Mini Spinach & artichoke dip crescent cups

Mini Spinach & artichoke dip crescent cups


  • 1 Reduced-fat Pillsbury crescent roll dough
  • 2 cups chopped spinach fresh or frozen will work, just thaw if using frozen
  • 6 oz jar artichoke hearts drained of all juices and chopped into small pieces
  • 2 oz cream cheese softened
  • 1/4 cup fat free sour cream
  • 1 tsp mined garlic
  • Dash salt/pepper
  • 3 Tbsp finely grated parmesan cheese
  • 1/3 cup shredded mozzarella


  • Preheat oven to 375, use a mini muffin tin (spray with some non stick spray) recipe makes 16, so you can use a 24 cup tin or 2×12 tins.
  • Roll out the crescent dough, making sure all seams are sealed. Cut into 16 squares, you might have to play around a bit with some loose pieces of dough to form a small square, you should be able to get 16 small squares shaped pieces in total.
  • Place the dough pieces into the muffin cups and push down so they fit in nicely.
  • In a bowl mix all ingredients together (only use 2 Tbsp of the parm cheese in mixture, the other 1 Tbsp will be used to sprinkle on top)
  • Spoon mixture into the 16 crescent cups, then sprinkle the remaining 1Tbsp of parmesan cheese on the tops.
  • Bake in the oven for approx 16 min or until the crescent dough is a golden brown


Points – 2

Nutritional info.. Calories 69…Fat 3.2g…Sat fat 1.1g…Carbs 8.2g…Fiber 0.3g..Sugar 1.6g..Protein 2.5g *Note- includes all ingredients, even zero point foods

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