‘Tis the season of sinus infections, all through my house. Not a dish being cooked, not even honey from the bee house; The Sudafed is stocked on my counter with care, in hopes that my freakin allergies would soon would be elsewhere; – By ME. I hope this tiny poem of my current state explains why I have been away from posting on the blog lately. My sinuses have been killing me, but I have finally passed my gazillionth sinus infection this year, and I’m back baby – just in time for holiday recipes!
Thanksgiving is my absolute favorite holiday of year, but since I missed that, I’m moving on to my second favorite season. Holiday parties are no doubt going to be taking up the entire month of December for most of us, so I thought I would start posting some ideas for entertaining and keeping cozy! I love having people over in the winter months, making gumbos and other warm hearty dishes, but I also love hosting small get-togethers with bite size apps and warm holiday drinks. That’s where these spinach artichoke croissant bites come in!
These are OUT OF THIS WORLD! As if I didn’t already love the two ingredients separately, they are even better together. I also enjoyed how easy it was to make this dip. I never knew it was so simple!
Not only are these gorgeous, but obviously the combination of croissants and spinach artichoke dip is magical. Plus the pop of greenery makes us feel like we are being super healthy…. cuz they are, right?! :). The only downside is, it’s very hard not to eat half of what you’ve made before your guests arrive…..
Also, I’d like to note that I give the option to use either sour cream or cream cheese in these. The reason for this is a little bit funny. I mis-read the recipe that I was referencing and accidentally bought sour cream. I didn’t notice until after I had already made them, but they still tasted AMAZING!
I promise now that my sinus infection has finally passed I am going to be uploading a ton of holiday / winter recipes for you guys!! I’m so happy to be back!
Spinach and Artichoke Croissant Bites
4 cups packed spinach leaves (about 4 oz.)
1 jar marinated artichoke hearts, drained
1 cup Gruyère cheese, shredded
2 ounces cream cheese or sour cream
2 (8-oz.) cans refrigerated crescent rolls
1 large egg, lightly beaten
Salt, pepper, and garlic powder, to taste
Combine spinach, drained artichoke hearts, shredded Gruyère, and cream cheese or sour cream in a food processor, and pulse until smooth, stopping to scrape down sides as needed. This should be about 15 -20 pulses max. Then pour the mixture out into a bowl and season lightly with salt, pepper, and garlic powder to taste.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper (no need to butter or spray). Separate crescent roll dough triangles where perforated. (Optional: Cut each triangle in half from tip to base, creating 2 triangles out of each) - I left my triangles the size they were. Gently pat and stretch the wide end of each triangle to make it a bit wider. Spoon about 1⁄2 tablespoon of filling on wide end of each triangle. Roll from widest part of triangle, pinching sides slightly, toward tip, enclosing filling; curve slightly to create a crescent shape. Place on prepared baking sheets, about 1 inch apart.
Lightly brush beaten egg over surface of each crescent. Bake in preheated oven until golden brown, about 12 minutes.
Recipe adapted slightly from Southern Living Magazine.