If you love a good spinach artichoke dip you have got to try these puffs! They are a perfect appetizer for parties! I recommend making them in mini muffin pan sizes rather than full cupcake/muffin size. (both shown below) The larger ones take longer to bake, and they aren’t as easily eaten without a fork.
- 1 bag of frozen spinach- thawed
- 1 c. artichoke hearts- drained & chopped up
- 2 T. garlic- chopped
- 1/4 c. parmesan cheese
- 8 oz cream cheese
- 1/4 c. sour cream
- 1 c. mozzarella cheese + more to top puffs
- 1/2 t. garlic salt
- 3 tubes of crescent dough
Spray a mini muffin pan with non-stick spray. Roll out the crescent dough and cut into squares big enough to fit inside the mini muffin tin with the corners sticking out. Place one square of crescent dough in each mini muffin tin spot.
In a bowl mix together all the other ingredients until well mixed. Spoon the mixture into the crescent dough and top with more mozzarella cheese. Bake at 375 degrees for 15 minutes or until the cheese is melted and the dough is starting to get golden.
You can also use this as a dip without the crescent dough and serve with chips.