Spinach and Artichoke Dip Bites at The Little Shop of Olive Oils

Spinach & Artichoke Dip Bites



Ingredients:

  • 1 package of puff pastry (2 sheets), thawed
  • 1 box of our Classic Spinach & Artichoke Dip Mix
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1 egg, beaten (for egg wash)
  • Fresh chopped chives or parsley (optional, for garnish)

Instructions:

  • Preheat the oven to 375 F (190 C). In a medium bowl, combine the Spinach & Artichoke Dip Mix, sour cream, mayonnaise, parmesan, and chopped artichoke hearts. Mix until smooth and creamy.
  • On a lightly floured surface, unfold the puff pastry sheets and roll them out gently to smooth any creases. Cut each sheet into 12 equal squares (making 24 squares total).
  • Spray a 24-cup mini muffin tin with olive oil or non-stick cooking spray. Press each puff pastry square into a muffin cup, making sure to gently press the dough against the sides.
  • Spoon about 1 tablespoon of the spinach and artichoke mixture into each puff pastry cup.
  • Lightly brush the edges of the puff pastry with the beaten egg for a golden finish. Bake in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown.
  • Let the bites cool for a few minutes, then remove from the muffin tin. Sprinkle with fresh chives or parsley if desired. Serve warm and enjoy!
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