Wednesday, October 1, 2014

Spinach & Artichoke Bites


Ladies & gentlemen, I'd like to introduce you to my new favorite appetizer.  THESE ARE AMAZING.  Imagine your favorite Spinich & Artichoke dip served inside of a crescent roll. I mean, GENIUS. They aren't hard to make & will for sure be the hit of your next party…or if you just want to sit & eat them for dinner, that's OK too.  I made 42 of them for a small gathering with my friends & between 5 of us, we ate them all. Need I say more?  I used fresh spinach & I think it made a big difference compared to when I've used frozen spinach in dips.  Big thanks to Cakes Cottage for this awesome recipe. I will definitely make these again!






Serves: 42
Cook Time: 40 mins
How difficult was this for Rachel? Pretty easy! I had one minor problem, but follow my steps & you'll be fine!






1 8oz package softened reduced fat cream cheese
8 cups fresh spinach
1/4 cup mayonnaise
1/2 cup grated parmesan cheese
2 cloves garlic, pealed & minced
1 14oz can artichoke hearts, drained & chopped
2 tubes original crescent roll dough
1/2 cup shredded mozzarella






Preheat oven to 375 degrees F.

In a medium sauce pan, bring water to a boil.  While water is boiling, rinse spinach well then chop leaving the pieces slightly bigger.


Boil spinach for 1 minute then drain.


Once boiled, you should have 1 full cup of cooked spinach.  It took me 3 rounds of boiling spinach to figure out just how much would make 1 cup once cooked. 

In a medium mixing bowl, combine spinach, artichoke & parmesan cheese


Add in garlic, mayo,  mozzarella & cream cheese.  Using a mixer, mix completely. 

Set aside.


Working with one can of dough,  roll the dough into one large piece.  I don't have a roller, so i used my fingers to mesh the dough all together. 

Cut the dough into 20 even squares. 

Place the dough into a greased mini-muffin pan.

Spoon 1-2 tsp of dip into each square.  

Repeat with 2nd can of dough.


Bake for 15 mins. Make sure dough doesn't burn.


Enjoy!