Biscuit Artichoke & Spinach Dip Rolls

This week flew by so fast I can’t believe it’s Friday already however I am looking forward to this weekend. Having the privilege of being the Maid of Honor at my sisters wedding I of course had to throw her a Bachelorette party and it will be finally happening this Saturday. I say finally because the original party was scheduled for the weekend that Hurricane Sandy devastated our beautiful state. I hope you all enjoy your weekend as well.

I want to share a fantastic recipe with you that I adopted from another blog, Picky Palate. With Thanksgiving just around the corner these mini rolls are a perfect side dish for dinner or served alone as an appetizer. If you are going to a party and don’t want to show up empty handed don’t look much further because I promise you these will be a success. Biscuit Artichoke & Spinach Dip Rolls take little time to make and are perfect cold or warm.

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Start by molding the biscuits into a greased muffin pan. I used Pillsbury Grands Flaky Layers, cut each biscuit in half and pressed into a muffin pan to form little cups.

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Add 1 tsp of olive oil, garlic and chopped baby spinach to a saute pan and cook until the spinach wilts a little.

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In a small bowl mix 1/3 reduced fat whipped cream cheese and light sour cream. Stir well to combine. Add spinach, drained, chopped artichokes, shredded parmesan cheese, paprika and celery salt.

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 Fill the muffin cups with about 1 tsp of the mixture. Top with additional parmesan cheese and bake about 13 minutes.

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And this is what you get. :) Pure yumminess.

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I know what you’re thinking. Mmmmmmm…….

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Biscuit Artichoke & Spinach Dip Rolls

Biscuit Artichoke & Spinach Dip Rolls Recipe
Side
Cooks in   
Ingredients
  • 1 can Pillsbury Grand Flaky Layers biscuits
  • 1 1/2 cup baby spinach, cut into 1/2 strips
  • 1/4 cup artichokes marinated in water, drained and chopped
  • 1 garlic clove, finely chopped
  • 4 oz less fat whipped cream cheese
  • 1/3 container light sour cream
  • 1/4 cup parmesan cheese
  • 1/4 tsp paprika
  • 1/4 tsp celery salt
  • Olive Oil Spray
Directions
  • 1. Spray muffin pan with oil. Cut each biscuit in half and press into the muffin pan to form little cups.
  • 2. Heat olive oil in a saute pan, add garlic and spinach. Saute about a minute until spinach is wilted.
  • 3. In a bowl, stir well to combine cream cheese and sour cream. Add cooked spinach, artichokes, 1/8 cup parmesan cheese, celery seed and paprika. Stir and fill cups by 1 tsp full.
  • 4. Top with the remaining parmesan cheese and bake at 350 degrees for about 13 minutes.

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Comments

  1. says

    Hello from Sweden! i love your biscuit . Could you please explain to me what is this biscuit dough your used? is a shortcrust pastry or yeast dough. Do you have any recipe for it?

    Greetings Gosia

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