If there's one appetizer that is becoming increasingly popular over the last few years, it's spinach & artichoke dip, usually served with warm pita bread slices or tortilla chips.
What could be better than this you may ask; individual spinach & artichoke bites.
Recipe
Ingredients:
1 (8 oz.) package softened cream cheese (I used reduced fat)
1/4 cup mayo
1/2 cup grated parmesan or romano cheese
2 cloves garlic, peeled and minced
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent roll dough
shredded mozzarella (optional)
Directions:
Preheat your oven to 375 degrees F. Lightly spray mini muffin tins with baking spray.
Combine the first six ingredients in a large bowl, stirring well and set mixture aside.
Roll your crescent roll dough out onto a large cutting board/work surface. Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.
Cut the dough into 12 roughly even squares (either using a knife, or pizza cutter).
Press a dough square into each section of a mini muffin tin.
Using a teaspoon, fill each cup with the spinach & artichoke mixture.
Sprinkle each spinach & artichoke bite with a little shredded mozzarella.
Bake in the oven for 12 minutes.
Wait until they’re cool enough to touch ( a few minutes), then use a spoon to get them out of the pan & onto a plate or serving dish.
Serve & Enjoy!
Take Care,
Leanne.
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