- 1 (8 oz.) package softened cream cheese (I used reduced fat)
- 1/4 cup mayo
- 1/2 cup grated parmesan or romano cheese
- 2 cloves garlic, peeled and minced
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and drained
- 2 tubes of crescent roll dough
- shredded mozzarella (optional, though in my opinion completely necessary)
Preheat your oven to 375 degrees F. Lightly spray mini muffin tins with baking spray.
Combine the first six ingredients in a large bowl, stirring well. Here’s a tip for draining the spinach: place all of the thawed spinach in the center of a clean dishtowel, close the towel up with your hand and while holding over the sink, use your other hand to twist and squeeze until all of the water has been squeezed out. Works like a charm and saves you ton of paper towels!
Once you’ve combined the dip, set aside.
Roll your crescent roll dough out onto a large cutting board/work surface. Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.
Using a pizza slicer or a knife, cut the dough into 12 roughly even squares.
Don’t worry if they’re not perfect…I certainly didn’t and they all turned out just fine.
Press each of the dough squares into a mini muffin tin like so.
Then, using a teaspoon, fill each cup with the spinach artichoke mixture.
Don’t they look yum already? At this point, if you’re feeling saucy, sprinkle each one with a little shredded mozzarella. Because cheese makes everything better.
Then pop those babies in the oven for 12 minutes and wipe the drool from your mouth as you wait.
Wait a couple minutes until they’re cool enough to touch, then use a teaspoon to get them out of the cups and onto the plate of your choice.