Holiday Catalog 2024 - Flipbook - Page 5
FROM THE SOKOL BLOSSER KITCHEN
Spinach Artichoke Cheese Cups
Ingredients
1 (10-oz.) package frozen spinach, defrosted and chopped. (if using fresh sauté and drain)
1 cup canned artichoke hearts, drained and chopped
4 ounces cream cheese, softened
1/4 cup sour cream
1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan
2 cloves garlic, (or until your heart’s content) minced
Kosher salt (To Taste)
Freshly ground black pepper (To Taste)
1 tube crescent dough (or frozen sheets)
1 stick of butter (to grease pan)
Instructions
Preheat oven to 375° F. Grease a mini muffin tin with butter. In a large bowl, combine spinach,
artichokes, cream cheese, sour cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt
and pepper.
On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24
squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top
with remaining mozzarella.
Bake until pastry is golden, and cheese is melted, 15 minutes-ish.
