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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I cut up puffed pastry sheets to fit mini muffin tins and fill with a thicker version of spinach artichoke dip. Bake till the pastry browns. I like to bring finger foods that people can take and eat away from the table. I've watched my nephews crowd around the dip trough for too long. :-)[/quote] This will probably work with phyllo cups! It’ll be even less work.[/quote] You can also use Pillsbury flaky biscuit dough that comes in the refrigerated pop-open cans. 1/3 or 1/2 of each biscuit (pulled apart so the shape is still whole), stuffed into a mini muffin tin, filled with a spinach-artichoke type dip, and baked until browned. This is a Pampered Chef recipe that I learned years ago and it’s always popular. The filling I use is a mixture of diced tomatoes, basil, Parmesan and mayo.[/quote]
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