This is the most yummy spin art ever ;) I usually make it as a big bowl of dip but recently I needed to make an appetizer for a school staff lunch so I wanted to try something fancy. My initial try was a bacon and onion tart recipe that I found on, wait for it,...... Pinterest. While the recipe itself is delicious, it simply was not going to work as something bite sized. I'm not sure who's familiar with creme fraiche, but it's like buttery sour cream. Needless to say, when baked in puff pastry, it becomes a bit too liquid, i.e. messy! After some trial and error, I gave up and went to my go to appetizer, spinach artichoke dip. I (and the hubby) think these came out pretty great.
Spinach artichoke dip bites
(Makes enough for 48 puff pastry cups)
2 blocks cream cheese
1/2 cup sour cream
1 jar marinated artichoke hearts, drained and chopped
1/2 of a medium onion, diced finely
1 clove of garlic, minced (more or less depending on personal tastes)
5oz. bag of baby spinach, chopped
1/2 cup shredded, sharp cheddar cheese
Salt and pepper, to taste
2 packages (24 pieces each) frozen puff pastry cups
Preheat oven to 400°F. Combine cream cheese, sour cream, chopped artichokes, and cheddar on a baking dish. Melt butter on stove top and sauté onions and garlic on med /low until softened. Add the chopped spinach and cook until all the spinach is wilted down. Mix into the cream cheese mixture and bake until melted together and bubbly. Allow the dip to cool a bit while you bake the pastry, so you can handle it in a piping bag. Bake puff pastry according to package instructions. Fill a piping bag, with no tip, with some of the dip and pipe into the puff pastry cups. Enjoy!