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When it comes to entertaining, bite-sized appetizers have a unique charm that captures the hearts and taste buds of guests. Their small size allows for sampling a variety of flavors without the commitment of a full plate, making them a staple at gatherings, parties, and even casual family get-togethers. Among the myriad of options available, Mini Spinach Artichoke Tortilla Cups stand out as an irresistible choice. These delightful morsels combine creamy textures and vibrant flavors, making them a crowd-pleaser that is both indulgent and nutritious.

Mini Spinach Artichoke Tortilla Cups

Elevate your next gathering with Mini Spinach Artichoke Tortilla Cups, a delightful bite-sized appetizer that blends creamy textures and vibrant flavors. These tortilla cups transform the classic spinach artichoke dip into a portable, crunchy treat, perfect for entertaining. Filled with nutritious ingredients like fresh spinach and artichoke hearts, they offer a guilt-free indulgence. Easy to make and customize, these cups are destined to be a crowd-pleaser at any event!
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Ingredients
  

6 small flour tortillas

1 cup fresh spinach, chopped

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

1 cup cream cheese, softened

1 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp lemon juice

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

Cooking spray or oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare Tortilla Cups: Using a sharp knife or kitchen scissors, cut each flour tortilla into quarter sections so that you have 4 quarters per tortilla. Lightly grease a muffin tin with cooking spray or oil. Gently press each tortilla quarter into the muffin tin slots to form small cups. Bake in the preheated oven for 8-10 minutes, or until they’re crispy and lightly golden. Remove from the oven and let cool slightly.

      Make the Filling: In a large mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth. Add the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir well until all ingredients are thoroughly combined.

        Fill the Tortilla Cups: Spoon the spinach and artichoke mixture generously into each tortilla cup, filling them to the top.

          Bake Again: Place the filled tortilla cups back in the oven and bake for an additional 15-20 minutes, or until the filling is hot and the tops are slightly golden.

            Serve: Remove from the oven and allow to cool for a few minutes before serving. These mini cups can be enjoyed warm, at room temperature, or even chilled as a delightful appetizer!

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