Hot Artichoke Dip Cups
From Halfway Homemade [1] by Parrish Ritchie
Notes
Artichoke dip is a classic appetizer. It uses very few ingredients and is always a favorite. I love to take classics and update them with a little twist, a new spin! That’s why I came up with these dip cups. You might be thinking artichoke dip is a little retro, but it will always be a crowd-pleaser! Plus, everything retro comes back around — ’70s bell-bottoms, ’80s crimped hair (let’s just hope the ’90s fashion doesn’t!). These perfectly poppable little bites of flaky dough and rich artichoke dip are a fabulous combination and perfect for any party!
Tip: You can throw some thawed and drained frozen spinach into the mix, too!
Ingredients
- 1 (14-ounce) can artichoke hearts, water-packed, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 garlic clove, minced
1 (8-ounce) can crescent-roll dough or 1 (8-count) can crescent rolls
Scallions, chopped, for garnish
Directions
- Preheat your oven to 350°F. Grease a 24-well mini-muffin tin.
- Mix all of the ingredients except the crescent rolls until thoroughly combined.
- Unroll the crescent-roll dough or crescent rolls.
- If using crescent rolls, press the seams together to make four rectangles.
- Cut the dough into 24 squares.
- Place one square of dough in each muffin well and spread it up the sides. Fill each crescent cup with the dip, being careful not to overfill them.
- Bake for 20 to 25 minutes, until lightly browned.
- Garnish with scallions.
Excerpted from Halfway Homemade: Meals in a Jiffy by Parrish Ritchie. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- North American
- Yield
- Makes 2 dozen