• Preheat oven to 375 F. Using a cookie cutter, glass jar, or ¼ inch metal measuring cup, or something similar in size ( 2" round) ( the inside metal top of a mason jar is the perfect size) Cut rounds from the sandwich thins. To maximize the number you can make from each piece of bread, position the round right up next to the edge of the bread. 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).
• Brush both sides of the bread with olive oil and press into a mini muffin tin (24 muffins) For the round pieces of bread press directly into the muffin tin. For the remaining bread pieces, roll into a cone shape and gently press the bottom together, then press into muffin tin. Bake until golden brown and crispy (approx. 8 min).
• While the bread is cooking, blanch the spinach. To do so, bring a large pot of water to boil and prepare a large bowl with ice water. Add the spinach to the boiling water for 30 seconds. Drain and place in the ice water for 2 min. Drain and squeeze out as much water as possible, place between paper towels or a kitchen towel and continue to remove as much water as possible.
• Finely chop the spinach and place in a medium size bowl. Remove excess liquid from artichoke hearts by placing between two paper towels and pressing down. Finely chop artichoke hearts and add to bowl with spinach. Add ricotta, sour cream, garlic, lemon zest, nutmeg, sriracha or cayenne pepper, and salt and pepper to taste. Stir to combine all ingredients.
• Remove bread from the oven and stuff each muffin cup with spinach artichoke mixture. Cover the muffin tin with aluminum foil and return to the oven for 10 min.
• Serve warm.

Reheat in the oven or toaster oven by placing in aluminum foil and heating for approx 10 min.