Mini Spinach & artichoke dip crescent cups
INGREDIENTS
- 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
INSTRUCTIONS
- 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
NOTES
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
