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. (Take a short cut and use refrigerated pie crust.)
8ouncescream cheesesoftened, I used Philadelphia brand
1/4cupsour cream
1/2cupmayonnaise
110-ouncepackage frozen chopped spinachthawed and squeezed very dry
114-ouncecan artichoke heartswell drained and chopped
1/2cupgrated parmesan cheese
1/2cup shredded mozzarella cheese
1-2teaspoonshot sauce, such as Tabascoadd to your liking
1/2teaspoonminced/pressed garlic
1/4cupfinely sliced green onion
1/4teaspoonsalt
1/4teaspoon ground black pepper
2packagesrefrigerated pie crusts (4 crusts)or homemade pie crusts
1eggfor egg wash
Instructions
Preheat oven to 400 degrees F. Line baking sheet with parchment paper or spray with non-stick baking spray.
Mix together: (I use hand or stand mixer) cream cheese, sour cream, mayonnaise, spinach, artichoke hearts, Parmesan, mozzarella, Tabasco, garlic, green onion, salt and pepper.
Cut 3 1/2" rounds of pie crust with a biscuit, cookie cutter or glass with same diameter. I was able to cut 8 rounds from each pie crust. (You can re-roll the crust leftovers to make some more.)
Spoon about 2 teaspoons of filling in the center of each round, fold over and crimp the edges with a fork. Poke the top with a fork to help release steam while baking. Place on prepared baking sheet.
You will have a cup or so of dip left over. I freeze this in a small baking dish to bake and enjoy later.
You can freeze the empanadas at this point if you want. Freeze on the baking sheet, then transfer to a zip top bag or freezer container.
Egg Wash: Whisk together egg and 2 teaspoons water. Brush empanadas with egg wash.
Bake for about 12 - 15 minutes or until golden brown.
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