Spinach Artichoke Puffs
- Prep
- 10 Min
- Cook
- 25 Min
- Serves
- 6-12
Ingredients
- 1 Package Bays® English Muffins
- ¼ Cup Panko Bread Crumbs
- Red Pepper Flakes for Garnish (optional)
- FOR THE SPINACH ARTICHOKE DIP
- 4 oz Cream Cheese, Softened
- 2 TBSP Sour Cream
- ¼ C Mayonnaise
- 1 Garlic Clove, Minced
- ½ Cup Finely Grated Parmesan Cheese
- ¼ Cup Shredded Mozzarella Cheese
- 6 oz Artichoke Heads, Chopped (Be Sure to Drain Liquid From Can and Squeeze Liquid Off Artichokes Before Measuring)
- 4 oz Frozen Spinach, Thaw and Squeezed of Excess Liquid
Instructions
- 1. Preheat the oven to 375º F
- 2. In a medium bowl, mix all the ingredients except the Bays English Muffins. Transfer to an oven-safe dish and bake for 10 minutes.
- 3. Remove and let cool on a cooling rack while you prepare English muffins
- 4. On a baking sheet, spoon artichoke dip on to each English muffin half. Sprinkle on panko bread crumbs, a little bit of leftover mozzarella and red pepper flakes (optional).
- 5. Bake for 8 to 12 minutes or until the edges of the muffins are golden brown
- 6. For easy shareable appetizer, cut muffins into quarters
