Spinach + Artichoke Bites
NYC can be a strange place.
Apartments are small, apartment kitchens are dicey, but bars and restaurants are plentiful.
So you find yourself headed to your local watering hole to meet up with your fellow winos without even considering the idea of having people over to your home.
My apartments in NYC have slowly...very slowly...gotten bigger and bigger. In 13 years I have lived in 9 different places, all of varying sizes and with varying infestation problems...
My latest apartment has two highly coveted features...space for a dining room table and a window in the kitchen!
A WINDOW!!!!!
These are two things I would have only dreamed about 12 years ago as I sat in my 8x10 apartment making ramen noodles in my "kitchen" which consisted of a microwave and toaster oven convienently stored under my bed.
The infestation problem you ask? Oh, not good, not good at all...
So now- with my table and my window- I have no choice... But to have parties.
** You can also fold the corners of the dough over the filling like show here for a version where all the filling wrapped in dough**
To me, parties mean appetizers and I get very excited about appetizers.
The perfect party, in my opinion, involves a glass of wine in my hand and an array of single bite (fork optional) appetizers in front of me.
Want an appetizer that will immediately make you the party person of the year?! Take a fan favorite, Spinach and Artichoke Dip, stuff it in a crescent roll cup and cover it with cheese.
You may now applaud ;)
RECIPE:
1 onion, chopped fine
4 garlic cloves, chopped fine
1Tbs Olive Oil
1 lbs Frozen Chopped Spinach, thawed + drained
1 14oz can artichoke hearts, roughly chopped
½ cup mayo
½ cup sour cream
4oz Cream Cheese
1 cup Parmesan + 1/2 cup Parmesan or Shredded Mozzerealla
1 tsp Garlic Powder
1/2 tsp Red Pepper Flakes
2 lemon, zest only
Sautee onions and garlic in the olive oil until soft and translucent. Add spinach and artichokes and cook for 5minutes more. Add mayo, cream cheese, 1 cup parm, garlic powder, red pepper flakes, lemon zest and cook until cheese is melted and ingredients are combined. Roll out appetizer cups (how to make appetizer cups) and fill with spinach and artichoke filling. Top with mozzarella or parmesan cheese and bake at 350 for 10-15minutes until cups are golden brown and the cheese on top is melted and bubbling. ENJOY!
Makes 48 cups
NOTES:
- You could use only cream cheese or a combination of cream cheese and mayo or cream cheese and sour cream if you don’t want to use all 3.
- This is a garlicky dip, leave out the garlic powder for less of a garlic punch
- You can make these into cups or fold the corners of the cups over the filling to create a bread basket.
