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Spinach Artichoke Crescendo Cups are an innovative and delicious take on a beloved classic. These savory bites combine the rich, earthy flavors of spinach and artichokes with the light, flaky texture of crescent roll dough, creating a perfect harmony of taste and texture. Whether you're hosting a festive gathering, attending a potluck, or simply craving a satisfying snack, these Crescendo Cups are sure to impress.

Mini Spinach Artichoke Crescent Cups

Discover the tasty world of Spinach Artichoke Crescendo Cups, a delightful twist on the classic dip! These bite-sized appetizers combine the rich flavors of spinach and artichokes nestled in flaky crescent dough. Perfect for any gathering or simply a delicious snack, they bring a fun and sophisticated flair to your table. Packed with nutrients from fresh spinach and artichokes, these savory cups are not just a treat for your taste buds but also a smart choice for your health. Enjoy crafting these flavorful bites and impress your guests with their irresistible taste!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup fresh spinach, chopped (or 1/2 cup frozen and thawed)

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

1/2 cup cream cheese, softened

1/2 cup sour cream

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it lightly.

    Prepare the Dough: Open the can of crescent dough and unroll it on a clean surface. Separate it into triangles as indicated on the package.

      Form the Cups: Press each triangle into the greased muffin tin, wrapping it around the sides to form a small cup.

        Mix the Filling: In a medium-sized bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, minced garlic, onion powder, black pepper, salt, and red pepper flakes if using. Mix well until the ingredients are fully combined and smooth.

          Fill the Cups: Spoon the spinach artichoke mixture into each crescent cup, filling them approximately 3/4 full.

            Bake: Place the muffin tin in the oven and bake for about 12-15 minutes or until the crescent dough is golden brown and the filling is bubbly.

              Cool and Serve: Once baked, remove the cups from the oven and let them cool for a few minutes. Carefully pop them out of the muffin tin. Garnish with freshly chopped parsley before serving.

                Enjoy: Serve warm as a delightful appetizer or party snack!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings