Spinach Dip Puff Pastry: Super Bowl Style

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I love how versatile and easy puff pastry is to work with. I have been known to clear out a stores supply of puff pastry to have on hand at my house because we love it that much! Make it sweet or savory - it's always a hit.

With the Super Bowl upon us I've been searching for the perfect party pleasing food and saw a football breadstick and decided to combine this beauty with one of my favorite appetizers - SPINACH DIP! Keep in mind, this isn't your typical Knorr's Spinach Dip recipe - it's much more delicious. But if spinach dip isn't your thing - don't worry - I've included another filling recipe at the bottom of this post - buffalo style!

Of course it's always fun to add to the theme of the party when serving this delicious appetizer - I absolutely love our little football shaped charcuterie board. You can purchase it on amazon here:

For the spinach dip cream together the following:

4 - 6 oz cream cheese, softened (amount depends on how large your puff pastry sheets are)

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

Pepper to taste

1/2 cup freshly grated parmesan cheese

1/2 cup Mozarella cheese

3/4 cup frozen spinach (thawed and juices squeezed out) (you can use fresh but use 1 - 1 1/2 cups, chopped)

Cut 2 sheets of puff pastry into a football shape. Spread cream cheese mixture onto one side and top with other puff pastry.

Cut perpendicular lines equally all the way down both sides leaving a space down the center of the pastry.

Twist each section the same direction down each side.

At this point you can freeze your pastry. On party day be sure to let thaw to room temperature before baking. Bake at 400° for 20 minutes or until golden brown.

ENJOY!!

For Buffalo Style Puff Pastry Filling:

4-6 oz cream cheese, softened

1/4 cup Ranch

1/4 cup hot sauce

3/4 cup cooked and shredded chicken

1 cup grated cheese (we like Monterey Jack)

Combine and follow the same steps as above

XOXO!

Kimberly