How to make it
Heat oven to 375°F. Lightly spray 2 mini muffin pans (48 mini muffins) with nonstick cooking spray.
In a medium bowl, mix Lee Kum Kee Minced Garlic, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), cream cheese, sour cream, parmesan, mozzarella, artichoke, and spinach until well combined. Transfer to an oven-safe dish and bake for 10 minutes.
Remove and let cool on a cooling rack while you prepare dough sheets.
Unroll 1 dough sheet. Roll into a 12x8-inch rectangle. Cut the dough sheet into 24 squares. Press a square in the bottom and up the side of each mini muffin cup. Spoon about 1-2 teaspoon artichoke dip into each cup. Repeat with the remaining dough sheet and fill.
Bake for 8 to 12 minutes or until the edges of the dough are golden brown. Remove from the pan and let cool on a serving platter for 5 minutes. Serve warm. Enjoy!