Craving a warm, cheesy, and utterly irresistible appetizer? Transform the classic spinach and artichoke dip into flaky, bite-sized rolls that will disappear in minutes! Get ready to elevate your party game with this simple yet impressive recipe.
About This Recipe
I've gotta tell you, this spinach and artichoke dip recipe is a winner—a juicy spinach ricotta filling hugged by buttery, flaky puff pastry! It's appetizer perfection, I'm telling you. Imagine this: warm, flaky rolls bursting with a creamy, cheesy spinach mixture. Seriously yum!
You're gonna love how easy this is. Plus, it's great for parties or even sneaking into lunch boxes. And yes, they are best served warm. Some folks like to dip 'em in tomato sauce—kinda fancy, huh? For best results, ensure you let the puff pastry thaw before assembly.
These rolls are not just tasty, they're versatile! You can prep 'em ahead of time. This recipe delivers a satisfying, flavorful snack—without breaking a sweat. It's great finger food. Trust me; they'll disappear fast!
Ingredients Breakdown
Okay, let's break down the ingredients for these amazing spinach and artichoke rolls! You'll need frozen chopped spinach and remember to thaw it. Squeeze out all that extra water – nobody wants soggy rolls!
Now, grab some firm ricotta, grated parmesan, and shredded cheese. Cheddar, Monterey Jack – whatever you like best! An egg, a minced garlic clove, a pinch of nutmeg (fresh if you're fancy!), salt, and pepper round out the flavorful filling. Just like in spinach ricotta filled rolls, it's crucial to balance the moisture content for optimal texture.
For the rolls themselves, you'll need puff pastry – the buttery kind. Try Pampas. An egg for brushing – it makes 'em golden and shiny – and sesame seeds if you're feeling extra! Trust me; these will be devoured in seconds.
Step-By-Step Guide
Now that we've gathered our ingredients, let's get rolling – literally! First, I'm going to preheat my oven to 350°F! It's like giving it a nice, warm hug before the puff pastry party. Then, I'll thaw the spinach.
- Cut the puff pastry sheets in half.
- Mix the spinach, ricotta, parmesan, shredded cheese, egg, garlic, nutmeg, salt, and pepper – the filling is amazing!
- Spread the filling on the pastries, just leaving an edge free – that's for sealing, like with envelope glue!
- Roll 'em up, seam-side down and bake for 25 minutes, then a few more minutes on top, or until golden!
I think you'll find it really easy, once the pastries are cut, to roll each one, just like i do! Slice each roll into smaller sizes. I brush with egg and sesame seeds. I think you'll agree — yummy!
Tips and Variations
And hey, don't be shy with the garlic! I usually mince two cloves but, if you're a garlic fiend as I am, go for three.
Want it cheesier? I hear ya! Throw in a half-cup of mozzarella or provolone. Gotta love that stretch!
For a creamy boost, stir in 2 ounces of cream cheese. It will thicken up the dip.
Now, for a spicy kick, a pinch of red pepper flakes does the trick! Or, for something unexpected, add a tablespoon of chopped pickled jalapeños. It'll wake up your taste buds. Trust me, it's delicious!
Short Recipe Version
Spinach and Artichoke Dip
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients:
- 10 oz frozen spinach, thawed and squeezed dry
- 14 oz artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup marinara sauce
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- Combine all ingredients in a bowl.
- Transfer to a baking dish.
- Bake for 20-25 minutes, or until bubbly and golden brown.
Nutrition Information (per serving – estimated):
- Calories: 250
- Fat: 20g
- Protein: 10g
- Carbohydrates: 10g