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Spinach-Artichoke Mini Bites

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Spinach-Artichoke Mini Bites
  • Prep 10 min
  • Total 30 min
  • Ingredients 6
  • Servings 12
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Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!
Updated Nov 7, 2016

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Skip a step! Buy jarred or frozen spinach-artichoke dip for the filling instead of making your own.
  • tip 2
    Make these extra cheesy, and add a sprinkle of Parmesan cheese on top before baking.

Nutrition Information

145.0 Calories, 6.0g Total Fat, 4.5g Protein, 19.7g Total Carbohydrate, 2.7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
145.0
Total Fat
6.0g
9%
Saturated Fat
1.9g
10%
Cholesterol
10.7mg
4%
Sodium
278.2mg
12%
Potassium
171.4mg
5%
Total Carbohydrate
19.7g
7%
Dietary Fiber
2.4g
10%
Sugars
2.7g
Protein
4.5g
% Daily Value*:
Vitamin C
9.40%
9%
Calcium
3.50%
4%
Iron
7.80%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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