Spinach and Artichoke Bites

Ingredients

• 1 (8 oz.) package softened cream cheese (I used reduced fat)

• ¼ cup mayo

• ½ cup grated parmesan or romano cheese

• 2 cloves garlic, peeled and minced

• 1 (14 oz.) can artichoke hearts, drained and chopped

• 1 cup frozen chopped spinach, thawed and drained

• 2 tubes of crescent roll dough

• shredded mozzarella (optional, though in my opinion completely necessary)

Preparation

1. Preheat your oven to 375 degrees Fahrenheit

2. Lightly spray muffin tins with baking spray

3. Combine the first six ingredients in a large bowl, stirring well

4. Once you’ve combined the dip, set aside

5. Roll your crescent roll dough out onto a large cutting board/work surface

6. Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough

7. Cut the dough into 12 equal squares with a pizza cutter

8. Put one square in the bottom of each muffin tin, then put about a teaspoon worth of the dip inside

9. Sprinkle on mozzarella cheese, then bake for 12 minutes