Spinach dip is one of my favorite dips. And it’s definitely my favorite way to eat spinach. But what I love most of all is that store bought is as good or better than any I can make from scratch. It’s just too easy! And too good! But today’s post is not about spinach dip, it’s about the adorable cups we served them in.
I admit hawaiian bread is usually my dipper of choice. But I decided to try cucumbers and tomatoes to make a slightly healthier appetizer. Loved it! Cukes and tomatoes make perfect ‘lil cups for just about any dip you could imagine: ranch, hummus, vegetable, spinach dip! We made these cups for an appetizer on Father’s Day and they were great. We got our serving of vegetables and they were a perfect bite size snack.
1 english cucumber
1 pint cherry or grape tomatoes
Spinach dip (homemade or store bought)
Start by washing the tomatoes and peeling an eglish cucumber. Slice the cucumber into 1-inch thick slices then use a spoon to hollow out the center, making sure to not go through the bottom.
Next cut the bottom off the tomatoes to form a base for them to stand. Use a knife and gently remove the insides of the tomato. Fill each cavity with about 1 teaspoon of your favorite spinach dip.
Source: A Live Love Pasta Original