Wednesday, January 2, 2013

Spinach Dip in Filo Cups

By Paul Briand

My Spinach and Artichoke Dip is pretty popular among family and those who have made it themselves.

I've been making it for special occasions for years, but for this holiday season I wanted to try something different.

So instead of making a batch and just serving it with the usual Triscuits, I made a batch and used some to fill frozen prepared filo cups. I put dip into 45 cups.

The process of putting the warm dip into the cups immediately warmed the cups, but after a while they need to go into the oven to rewarm.

It was a great variation on a theme.

As listed in the dip recipe above;
Prepared filo cups, found in your grocer's freezer

1. Remove filo cups from their packaging to thaw;
2.. Make a batch of dip as described in the recipe above;
3. Take a gallon storage bag and use scissors to trim a corner of the bag to create the equivalent of a baker's icing bag;
4. Spoon a good amount of dip into the bag and squeeze a dollop to fill each of the cups;
5. Serve immediately; reheat in a warm oven on a cookie sheet as needed.
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