Spinach Artichoke Dip Bites
These Spinach Artichoke Puff Pastries are a delightful mix of creamy, cheesy filling inside a golden, flaky crust. They’re easy to make, quick to bake, and perfect for a cozy afternoon or entertaining guests. Each bite is a little piece of comfort—exactly what you need when you want to treat yourself or others to something special.
Ingredients
- 2 cups frozen spinach
- 1 cup artichoke chopped
- ⅔ cup Cocojune Lemon Dill Labneh
- ¾ cup shredded mozzarella or Dairy-free mozzarella
- Salt and pepper to taste
- Puff pastry dough
Instructions
- Preheat oven to @350f
- Chop the spinach and artichoke and add to bowl
- Add in the rest of the ingredients and mix
- Spray a mini muffin tin with spray oil
- Cut your puff pastry dough to 2 inch squares. Place the dough in each tin and create a little indent
- Place the spinach artichoke batter in
- Bake at 350 F for about 20 minutes (until dough is baked and golden brown)
- Pop out of molds and enjoy!
Notes
- You can use fresh spinach instead of frozen if you prefer. Just be sure to sauté it first to remove excess moisture.
- For a dairy-free version, opt for dairy-free mozzarella and a plant-based labneh.