Artichoke Dip Bites

Name: Artichoke Dip Bites
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 36 bites
Ingredients: 1 package puff pastry (2 sheets, 17.3 oz); 1 oz. can artichoke hearts (in water); 4 oz. cream cheese; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 cup freshly shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons canned mild chopped green chiles; 1 teaspoon garlic powder; 1/2 tsp EACH onion powder, dried parsley; 1/4 tsp EACH paprika, ground cumin, pepper, salt; pinch-1/8 teaspoon cayenne pepper; Bacon; parsley

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Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
36 bites
Course
Appetizer
Cuisine
American

Artichoke Dip Bites

Victor Mills

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These hot and bubbly, creamy, cheesy Artichoke Dip Bites cocooned in soft puff pastry are the best way to eat your favorite dip and sooo crazy delicious everyone will beg you for the recipe! These Bites boast three types of cheese – cream cheese, mozzarella and Parmesan, both mayonnaise and sour cream, green chiles for a tang and hand picked seasonings for maximum flavor. They are destined to become one of your favorite appetizers of all time and you don't even have to turn on the stove!

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Ingredients

Servings

1 package puff pastry (2 sheets, 17.3 oz) thawed according to directions

Artichoke Dip

1 oz. can artichoke hearts (in water) rinsed, drained and chopped
4 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1 cup freshly shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 tablespoons canned mild chopped green chiles
1 teaspoon garlic powder
1/2 tsp EACH onion powder, dried parsley
1/4 tsp EACH paprika, ground cumin, pepper, salt
pinch-1/8 teaspoon cayenne pepper

Garnish (optional)

Bacon
parsley

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Instructions

Mix the Artichoke Dip ingredients in a medium bowl, using only 1/2 cup mozzarella, and then set aside.
Preheat the oven to 400 degrees F. Lightly spray two 24-count mini muffin pans with nonstick cooking spray.
Unfold the thawed pastries onto a lightly floured surface. Using your pizza cutter, cut each pastry sheet into 36 squares, for a total of 72 squares. To cut each sheet into 36 squares, cut each sheet in thirds along fold lines, then each third in half. Finally, cut six even rows.
Add two dough squares perpendicular to each other in 36 muffin cups, as illustrated in the above photo, pressing down in the center to create an indent for filling. (Note that they will only fill half of the second muffin pan.)
Fill each dough cup with 1 tablespoon of Artichoke Dip. Top dough cups evenly with the remaining 1/2 cup mozzarella cheese.
Bake at 400 for 15 minutes, or until the cheese is melted and turning golden. Wait 5 minutes before removing from the muffin tin. Garnish with parsley and bacon, if desired.