Return to your happy place with this innovative
way to serve spinach-artichoke dip to a crowd. Crunchy and cheesy, warm and tasty – spinach and artichoke are meant to be
together like a Fletcher’s corny dog and mustard… funnel cake and powdered sugar…
1.
5 oz (half of a 10 oz package) frozen chopped spinach,
thawed, drained
2.
14 oz can artichoke hearts
3.
½ c sour cream
4.
4 oz cream cheese, softened
5.
½ c (or 2 oz) shredded mozzarella cheese
6.
½ c grated Parmesan cheese
7.
Dash of fresh ground pepper
8.
3 packages of 15 (45 total) frozen mini-phyllo pastry
shells
Preheat oven to 350.
Mix all ingredients together. Place 45 frozen mini-phyllo pastry shells on
a baking sheet. Spoon mixture into
shells (about 2 t per cup) and press into bottom of each cup. Bake 25 minutes or until golden and
bubble. Serve immediately.
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