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Mini Spinach Artichoke Dip Bites Recipe

   
 

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     Mini Spinach Artichoke Dip Bites

Category   Appetizers
Sub Category   None
Servings   36 Shells

Ingredients
For the dip-
1 (14 ounce) can artichoke hearts, drained and chopped
10 ounces frozen spinach, thawed and cooked
1/2 cup fat-free sour cream
1/2 cup low-fat mayonnaise
4 ounces of light goat cheese
1/2 cup plus 1 tablespoon Parmesan cheese
2 tablespoons Italian seasoning
Salt and pepper to taste
 
For the shells-
3 packages (12 baked) phyllo shells

Instructions
To make the dip- Preheat the oven to 375 degrees F. Grease a loaf pan or 8 x 8-inch baking dish with nonstick cooking spray. In a large bowl, mix together all of the ingredients (except for the last tablespoon of Parmesan). Add salt and pepper. Sprinkle with the tablespoon of Parmesan and bake for 22 minutes, or until bubbly. Carefully scoop about 1 to 1/2 teaspoons of dip into each shell. Serve warm and enjoy!


Originally Submitted
10/2/2012





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