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Spinach-Artichoke Mini Bites

Bloggers Adam and Joanne Gallagher from Inspired Taste cleverly transform the classic spinach-artichoke dip into mini bites.

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  • prep time 10 min
  • total time
  • ingredients 6
  • servings 12
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2
teaspoons olive oil
2
cups torn fresh spinach
1/2
cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
4
oz cream cheese (half of 8-oz package)
2
teaspoons basil pesto

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
  • 2 Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
  • 3 In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
  • 4 Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.
  • 1 Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
  • 2 Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
  • 3 In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
  • 4 Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Skip a step! Buy jarred or frozen spinach-artichoke dip for the filling instead of making your own.

Make these extra cheesy, and add a sprinkle of Parmesan cheese on top before baking.

Nutritional information

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