Anyone else going to lots of holiday parties? I thought I’d share with you one of my go-to appetizers that is always a big hit in case you need to bring something along to share. This is a recipe given to me years ago by my mother-in-law, who I believe got it from her sister-in-law…and from there I’m just not sure where it came from. But it’s good. So good. I’m not 100% sure I still use the original ratios/measurements but this is how I make it these days. 🙂
Spinach Artichoke Dip/Bites (This recipe makes 30 bites PLUS an 8×8 pan OR one 9×13 pan.)
10 oz. box frozen, chopped spinach (thawed and squeezed dry)
1 can quartered artichokes, drained
8 oz. bar of cream cheese, softened
1/2-1 cup mayo (I use vegan mayo & it works just great!)
1 cup parmesan cheese, plus more for sprinkling if making as a dip
10 oz. can rotel, drained
cayenne pepper and garlic powder to taste (I use a couple generous shakes of each.)
30 frozen phyllo/fillo shells (2 packs of 15)
If you’re making bites, be sure to chop up your artichokes a little more, otherwise they are generally too large to fit in the phyllo shells.
Combine all ingredients (except the phyllo shells) in a large bowl. I promise there’s a bar of cream cheese under there. 🙂
Mix em up real good…
Scoop dip into phyllo shells and place in a 9×13 baking dish. If just making dip, scoop straight into the 9×13 pan. (Or several different sized smaller pans…you can freeze one for later!) If making dip, now’s the time to sprinkle with more parmesan cheese.
Pop em in the oven at 350 degrees for about 10 minutes.
Try not to eat them all before you get to the party! Luckily, a 9×13 fits 28 of these in pretty rows so there will be 2 for you to eat right away…you know…for presentation’s sake. 😉 Enjoy!