Chef notes
This is a classic dish reinvented and it's perfect for dinner parties any time of year. Spinach and artichoke dip is baked into puff pastry, creating easy-to-assemble bites that are great for cocktail hour mingling because they're not messy.
Technique tip: Make sure to use a non-stick mini muffin tin and butter it well.
Ingredients
- 2 cans artichoke hearts, drained well, and chopped (place in a cheese cloth and squeeze until very dry)
- 1/2 cup frozen spinach, thawed and squeezed to remove liquid
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion
- 1 teaspoon Aleppo pepper, plus more for garnish
- 2 cloves garlic, finely chopped
- 8 ounces cream cheese at room temperature
- 1/2 cup sour cream
- 1 cup mozzarella, shredded
- 1 cup Parmesan, shredded
- 1 package puff pastry dough
- Chopped chives, for garnish
Preparation
1.Preheat oven to 375 degrees.
2.On the stove, heat a pan to medium heat, then add the olive oil. Saute the onions with the garlic and Aleppo pepper. Season well with salt and black pepper. When the onions become translucent and lightly brown, remove the mixture and let cool.
3.Combine the cooled onions, chopped artichokes, spinach, sour cream, cream cheese and mozzarella in a bowl. Mix everything well. Butter a non-stick mini muffin tin.
4.Roll out the puff pastry and cut it into little squares that will fill mini muffin tins. Press the pastry squares gently into the tins.
5.Scoop the spinach-artichoke mixture into the tins. Sprinkle grated Parmesan cheese over each bite.
6.Place the filled bites in the preheated oven and bake for 15-20 minutes.
7.Remove from the oven, then garnish the bites with freshly chopped chives and Aleppo pepper. Let them cool for a few minutes and serve.
