Hoppy Easter!  Ok…almost.  What can I say?  I’m excited!  More chances for me to look into new and exciting things to try and turn my family into guinea pigs see how much the family loves them!  So this year, my aunt asked me to bring an appetizer–and of course, I can’t just do something normal like everybody else.  Also of course, I can’t just find a recipe, make it, and bring it.  I have to try it out first!  Yes, I know I have a problem.  On the good side, I’ve had a nice young man willing to help me scarf down taste test the results to make sure they’re what I was aiming for.

Thanks to the brilliant efforts to my friends, suggesting sprinkled cheese here, taste-testing there, I’m ready to share this with you just in time for you to share with your friends and family!  These little suckers are one-to-two bite tastes of heaven with all the spinach, artichoke, and cheesy wonderfulness that goes with it!  I mean, really–who doesn’t LOVE spinach artichoke dip??!!

Spinach Artichoke Puffs

Ingredients

For the Puffs:

• 1 c water
• ½ c butter (1 stick)
• ½ tsp garlic salt
• 1 c flour
• 4 eggs, room temperature
• ¼ c shredded Parmesan, for sprinkling on top prior to baking

For the Spinach Artichoke filling:

• 2 10oz pkg frozen spinach, thawed and chopped
• 2 14oz can artichoke hearts, drained and chopped
• 4 cloves garlic, minced
• 1 medium onion, diced
• 8oz cream cheese, softened
• ½ c mayonnaise
• 1 c sour cream
• ½ tsp red pepper flakes
• 2 c mozzarella
• ½ c Parmesan shredded
• salt and pepper to taste

Directions:

For puffs, heat oven to 425º. Melt butter and water and bring to a boil. Add flour and garlic salt, stir until ball forms.

Transfer dough to mixing bowl with mixer attachment. Let dough cool slightly. Add one egg at a time until combined. Drop by teaspoon-fulls onto cookie sheet, sprinkle with cheese, and bake 20 min.

Three quarters into baking, poke a hole into the puffs so they retain their shape when done baking.

For filling, mix everything into a bowl, pour into baking dish. Bake at 350º about 20-30 minutes.

Let the spinach dip cool only slightly.  Cut the puffs in half around the center, and scoop 2 tablespoons-full into the center and set the top back on.  Presto!  You have spinach artichoke puffs!

….try not to eat them all….I dare you!

Tagged: artichoke, cheese, cream cheese, cream puffs, food, hot dip, mozzarella cheese, parmesan cheese, puffs, spinach, spinach artichoke dip, spinach dip, vegetarian