Name: Spinach Artichoke Dip Cups (gluten-free)
Ingredients: 6 9-inch tortillas (I used these gluten-free ones); 5 ounces frozen spinach, thawed and well-strained to remove water/moisture; 8 ounces of canned artichoke hearts, drained and finely chopped; 1/3 cup mayo of choice; 1/4 cup greek yogurt (unsweetened); 2 ounces cream cheese, softened; 1/2 cup grated parmesan cheese; 2 garlic cloves, minced

Spinach Artichoke Dip Cups (gluten-free)

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These Spinach Artichoke Dip Cups are a delicious cheesy appetizer to make to switch things up from your usual spinach artichoke dip! Made with all gluten-free ingredients and ready in 15 minutes.

Ingredients

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6 9-inch tortillas (I used these gluten-free ones)
5 ounces frozen spinach, thawed and well-strained to remove water/moisture
8 ounces of canned artichoke hearts, drained and finely chopped
1/3 cup mayo of choice
1/4 cup greek yogurt (unsweetened)
2 ounces cream cheese, softened
1/2 cup grated parmesan cheese
2 garlic cloves, minced

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Instructions

Preheat the oven to 400 degrees F and grease a muffin pan
Cut small rounds from each tortilla that fit your muffin slots (you should get 2-3 rounds per tortilla)
Add tortilla rounds to muffin tray and form to fit the muffin slot
In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, yogurt, cream cheese, parmesan cheese and minced garlic
Divide the spinach mixture evenly among the tortilla cups then bake in oven for 12 to 15 minutes until the spinach mixture is warm and the tortillas are golden brown
Allow the cups to cool for a few then remove and enjoy while warm

Notes

*Store leftovers in the fridge for 3-5 days. Reheat in microwave or oven.

Author: Rachel