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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Servings 12

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96229da7-91b7-4d62-a759-2338609a22d7

ingredients 6
Prep Time 10 min
Total Time 0 min

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

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Directions

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.

Nutrition Information

Review & Comments

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SandyBlas

report Posted Feb. 14, 2013 10:01 PM

Pretty good might. Make more filling 1 1/2 times

Dianetoo2

report Posted Dec. 29, 2012 12:23 PM

Finally got to make it. Delicious even with low fat cream cheese!! but needs more filling.

maryellenlowdon

report Posted Jul. 13, 2012 9:13 PM

I have had this recipe for 2 months and have made these half a dozen times (for dinner parties, bbq's, etc). These are amazing and the recipe was spot on!

Littleluwho2

report Posted May. 18, 2012 7:35 PM

Really liked it but had to double the filling to make it work.