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Spinach Dip Bites Recipe

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This recipe for Spinach Dip Bites is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups frozen spinach chopped and thawed
6 oz. artichoke hearts, drained and chopped
1/2 tsp. minced garlic
2 Tbsp. parmesan cheese grated
4 oz. cream cheese softened
3/4 cup mozzarella cheese shredded and divided
1/2 tsp. garlic salt (with parsley flakes)
pepper to taste
1 can seamless crescent dough, or premade phyllo cups
Directions:
Directions:
Preheat oven to 375. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of the mozzarella cheese. Season with salt and pepper and set aside. Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.) Scoop one teaspoon of the spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup. Bake at 375 for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray. Makes 24.

 

 

 

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