Spinach and artichoke dip is a classic crowd favorite, but when you transform it into bite-sized portions, it becomes an irresistible snack that’s easy to serve and eat. These Spinach and Artichoke Dip Bites deliver all the creamy, cheesy goodness of the traditional dip, encased in a crispy, golden shell that adds texture and flavor. Whether you’re hosting a party, attending a potluck, or just craving a delicious homemade appetizer, this recipe is sure to be a hit.
Why You’ll Love This Recipe
- Easy to make: Simple ingredients and straightforward steps make this recipe approachable for all skill levels.
- Perfect for entertaining: Bite-sized and mess-free, these are great for serving at parties, game nights, and family gatherings.
- Make-ahead friendly: You can prepare the filling in advance, making last-minute prep a breeze.
- Customizable: Adjust the ingredients to your preference or dietary needs.
Ingredients You’ll Need
For the Filling:
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
For the Crust:
- 1 package (8 oz) crescent roll dough, phyllo dough, or wonton wrappers
- 1 tablespoon melted butter (for brushing, if using phyllo dough)
For Garnish:
- Extra Parmesan cheese for sprinkling
- Fresh parsley, chopped
Step-by-Step Instructions
1. Prepare the Filling
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the cream cheese, sour cream, and mayonnaise until smooth.
- Add the mozzarella cheese, Parmesan cheese, garlic, salt, black pepper, and red pepper flakes. Stir until combined.
- Fold in the chopped artichoke hearts and drained spinach. Mix well until evenly distributed.
2. Prepare the Crust
Using Crescent Roll Dough:
- Roll out the dough and cut it into small squares.
- Press each square into a greased mini muffin tin, creating little cups.
Using Phyllo Dough:
- Layer a few sheets of phyllo dough, brushing melted butter between layers.
- Cut into squares and gently press them into a mini muffin tin.
Using Wonton Wrappers:
- Simply press the wrappers into the mini muffin tin without any additional steps.
3. Assemble and Bake
- Spoon the spinach and artichoke filling into each prepared dough cup, filling nearly to the top.
- Sprinkle extra Parmesan cheese on top for added flavor.
- Bake for 12–15 minutes, or until the crust is golden brown and the filling is bubbly.
- Let them cool for a few minutes before removing from the muffin tin.
4. Serve and Enjoy
- Garnish with freshly chopped parsley for a pop of color and extra flavor.
- Serve warm for the best texture and taste.
- Pair with a dipping sauce, such as marinara or a garlic aioli, for added flavor.
Pro Tips for the Best Spinach and Artichoke Dip Bites
- Drain the spinach well: Excess moisture can make the filling too watery, affecting the texture.
- Use high-quality cheese: Freshly grated Parmesan and mozzarella melt better and provide a richer flavor.
- Don’t overfill the cups: Leave a little space for the filling to expand while baking.
- Customize the flavor: Add crumbled bacon, diced jalapeños, or sun-dried tomatoes for a unique twist.
Variations to Try
- Gluten-Free: Use gluten-free pastry dough or bake the filling in silicone muffin cups without a crust.
- Keto-Friendly: Skip the dough and bake the filling in mini ramekins for a low-carb version.
- Spicy Version: Increase the red pepper flakes or add diced jalapeños for extra heat.
- Vegan Option: Substitute dairy-based ingredients with plant-based alternatives like cashew cream, vegan cheese, and dairy-free mayo.
How to Make Ahead and Store
- Make Ahead: Prepare the filling up to two days in advance and store it in an airtight container in the refrigerator. Fill and bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Reheating: Warm in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness.
- Freezing: Freeze unbaked bites for up to a month. Bake from frozen, adding a few extra minutes to the baking time.
Serving Suggestions
- Party Platter: Arrange alongside other finger foods like stuffed mushrooms, mini sliders, and cheese boards.
- Brunch Addition: Pair with scrambled eggs and fresh fruit for a savory breakfast bite.
- Holiday Gatherings: Serve these at Thanksgiving, Christmas, or New Year’s parties for an easy and impressive appetizer.
Final Thoughts
These Spinach and Artichoke Dip Bites are everything you love about the classic dip in a crispy, golden, and convenient package. Whether you’re making them for a casual get-together or a special occasion, they’re sure to be a hit. With a balance of creamy and crunchy textures and a flavor-packed filling, they’ll disappear from the plate in no time. Try them today and enjoy the perfect bite-sized indulgence!
Spinach and Artichoke Dip Bites
Description
These Spinach and Artichoke Dip Bites are the perfect bite-sized appetizer for any occasion! Crispy, golden phyllo cups hold a creamy, cheesy spinach and artichoke filling, making them an irresistible party snack. With a blend of cream cheese, Parmesan, and mozzarella, these bites are a crowd-pleaser and easy to prepare.
Ingredients
For the Spinach and Artichoke Filling:
For the Base:
For Garnish:
Instructions
Prepare the Spinach and Artichoke Mixture
- Preheat the oven to 190°C (375°F). In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Add in chopped artichokes, drained spinach, mozzarella, Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Stir until well combined.
Fill the Phyllo Cups
- Place mini phyllo cups on a lined baking sheet. Spoon about 1 tablespoon of the spinach and artichoke mixture into each cup, ensuring they are evenly filled.
Bake the Bites
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, or until the filling is warm and bubbly. If desired, broil for 1-2 minutes for an extra crispy top.
Garnish and Serve
- Remove from the oven and let them cool for 2 minutes. Sprinkle with fresh parsley and additional grated Parmesan before serving. Enjoy warm!
Note
Make-Ahead Tip: Prepare the filling up to 24 hours in advance and store it in the fridge until ready to use.
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in an oven at 175°C (350°F) for 5-7 minutes.
- Variations:
- Add crumbled bacon for extra flavor.
- Use puff pastry instead of phyllo cups for a different texture.
- Swap Parmesan for feta for a tangier taste.
