*This post is brought to you by Rhodes Bake-N-Serv. All thoughts and opinions are my own.
Creamy Spinach Artichoke Dip is baked in the center of bread cups that are shaped to look like blooming flowers. A fun and delicious Easter appetizer.
Spring is coming, and the flowers are budding, and I’m all sorts of excited for spring, because when spring comes, summer comes shortly after, and let’s be honest. That’s what I’m really excited for, haha, but I really do enjoy Spring, because that’s when I start my garden, and growing things is a lot of fun!
Since the flowers are budding and things are greening up outside, I wanted to make something that replicated that, and I made these blooming spinach artichoke cups. They are the perfect little bite! You eat bread with spinach artichoke dip anyway, right? So why not put the two together?! The four little “flower petals” are merely for fun, but they are pretty easy to make, and your kids can totally help with these. Wouldn’t they be so adorable to serve for Easter?
These spinach artichoke cups are made in a mini muffin/tart pan, so they make a lot. Twenty-four to be exact. The bread dough is none other than Rhodes, and the filling is so quick to whip up. It has an extra special ingredient of red pepper flakes to give it a slight kick, along with some of the traditional ingredients like spinach, artichokes, and cream cheese.
I like eating mine a “petal” at time. They are so creamy and delicious, and the bread gives it a nice chewy contrast! Plus, everything mini has me swooning. I love petite food!
Recipe added 5/26/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.
- 12 Rhodes White Dinner Rolls
- 1 (8oz) package cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 ½ cups artichoke hearts, chopped (approximately 1-13.75oz can)
- 1 cup frozen spinach
- ½ cup shredded parmesan
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
- Mix together the cream cheese, mayonnaise, and sour cream in a large bowl. Fold in the chopped artichoke hearts, spinach, shredded parmesan, salt, garlic powder, and red pepper flakes. Set aside.
- Cut each roll into fourths. Then roll each fourth into a rope. Flatten each rope with a rolling pin into a long, skinny oval about 4 to 5 inches long.
- Grease a mini tart/muffin pan with baking spray. Criss-cross two pieces into the center of each mini cup, leaven the ends sticking out like flower petals.
- Scoop a large spoonful of the spinach artichoke dip in the center of each cup. Repeat with remaining dough and dip until you get 24 blooming spinach artichoke cups.
- Let the dough puff up a little bit, about 15 to 25 minutes. Then bake at 350 degrees Fahrenheit for 20 minutes or until the dough is golden brown on the petals and the bottoms of the cups, checking that the dough touching the dip is cooked through. Serve warm.