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Spinach artichoke dip has long been a beloved staple at gatherings, known for its creamy texture and rich, savory flavors. This classic appetizer has transformed in recent years into various forms, one of the most delightful being the Mini Spinach Artichoke Puff Melts. These bite-sized treats take the traditional dip and encase it in flaky puff pastry, making them perfect for parties, family get-togethers, or any occasion where finger foods reign supreme. With their irresistible combination of flavors and textures, Mini Spinach Artichoke Puff Melts are sure to be a hit among guests of all ages.

Mini Spinach Artichoke Puff Melts

Discover the irresistible Mini Spinach Artichoke Puff Melts, a delightful twist on the classic dip encased in flaky puff pastry. Perfect for parties and gatherings, these bite-sized treats combine fresh spinach, tender artichokes, and a mix of creamy cheeses for a flavorful blend that's hard to resist. Easy to prepare and visually appealing, they offer a satisfying snack that caters to guests of all ages. Enjoy these crowd-pleasers while balancing indulgence with nutrition.
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Ingredients
  

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

½ cup cream cheese, softened

¼ cup Greek yogurt (or sour cream)

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon lemon juice

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

      Prepare the Filling:

        In a large mixing bowl, combine the chopped spinach, artichokes, cream cheese, Greek yogurt, Parmesan cheese, mozzarella cheese, minced garlic, lemon juice, and red pepper flakes. Season with salt and pepper. Mix well until all ingredients are fully combined and creamy.

          Roll Out Puff Pastry:

            On a lightly floured surface, unfold the thawed puff pastry sheets. Roll them out gently with a rolling pin to smooth the seams and make them slightly larger.

              Cut the Pastry:

                Using a sharp knife or pizza cutter, cut the puff pastry into squares, approximately 3x3 inches in size. You should have about 16 squares in total (8 from each sheet).

                  Assemble the Puff Melts:

                    Place about one tablespoon of the spinach-artichoke filling in the center of each pastry square. Be careful not to overfill! Fold the corners of each square towards the center to create a small parcel and pinch the corners to seal tightly.

                      Apply Egg Wash:

                        Transfer the assembled puff melts to the prepared baking sheet. Brush the tops with the beaten egg to give them a beautiful golden color when baked.

                          Bake:

                            Bake in the preheated oven for about 15-20 minutes or until the puff pastries are golden brown and flaky.

                              Garnish and Serve:

                                Once baked, remove from the oven and allow them to cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy these mini delights warm!

                                  Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 16 puffs