Spinach Dip Phyllo Cups
Put a spoonful of spinach artichoke dip in each cup. Stir bell pepper into cream cheese dip until well combined.
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Evenly sprinkle spinach dip with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden.
Spinach dip phyllo cups. Use a fork to thoroughly mix all. Seal and freeze for up to 1 month. Top with parmesan and panko.
4 Let stand 5 minutes before. In a medium mixing bowl mix cream cheese parmesan cheese sour cream mozzarella drained spinach chopped artichokes and cayenne pepper. Frozen phyllo shells speed prep time as does bagged baby spinach rather than frozen.
Place phyllo cups in the little tray they came in and place back in the box. Stir in the artichoke hearts then add the spinach. Remove from microwave and stir in lemon juice salt and cayenne pepper.
Remove plastic cover from spinach souffle and microwave on high for 5 minutes. Place cups on an ungreased cookie sheet. Bake 12-16 minutes or until cheese is melted and panko.
How to make Phyllo Cup Appetizers. Preheat oven to 425 degrees F. Stir until well combined If the dip is thicker than desired add up to a ½ cup of milk and stir until combined and heated through.
This step is optional but adds extra crunch. Mix in the bread crumbs. Scoop mixture into phyllo cups level with the tops.
Cover and refrigerate any leftover dip for future use. 6-8 minutes or until the filling. To reheat preheat oven to 365 F and bake for approx.
Creamed Spinach Phyllo Cups. Evenly spoon spinach dip into biscuits. Lay out a stack of 3 sheets Phyllo dough keeping the remaining 3 sheets.
Garnish each with artichoke hearts and. In a large bowl mix together the spinach feta cheese eggs scallions and seasonings until blended. Brush a little butter into each cup of a 12-cup muffin tin.
For a bit of extra crispness preheat oven to 350F and lightly toast phyllo shells for 5-6 minutes or until edges are golden. 3 Bake 15 minutes. Turn a beloved side dish into a cute and savory appetizer.
Divide spinach mixture into baked.
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