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Spinach-Artichoke Mini Bites

spinach-artichoke mini bites Appetizer
Spinach-Artichoke Mini Bites
  • Prep 10 min
  • Total 30 min
  • Servings 12
  • Pinterest
    17
  • Print
    75
  • Save
    13
  • Email
    2

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

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

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  • 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

  • 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.

Nutrition Information

Nutrition Facts

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

© 2018 ®/TM General Mills All Rights Reserved

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