Serves 24
45 min
Spinach Dip Bites
Recipe GLPRdc27dbcf767f63
Golden, savory appetizers featuring a creamy spinach and artichoke filling baked inside crescent dough cups. These bite-sized morsels combine tender spinach, earthy artichoke hearts, and melted cheeses for an elegant starter perfect for any occasion.
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Ingredients
1 (6-ounce) jar artichoke hearts, drained and chopped
4 ounces cream cheese, softened to room temperature
1 can (8 ounces) refrigerated crescent roll dough
2 cups frozen chopped spinach, thawed and squeezed dry
1 teaspoon minced fresh garlic
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese, divided
Directions
Preheat oven to 375°F. In a large mixing bowl, combine the thawed spinach, chopped artichoke hearts, minced garlic, and grated Parmesan cheese. Stir in the softened cream cheese until well blended. Add 1/4 cup of the shredded mozzarella cheese and mix to combine. Season with salt and pepper. Set the mixture aside.
On a cutting board, unroll the crescent dough and lightly stretch it with a rolling pin into an 8 by 12-inch rectangle.
Cut the dough into 24 equal 2-inch squares. Lightly grease a mini muffin tin (24 cups) with cooking spray or oil.
Place one dough square into each muffin cup and gently press down to form a small cup shape; do not worry about molding it perfectly to the cup.
Place one rounded teaspoon of the spinach mixture into the center of each dough cup, pressing gently to secure it in place. The filling will settle and mold to the cup as it bakes.
Evenly divide the remaining 1/4 cup mozzarella cheese over the top of each bite.
Bake in the preheated 375°F oven for 15 minutes, until the edges are golden brown and the dough is cooked through.
Allow the bites to rest in the muffin tin for 5 minutes before carefully removing them to a serving platter. Serve warm.
