Arancini Cups with Creamy Sun Dried Tomato Chipotle Dip
Overview
These bite-sized arancini cups are a flavorful twist on a classic Italian favorite. Made with Bella Sun Luci’s savory Sun Dried Tomato Risotto, crispy panko, bacon, and mozzarella, they’re baked—not fried—for an easier, mess-free appetizer. Each cup is finished with a dollop creamy sun dried tomato chipotle dip, it’s the perfect blend of Italian comfort and zesty southwestern flair in every bite.
Total Cook Time: 45 minutes
Serves: 5
Vegetarian
Bella Products Used:
Sun Dried Tomato Chipotle Topper Sauce 8.5 oz
Bella Sun Luci Sun Dried Tomato Risotto
Ingredients
Arancini Cups
- 2 cups cooked Bella Sun Luci Risotto Sun Died Tomato
- 2 cooked bacon strips, crumbled
- 2 beaten eggs
- Vegetable oil spray
- 4 tbsp Panko bread crumbs
- 2 tbsp Bella Sun Luci Sun Dried Tomato Chipotle Topper & Sauce
- 2 oz. Mozzarella cheese , cut into 24 small cubes
Creamy Sun Dried Chipotle Dip
- 1 cup sour cream
- 2 tablespoons plain yoghurt
- ½ cup Bella Sun Luci Sun Dried Tomato Chipotle Topper & Sauce
- 1 tablespoon fresh chopped basil
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Directions
- Cook Risotto according to instructions on the jar. Place into the refrigerator until completely cold or make a day ahead and store in refrigerator.
- Preheat oven to 375 degrees F.
- Spray 24 non-stick mini muffin cups with a liberal amount of vegetable oil spray. Sprinkle cups with Panko crumbs until well coated.
- Mix crumbled bacon and 2 beaten eggs into cold risotto. Fill each cup with 1 tablespoon of risotto.
- Top each cup with about 1/4 teaspoon of Bella Sun Luci Sun Dried Tomato Chipotle Topper& Sauce.
- Push a cube of mozzarella cheese into each cup.
- Bake at 375 Degrees F. for 15-18 minutes. Let cups cool for 5 minutes in pan.
- Combine all ingredients for the dip. Remove warm cups from pan and serve with dip.
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