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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Traditional spinach and artichoke dip uses a familiar vehicle, but in a bite sized version. Ingredients:
2lbs bread dough(can use fresh dough that is at the ready to bake stage or frozen, that's been thawed) |
8oz cream cheese, softened |
1/2 cup sour cream |
6oz jarred artichokes, drained and chopped fine(can use plain or marinated) |
2 cloves garlic, minced |
4-5oz fresh spinach, chopped fine |
1/2 cup fresh parmesan cheese, grated, plus 2-3t |
1/4 cup fresh mozzarella, shredded |
2 green onions, chopped |
dash of hot sauce |
fresh ground black pepper |
Directions:
1. Combine all ingredients except bread dough and 2-3T grated Parmesan. See Photo
2. Lightly spray mini muffin tins and, using walnut sized pieces of bread dough, spread out circles to form into bottom, and up sides, of the muffin tins. Make sure dough comes up the sides of the cups. See Photo
3. Fill each with a rounded spoonful of the spinach dip mix. Don't be afraid to fill them full. The bread will rise over the sides a bit and should contain the dip.
4. Sprinkle with remaining Parmesan cheese. See Photo
5. Bake at 350 for about 15-20 minutes until edges are lightly golden brown and dough is done.
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