Holiday16: Spinach/Artichoke Puffs

  • Chef: Pam Correll
  • Ready in: 20 minutes
  • Serves: 5 or more
  • Complexity: medium
Holiday16: Spinach/Artichoke Puffs


  • Puffs:
  • 1/4 cup butter
  • 1/2 cup water
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 2 eggs
  • Spinach/Artichoke Dip Filling:
  • 1 cup finely grated Rumiano dry jack cheese
  • ½ cup frozen, chopped spinach, thawed
  • ½ cup chopped artichoke hearts
  • ½ cup chopped artichoke hearts
  • 1 garlic clove, minced


In a 2 quart sauce pan, bring water and butter to a rolling boil. Remove from heat. Stir in flour and salt until the mixture forms a ball. Using a wooden spoon beat in the eggs one at a time, mixing well after each. Drop (or pipe) onto an ungreased baking sheets 2 inches apart, using about 2 teaspoons of dough for each cream puff. Bake 20 to 25 minutes preheated oven, until golden brown. Remove puffs to a cooling rack. While the cream puffs are baking, make spinach dip filling: in a medium microwave safe mixing bowl, stir all filling ingredients together. Microwave on high 2 minutes, or until hot and bubbly. Cut approximately ½ inch off the top of each cream puff. Fill with Spinach Dip Filling and set the top back on. Serve warm or room temperature. ( Makes 36 small puffs)

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