Name: Spinach Dip Bites topped with Cloverdale Bacon
Ingredients: 8 slices Cloverdale signature applewood bacon; 2 cups Frozen spinach, chopped and thawed; 6 oz Artichoke hearts, drained and chopped; 1/2 tsp Garlic, minced; 4 oz Cream cheese, softened; 1/2 tsp. Garlic salt; 1 can Seamless crescent dough

Spinach Dip Bites topped with Cloverdale Bacon

Course Appetizer

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Spinach Dip Bites topped with Cloverdale Bacon

Ingredients

8 slices Cloverdale signature applewood bacon
2 cups Frozen spinach, chopped and thawed
6 oz Artichoke hearts, drained and chopped
1/2 tsp Garlic, minced
4 oz Cream cheese, softened
1/2 tsp. Garlic salt
1 can Seamless crescent dough

Instructions

Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop, set aside.
Preheat oven to 375.
In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and set aside.
Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, bites will mold to your tin while baking. Bake at 375 for 15 – 17 minutes, until golden brown. Top with Cloverdale bacon, let cool for 5-10 minutes before removing from tin. Enjoy!