Description
These Cheesy Creamy Spinach & Artichoke Bites are perfect for parties, game nights, or cozy evenings at home. They take the classic flavors of spinach and artichoke dip and turn them into irresistible, bite-sized appetizers. Crispy on the outside and creamy on the inside, they’re a guaranteed crowd-pleaser and easy to make with simple ingredients you likely already have in your kitchen.
Ingredients
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1 package refrigerated crescent roll dough or puff pastry sheets
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1 cup cooked and finely chopped spinach (squeezed dry)
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1 cup canned artichoke hearts, drained and roughly chopped
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1 cup cream cheese, softened
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1 cup shredded mozzarella cheese
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1 cup grated Parmesan cheese
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2 tablespoons mayonnaise or softened cream cheese
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2 garlic cloves, minced
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1 teaspoon onion powder
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½ teaspoon dried Italian seasoning
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Salt and black pepper to taste
Optional: -
Red pepper flakes for a hint of heat
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Fresh parsley for garnish
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a muffin pan or line it with mini cupcake liners.
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Roll out the crescent dough or puff pastry on a clean surface. Cut into small squares to fit into the muffin cups.
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Press each square gently into the muffin pan to form a cup shape.
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In a medium bowl, mix together cream cheese, spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, garlic, onion powder, and Italian seasoning. Season with salt and pepper.
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Spoon about 1 tablespoon of the filling into each dough cup, filling nearly to the top.
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Sprinkle additional Parmesan or mozzarella on top if desired.
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Bake for 12–14 minutes or until the dough is golden and the filling bubbles.
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Let cool for a couple minutes before serving. Garnish with parsley if desired.
Notes
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Ensure spinach is squeezed dry to avoid watery filling.
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Filling can be prepared a day ahead and refrigerated.
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Baked bites can be frozen and reheated in the oven for later use.
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Optional: add finely diced cooked chicken or red pepper flakes for variation.
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Serve with dips like ranch, garlic aioli, or mild marinara for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes