I’m not sure why I didn’t post this recipe and accompanying photos earlier, that WILL make you drool I promise you! I made this for a cocktail party that we were invited to back in on New Year’s Eve, and I just plum forgot to share, shame on me.
Handheld Spinach & Artichoke Dip Bites
Yield: 48 pieces
1 (8 oz.) Package of Cream Cheese, room temperature
¼ C. Mayonnaise
½ C. Grated Parmesan Cheese
2 Garlic Cloves, finely minced
1 (15 oz.) can Artichoke Hearts, drained and chopped (not the marinated ones though)
1 C. Frozen Chopped Spinach, thawed and drained well
2 tubes of Pillsbury® Original Crescents
¼ C. Shredded Mozzarella Cheese (more or less, it’s up to you)
Pre-heat your oven to 375⁰
In a large bowl mix together the Dip Ingredients (I used my Stand Mixer); set aside for now.
Take the dough from one of the tubes of Crescents and gently pull off just half of it. On a lightly floured surface, press together all of those little breaks in the dough, to make one big square. Using a pizza wheel, cut the dough into 12 pieces as equally as you can. Spray a mini muffin tin, lightly, and press each dough square into a cup, gently; repeat until all the cups are stuffed.
Now for the Dip part. Use a teaspoon to add the filling to the dough cups, don’t over fill them; top with the Mozz, as much or little as you like. Bake for approximately 12 minutes, the tops will be puffy and golden. Let them cool on a rack until you can handle them. Pop each lovely morsel of gooey deliciousness out on to another rack to cool slightly… and serve.
They wouldn’t be around for very long.