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Wed, Mar 09 2016 post by Amber From dessertnowdinnerlater

Blooming Spinach Artichoke Cups

These blooming spinach artichoke cups are the perfect way to celebrate spring and Easter, with delicious Rhodes bread "flower petals" and creamy spinach artichoke dip.

Spinach artichoke dip got a makeover with these blooming spinach artichoke cups. A fun and delicious appetizer inspired by blooming springtime flowers.

Rhodes Blooming Spinach Artichoke Cups - the perfect appetizer inspired by spring blossoms!

Hello! It's Amber from Dessert Now, Dinner Later! Spring is definitely on its way, which makes me super excited, because where I live, the snow doesn't completely melt until April and sometimes even May. Yuck! Luckily the groundhog was right last month and Spring is coming! Everything is greening up and sprouting and turning the dead, ugly winter, into beautiful, vibrant spring.

That's where I got my inspiration for today's recipe. The budding flowers make me so giddy, so I thought I would make a classic appetizer of spinach artichoke dip into these adorable "blooming" cups. You eat spinach artichoke dip with bread anyway, right? So why not put the two together?!

These blooming spinach artichoke cups are the perfect way to celebrate spring and Easter, with delicious Rhodes bread "flower petals" and creamy spinach artichoke dip.

All you need is 12 Rhodes white dinner rolls and ingredients for the dip: artichokes, spinach, cream cheese, mayonnaise, sour cream, garlic powder, salt, red pepper flakes (for a little heat), and parmesan cheese. 

Rhodes Blooming Spinach Artichoke Cups - the perfect appetizer inspired by spring blossoms!

Mix together all of the dip ingredients. Taste it and adjust the seasonings, if needed. 

Rhodes Blooming Spinach Artichoke Cups - the perfect appetizer inspired by spring blossoms!

Cut each roll into fourths. Then roll each fourth into a rope. 

Rhodes Blooming Spinach Artichoke Cups - the perfect appetizer inspired by spring blossoms!

Flatten each rope with a rolling pin into a long, skinny oval about 4 to 5 inches long. Grease a mini tart/muffin pan with baking spray. Criss-cross two pieces into the center of each mini cup, leaving the ends sticking out like flower petals. Scoop a large spoonful of the spinach artichoke dip in the center of each cup. Repeat with remaining dough and dip until you get 24 blooming spinach artichoke cups. 

Rhodes Blooming Spinach Artichoke Cups - the perfect appetizer inspired by spring blossoms!

Let the dough puff up a little bit, about 15 to 25 minutes. Then bake at 350 degrees Fahrenheit for 20 minutes or until the dough is golden brown on the petals and the bottoms of the cups, checking that the dough touching the dip is cooked through.

Rhodes Blooming Spinach Artichoke Cups - the perfect appetizer inspired by spring blossoms!

Serve warm and enjoy these blooming spinach artichoke cups! They are creamy and cheesy with a hint of heat from the red pepper flakes, and the bread petals are the perfect place to take each delicious bite!

Posted in Amber, Appetizers
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Blooming Spinach Artichoke Cups

Servings: 24 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min

Blooming Spinach Artichoke Cups
4.1 / 5  (7 votes, 2 reviews )

Ingredients

12 Rhodes White Dinner Rolls
1 (8oz) package cream cheese, softened
¼ cup mayonnaise
¼ cup sour cream
1 ½ cups artichoke hearts, chopped (approximately 1-13.75oz can)
1 cup frozen spinach
½ cup shredded parmesan
¼ tsp salt
¼ tsp garlic powder
¼ tsp red pepper flakes

Instructions

Mix together the cream cheese, mayonnaise, and sour cream in a large bowl. Fold in the chopped artichoke hearts, spinach, shredded parmesan, salt, garlic powder, and red pepper flakes. Set aside.
Cut each roll into fourths. Then roll each fourth into a rope. Flatten each rope with a rolling pin into a long, skinny oval about 4 to 5 inches long.
Grease a mini tart/muffin pan with baking spray. Criss-cross two pieces into the center of each mini cup, leaven the ends sticking out like flower petals.

Scoop a large spoonful of the spinach artichoke dip in the center of each cup. Repeat with remaining dough and dip until you get 24 blooming spinach artichoke cups.
Let the dough puff up a little bit, about 15 to 25 minutes. Then bake at 350 degrees Fahrenheit for 20 minutes or until the dough is golden brown on the petals and the bottoms of the cups, checking that the dough touching the dip is cooked through. Serve warm.

2 Comments

Kelly said on Mar 10, 2016
These spinach cups look SO adorable! I love how easy they are to make too! Such a great idea!
Carrie said on Mar 14, 2016
Will be on my Ester brunch menu - did a trial run and they really are yummy - and cute!!
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