and garnish if desired.