Description
Healthy spinach artichoke dip bites—perfect for a game day get together or a quick healthy appetizer.
Ingredients
- 1 package (8 Count Size) Sandwich Thins (Like Orowheat, Found In Grocery Bread Section)
- 1 Tablespoon Olive Oil
- 6 ounces, weight Fresh Spinach
- ½ cups Artichoke Hearts, Canned Or Jarred
- ½ cups Ricotta Cheese, Low Fat
- ¼ cups Sour Cream, Reduced Fat
- 1 clove Garlic, Minced
- ½ teaspoons Grated Lemon Zest
- ½ teaspoons Ground Nutmeg
- 1 dash Sriracha Hot Sauce ( Or Cayenne Pepper) More Or Less To Taste
- Salt And Pepper, to taste
Preparation
Preheat oven to 375 F. Using a 2-inch round cookie cutter, glass jar, or 1/4 cup size metal measuring cup, or something similar in size (the inside metal top of a mason jar is the perfect size), cut rounds from the sandwich thins. To maximize the number you can make from each piece of bread, position the round right up next to the edge of the bread. The remaining portion of the round will be rolled like a cone (you will be able to make 2 spinach dip bites from each half of the sandwich thins).
Brush both sides of the bread with olive oil and press into a mini muffin tin (24 muffin tin). For the round pieces of bread press directly into the bottom of each muffin cup. For the remaining bread pieces, roll into a cone shape and gently press the bottom together, then press into the muffin tin to create a cup. Bake until golden brown and crispy (approximately 8 minutes).
While the bread is cooking, blanch the spinach. To do so, bring a large pot of water to boil and prepare a large bowl with ice water. Add the spinach to the boiling water for 30 seconds. Drain and place spinach in the ice water for 2 minutes. Drain and squeeze out as much water as possible. Then place spinach between paper towels or a kitchen towel and continue to remove as much water as possible.
Finely chop the spinach and place in a medium size bowl. Remove excess liquid from artichoke hearts by placing them between two paper towels and pressing down. Finely chop artichoke hearts and add them into the bowl with the spinach. Add ricotta, sour cream, garlic, lemon zest, nutmeg, Sriracha or cayenne pepper, and salt and pepper to taste. Stir to combine all ingredients.
Remove bread from the oven when it’s done. Stuff each muffin cup with spinach artichoke mixture. Cover the muffin tin with aluminum foil and return to the oven for 10 minutes. Serve warm.
Reheat leftovers in the oven or toaster oven by placing the cups in an aluminum foil packet and heating for approximately 10 minutes.
