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1 package Wind & Willow Fresh Picked Spinach Dip
1 8 oz package of cream cheese, softened
½ bag of fresh baby spinach, washed and chopped in food processor
1 ½ cups fresh crumbled bacon (reserve 1/2 cup for topping)
1 tablespoon chopped parsley
2 sheets puff pastry dough, thawed
Mix Wind and Willow Fresh Picked Spinach Dip Mix with cream cheese, spinach, 1 cup bacon and parsley in stand mixer until well incorporated.
Unfold pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet.
Bake for 15 mins or until pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire rack for 10 mins. Split the pastries into 2 layers, making 36 in all.
Spread 1 tablespoon cheese & spinach mixture on 18 bottom pastry layers. Top with the pastry layers and spread with the remaining cheese mixture. Sprinkle with remaining crumbled bacon pieces on top.
Recipe by Julie Jester of The Cook’s Station
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