Spinach & Artichoke Dip Bites

Before you go filling Crescent Rolls with regular spinach and artichoke dip, I must warn you that you will likely have a pool of burned goop on your baking pan. That’s because the regular dip is far too runny. For this type of recipe, the dip needs to be thicker and have the ability to gel, which is why I omitted sour cream from my recipe and added egg yolks and more cheese to it. These are quite tedious if you’re making a full batch, but, they’re worth it. I took these to a pot luck for work and they got rave reviews … and, of course, were gone before I knew it. And, if you want to just make a small batch for a snack, this recipe can easily be halved.

2 - 10-oz. bags fresh baby spinach
1/2 cup extra virgin olive oil
1-1/2 Tbsp. dry minced garlic (or 3 cloves, minced)
1 Tbsp. dry minced onion
2 - 8-oz.  packages cream cheese, softened
1 - 14-oz. can artichoke hearts, drained and chopped
1-1/2 tsp. red pepper flakes
1-1/2 cups Italian cheese blend (or 3/4 cup grated parmesan and 3/4 cup shredded mozzerella)
1 tsp. garlic powder
2 eggs, divided
4 - 8-oz. packages Butter Flake Crescent Rolls (or original)

Tear about 14 or 15 oz. of spinach into bite-size pieces, removing stems. In a Dutch oven, cook the spinach with minced garlic and onion in olive oil until spinach is wilted, but still bright green (about 3 minutes). Add cream cheese; mix well. Remove from heat. Stir in artichoke hearts, red pepper flakes, cheese and garlic powder. Add two whisked egg yolks. Mix well and allow the dip to cool for 10 minutes or so. Meanwhile, preheat the oven to 375°. Open the Crescent Rolls and separate the dough into 8 triangles. Cut each triangle in half diagonally. Spoon a tablespoonful of spinach and artichoke dip onto the center of each half-triangle. Bring the corners of the dough to the center over filling, overlapping the ends; pinch to seal. Place the bundles onto a greased baking sheet and place in the oven. In a small bowl, whisk the egg whites lightly and brush over the tops of the bundles. Bake for 12 to 15 minutes or until golden brown. Remove from oven and allow to cool completely before serving. 

Note: If you have any remaining spinach and artichoke dip, spoon it into a small oven-safe dish and cook while cooking the bites. Serve with crackers or small pieces of bread.


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