In the Kitchen- Spinach Artichoke Cups

Spinach Artichoke Dip Baked in it's Own Bread Bowl = Mess Free Appetizer

I made these for a recent sewing workshop and they were fantastic!  I wanted something that was mess free, that people could eat without using flatware, and these was perfect.  A couple years ago I made them for a baby shower but used a loaf of refrigerated French bread instead of the crescent rolls... both are good options!

This dip is also excellent baked in a 9x9 casserole dish and served with tortilla chips.

Preheat oven to 350 degrees.  Chop drained artichoke hearts in a food processor.  Combine cream cheese, mayonnaise, artichoke hearts, spinach, garlic, and garlic salt.

Roll out crescent roll dough on a floured surface, using a rolling pin or smooth glass, roll out the dough so that there are no seams.  Using a pizza cutter, cut the dough into 12 equal(ish) squares.

Place dough squares in a greased mini muffin pan, pressing the centers in to create cups.  Fill each dough cup with a scoop of filling, using a small portion scoop.

Top with mozzarella cheese.

Bake for 15 minutes, or until dough is golden brown and the cheese has melted.  Use a small heat resistant silicone spatula to pry cups from the pan.  Serve warm!  

Recipe 

Spinach Artichoke Cups

Makes 24 Cups

Ingredients:

2 packages of reduced fat refrigerated crescent roll dough (like Pillsbury)

1 10 ounce box frozen spinach, thawed and drained well (I use a metal sieve and spoon to push out all the liquid.)

1 8 ounce package reduced fat cream cheese

1 cup shredded mozzarella

1/4 cup reduced fat mayonnaise (I use the one with olive oil.)

2 cloves minced garlic

2 teaspoons garlic salt

Instructions:

Preheat oven to 350 degrees.  Chop drained artichoke hearts in a food processor.  Combine cream cheese, mayonnaise, artichoke hearts, spinach, garlic, and garlic salt.  Roll out crescent roll dough on a floured surface, using a rolling pin or smooth glass, roll out the dough so that there are no seams.  Using a pizza cutter, cut the dough into 12 equal squares.  Place dough squares in a greased mini muffin pan, pressing the centers in to create cups.  Fill each dough cup with a scoop of filling, using a small portion scoop.  Top with mozzarella cheese.  Bake for 15 minutes, or until dough is golden brown and the cheese has melted.  Use a small heat resistant silicone spatula to pry cups from the pan. Serve warm!     

Optional:

*Use refrigerated French bread dough in place of the crescent roll dough.

**Combine ingredients as directed.  Place in a greased 9x9 baking dish, top with mozzarella cheese.  Bake for 20 minutes.  Serve with chips.

Cheers!