Spinach Artichoke Mini Dip Bowls

Classic spinach artichoke dip goes portable in these easy handheld mini bowls.
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25 Minutes Prep
50 Minutes Total
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12 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon butter
  • Small check mark in a circle icon 1 clove garlic, very finely chopped
  • Small check mark in a circle icon 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 count)
  • Small check mark in a circle icon 1 box (9 oz) frozen chopped spinach
  • Small check mark in a circle icon 1/2 cup mayonnaise
  • Small check mark in a circle icon 1/2 cup shredded Parmesan cheese (2 oz)
  • Small check mark in a circle icon 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, coarsely chopped
  • Small check mark in a circle icon 1/4 teaspoon crushed red pepper flakes
  • Small check mark in a circle icon 1 cup shredded mozzarella cheese (4 oz)
  • Small check mark in a circle icon 1/4 cup diced tomato
Preparation
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In small microwavable bowl, mix butter and garlic. Microwave uncovered on High 30 to 60 seconds or until butter is melted; stir. Lightly brush melted garlic butter on all sides of bowls; place in baking dish. Sprinkle any remaining chopped garlic inside bowls. Bake 10 minutes.
  2. Cook spinach as directed on box. Drain and squeeze to dry. Measure 1/3 cup of the spinach into large bowl. Reserve remaining spinach for another use. Add mayonnaise and Parmesan cheese to bowl with spinach. Stir in artichokes and pepper flakes.
  3. Spoon mixture into bowls. Sprinkle with mozzarella cheese.
  4. Bake 18 to 22 minutes or until spinach mixture is hot and cheese is melted. Top with tomato.
Expert Tips
  • One-half cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.
  • Can’t take the heat? Leave out the pepper flakes.