Spinach-Artichoke Mini Bites

Name: Spinach-Artichoke Mini Bites
Prep time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 can Pillsbury™ refrigerated classic pizza crust; 2 teaspoons (10 mL) olive oil; 2 cups (500 mL) torn fresh spinach; 1/2 cup (125 mL) drained marinated artichoke hearts, coarsely chopped; 125 g (half 250 g pkg) brick-style cream cheese; 2 teaspoons (10 mL) basil pesto

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Prep 10 min
Total 30 min
Servings 12

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Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!

Nov 7, 2016

Ingredients

1 can Pillsbury™ refrigerated classic pizza crust
2 teaspoons (10 mL) olive oil
2 cups (500 mL) torn fresh spinach
1/2 cup (125 mL) drained marinated artichoke hearts, coarsely chopped
125 g (half 250 g pkg) brick-style cream cheese
2 teaspoons (10 mL) basil pesto

Steps

1

Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
2

Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
3

In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
4

Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.

Expert Tips

Tip 1
Skip a step! Buy jarred or frozen spinach-artichoke dip for the filling instead of making your own.
Tip 2
Make these extra cheesy, and add a sprinkle of Parmesan cheese on top before baking.