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Spinach-Artichoke Mini Bites

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Spinach-Artichoke Mini Bites
  • 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.

Nutrition Information

145 Calories, 6g Total Fat, 4.5g Protein, 19.7g Total Carbs, 2.7g Sugars

Nutrition Facts

Serving Size: 12 mini deep-dish pizzas
Calories
145
Total Fat
6g
Saturated Fat
1.9g
Cholesterol
10.7mg
Sodium
278mg
Total Carbs
19.7g
Dietary Fiber
2.4g
Sugars
2.7g
Protein
4.5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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