Yes, I know… another Appetizer recipe. Don’t worry, it’s one of the last ones. 😉
This next recipe I’m sharing is for Spinach Dip Bites. I had seen this recipe on Chocolate, Chocolate and More and knew we had to give it a try ourselves.You see, I’m obsessed with Spinach and Artichoke Dip {I noticed just recently that I haven’t shared any recipes for that on the site yet, so that will be changing shortly). Spinach and Artichoke Dip 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. Growing up I wasn’t a huge fan of Spinach (or Artichokes for that matter), but that has changed being an adult. It’s such a great combination of taste to me, and you can find that great mix in these bite-size and crunchy Spinach Dip Bites. They are so warm and cheesy and would be great for your next get together. The recipe is simple too, but I warn that you won’t be able to just eat one of these bad boys! We didn’t really change anything from the original recipe because it was already perfect. We just added a little extra cheese, since you can never go wrong with more cheesy!! 😉
If you love Spinach and Artichoke dip like me, then you’ll definitely love this yummy recipe.
For video instructions on how to make these Spinach Dip Bites, check out the video below:
Spinach Dip Bites:
- 2 cups frozen spinach, chopped and thawed
- 1 6 ounce jar Artichoke Hearts, drained and chopped
- ½ tsp. minced garlic
- 2 TB grated parmesan cheese
- 4 ounces Cream Cheese, softened
- ¾ cup shredded mozzarella cheese, divided
- ½ 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 squared 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!
Recipe adapted from Chocolate, Chocolate and More.
These are just so addicting!!
I know you’ll love them as much as we did. 🙂
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Thank you Kristyn. These look so good. Happy New Year!
You’re welcome, Liz! Hope you have a great New Year too!! XO
My mouth is sure salivating over these! What a perfect appetizer for the Super Bowl!
Teresa recently posted..Snickers Brownie Trifle
Definitely!! They’ll be gone in no time at a Super Bowl party.
Yummy .. but can I leave out the artichoke and put more spinach?
Of course!! 😀
I have made these, and I think it would be great with just spinach too. As my other comment said, adding a pinch of cayenne pepper would add a bit of a bite to them, as well.
I made these, but had to use Pillsbury gluten free pie crust. They still turned out delicious – even for those who tried it and are not celiac (gluten free).
I haven tried anything yet but I will short they look so easy to make all recipes I tu for sharing
Can these be frozen?
thanks
Yvonne
will these still be good if refrigerated over night?
Made these. Everybody loved them! Would add a pinch of cayenne pepper to add a bit of a bite to them. But even without it, delicious!!!!
I think cayenne pepper would be great addition. Will have to try that next time. 😉
Can you provide a tip on how to cut the dough in squares?
I would cut it while it’s still cold and with a plastic knife. 😉
Try cutting with a pizza wheel!
I’ve never purchased artichoke hearts before…is this one 6 oz jar or is at 16 oz jar? The way it’s printed I can’t tell. I want too make these for an 80th birthday party for my mom next weekend. Thanks so much!
I’m going to make these for my sisters baby shower tomorrow! do you think it would work out if I made the spinach mixture today and let it sit over night?
Can these be frozen?
thanks
Can I make these ahead of time and heat when ready to serve
These are so cute and delicious looking! A couple questions….:) Could I make these with fresh spinach and also could I use Pillsbury Flaky Rolls as the base as opposed to the Crescent Rolls? Just trying to use ingredients I have on hand 🙂
Thanks!!
Hi. Can the spinach dip bites be made ahead and frozen or refrigerated? If so, would you bake them and then freeze them? How would you warm them if this is possible?
Thanks, much.
I haven’t tried freezing them, so I’m not sure how they’d turn out. But, if you did, you’d probably have to make them first, since you don’t want to fill them with just the crescent dough. You would maybe stick them in a warm oven, since it would have already been baked and leave just until warm. If you try freezing them, let me know how they turn out:) I’d love to know and let others know!
Has anyone tried making ahead and freezing??
Also, could I use fresh spinach leaves instead of frozen? Just trying to use what I have on hand.
Thanks!
Going to make these but try using wonton wrappers. Sound so good!😀
That would be yum!! Let me know what you think 🙂 Thank you!!
I cant wait to try for Easter Sunday!
How many does it feed?
It makes 24. I hope you all enjoy!! Thanks so much!
Can you use another type of dough? I don’t think we have that here
I am sure you can, though I haven’t tried. Maybe possibly a pizza dough or dough used for rolls? I hope you find something that works 🙂