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When it comes to hosting gatherings and parties, appetizers take center stage, transforming a simple get-together into a culinary experience. Whether for a birthday celebration, holiday party, or a casual get-together, the right appetizer can set the tone for the meal that follows. Among the myriad of options available, one dish stands out for its delightful combination of flavors and ease of preparation: Mini Spinach Artichoke Tortilla Cups. These bite-sized delights not only tantalize the taste buds but also offer the convenience of individual servings, making them an excellent choice for any host.

Mini Spinach Artichoke Tortilla Cups

Impress your guests with these Mini Spinach Artichoke Tortilla Cups, the perfect appetizer for any occasion. Combining the beloved flavors of spinach and artichoke dip in a fun, portable tortilla cup, this recipe offers individual servings that are both delicious and easy to prepare. With a creamy filling of cheese and spices, baked to golden perfection, these bites are sure to be a hit at your next gathering. They are nutritious, quick to make, and delightful to eat!
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Ingredients
  

6 small flour tortillas

1 cup fresh spinach, finely chopped

1 can (14 oz) artichoke hearts, drained and roughly chopped

1 cup cream cheese, softened to room temperature

1 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp fresh lemon juice

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional for heat)

Cooking spray or a light drizzle of oil for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) so it’s ready for baking.

    Prepare Tortilla Cups: Using a sharp knife or kitchen scissors, slice each flour tortilla into quarters, resulting in 4 sections per tortilla. Lightly grease a muffin tin with cooking spray or a small amount of oil. Gently press each quarter into the muffin tin slots to form small cup shapes. Bake these tortilla cups in the preheated oven for 8-10 minutes or until they are crispy and lightly golden. Once done, remove them from the oven and allow them to cool for a few minutes.

      Make the Filling: In a large mixing bowl, combine the softened cream cheese and sour cream, mixing them together until you achieve a smooth and creamy consistency. Next, fold in the chopped spinach, artichoke hearts, shredded mozzarella, grated Parmesan, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if you wish to add some spice). Stir the mixture well until all ingredients are evenly incorporated.

        Fill the Tortilla Cups: Generously spoon the creamy spinach and artichoke filling into each tortilla cup, ensuring you fill them to the top for maximum flavor.

          Bake Again: Place the muffin tin back into the oven and bake for an additional 15-20 minutes or until the filling is heated through and the tops develop a light golden hue.

            Serve: Once baked, remove the tortilla cups from the oven and let them cool for a few minutes before serving. These delightful mini cups can be enjoyed warm, at room temperature, or even chilled, making them an excellent appetizer for any occasion!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 cups

                - Presentation Tips: Arrange the tortilla cups on a colorful platter and garnish with a sprinkle of fresh parsley or extra red pepper flakes for a pop of color. Serve alongside a bowl of marinara or ranch dressing for dipping!