SPINACH DIP BITES

Growing up I wasn’t a huge fan of spinach (or artichokes for that matter), but my taste buds have become more refined as I’ve matured grown into an adult. You see, I’m obsessed with Spinach and Artichoke Dip. It is one of my most favorite items to order at a restaurant. Served with warm tortilla chips, I could probably eat the whole thing with all of its cheesy goodness. Spinach + artichoke + cheese is such a great taste combination, and you can find that combo in these bite-size and crunchy Spinach Dip Bites.

SPINACH DIP BITES

Course     : Appetizer

Cuisine     : American
Prep Time : 5 minutes
Cook Time : 15 minutes
Total Time  : 20 minutes
Servings     : 24

Ingredients

• 2 cups frozen spinach chopped and thawed
• 6 oz artichoke hearts drained and chopped
• 1/2 tsp garlic minced
• 2 tbsp parmesan cheese grated
• 4 oz cream cheese softened
• 3/4 cup mozzarella cheese shredded and divided
• 1/2 tsp garlic salt
• pepper to taste
• 1 can seamless crescent dough

Instructions

• Preheat oven to 375.
• In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
• Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total.
• Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
• Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
• Bake at 375 for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray. ENJOY!

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