1/4 cup marinated quartered artichoke hearts, drained
2 tablespoons pitted Greek olives
1 package (17.3 ounces) frozen puff pastry, thawed
1 carton (6-1/2 ounces) spreadable spinach and artichoke cream cheese (used Philadelphia Chive & Onion cream Cheese)
2 tablespoons grated Parmesan cheese
1 tablespoon water
2 teaspoons sesame seeds (used black and white sesame seeds)
Refrigerated tzatziki sauce (made my own Yogurt & Dill Dip)
Place artichokes and olives in a food processor; cover and pulse until finely chopped. Unfold one pastry sheet on a lightly floured surface; spread half of the cream cheese over half of pastry. Top with half of the artichoke mixture. Sprinkle with half of the Parmesan cheese. Fold plain half over filling; press gently to seal.
Repeat with remaining pastry, cream cheese, artichoke mixture and Parmesan cheese. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Cut each rectangle into sixteen 3/4-in.-wide strips. Twist strips several times; place 2 in. apart on greased baking sheets.
Bake at 400° for 12-14 minutes or until golden brown. Serve warm with tzatziki sauce if desired.
Yogurt and Dill Dip:
1 cup plain Greek yogurt
1 garlic clove, minced
1 teaspoon dill, chopped
salt and pepper to taste
Mix all ingredients. You can make it ahead of time. Chill and serve with warm breadsticks.
*I love this…easy to make and a crowd pleaser. This is perfect for party appetizers. I made it twice and it turned out spot on. This recipe will be one for the books. enJOY!!!