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Spinach artichoke dip is a beloved appetizer that has captured the hearts and taste buds of many. Its creamy texture and rich flavors make it a staple at gatherings, parties, and even casual weeknight dinners. The versatility of this classic dip allows it to be served in various ways—from a simple bowl alongside crispy tortilla chips to a lavish topping on crostini. However, if you're looking to elevate this crowd-pleaser to new heights, the Spinach Artichoke Crescendo Cups offer a delightful twist that combines all the beloved flavors of the dip with an easy-to-eat presentation.

Mini Spinach Artichoke Crescent Cups

Discover a delicious new take on a classic favorite with Spinach Artichoke Crescendo Cups! These bite-sized treats combine the creamy, savory goodness of spinach artichoke dip with a flaky crescent dough base, making them perfect for any occasion. Easy to prepare and visually appealing, they’re ideal for gatherings, game days, or simple snack cravings. With a handful of ingredients and quick preparation, impress your guests and elevate your appetizer game effortlessly. Enjoy the rich flavors and delightful texture that everyone will love!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup fresh spinach, finely chopped (or substitute with 1/2 cup frozen spinach, thawed and drained)

1 can (14 oz) artichoke hearts, drained and coarsely chopped

1/2 cup cream cheese, softened to room temperature

1/2 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 black pepper

1/4 teaspoon salt

1/4 teaspoon red pepper flakes (optional for extra heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a standard muffin tin to prevent sticking.

    Prepare the Dough: Open the can of crescent roll dough and unroll it on a clean, flat surface. Cut the dough along the perforations to separate it into individual triangles.

      Form the Cups: Take each triangle and gently press it into the greased muffin tin, ensuring that the dough wraps around the sides to create a small cup shape.

        Mix the Filling: In a medium-sized mixing bowl, combine the chopped spinach, artichoke hearts, softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, minced garlic, onion powder, black pepper, salt, and red pepper flakes (if using). Mix all the ingredients thoroughly until the mixture is smooth and well-blended.

          Fill the Cups: Using a spoon, carefully fill each crescent cup with the prepared spinach artichoke mixture, aiming to fill each cup about 3/4 full to allow for slight puffing during baking.

            Bake: Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes, or until the crescent dough is golden brown and the filling appears bubbly and set.

              Cool and Serve: After baking, remove the muffin tin from the oven and allow the cups to cool slightly for about 5 minutes. Carefully pop the cups out of the muffin tin and set them on a serving platter.

                Garnish and Enjoy: Before serving, sprinkle the tops with freshly chopped parsley for a vibrant touch. Serve these delightful cups warm as an irresistible appetizer or a fun party snack!

                  Prep Time: 15 minutes

                    Total Time: 30 minutes

                      Servings: 12 servings