Mini Spinach Dip Bites
Serves 24
10 mins prep
20 mins cook
0 mins total
Pre heat oven to 400F. Remove the puff pastry from the refrigerator so it comes up to room temperature. If it was previously frozen have it defrost in the refrigerator overnight and then remove 30 minutes before you want to make this appetizer
In a large mixing bowl combine the spinach, artichokes, garlic, onion, coconut cream, mayo, lemon juice, nutritional yeast, basil, salt and pepper. Mix until well combined
Roll out your puff pastry. Fit the pastry over a mini muffin tray.
Fill each muffin cup with the spinach dip mixture close to the top but not overflowing. They're going to shrink down a little bit so put a tiny bit more than you think you need
Use a pizza cutter or sharp knife to cut the dough so each muffin cup has one square of dough surrounding it (if this is confusing watch the video). Optional you can add a pinch of red pepper flakes on top for extra color
You can either leave the 4 corners of the dough flat to crisp up or fold them over the spinach dip to make a pocket and pinch them in the center
Brush the outside of the dough with olive oil so it gets nice and golden brown
Bake for 18-22 minutes until golden brown (if they're browning at 22 minutes it's ok to give them a few more minutes and check again)
Let the cups rest for 10-15 minutes before serving because they will be very hot!
