I made these little bites over the weekend for our neighborhood Poker run and they were so tasty. Cheesy Spinach Artichoke dip baked in a flaky puff pastry shell- YES please. These would make a great appetizer for a holiday party or any party. I had quite a bit of leftover dip so added bonus, you have dip for the next day. These are great warm right out of the oven but also still taste great at room temperature.
Another way I used the puff pastry shells was I cut small slices of brie and topped with fig preserves. I served these both ways and they were a huge hit.
S P I N A C H A R T I C H O K E PU F F P A S T R Y B I T E S
1 bag frozen spinach
2 cans quartered artichoke hearts, drained and chopped more finely
1/2 cup mayo
1/3 cup sour cream
8 oz shredded Monterey Jack cheese
1/2 cup Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 packages mini puff pastry shells (found in freezer section)
Lay Spinach on paper towels and squeeze dry excess water. Add to a bowl and add in all other ingredients. Mix together well. Place Puff Pastry shells on a baking sheet and fill with the mixture. Bake at 350 degrees 15-20 minutes until bubbly.