Appetizers, nibbles, hors d’oeuvres… I love ’em all!
Here, the classic Spinach and Artichoke Dip gets an update – all wrapped up in 2-bite sized empanadas! They bake up golden brown and flaky, literally bursting with creamy spinach and artichoke dip.
The recipe makes 24 Mini Spinach and Artichoke Empanadas, with a little extra dip left over. (Treat for the cook!) The empanadas freeze beautifully whether they’re unbaked or baked, making them great to make ahead.
I took a shortcut here with refrigerated pie crust, but you can certainly make your own pie crust too! If you’re interested in trying your hand at traditional empanada dough and some other filling ideas – see my recipes for an Empanada Party: 4 Fillings & 3 Sauces!