Spinach Artichoke Cups
Bite-sized warm dip filled pastry cups
Ingredients
- 10 oz package frozen spinach defrosted and chopped
- 7 oz ½ of 14 oz can artichoke hearts, drained and chopped
- 4 oz cream cheese softened
- ¼ cup sour cream
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan plus extra ¼ cup
- 2 TBS garlic squeeze tube
- salt & pepper
- 1 8 oz tube crescent dough
Instructions
- Preheat oven to 375° F. Grease a mini muffin tin with PAM cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour cream, 1 cup mozzarella, ¼ cup Parmesan, and garlic. Season with salt and pepper.
- On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 TBS of dip into the dough. Top each with pinch of parmesan cheese.
- Bake until pastry is golden and cheese is melted, about 15 mins.