Approved by the 
Yields:
24
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Jump to recipeLove spinach artichoke dip? DUH. So does everyone else in the world. Which is why this recipe is a no-brainer. It's your favorite cheesy dip pocketed in the middle of a mini crescent cup, and it's as amazing as it sounds.
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Ingredients
Cooking spray
- 1
(10-oz.) package frozen spinach, defrosted and chopped
- 1 cup
canned artichoke hearts, drained and chopped
- 4 oz.
cream cheese, softened
- 1/4 cup
sour cream
- 1 1/2 cups
shredded mozzarella
- 1/4 cup
grated Parmesan
- 2
cloves garlic, minced
Kosher salt
Freshly ground black pepper
- 1
tube crescent dough
Directions
- Step 1Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper.
- Step 2On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
- Step 3Bake until pastry is golden and cheese is melted, about 15 minutes.
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