Your favorite Spinach & Artichoke dip in pastry form!
SPINACH & ARTICHOKE PUFFS
3/4 bag baby spinach (5 ounces)
2 jars marinated artichokes (12 ounces total, drained)
1/2 red onion (diced)
1/4 cup parmesan cheese (powdered)
1 block cream cheese (softened)
1/4 cup sour cream
2 tablespoon garlic (minced)
1 tablespoon olive oil
1 sheet puff pastry (thawed)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 420 degrees.
Grease a cupcake pan and set aside.
Heat a large saute pan over medium high heat and add olive oil to coat, then saute onions until translucent, about 4 minutes. Add the artichokes to the pan and break them up with a wooden spoon while they cook until tender, about 3 minutes.
Add spinach, garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Remove from heat and add cream cheese, sour cream, and 1/4 of the parmesan cheese.
Cut the puff pastry in 12 equal rectangles using a pizza cutter, and press each one into a cupcake mold, letting the dough come up the sides of the mold.
Spoon the spinach artichoke cheese mixture into the puff pastry.
Top with remaining parmesan cheese and bake until golden brown, about 30 minutes.
Tip: Use any left over spinach and artichoke tip and spread it on your favorite slice of pizza!