Avert your eyes if you’re on a diet! I’m combining two delicious ideas today – spinach artichoke dip and garlic knots – into one super-savory snack! I made these comfort food bites using a warm spinach artichoke dip filling stuffed instead fresh pizza dough. Serve them with some of the extra spinach artichoke dip on the side for dipping, because go big or go home, right? I’m going to be cooking up a batch for these for a fun weekend snack to have in front of the fireplace, see the recipe below!
Spinach Artichoke Dip Garlic Knots.
Serves: 12 Knots
- 2 Cups of Frozen Spinach, thawed and drained
- 1 Cup of Artichoke Hearts, drained
- 6 Oz Cream Cheese
- ½ Cup of Sour Cream
- ½ Cup of Mozzarella, shredded
- 2 Cloves of Garlic
- 32 Oz of Fresh Pizza Dough
- Olive Oil
- Salt and Pepper
- Garlic Powder
- Red Pepper Flakes, for serving (optional)
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Combine thawed and drained spinach, artichoke hearts, cream cheese, Hood Sour Cream, shredded mozzarella, and garlic cloves in a food processor. Pulse until just combined, season to taste with salt and pepper.
- Divide dough into 12 equal pieces, then use your hands to flatten each piece into about a 4” circle. Scoop a heaping tablespoon of the spinach-artichoke mixture into the center of the circle, and then pull the edges of the dough together over the dough, pinching closed at the top. Repeat with all 12 dough pieces and place on the lined baking sheet.
- Use a pastry brush to lightly coat each knot with olive oil, then season the tops with salt, pepper, and a dusting of garlic powder.
- Scoop the remaining spinach artichoke mixture into a small oven-safe baking dish.
- Bake both the knots and dip at 400 degrees for 20 minutes. Remove from the oven and sprinkle with red pepper flakes if desired. Serve warm knots alongside the baked dip.