Empty My Fridge
Spinach Artichoke Dip Hasselback Croissants
Ingredientes
- Cream cheese · softened8 oz
- Cheese · shredded2 xícaras
- Artichoke · drained finely chopped½ xícara
- Spinach · frozen drained finely chopped½ xícara
- Garlic powder1 colher de chá
- Salt½ colher de chá
- Chili flake · flakes¼ colher de chá
- Croissant6
- Butter · melted8 colheres de sopa
Modo de preparo
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix the softened cream cheese, 1 cup of mozzarella, the chopped artichokes, spinach, garlic powder, kosher salt and red pepper flakes until evenly combined.
- Score each croissant at 1-inch intervals, cutting deep enough to form pockets but not all the way through.
- Spoon the mixture into the cuts, pressing it gently in. Sprinkle the remaining 1 cup of mozzarella over the top, letting some get into the cuts. Place on the prepared sheet.
- Bake for 12–15 minutes, until golden and the cheese is melted and bubbly.
- Brush with melted garlic butter and let cool slightly before serving.
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