Description
These Spinach Dip Cheese Crisps are a deliciously crispy and cheesy snack that combines mozzarella, Parmesan, and creamy spinach for a flavorful bite-sized treat. Perfect for parties or a low-carb snack, these crisps bake to golden perfection with a hint of garlic and onion seasoning and can be garnished with fresh parsley.
Ingredients
Scale
Cheese Mixture
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
Vegetables & Seasonings
- 1/2 cup cooked spinach (fresh or frozen, well-drained)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground black pepper
Garnish
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the spinach mixture: In a medium bowl, thoroughly combine the shredded mozzarella, grated Parmesan, cooked and well-drained spinach, softened cream cheese, garlic powder, onion powder, and ground black pepper. Mix until all ingredients are evenly incorporated, forming a uniform mixture.
- Form cheese crisps: Using a spoon, drop small spoonfuls of the cheese mixture onto the prepared baking sheet. Gently press each mound down slightly to form small discs, making sure to leave space between each so they can spread slightly while baking.
- Bake: Place the baking sheet in the preheated oven and bake the cheese crisps for 10-12 minutes. Bake until the edges are golden brown and the crisps have a crispy texture.
- Garnish and serve: Remove the crisps from the oven and allow them to cool for a few minutes on the baking sheet. Once cooled slightly, transfer to a serving plate and optionally garnish with freshly chopped parsley. Serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure the spinach is well-drained to avoid soggy crisps.
- You can substitute fresh spinach with frozen spinach, just thaw and squeeze out excess water before using.
- For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the cheese mixture.
- These crisps are best eaten fresh but can be stored in an airtight container for up to 2 days; reheat briefly in the oven to restore crispness.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
