This quick and easy app recipe comes from A Classic Twist -- if you aren't following them already, do yourself a favor and click the link to their site! The original post is sponsored by Duke's mayo, but that certainly doesn't mean mine is, hah!
Ingredients:
4 ounces cream cheese, softened
2 tablespoons sour cream
¼ cup mayonnaise
1 garlic clove, minced
½ cup finely grated parmesan cheese
¼ cup shredded mozzarella cheese
6 ounces artichoke heads, chopped (be sure to drain liquid from can and squeeze liquid off artichokes before measuring)
4 oz frozen spinach, thaw and squeezed of excess liquid
1 package puff pastry or frozen pie crust
FIRST: Heat oven to 375 degrees. Lightly spray two mini muffin pans (48 mini muffins) with nonstick cooking spray.
THEN: In a medium bowl, mix all the ingredients except the crescent rolls/puff pastry until well combined. Transfer to an oven-safe dish and bake for 10 minutes. Remove and let cool on a cooling rack while you prepare dough sheets.
MEANWHILE: Unroll 1 dough sheet. Roll into a 12x8-inch rectangle. Cut dough sheet into 24 squares. Press a square in the bottom and up the side of each mini muffin cup. Spoon about 1-2 teaspoon artichoke dip into each cup. Repeat with the remaining dough sheet and fill.
FINALLY: Bake for 8 to 12 minutes or until the edges of the dough are golden brown. Remove from pan and let cool on a serving platter for 5 minutes. Serve warm.
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