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Here’s what you need:
Yield: About 16 Dip Cups
8 oz Cream Cheese
3/4 cup Frozen Spinach, defrosted and drained of excess liquid
1/2 cup Mozzarella
1/2 cup Romano
1/2 cup Parmesan
14 oz can Artichoke Hearts, quartered
1/4 cup Chopped Bacon
1/4 cup Sour Cream
1 tsp Minced Garlic
1/2 tsp Red Pepper Flakes
1 tsp Dried Basil
1 box Puff Pastry, thawed according to box instructions
For Toppings (Optional):
Preheat your oven to 400˚F/ 200˚C.
Combine cream cheese, drained spinach, mozzarella, romano, parmesan, artichoke hearts, bacon, sour cream, garlic, red pepper flakes, and dried basil in a large bowl.
Mix until the ingredients are well combined and set aside.
Roll out the puff pastry using a rolling pin.
Take a jar and press down on the dough to create perfect circles.
Once you have all your circles, remove excess dough and repeat steps 4 & 5 until you have enough to fill your muffin tin, or until you run out of dough!
Take your dough and place it in the muffin tin to create a cup for the dip.
Spoon the dip into each cup until they’re 3/4 full.
Top with parmesan cheese (optional).
Bake for 20 minutes at 400˚F/ 200˚C (temperature and time may vary based on the oven)
Remove from muffin tin and allow to cool for about 15 minutes.
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