Spinach & Artichoke Dip Bites
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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!