Spinach Artichoke Dip Hot Pocket
If you like spinach artichoke dip, these spinach artichoke dip hot pockets are mind blowing! Creamy, flaky, cheesy and full of those classic flavors from the appetizer we all know and love.
Servings: 4 servings
Equipment
- Air Fryer (optional)
Ingredients
- 1 roll puff pastry I used jus-rol
- 8 oz cream cheese softened
- 1 cup mozzarella cheese shredded
- 1/2 cup frozen spinach chopped
- 1/2 cup artichoke hearts I used canned del monte quartered artichoke hearts
- 1/2 cup parmesan cheese plus more to garnish
- 1 tsp garlic minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
Garnish
- 2 tbsp butter melted
- 1/2 tsp parsley dried
Instructions
- In a bowl mix together, softened cream cheese, 3/4 cup mozzarella cheese, chopped spinach, chopped artichoke hearts, parmesan cheese, garlic, onion powder, salt and pepper.
- Mix until throughly combined.
- Roll out the puff pastry and cut into 2-3 inch wide strips. You should be able to get 4-6 strips from one roll.
- Add the filling to half of the strips leave room around the edges. Top with remaining shredded mozzarella cheese. Fold over the empty side to cover the filling and using a fork, crimp the edges to seal completely.
- Transfer to a parchment lined baking sheet and cut slits across the tops to allow air to pass through.
- Brush on some melted butter and top with parmesan cheese and place in a preheated oven at 425F.
- Bake for 13-15 minutes until cooked through and golden brown.
Air Fryer Instructions
- Place in the air fryer tray or basket and air fry at 400F for 12-13 minutes until cooked through and golden brown.
- Once cooked, brush on more melted butter and sprinkle on some parmesan cheese and dried parsley.
- Enjoy!