Recipe Of The Week: Spinach and Artichoke Dip Cups
If you love the classic spinach and artichoke dip, but want to skip the dairy and add more aesthetic appeal, then these little appetizers are for you! Using vegan mayonnaise, Parmesan, sour cream, and cream cheese, they perfectly recreate that deliciously creamy taste and texture you get from spinach and artichoke dip while the baked wonton wrappers add a pleasant crunch. These little guys are perfect for entertaining and will probably disappear in an instant, so be sure to make a big batch if you're entertaining.
Preheat the oven to 375°F and spray mini muffin tins with a non-stick baking spray. Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway. Bake the cups 7-8 minutes or until they are lightly browned and crispy. Remove the cups from the muffin tin and let cool on a cooling rack.
Once cooled, you can store the cups overnight or for a few days in an airtight container. If you’re planning on filling the cups right away you can make the filling while the cups bake.
First, heat up the cream cheese in the microwave for about a minute or until soft and slightly melted. Then, mix in the mayonnaise, sour cream, garlic powder, and salt. Once all the ingredients are mixed in, add the chopped spinach & artichokes, red pepper, and Parmesan, then mix until well-combined.
When you’re ready to serve the cups, heat up the entire mixture in the microwave for 1-2 minutes depending on how hot you want it. Using a spoon, fill in the cups with a good amount of filling, top with additional red pepper and Parmesan, and serve .
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