Appetizers

Spinach and Artichoke Dip Puffs

Posted by Juliana on

Spinach and Artichoke Dip Puffs|www.juliesjazz.com

No matter what I do or how I plan I always feel a little deflated the day after Christmas.  Even though there is still so much to look forward to I still find myself in a little post Holiday funk.  Now that it’s the day after the day after Christmas I feel better.Spinach and Artichoke Dip Puffs|www.juliesjazz.com

There’s always a buildup of anticipation to the gift opening and dinner (grand finales) and then it is just over!  You are left only with your thoughts of the things you didn’t get done that year. Even if it was a good year I think about the things that weren’t good.Spinach and Artichoke Dip Puffs-4

Luckily these negative thoughts don’t last long because New Year’s is less than a week away.  There are parties to plan and resolutions to write.  Spinach and Artichoke Dip Puffs

As I write this post Ben and Will are taking down the Christmas tree.  I like having the tree cleaned up by New Year’s Eve so on New Years Day we can start the year off fresh without the clutter of Christmas past.  I know some people who would sometimes leave their Christmas tree up until Easter and put egg ornaments on it!  Spinach and Artichoke Dip Puffs

Print

Spinach and Artichoke Dip Puffs

Ingredients

  • 1.4 oz. vegetable recipe mix Knorr
  • 9 oz. frozen chopped spinach thawed and squeezed dry
  • 14 oz. can small artichoke hearts drained and chopped small
  • 8 oz. sour cream
  • 8 oz. cream cheese room temperature
  • 1/4 cup. mayonnaise
  • 8 oz. bag shredded Italian Five Cheese Kraft, divided in half (reserve half for topping)
  • 1 Tbsp. fresh lemon juice
  • 2 packages frozen 48 cups total Puff Pastry Cups (Pepperidge Farm)

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Cook pastry cups according to package directions minus ~5 minutes (make sure that all puffs have popped up). Let cool.
  3. With the end of a wooden spoon push the tops of the cups into the bottom of the cups.
  4. Meanwhile, combine all ingredients in a large bowl. Stir together until well combined.
  5. Scrape all dip (filling) into a gallon sized Ziploc bag. Refrigerate until ready to use.
  6. When puff pastry cups are cooled, fill each with the dip (filling).
  7. I do this by snipping off one corner of the Ziploc bag and piping the filling into the pastry cups.
  8. Top each cup with a pinch of the remaining cheese.
  9. Return puffs to the oven and bake for 10 minutes until cheese is melted and filling is hot. Serve and Eat!
  10. (note: You will have leftover filling. There is enough filling in this recipe to easily make 96 puffs!)

Spinach and Artichoke Dip PuffsThis spinach and artichoke dip puff appetizer was a complete hit at my Christmas Eve get together and it would be perfect for your New Year’s bash!