Spinach Dip Bites

This favorite appetizer is filled with spinach, artichokes, and three different cheeses, all baked into a crescent dough cup. Spinach Dip Bites are a hit every time they’re served at a party or get together!

Spinach Dip Bites

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!

How to Make Spinach Dip Bites

How to make spinach ARTICHOKE bites:

We love that these tiny spinach cups are simple and quick!! Here is what you’ll need to do to make them:

Begin by mixing the dip ingredients, which include:

  • frozen spinach, thawed
  • artichoke hearts, drained and chopped
  • minced garlic
  • Parmesan cheese, grated
  • cream cheese
  • Mozzarella cheese, shredded
  • garlic salt

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

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. 😉

Can spinach bites be made ahead of time?

Yes – indeed! 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.

How to store spinach bites?

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.

Spinach Artichoke Bites

For more of our favorite spinach dip recipes, try:

For more great party appetizers, check out:

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Spinach Dip Bites Recipe

4.64 from 22 votes
This favorite appetizer is filled with spinach, artichokes, and three different cheeses, all baked into a crescent dough cup. Spinach Dip Bites are a hit every time they're served at a party or get together!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 72 kcal
Author Lil' Luna

Ingredients

  • 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

Instructions
 

  • 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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Comments:

  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!

    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!

  2. 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?

  3. 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!

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

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