Spinach Artichoke Dip Bites
Servings 60
Ingredients
- 12 oz jar roasted sweet peppers drained
- 7 oz can petite artichoke hearts drained
- 10 oz about 1/2 cup frozen chopped spinach, thawed, drained and squeezed dry
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 2 cloves about 1 teaspoon minced garlic
- 1/2 cup parmesan shredded
- 1/2 cup provolone shredded
- 1 cup mozzarella cheese shredded
- 1/4 cup fresh basil minced
- 1/2 teaspoon freshly ground black pepper
- Bag of mini tortilla chip cups such as Tostitos Scoops.
Instructions
- Chop the roasted sweet peppers and the petite artichoke hearts.
- Mince the fresh basil and garlic.
- In a medium size bowl, mix together all of the ingredients until well combined.
- Use a cookie dough scoop or a spoon to fill mini tortilla chip cups (such as Tostitos Scoops.)
- Bake at 350 degrees for 15 – 20 minutes or until they are hot and the cheese is toasted.
- Serve immediately.
- Note: If you need to prepare this appetizer ahead of time, you can use your crockpot . Mix all of the ingredients together, place in a 3 quart slow cooker. Cook on low for 2 – 3 hours until heated through. Serve the Spinach Artichoke Dip with tortilla chips.
