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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

Prep 10 min
Total 30 min
Servings 12

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

November 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.

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