Spinach and Artichoke Dip Parmesan Cups

  • Servings: 12
  • Cooking time: 00:10
  • Prep time: 00:15


For the Dip:

2 tablespoons olive oil
5 cups fresh spinach leaves
2 cloves garlic, finely chopped
1 can (14-oz) artichoke hearts, coarsely chopped
1 package (8-oz) cream cheese, softened
fresh ground pepper
1 to 2 teaspoons hot sauce
1 cup shredded parmesan cheese

For the Parmesan Cups:

1-1/2 cups shredded parmesan cheese
cooking spray
muffin tin