Spinach-Artichoke Prosciutto Cups Recipe | Kitchn

This quick, two-ingredient appetizer is my favorite way to take a tub of store-bought spinach-artichoke dip to a whole new level. Nothing against plopping the tub on your coffee table and serving it alongside crackers or chips, but this is an elevated approach that takes not much additional effort. Line the wells of a mini-muffin tin with thinly sliced prosciutto, drop in spoonfuls of spinach-artichoke dip, and broil. The bite-sized cups are crispy, creamy perfection.

The fun in this recipe is that you can absolutely riff on it, if the mood strikes. Instead of spinach-artichoke dip, try store-bought French onion, pimento cheese, or even Buffalo chicken dip. The wide, thin strips of prosciutto are essential to forming the crispy cups to hold the dip, but if you like smoky flavors, try swapping speck for the prosciutto. While similar to prosciutto, it’s smoked, giving it a deeply earthy flavor all its own. Find it at well-stocked Italian markets or delis. Or try serrano ham, which is the buttery Spanish equivalent to Italian prosciutto.