Tree-Topped Spinach Artichoke Crescent Cups Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
