Ingredients

The following ingredients have 36 Servings
  • 8 oz shredded mozzarella
  • 2 oz cream cheese
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1 egg
  • 1 tsp garlic salt
  • 1 tsp baking powder
  • 12 oz frozen spinach (thawed and drained well (or sauteed fresh spinach))
  • 1/2 cup artichoke hearts (chopped )
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated parmesan cheese (divided)
  • 2 oz cream cheese
  • 3 tbsp sour cream
  • 3 tbsp mayo
  • 1 tsp garlic salt

Instruction

  • Preheat oven to 350.
  • Put mozzarella cheese and 2 oz of the cream cheese in a microwave-safe bowl. Microwave it for one minute. Stir the cheese. Microwave for an additional 30 seconds. Stir it again. At this point, all the cheese should be melted. Microwave for 30 more seconds until smooth (it should look like cheese fondue at this point). Add the melted cheeses and the other dough ingredients to a food processor and process until a dough forms.
  • Divide the dough into 36 pieces. Then press the dough into the bottom of the mini muffin tin. For best results, use a tart tamper that has been dipped in water. Make sure to dip the tamper in water each time, then press down the dough until all 36 have been pressed. 
  • In a large bowl mix the cream cheese, mayo, sour cream, garlic salt, and half of the parmesan cheese. Mix in the spinach, artichokes, and mozzarella. Divide between the prepared crusts.
  • Bake until golden brown, about 25 minutes.
  • Sprinkle the remaining parmesan on top.