Spinat og artiskokkurve
BY
lauraschluter
Laura SchlüterYields: About 16 Dip Cups
For dip:
* 240 gram cream cheese
* 230 gram cup frozen spinach, defrosted and drained of excess liquid
* 113 gram mozzarella
* 113 gram romano cheese
* 113 gram parmesan
* 400 gram can artichoke hearts, quartered
* 60 gram chopped bacon
* 60 gram sour cream
* 1 tsp minced garlic
* 1/2 tsp red pepper flakes
* 1 tsp dried basil
For Cups:
* 1 box puff pastry, thawed according to box instructions
For Toppings (Optional):
* Parmesan cheese
Instructions:
1. Preheat your oven to 400˚F/ 200˚C.
2. Combine cream cheese, drained spinach, mozzarella, romano, parmesan, artichoke hearts, bacon, sour cream, garlic, red pepper flakes, and dried basil in a large bowl.
3. Mix until the ingredients are well combined and set aside.
4. Roll out the puff pastry using a rolling pin.
5. Take a jar and press down on the dough to create perfect circles.
6. Once you have all your circles, remove excess dough and repeat steps four and five until you have enough to fill your muffin tin, or until you run out of dough!
7. Take your dough and place it in the muffin tin to create a cup for the dip.
8. Spoon the dip into each cup until they're 3/4 full.
9. Top with parmesan cheese (optional).
10. Bake for 20 minutes at 200˚C (temperature and time may vary based on the oven)
11. Remove from muffin tin and allow to cool for about 15 minutes.
12. Serve & Enjoy!