2-Ingredient Spinach-Artichoke Prosciutto Cups

This recipe is as simple as it gets, yet every bite feels like something you’d order at a cozy little wine bar tucked into the corner of town. These 2-Ingredient Spinach-Artichoke Prosciutto Cups are crispy, creamy, and savory in all the right ways. With minimal effort and maximum flavor, they’re a game-changer for last-minute gatherings or snack cravings that hit out of nowhere. The salty crunch of prosciutto paired with the smooth, tangy spinach-artichoke dip makes each bite satisfying and indulgent.

Behind the Recipe

This one came together during a spontaneous fridge raid on a Sunday afternoon. Leftover spinach-artichoke dip from the night before and a pack of prosciutto slices I forgot I bought. It felt like fate. I popped them into a muffin tin, crossed my fingers, and what came out of the oven was pure magic. Sometimes, the best recipes are born out of a little hunger and a lot of curiosity.

Recipe Origin or Trivia

Prosciutto, an Italian dry-cured ham, has long been a staple in antipasto platters and gourmet sandwiches. When baked, it crisps up beautifully, almost like bacon but lighter and more delicate. Spinach-artichoke dip, meanwhile, has its roots in American comfort food culture, especially popularized in the 1950s and ’60s with the rise of creamy, cheesy casseroles. Bringing these two together blends old-world charm with nostalgic indulgence.

Why You’ll Love 2-Ingredient Spinach-Artichoke Prosciutto Cups

Trust me, once you try these, you’ll want to make them every week.

Versatile: Perfect as an appetizer, party snack, or light lunch with a salad on the side.
Budget-Friendly: Just two ingredients, and both are easy to find at most grocery stores.
Quick and Easy: From fridge to table in under 30 minutes.
Customizable: Add cheese, fresh herbs, or a touch of chili flakes for your own twist.
Crowd-Pleasing: They vanish faster than you can say “spinach-artichoke.”
Make-Ahead Friendly: You can prep and chill them in the muffin tin, then bake when needed.
Great for Leftovers: Ideal for using up leftover dip or deli meat.

Chef’s Pro Tips for Perfect Results

To make these truly irresistible, keep these tips in mind:

• Choose a thicker-cut prosciutto to hold the cup shape better during baking.
• Lightly spray or oil your muffin tin to prevent sticking.
• Don’t overfill with dip — a heaping tablespoon is perfect.
• Let them cool for a few minutes after baking so they firm up before removing.
• For added flair, sprinkle a bit of parmesan or fresh chives on top before serving.

Kitchen Tools You’ll Need

You don’t need much to whip these up, which makes the cleanup a breeze too.

Muffin Tin: To mold and bake the prosciutto into perfect little cups.
Spoon or Small Cookie Scoop: For neatly filling each cup with dip.
Nonstick Spray or Oil: To prevent sticking and ensure easy removal.
Cooling Rack (optional): Helps keep the bottoms crisp if you want to elevate the cups post-bake.

Ingredients in 2-Ingredient Spinach-Artichoke Prosciutto Cups

These two ingredients bring big flavor with minimal effort. Here’s how they work together beautifully:

1. Prosciutto: 12 slices. Acts as the crisp, salty “cup” that holds everything together.
2. Spinach-Artichoke Dip: 1 1/2 cups. Creamy, savory, and packed with flavor. You can use homemade or store-bought dip.

Ingredient Substitutions

Not all kitchens are stocked the same, and that’s okay!

Prosciutto: Thinly sliced turkey or deli ham for a lighter option.
Spinach-Artichoke Dip: Use any creamy dip like jalapeño popper dip, caramelized onion dip, or even creamy mushroom spread.

Ingredient Spotlight

Prosciutto: A dry-cured Italian ham that crisps up when baked, creating the perfect savory shell.
Spinach-Artichoke Dip: A creamy blend of cooked spinach, tender artichokes, and rich cheeses like parmesan and cream cheese.

Instructions for Making 2-Ingredient Spinach-Artichoke Prosciutto Cups

Making these is as fun as it is easy. Just follow these simple steps:

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.
2. Combine Ingredients:
   If you’re using homemade dip, make sure it’s well mixed and slightly chilled so it scoops cleanly.
3. Prepare Your Cooking Vessel:
   Line each muffin cup with one slice of prosciutto, pressing it against the sides and bottom to form a cup.
4. Assemble the Dish:
   Spoon about 1 heaping tablespoon of spinach-artichoke dip into each prosciutto-lined cup.
5. Cook to Perfection:
   Bake for 15 to 18 minutes, until the prosciutto is crisp and the filling is bubbling and lightly golden.
6. Finishing Touches:
   Remove from oven and let cool for 5 minutes in the tin. Then gently lift each cup out using a spoon.
7. Serve and Enjoy:
   Serve warm or at room temperature. They’re perfect on a platter with toothpicks or fresh herbs for garnish.

Texture & Flavor Secrets

The magic lies in the contrast. The outer layer of prosciutto becomes crisp and crackly, while the inside remains luscious and creamy. The saltiness of the ham cuts through the richness of the cheese, and the slight tang from the artichokes adds brightness to every bite.

Cooking Tips & Tricks

Want to level up your results? Keep these in mind:

• Use thicker prosciutto for sturdier cups.
• If your dip is too runny, chill it before scooping.
• For extra crisp, broil the cups for 1–2 minutes at the end.

What to Avoid

Here are a few common pitfalls to watch out for:

• Don’t overbake. The prosciutto can burn quickly once it starts crisping.
• Avoid using too much dip — it’ll overflow and make a mess.
• Don’t skip greasing the tin. Prosciutto is delicate and can stick.

Nutrition Facts

Servings: 12 cups
Calories per serving: 110
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Make-Ahead and Storage Tips

You can absolutely prep these a few hours in advance. Just line the cups, fill them, and cover the tray in plastic wrap. Store in the fridge until ready to bake. After baking, they keep well in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or until warmed through. Avoid microwaving, as it softens the prosciutto.

How to Serve 2-Ingredient Spinach-Artichoke Prosciutto Cups

They shine brightest on an appetizer platter with a variety of dips and crunchy veggies. Or serve them alongside a light salad for a fancy brunch. For parties, place them in mini cupcake liners on a serving tray — easy to grab, no utensils required.

Creative Leftover Transformations

Got a few leftover cups? Here’s how to enjoy them all over again:

• Chop and toss into a salad for a flavor-packed protein boost.
• Crumble over pasta or flatbread as a rich topping.
• Mix into scrambled eggs for a gourmet breakfast twist.

Additional Tips

• For an herby twist, add chopped parsley or chives on top.
• Use a mini muffin tin for bite-sized party treats.
• Want more depth? Add a tiny sprinkle of red pepper flakes or lemon zest.

Make It a Showstopper

Presentation goes a long way. Arrange the cups in a spiral pattern on a slate board or white platter. Garnish with fresh herbs like thyme or rosemary. A little drizzle of balsamic glaze can also elevate the look and flavor.

Variations to Try

• Cheesy Upgrade: Sprinkle shredded mozzarella or parmesan on top before baking.
• Spicy Kick: Mix a bit of chopped jalapeño into the dip.
• Mediterranean Style: Add chopped sun-dried tomatoes and olives to the filling.
• Mini Quiche Style: Beat one egg into the dip for a firmer, fluffier center.
• Veggie Swap: Try with mushroom-spinach dip or creamy broccoli dip.

FAQ’s

Q1: Can I make these ahead of time?

A1: Yes, assemble them ahead and bake just before serving. They’re best fresh but reheat well too.

Q2: Can I freeze them?

A2: It’s not recommended, as the texture of the dip may change. Best to enjoy them fresh or refrigerated.

Q3: What if I don’t eat pork?

A3: Use thin turkey or chicken deli slices for a similar effect.

Q4: Can I make them dairy-free?

A4: Absolutely. Use a dairy-free version of spinach-artichoke dip.

Q5: Can I use homemade dip?

A5: Definitely. Just make sure it’s not too runny when scooping.

Q6: Can kids eat this?

A6: Yes, but they may prefer milder or simpler flavors.

Q7: How do I keep the cups from falling apart?

A7: Use a thicker slice of prosciutto and let them cool slightly before removing from the tin.

Q8: What type of prosciutto is best?

A8: A slightly thicker, center-cut slice works best for structure and flavor.

Q9: Can I serve them cold?

A9: You can, but they’re best warm or at room temperature for texture.

Q10: Can I double the recipe?

A10: Yes! Just use a second muffin tin or bake in batches.

Conclusion

These 2-Ingredient Spinach-Artichoke Prosciutto Cups are proof that you don’t need a long ingredient list to make something memorable. Whether you’re hosting friends, craving a quick snack, or just love discovering new flavor combos, these little cups deliver big time. Go ahead and give them a try — they’re worth every bite.

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