Monday, October 14, 2013

Spinach-Artichoke Cups

<Cue the violins.>  The kids had the day off from school.  We had pictures scheduled at the Arboretum.  We were going to the State Fair of Texas after.  We were skipping piano lessons.  It rained all day and I burned the banana bread.  What did we accomplish?  Cleaning out kids’ closets, purchasing gel rubber bands and rainbow loom cases, starting Wonder for book club, a play date, and piano lessons.  Sing me a sad song, I know, but we had plans.  Big plans.  Fletcher’s was calling my name!

Return to your happy place with this innovative way to serve spinach-artichoke dip to a crowd.  Crunchy and cheesy, warm and tasty  – spinach and artichoke are meant to be together like a Fletcher’s corny dog and mustard…  funnel cake and powdered sugar… 

Spinach-Artichoke Cups
1.      5 oz (half of a 10 oz package) frozen chopped spinach, thawed, drained
2.      14 oz can artichoke hearts
3.      ½ c sour cream
4.      4 oz cream cheese, softened
5.      ½ c (or 2 oz) shredded mozzarella cheese
6.      ½ c grated Parmesan cheese
7.      Dash of fresh ground pepper
8.      3 packages of 15 (45 total) frozen mini-phyllo pastry shells

Preheat oven to 350.

Mix all ingredients together.  Place 45 frozen mini-phyllo pastry shells on a baking sheet.  Spoon mixture into shells (about 2 t per cup) and press into bottom of each cup.  Bake 25 minutes or until golden and bubble.  Serve immediately.

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