I love having get togethers.I’d say parties but, let’s be honest, you have to have more than two people over to call it a party, right?
So, we had two people over for New Year’s Eve and made an appetizer buffet. Appetizers are my favorite food to make and, coincidentally, my favorite to eat. The problem that I run into is that in order to have a nice selection of foods, I end up having WAY too much food. This year it was the spinach dip that we were left with, and as delicious as it was, I didn’t want to eat any more dip. My husband likes to chow down on the softened bread bowl slathered with dip, but that still left the cup or two of dip in the middle that I needed to find a use for.
Enter puff pastry…
IMO, everything is better inside puff pastry. Seriously, I can’t think of anything that isn’t made better by the addition of golden, buttery, flaky pastry. (This is why we will be starting back up with Weight Watchers again shortly; more on that later)
Here is my recipe for Cheesy Spinach Dip Puffs

Cheesy Spinach Dip Puffs

Category: Appetizer

Cheesy Spinach Dip Puffs

A delicious way to use up that left-over spinach dip. Filled with cheese and a little nutmeg, these puffs are delicious served with a bowl of tomato soup for a quick and easy dinner.


  • 1 sheet puff pastry
  • left-over spinach dip
  • 1 cup cheese
  • egg wash
  • nutmeg


  • Open the puff pastry sheet and divide into 6 equal squares
  • Place about 1 T shredded cheese in the middle of each square
  • Add about 1/4 C spinach dip on top of cheese
  • Top with about 1 T shredded cheese and a sprinkle of nutmeg
  • Pull each corner, one by one, to the middle of the filling and secure each with some egg wash
  • Brush finished pastry with egg wash and sprinkle tops with either coarse salt or a little shredded cheese if desired
  • Bake in 400 degree oven for 25 minutes or until golden brown


I used a combination of mozzarella and fontina cheeses but this would be good with any kind of cheese

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