A delicious bite-sized appetizer made with a cheesy bacon spinach dip baked into a crescent dough cup.
Ingredients
2cans8 ounces each refrigerated crescent dough
1package10 ounces frozen chopped spinach, thawed and drained
1pound16 ounces VELVEETA, cut into ½ -inch cubes
4ounces½ of 8-ounce package PHILADELPHIA Cream Cheese, softened
1can10 ounces RO*TEL Diced Tomatoes & Green Chilies, undrained
8slicesOSCAR MAYER Baconcooked and crumbled
Instructions
Heat oven to 375°F. Coat 2 mini muffin tins with nonstick cooking spray and set aside.
Roll out 1 sheet of crescent dough, pinching the seams together. Cut into 6 rows by 4 rows to make 24 squares. Press each dough square into a mini muffin cup. Repeat with the remaining roll of crescent dough.
In a large bowl, combine the spinach, VELVEETA, cream cheese, RO*TEL and half of the bacon. Add a tablespoon of the filling into each dough-lined cup. Top with remaining bacon.
Bake for 10-12 minutes, until the cheese is melted and the edges are golden brown. Allow to cool for 5 minutes before removing from the tray. Serve warm.
Notes
You can freeze any cheesy bacon spinach bites that you don’t plan on enjoying right away. Allow the bites to cool fully, and then place in a zip-top freezer baggie. Freeze for up to 3 months. To serve, allow the bites to thaw overnight in the fridge before reheating in the microwave.