Preheat oven to 400 degrees. Brush 18 of the cups in 2 muffin tins with butter.

Spread the puff pastry out then use a pastry cutter or sharp knife to slice each sheet into 9 equal pieces. Place a piece of puff pastry in each muffin cup then brush the insides with butter.

In a large measuring cup, whisk together the dip, eggs, 1/2 cup gruyere cheese, and pinch of salt and pepper. Divide the dip mixture evenly among the puff pastry cups. Sprinkle the remaining gruyere over top.

Bake for 17-20 minutes or until eggs are puffed and set. Cool slightly then run a knife around the edges and pop the cups out. Serve immediately or freeze them on a baking sheet for 30 minutes then transfer to a ziplock or freezer safe airtight container until ready to serve. When ready to bake, preheat the oven, place tarts on a rimmed baking sheet, cover with foil, and bake for 16-18 minutes or until piping hot clear through.