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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!)