5 Ingredient Kale & Spinach Dip Bites
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Yield: 8 servings
10 oz. Spinach & Kale Dip made with Greek Yogurt; Also try with any of our Classic or our Greek Yogurt Dips & Spreads
1/2 cup red bell peppers, finely diced
1 cup loosely packed fresh kale, finely chopped
16 oz. package refrigerated biscuits
1/3 cup mozzarella cheese, grated
Preheat oven to 375°F.
In a mixing bowl, combine dip, diced bell peppers and chopped kale.
Spray a muffin pan with nonstick cooking spray. Flatten each biscuit slightly with your hands and fit it into the muffin tin. Fill each cup with approximately two tablespoons of the spinach, peppers and kale filling.
Top each cup with a sprinkle of grated mozzarella cheese and bake for 16 minutes or until cups are golden brown and cheese is melted.
Recipe and photo by Rachel Cooks.