10 oz. chopped spinach
14 oz. (1 can) artichoke hearts, chopped
2 cups grated parmesan cheese
2/3 cup sour cream
1 cup cream cheese (make sure it is room temperature)
1/3 cup mayonnaise
2 teaspoons minced garlic
You can use pre-packaged dip from a vendor or make your own like we instruct below.
So first off, chop up 10 oz. of fresh spinach. You can use frozen chopped spinach if you prefer. Then chop up the 14 ounces of artichokes. Make sure your slices are nice and fine — we don’t want a lot of big pieces of either.
Mix the 2, then add the parmesan and minced garlic. The best mixing method I’ve found is the shake method. Get a couple of bowls and just shake the bejeezus out of it. Just make sure it’s properly mixed.
Then we add the rest of the ingredients. It can get a little tricky here as we can’t just shake it to thoroughly mix it. Add the cream cheese, sour cream and mayonnaise. You want the cream cheese to be room temperature to help with mixing.
Then we take a sheeted dough ball, very thin or Filo dough, cut into squares, which makes a nice shape when cooked. Place this into a small biscuit tray. I would recommend about a minute or two parbake for these. This way you can have a sheet ready to go at a moment’s notice, plus it will help firm up the bottom of the dough.
You can spoon a little of the dip into each cup, or use a pastry bag. I’m using this handy injector. This will speed up the process. Don’t over fill the cups. You want less dip because it is a very filling bite. Too much messes up the dip to dough ratio.
You can bake these at 450 for about 5 to 7 minutes, or until the dough is browned and crispy. While this is cooking we can talk about a couple of reasons I think this recipe is a keeper.