My family and I just moved into a new home and are looking forward to having friends and family visit. I love hosting small gatherings and am always looking for fun entrées to offer to guests. I like to have a variety of options so that everyone can enjoy great food when they visit our home.
I’d say it’s perfect timing—wih the holidays way behind us, it’s been a while since we’ve all gotten together. Awards season is the perfect excuse. No awards watching party is complete without some fancy-schmancy entrées! These gluten free spinach and artichoke cups are both easy to make and a great modern twist on a starter favourite. The crust is baked to perfection, and the dip filling is full of flavor and my favorite: cheese!
If you’d like to make these entrées ahead of time, they are great to keep in the refrigerator overnight and reheat when you are ready to entertain.
Gluten Free Spinach and Artichoke Cups Recipe
These melty-cheesy, bite sized apps are must-have if you're hosting an awards party.
- butter: ½ cup
- almond milk (optional, may be dairy variety) : ¾ cup
- gluten free biscuit mix: 2½ cups
- almond flour: 1 cup
- nonstick spray: 2 tablespoons
- frozen spinach, thawed: 1 cup
- artichoke hearts: 1 14-ounce can
- garlic clove, finely chopped: 1
- cream cheese: ½ cup
- sour cream: ½ cup
- fat free mozzarella cheese, cubed: 2 ounces
- shredded parmesan flakes: ½ cup
- ground pepper: ½ teaspoon
- crushed red pepper flakes: 1 teaspoon
- garlic powder: 1 teaspoon
Step 1: Preheat oven to80 degrees and spray a cupcake pan with nonstick spray.
Step 2: In a large mixing bowl, mix spinach, artichoke hearts, garlic, cream cheese, sour cream, ground pepper, red pepper flakes, and garlic powder, then keep cool in your refrigerator.
Step 3: Use an electric mixer to blend your butter and biscuit mix until it gets grainy. Then cut in your milk and set aside for a few minutes to rise.
Step 4: Sprinkle almond flour onto a flat surface to roll out your dough to ¾ of an inch thick.
Step 5: Cut biscuits into circles and place into your cupcake pan.
Step 6: Begin filling your biscuits with spinach and artichoke dip to the brim, and place a cube of mozzarella cheese into the center of each cup.
Step 7: Top each cup with a sprinkle of parmesan flakes.
Step 8: Bake at80 degrees for 18–20 minutes and serve warm.
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