Spinach Artichoke Dip Pockets
Your favorite dip now baked into a puff pastry for those easy and flavor filled bites!
Spinach Artichoke Dip Pockets
Rated 5.0 stars by 1 users
Category
Vegetables
Cuisine
American
Author:
PS Seasoning
Servings
6-12
Prep Time
30 minutes
Cook Time
20-25 minutes
Your favorite dip now baked into a puff pastry for those easy and flavor filled bites!
Ingredients
- 1 LB – Spinach, fresh and chopped
- 8 oz – Cream Cheese
-
½ C – Sour Cream
-
3 T – Garlic, minced
- 1 can – Artichoke Hearts, chopped
-
2 T – Black Gold Garlic Pepper
-
½ C – Parmesan Cheese, Shredded
-
¼ C – Parmesan Cheese, Grates
- 2 Sheets – Puff Pastry
- 1 – Egg
-
1 T – Good Fella
Directions
- Set the cream cheese out at room temperature to soften and thaw the puff pastry.
- Preheat oven to 425 degrees.
- In a mixing bowl, combine the softened cream cheese, chopped spinach, sour cream, garlic, artichoke hearts, Black Gold and shredded parmesan. Mix until well combined.
- Lightly flour a work surface and lay out one sheet of puff pastry.
- Roll out the pastry until it is 18” X 12”.
- Cut into 12 equal rectangles.
- Do the same with the other sheet of puff pastry.
- Place one piece of puff pastry down and scoop ½ cup of the spinach mixture into the center of the dough. Spread to ½” of the edge.
- Beat the egg and use a pastry brush to brush egg around the edge of the pastry.
- Lay another piece of pastry dough on top and press the edges to seal. Tuck excess dough under.
- Repeat with the remaining dough and filling.
- Place the pockets on a parchment lined tray.
- Brush the tops of the pockets with egg wash and season them generously with Good Fella.
- Place in the oven for 15 minutes.
- Sprinkle grated parmesan on the tops of the pockets and place back in the oven.
- Bake for an additional 5-10 minutes until golden brown.
- Cool 5 minutes before serving.
- Enjoy!
