I'm a big fan of one-bite appetizers. They're easy to balance when you're juggling a drink and/or purse, there's no need to assemble a plate, and you get to taste more if everything is bit-sized. While a big bowl of cheesy spinach artichoke dip is always a hit at parties, there's always room for improvement. I figured this could be the perfect bite-size dish too!
What You’ll Need:
- 1/3 cup of grated sharp cheddar
- 1/4 cup Parmesan-Reggiano cheese
- 1/2 small onion or 1 shallot, finely diced
- 1 red bell pepper, diced
- 4 ounces cream cheese, softened at room temperature
- 1/3 cup Greek yogurt
- 2 cloves garlic, minced
- 10 ounces frozen spinach, thawed and drained of moisture
- 10 ounce jar marinated artichoke quarters, drained and coarsely chopped
- Pam organic Olive oil or non-stick spray
1/2 cup fat free half and half (on reserve)
Frozen Filo dough, thawed
- Salt and pepper to taste.
Step 1: Preheat the oven to 375 degrees. Blend together the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, cheddar cheese, and garlic cloves. Season to taste with salt and pepper.
Step 2: Drain the excess water from the frozen, thawed out spinach, and fold it into the cheese mixture with the chopped artichoke, peppers, and shallots. If the mixture seems too thick, you can add a splash of non-fat half and half to loosen it up.
Step 3: Coat a muffin tray with non-stick spray and layer 3-4 squares of filo into each cup. Scoop 1-2 tablespoons into the center of each cup and sprinkle with extra parmesan. Bake in the preheated oven until the cheese is bubbling and starting to brown, 10-15 minutes.
Serve hot or at room temperature and enjoy!