Hot Artichoke & Sundried Tomato Appies

30 - 35 min

10 large or 18 small appies

Ingredients

  • 1 pkg (8 oz/250 g) frozen puff pastry, defrosted
  • 1⁄4 - 1⁄2 cup Spinach & Artichoke Hot Dip or Her & Garlic Dip, prepared, unbaked
  • 1 can (14 oz/398 ml) artichoke hearts
  • 1 pkg Spinach & Artichoke Hot Dip Mix
  • 1 cup cream cheese
  • 1 cup mayonnaise
  • 1 cup sour cream or yogurt
  • 1 cup mayonnaise
  • 3 tbsp Herb & Garlic Dip Mix
  • 1⁄4 - 1⁄2 cup sundried tomatoes, finely chopped
  • 2 tbsp low-fat milk

Preparation

  1. Preheat oven to 425° F (220° C).
  2. On a Sheet Pan Liner, roll puff pastry into a 10.5” square. Cut into triangles.
  3. Spoon Hot Dip onto each triangle: 1⁄2 tsp for small, 1–2 tsp for large. Sprinkle each with sundried tomatoes.
  4. Place on Sheet Pan lined with Sheet Pan Liner. Using a basting brush, brush with milk, and bake until puffy and light golden: 10–11 minutes for small, 12–14 minutes for large.

Nutritional Information

Per serving(1 small appie): Calories 100, Fat 7 g (Saturated -0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 8 g (Fiber 1 g, Sugars 0 g), Protein 1 g.