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Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip is from The Turnbull Family Cookbook, 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:  
8 oz cream cheese
¾ cup frozen spinach, defrosted and drained of excess liquid
½ cup mozzarella
½ cup romano
½ cup parmesan
14 oz can artichoke hearts, quartered
¼ cup chopped bacon
¼ cup sour cream
1 tsp garlic, minced
½ tsp red pepper flakes
1 tsp dried basil
1 box puff pastry, thawed according to box instructions
Directions:
Directions:
Preheat oven to 400º. Combine all ingredients (except for puff pastry) in a large bowl. Mix until the ingredients are well combined and set aside. Roll out the puff pastry using a rolling pin. Take a jar and press down on the dough to create perfect circles. Once you have all your circles, remove excess dough and roll out and cut more circles until you have enough to fill your muffin tin, or until you run out of dough. Take your dough and place it in the muffin tin to create a cup for the dip. Spoon the dip into each cup until they are ¾ full. Top with parmesan cheese (optional). Bake for 20 minutes. Remove from muffin tin and allow to cool for about 15 minutes.

 

 

 

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