Lunch: Spinach-Artichoke Mini Bites

Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Spinach-Artichoke Mini Bites

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
2 teaspoons olive oil
2 cups torn fresh spinach
1/2 cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
4 oz cream cheese (half of 8-oz package)
2 teaspoons basil pesto

Instructions

Heat oven to 425 °F. Lightly spray 12 regular-size muffin cups with cooking spray.
Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.
In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.
Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.

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