Spinach-Artichoke Mini Bites

Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve! MORE+ LESS-

By Pillsbury Kitchens

November 7, 2016

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

teaspoons olive oil

cups torn fresh spinach

1/2

cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped

oz cream cheese (half of 8-oz package)

teaspoons basil pesto

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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.

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.