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Keep your guests happy with these creamy and delicious Paleo Spinach and Artichoke Cups, whether it’s game day, a holiday party, or any celebratory gathering!
What is it about snacks and appetizers that are bite sized? They are so fun and I love that you don’t feel like you are making a huge commitment when you dig into them.
Paleo Spinach and Artichoke Cups Recipe
I’ve been dreaming of these Paleo Spinach and Artichoke Cups for a while now but have been pushing off on creating a recipe for them because life and other projects got in the way. With Christmas and New Years coming up, I think now is the perfect time to share it with you.
Perfect Holiday Appetizer
My family loves the snacking part more than the actual meal whenever we get together, so I try to make some yummy appetizers for everyone. One of my other favorite party food to serve is my Prosciutto “Cheese” Stuffed Mushrooms and I have a feeling both those mushrooms and these Paleo Spinach and Artichoke Cups will be on the snacking table this year.
Caters to Various Dietary Needs!
These mini cups are deliciously creamy and cheesy without any dairy involved. They are actually Whole30, keto, and vegan as well in case you need to cater to multiple food restrictions! The crust itself is perfectly flaky but still sturdy enough to hold the filling, and the spinach and artichoke filling is delicious enough to eat on its own (and I definitely definitely have).
Hope you end up making this recipe, and if you do, let me know if you like it in the comments below! I’ve been loving reading about what you liked and disliked about my recipes, and constructive criticism is always welcome. It’s how I keep improving so I can make better and better creations for you!
Paleo Spinach and Artichoke Cups
Ingredients
For the crust
- 2 cups blanched almond flour
- 1/2 cup tapioca starch
- 6 tbsp coconut oil
- 2 tbsp water
- 2 tsp garlic powder
- 1 1/2 tsp sea salt
- 1/4 tsp baking soda
For the spinach and artichoke filling
- 1/2 cup raw cashews, soaked for at least 4 hours
- 2 garlic cloves
- 1/4 cup coconut milk
- 3 tbsp lemon juice
- 2 tsp nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- Pinch of cayenne pepper, optional
- 1/4 14oz can of artichoke hearts, drained and chopped (about 1/2 cup)
- 3 oz frozen spinach , thawed (about 1 cup)
Instructions
- Preheat oven to 350 degrees F and grease a 24-cup mini muffin tin or 2 12-cup mini muffin tins.
- Place all ingredients for the crust in a blender and pulse until mixed and can be formed into a dough. Add a little bit more coconut oil if the dough seems too dry.
- Knead the dough a few times, then divide it equally into the muffin tin cups. Use your hands to press the dough to the bottom and the sides to form a shell.
- Bake for 5 minutes. Remove from the oven and let cool for 5 minutes.
- Drain the cashews, and squeeze out the liquid from the artichoke hearts and thawed spinach.
- Place cashews, garlic, coconut milk, lemon juice, nutritional yeast, onion powder, sea salt, ground black pepper, and cayenne pepper (if using) in a blender, and blend until smooth and creamy.
- Stir in spinach and artichoke hearts to the creamy cashew mixture.
- Spoon the filling mixture evenly into the baked dough, about 1 rounded teaspoon per each dough cup.
- Bake for 15-20 minutes until the dough is golden and the top of the filling starts to brown.
- Remove from oven and cool for 5-10 minutes before digging in.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these for Christmas Eve , and they were a huge hit! My family has multiple food allergies, but these met everyone’s needs! So delicious. Do you have the nutrition facts for them?
So glad you enjoyed them! I just updated the recipe with the nutrition info. Happy New Year!
Thanks so much! Yes, you can use fresh onion, but you might want to increase the cashews to 3/4 cup to keep the filling texture creamy, and you may also end up with leftover filling, which isn’t a bad thing! Let me know how it turns out. 🙂