Tree-Topped Spinach Artichoke Crescent Cups Recipe

Introduction

These Tree-Topped Spinach Artichoke Crescent Cups are a delightful twist on a classic dip, transformed into bite-sized appetizers. Perfect for parties or a cozy snack, they combine creamy filling with a crispy, golden crescent shell and a festive panko topping that looks like tiny trees.

Ingredients

• 1 tube crescent dough sheet
• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 cup thawed, squeezed-dry frozen spinach
• ¾ cup chopped artichoke hearts
• ½ cup shredded mozzarella
• ¼ cup grated parmesan
• ½ cup panko crumbs
• 1 tablespoon melted butter
• 1 teaspoon Italian seasoning

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and spray a mini muffin pan with cooking spray to prevent sticking.
2. Step 2: Unroll the crescent dough sheet and cut it into 24 equal squares. Press each square firmly into the wells of the muffin pan to form small cups.
3. Step 3: In a bowl, beat together the softened cream cheese and sour cream until smooth. Gently fold in the drained spinach, chopped artichoke hearts, shredded mozzarella, and grated parmesan until well combined.
4. Step 4: Spoon generous heaping tablespoons of the filling into each crescent cup.
5. Step 5: Mix the panko crumbs with the melted butter and Italian seasoning. Sprinkle the panko mixture on top of each filled cup in small triangle mounds to resemble little trees.
6. Step 6: Bake the cups in the preheated oven for 12 to 14 minutes or until the edges are golden brown and the centers are bubbly.
7. Step 7: Remove from the oven and let cool for 5 minutes before serving warm.

Tips & Variations

• Make sure to squeeze as much moisture as possible from the thawed spinach to avoid soggy cups.
• For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.
• Try adding a pinch of garlic powder or red pepper flakes to the filling for extra flavor.
• You can swap mozzarella for fontina or gouda for a richer taste.
• Serve these cups with a side of marinara or ranch dip for added variety.

Storage

Store any leftover spinach artichoke crescent cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 5 minutes or until warmed through to keep the crust crisp. Avoid microwaving as it may make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cups ahead of time?

Yes, you can assemble the crescent cups and filling a few hours ahead, then refrigerate until ready to bake. Just add a couple of extra minutes to the baking time if baking straight from the fridge.

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, sauté it briefly to wilt and then squeeze out excess moisture before folding it into the filling.

Tree-Topped Spinach Artichoke Crescent Cups Recipe

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These Tree-Topped Spinach Artichoke Crescent Cups are a delightful appetizer featuring creamy spinach and artichoke filling nestled in flaky crescent dough, topped with a crunchy, buttery panko topping shaped like little Christmas trees. Perfect for parties and holiday gatherings, these bite-sized treats combine creamy cheeses, savory veggies, and a crispy crust for a deliciously festive snack.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 24 mini cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough

• 1 tube crescent dough sheet

Filling

• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 cup thawed, squeezed-dry frozen spinach
• ¾ cup chopped artichoke hearts
• ½ cup shredded mozzarella
• ¼ cup grated parmesan

Topping

• ½ cup panko crumbs
• 1 tablespoon melted butter
• 1 teaspoon Italian seasoning

Instructions

1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a mini muffin pan generously with cooking spray to ensure easy removal of the crescent cups.
2. Prepare the dough cups: Unroll the crescent dough sheet on a clean surface. Cut the dough into 24 equal squares. Press each square gently into the wells of the prepared mini muffin pan, shaping them into little cups to hold the filling.
3. Make the filling: In a mixing bowl, beat together the softened cream cheese and sour cream until smooth and creamy. Fold in the thawed and well-drained spinach, chopped artichoke hearts, shredded mozzarella, and grated parmesan until evenly combined.
4. Fill and top the cups: Spoon heaping tablespoons of the creamy spinach-artichoke filling into each dough cup. In a separate bowl, toss the panko crumbs with melted butter and Italian seasoning. Top each filled cup with a small mound of the panko mixture, shaping them into little triangle ‘trees’ for a festive look.
5. Bake: Place the filled muffin pan in the preheated oven and bake for 12 to 14 minutes, or until the edges of the crescent dough are golden brown and the centers are bubbly and cooked through.
6. Cool and serve: Allow the cups to cool in the muffin pan for about 5 minutes before carefully removing. Serve warm for the best flavor and texture.

Notes

• Make sure to squeeze out as much water as possible from the thawed spinach to prevent soggy cups.
• Use fresh or canned artichoke hearts if frozen is unavailable; just make sure they are well chopped.
• The panko topping adds a crispy texture and decorative look; feel free to add a little garlic powder or paprika for extra flavor.
• These cups can be made a few hours ahead and reheated in the oven to maintain crispiness.
• For a vegetarian version, confirm the crescent dough does not contain animal-derived shortening.

Keywords: spinach artichoke dip, appetizer, crescent dough, mini muffins, party snack, holiday appetizer, vegetarian, baked appetizers