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1
Preheat oven to 375 F. Using a 2-inch round cookie cutter, glass jar, or 1/4 cup size metal measuring cup, or something similar in size (the inside metal top of a mason jar is the perfect size), cut rounds from the sandwich thins.
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2
To maximize the number you can make from each piece of bread, position the round right up next to the edge of the bread.
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3
The remaining portion of the round will be rolled like a cone (you will be able to make 2 spinach dip bites from each half of the sandwich thins).
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4
Brush both sides of the bread with olive oil and press into a mini muffin tin (24 muffin tin).
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5
For the round pieces of bread press directly into the bottom of each muffin cup.
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6
For the remaining bread pieces, roll into a cone shape and gently press the bottom together, then press into the muffin tin to create a cup.
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7
Bake until golden brown and crispy (approximately 8 minutes).
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8
While the bread is cooking, blanch the spinach.
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9
To do so, bring a large pot of water to boil and prepare a large bowl with ice water.
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10
Add the spinach to the boiling water for 30 seconds.
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11
Drain and place spinach in the ice water for 2 minutes.
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12
Drain and squeeze out as much water as possible.
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13
Then place spinach between paper towels or a kitchen towel and continue to remove as much water as possible.
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14
Finely chop the spinach and place in a medium size bowl.
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15
Remove excess liquid from artichoke hearts by placing them between two paper towels and pressing down.
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16
Finely chop artichoke hearts and add them into the bowl with the spinach.
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17
Add ricotta, sour cream, garlic, lemon zest, nutmeg, Sriracha or cayenne pepper, and salt and pepper to taste.
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18
Stir to combine all ingredients.
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19
Remove bread from the oven when its done.
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20
Stuff each muffin cup with spinach artichoke mixture.
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21
Cover the muffin tin with aluminum foil and return to the oven for 10 minutes.
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22
Serve warm.
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23
Reheat leftovers in the oven or toaster oven by placing the cups in an aluminum foil packet and heating for approximately 10 minutes.
