Spinach-Artichoke Mini Bites

(5)

8 reviews

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

Inspired Taste

March 29, 2012

1/2: cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped

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.

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.

*Percent Daily Values are based on a 2,000 calorie diet.

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