I’ve always been a fan of spinach artichoke dip, but it can get really messy, sliding off pita chips and other dippers en route to my mouth! I wanted a bite-sized version of the classic favorite while simultaneously removing some of the excess creaminess of the traditional recipe. Many recipes for Spinach Artichoke Dip contain cream cheese, mayo, sour cream, and/or melted cheese. The only dairy in this recipe is feta cheese, providing a nice flavor while eliminating loads of unnecessary fat and calories.
Mini Spinach Artichoke Cups
Yield: 24 bites
Time: 15 minutes active; 30 minutes total
10 oz. canned artichokes
6 oz. sun-dried tomatoes packed in oil
16 oz. frozen chopped spinach (thawed and excess water drained and squeezed out)
3 oz. feta cheese, crumbled
8 oz. package Pillsbury crescent rolls
1. Dice the artichokes and sun-dried tomatoes into small pieces and place in a mixing bowl. Drizzle in 1-2 tbsp. of the oil from the sun dried tomatoes. Stir in the spinach and feta. Stir ingredients together to combine.
2. Preheat the oven to 375ºF. Lightly grease the wells of a mini muffin pan. Set aside.
3. Unroll the sheet of crescent rolls and gently press together any perforations, creating one large rectangle. Cut into 24 squares and gently press each square into the prepared wells of the mini muffin pan, allowing the edges to overhang the well slightly. Fill each well with the spinach-artichoke-feta filling. Bake at 375ºF for about 15 minutes, until edges of crescent begin to turn golden brown.
Recipe adapted from http://www.pillsbury.com