Monday, August 27, 2012

Spinach Dip Bites

  • I found this yummy recipe posted on Facebook this morning. What a great appetizer idea!
    Recipe by Providence Ltd. Design Be sure to check out their blog. They are sisters and business partners. They offer complete interior design services. Sister's Point Of View
  • Dip:
    10 oz frozen spinach, defrosted
    8 oz. frozen artichoke hearts
    3 oz. cream cheese, softened
    8 oz. sour cream
    1 cup shaved or shredded Parmesan cheese (not grated powder)
    1/4 tsp. garlic powder
    1/4 tsp. onion powder
    Salt and pepper (to taste)

    Mini phyllo shells (in the grocery store freezer)

    1- Squeeze the liquid out of the spinach, place in a large bowl.
    2- Dice the artichoke hearts into small pieces while they're still somewhat frozen (it's easier to cut frozen). Toss in with the spinach.
    3- Add the cream cheese. Using a spoon, smush the cream cheese into the artichokes and spinach until well combined.
    4- Add the sour cream, Parmesan cheese, and seasonings. Stir well to combine.
    5- Transfer to an oven safe dish. Refrigerate at least 1 hour (can be done overnight too).
    6- Heat the oven to 350.
    7- Heat in the oven for 10-15 minutes, until just warm and beginning to melt. (If you're using it as just a dip keep it in until bubbly and hot.)
    8- While it's in the oven, place the mini phyllo shells on a cookie sheet.
    9- Remove from the oven. Using a tablespoon, fill each shell with dip.
    10- Heat in the oven for 5-6 minutes, until filling and shells are hot and golden.

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