Spinach Dip Bites

Spinach Dip Bites are crunchy, bite-size treats are cheesy and buttery, making them a great appetizer. They are a hit every time!

Spinach Dip Bites are filled with spinach, artichokes, and three different cheeses, all baked into a crescent dough cup. If you love spinach dips as much as I do you’ll LOVE Easy Cheesy Spinach Dip, Bacon Corn and Spinach Dip, and Spinach Artichoke Dip.

Spinach Dip Bites served on a white plate

One of the best spinach appetizers

Growing up I wasn’t a huge fan of spinach (or artichokes for that matter), but my taste buds have become more refined as I’ve matured grown into an adult. You see, I’m obsessed with Spinach and Artichoke Dip.

It is one of my most favorite items to order at a restaurant. Served with warm tortilla chips, I could probably eat the whole thing with all of its cheesy goodness. Spinach + artichoke + cheese is such a great taste combination, and you can find that combo in these bite-size and crunchy Spinach Dip Bites.

These bites are perfectly warm and cheesy, with a just little bit of crisp and crunch. The recipe is simple too, which is why we frequently make these for parties and get togethers, along with some of our other go-to appetizers like Bacon Wrapped Smokies and Avocado Egg Rolls! They’re always a hit, but I must warn you in advance that you won’t be able to just eat one of these bad boys!

Crescent dough cut and shaped for spinach dip bites

How to make spinach ARTICHOKE bites

We love that these tiny spinach cups are simple and quick!!

MIX. Begin by mixing the dip ingredients.

CUT. Set the dip ingredients aside and cut crescent dough into 2 inch squares and place in a greased mini muffin tin.

FILL + BAKE. Fill each cup with a spoonful of the dip mixture and sprinkle with Mozzarella cheese. Bake at 375 for 15 minutes and let cook for a few minutes before removing from muffin tin. Serve warm and try not to eat a dozen in one sitting. 😉

Tips, Variations + SToring INfo

This recipe calls for 2 cups or 16 oz. of frozen spinach, so you will need to purchase 2 of the 10oz. boxes or 2 of the 12 oz. bags of frozen spinach in order to have enough for the 2 cups.

A pizza slicer is a quick and efficient way to cut the dough in this recipe.

If you don’t have a mini muffin tin simply cut the dough into 4 inch squares instead and add a few extra minutes to the baking time. You will yield 12 larger servings instead of 24 of the mini bites.

When removing the water from the spinach either squeeze it out with your hands, wrap it in a few layers of paper towels and then wring it out, or if you own a potato ricer you could use that as well to press out the extra liquid.

Artichoke hearts sold in a jar are your best bet for the tastiest bites, but canned can also be used if needed.


Make them your own! There are lots of ways to personalize these yummy appetizers.

  • Add crumbled bacon, cooked sausage, or finely chopped cooked ham.
  • Add cooked mushrooms, sautéed onions, or roasted peppers.
  • Add some fresh herbs such as dill or basil.

To make spinach bites ahead of time, just refrigerate for up to 24 hours before baking. Be sure to cover and place in fridge. You may need to add a few extra minutes to the cook time.

To STORE, place in airtight container and reheat in microwave when ready to enjoy.

To FREEZE, place in an freezer safe Ziploc bag and let thaw overnight in fridge before reheating.

Cheesy Spinach Dip Bites on a white plate

For more great party appetizers, check out:

Spinach Dip Bites Recipe

4.72 from 28 votes
Spinach Dip Bites are crunchy, bite-size treats are cheesy and buttery, making them a great appetizer. They are a hit every time!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 72 kcal
Author Lil' Luna


  • 2 cups frozen spinach chopped and thawed
  • 6 oz artichoke hearts drained and chopped
  • 1/2 tsp garlic minced
  • 2 tbsp parmesan cheese grated
  • 4 oz cream cheese softened
  • 3/4 cup mozzarella cheese shredded and divided
  • 1/2 tsp garlic salt
  • pepper to taste
  • 1 can seamless crescent dough


  • Preheat oven to 375.
  • In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
  • Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total.
  • Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
  • Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
  • Bake at 375 for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray. ENJOY!


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Recipe adapted from Chocolate, Chocolate and More.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I love This recipe! Im saving this… i doubled The recipe and decided next time i will use regular salt Instead of garlic Salt. I madE mine into a crescent ring Instead of the bites, and ate the rest of the extra dip wiTh tortilla chips! So good! Thank you for sharing this recipe!

  2. Can i use muffin tins instead? If so how long should they cook? And maybe cut dough in 4 inch squares? Cant wait to try these!

    1. Yes, you sure could. They would need a few more minutes, since, they are bigger. I haven’t personally tried, so I don’t have an exact time. Maybe start with 5 extra minutes, then go from there. Enjoy!

      1. Is the parmesan cheese the grated kind? Or the parmesan that u buy in the bag? I always get confused when a recipe calls for this

  3. 4 stars
    I made this and am baking it this afternoon, but I had a piece of leftover pastry, so filled it with the leftover mix which is about enough to make 12 more. i baked it in a silicone cupcake form and baked it for 20 minutes (a bit too long). The mixture was tasty (after I added more garlic salt), but dry.
    AS far as the recipe, I squeezed all the moisture out of the spinach and I think that was a mistake. it made it hard to mix and the flavor wasn’t balanced throughout. I will make again, but I will not squeeze out the spinach, may add nore artichokes and add some parmesan to boost the flavor.

    Very easy to make and I believe to make ahead.

      1. I also was wondering about squeezing out the water from the frozen spinach (as I’ve done with other recipes). Kristyn, do you do this step or have you found that it’s not needed?

  4. 5 stars
    I have made these many times and they always disappear quickly! So simple to make and are the perfect appetizer!

  5. 5 stars
    We made these last year & they were a hit!! I will be making them again this year, but doubling the recipe!! Crisp, yet soft & so cheesy!

  6. Will these be okay sitting out at a cookout for the 4th!? I bet they’re delish while warm, and just as good cool!?

  7. 5 stars
    We made these for Thanksgiving this year and can’t wait for everybody to enjoy them. I read the comments and agreed the dip was à tad bit dry but I adjusted it by adding more cream cheese. Delicious and we had extra dip for another treat.

  8. 5 stars
    Made it on thanksgiving, very delicious recipe, easy to assemble , everyone liked it, thanks for sharing your recipe

    1. I use plain and they work fabulous!.You could use marinated, it would just alter the flavor a bit.

    1. You sure can! To freeze, place in an freezer safe Ziploc bag and let thaw overnight in fridge before baking. You may need to increase the cooking time a bit.

        1. I would freeze them already baked. Then when you are ready to reheat, let them thaw overnight in the fridge before reheating.

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