Chicken Spinach Artichoke Dip Puffs
Spicy spinach and artichoke dip is made heartier with chicken, then served up in adorable puff pastry cups!
Ingredients
- 4 oz cream cheese softened
- 1/4 cup sour cream
- 1 1/2 cup shredded mozzarella
- 1/4 cup Parmesan cheese
- 1 cup chopped artichoke hearts
- 6 oz frozen spinach drained and chopped
- 2 cups cooked shredded chicken
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 black pepper
- 1/2 tsp red pepper flakes
- 1 package puff pastry thawed
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 2 12-cup muffin tins with cooking spray.
- In a large bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, chicken, garlic, salt, pepper and red pepper flakes. Stir until well combined. Set aside.
- Lay out each sheet of puff pastry on a clean, flat work surface. Cut each sheet into 9 equal squares.
- Place each square of puff pastry in a greased muffin tin.
- Distribute the filling evenly into each of the puff pastry cups.
- Bake for 30-35 minutes, until the dough is golden and the filling cooked through.
