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

If you love spinach dips as much as I do you’ll LOVE Easy Cheesy Spinach Dip and Spinach Artichoke Dip.

Spinach Dip Bites served on a white plate

A Bite-Size Appetizer

We are 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.

If you love the dip too, you will love today’s recipe of spinach dip bites which are little, warm mouthfuls of the dip in a mini crescent cup.

Plus, they’re simple, so what’s NOT to love?!

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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.

Variations:

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.
Cheesy Spinach Dip Bites on a white plate

To Store

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 a freezer safe Ziploc bag and let thaw overnight in fridge before reheating.

For more finger Foods:

4.99 from 206 votes

Spinach Artichoke Bites

By: Lil’ Luna
Spinach artichoke bites are encased in a flaky crescent cup for a favorite finger food appetizer, ready in 20 minutes and always a hit!
Servings: 24
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients 

  • 2 cups frozen spinach, chopped and thawed
  • 6 ounces artichoke hearts, drained and chopped
  • ½ teaspoon minced garlic, minced
  • 2 tablespoons parmesan cheese, grated
  • 4 ounces cream cheese, softened
  • ¾ cup mozzarella cheese, shredded and divided
  • ½ teaspoon garlic salt (with parsley flakes)
  • black pepper, to taste
  • 1 (8-ounce) can refrigerated seamless crescent dough

Instructions 

  • Preheat oven to 375°F.
  • In a bowl, combine spinach, artichoke hearts, garlic, and Parmesan cheese. Blend in cream cheese and half of the mozzarella cheese. Season with salt and pepper and set aside.
  • Using a rolling pin, lay out dough on a cutting board and lightly stretch it to an 8×12 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 for 15-17 minutes, until golden brown. Let cool for 5-10 minutes before moving from the tray. ENJOY!

Video

Notes

Make ahead of time. Refrigerate for up to 24 hours before baking. Cover and place in the fridge. Add a few extra minutes to the cooking time.
Store. Place in an airtight container and reheat in the microwave when ready to enjoy.
Freeze. Place in a freezer-safe Ziploc bag and let thaw overnight in the fridge before reheating.

Nutrition

Calories: 72kcal, Carbohydrates: 4g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 202mg, Potassium: 54mg, Sugar: 1g, Vitamin A: 1685IU, Vitamin C: 2.2mg, Calcium: 45mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from Chocolate, Chocolate and More.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.99 from 206 votes (175 ratings without comment)

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Recipe Rating




139 Comments

  1. Jen Bunce says:

    Can u add mushrooms???

    1. Lil'Luna Team says:

      I’m sure you could!!

  2. Janemarie says:

    5 stars
    Easy and delicious for my church get together. Love it, love you!

  3. Jerri G says:

    Missing Mayo in this recipe. Need to add 1/4 cup

  4. Ashley says:

    Could you use phyllo cups instead of the dough?

    1. Lil'Luna Team says:

      Yes I’m sure you could!

  5. Kathleen Reardon says:

    This was listed as a GF recipe??? Cresent roll dough is not GF

  6. Stephanie Higgins says:

    5 stars
    Could I use premade spinach dip?

  7. sandra salzman says:

    Do you bake these at 350degrees or 375 degrees? Both temps are mentioned in the recipe. TY

    1. Lil'Luna Team says:

      375 degrees. Hope you enjoy!

  8. Susiew says:

    Can’t wait to try.

  9. Lisa says:

    Hi! I have a ton of leftover filling; I don’t know why as I followed the recipe to a tee! Can I freeze the leftover filling?

    Thank you!

    1. Lil'Luna Team says:

      Yes you could!

  10. IrishAinCA says:

    Luna, would these ideas work for replacing artichokes? Finely chopped/diced water chestnuts or celery for crunch, red pepper for Christmas, orange pepper for Thanksgiving….or sautéed leeks or shallots…or raw or sauteed sliced green onion white ends only. I plan to try the original recipe, but bake some thin salami (e.g. Genoa) half or quarter slice crisps to insert in the top of each bite. Thanks!

  11. Lauren says:

    5 stars
    Love these! definitely a hit during parties. I am making for a large bridal shower and would love it if these can be made ahead of time INSIDE of the dough and refrigerated. Is this possible?

    1. Lil'Luna Team says:

      I have made them the day of & not really too ahead of time, but I think they should be ok 🙂 Good luck!

  12. Emma says:

    Hi! What can I use as a substitute for crescent dough? I’m in Australia and I don’t believe we have this.
    Thankyou! Emma X

    1. Lil'Luna Team says:

      You could make a homemade dough or maybe a puff pastry dough. Not sure what you have there.

  13. Jackie says:

    5 stars
    These were great. Easy to make and delicious.

  14. BJ says:

    Can these be made ahead of time ? Having a big party and need some quick make ahead appetizers

    1. Lil'Luna Team says:

      They sure can! You can 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.

      You can also bake them and then store/reheat. Depending on how far in advance you are making them, just place them in an airtight container and reheat when ready to serve. Or you can freeze them in a freezer safe bag and then let them thaw overnight in the fridge before reheating.

  15. Charlene says:

    Hi,

    I would like to make my own crust for these bites- a sort of buttery one I used for empanadas. Do you think that would ruin the taste of the bites? This is for a very important function, so I want them to be delicious.

    Thanks.

  16. Deicy says:

    5 stars
    Delicious, easy to make, and look amazing!! Will be remaking these in the future

    1. Lil'Luna Team says:

      Yay!! So glad you enjoyed the bites!

  17. Irene says:

    Can u use fresh spinach instead of frozen?

    1. Lil'Luna Team says:

      You could! Just make sure to cook it down before adding it to the recipe.

  18. marie says:

    Hi,

    I would like to serve these at a dinner party. Can you make them ahead and freeze?

    Thanks

    1. LilLunaTeam says:

      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. Joanne says:

        5 stars
        Made this recipe and it was a hit! To freeze them ahead of time, freeze unbaked or baked??

      2. Lil'Luna Team says:

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

  19. Rachel Robbins says:

    Do you use plain artichoke hearts or marinated ones?

    1. Lil'Luna Team says:

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

  20. Shannon Paine says:

    5 stars
    So delicious! Made it to the top of my appetizer lust for Thanksgiving 2020.

    1. Kristyn Merkley says:

      Yay!! Makes my day! Thank you for letting me know!

  21. Helen says:

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

    1. Kristyn Merkley says:

      You are so welcome!! Thank you for trying it & for letting me know!

  22. Cindy Popa says:

    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.

    1. Kristyn Merkley says:

      Thank you for trying them 🙂

  23. Michele says:

    Can these be frozen?

    1. Kristyn Merkley says:

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

  24. Gink says:

    3 stars
    A LITTLE dry For us

  25. Jen says:

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

    1. Kristyn Merkley says:

      Yes, totally will 🙂 Enjoy!!

  26. Cami Dixon says:

    4 stars
    I also used Phyllo Shells like another user posted and it turned out perfect! Really liked this recipe.

    1. Kristyn Merkley says:

      I am so happy that you liked them! Thank you for sharing that with me 🙂

  27. kristina says:

    5 stars
    I like SPINACH dip so I’m not surprised that I really like these bites!

  28. Wendy says:

    Will these taste good served at room temperature?

    1. Kristyn Merkley says:

      Yes, they will 🙂 Enjoy!!

  29. Natalie says:

    5 stars
    Made these for a Thanksgiving appetizer & they were a hit!! Soft, but crisp & so cheesy!!

  30. Joy says:

    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!

  31. Amy L Huntley says:

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

  32. Olivia says:

    5 stars
    A veggie packed appetizer thats so cheesy and full of flavor!

  33. Zandra says:

    5 stars
    Looks de I am going to ma these in tw days for my friends

    1. Kristyn Merkley says:

      I sure hope they like them 🙂

  34. crc532 says:

    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. Kristyn Merkley says:

      Thank you for giving it try 🙂

      1. Katie says:

        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?

      2. Kristyn Merkley says:

        Yes, I do like to squeeze what I can from it. Hope that helps & hope you like them!

  35. Bonni says:

    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. Kristyn Merkley says:

      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. trudy Bognar says:

        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

      2. Kristyn Merkley says:

        It is the shredded kind in the bag or, if you have a block, shred it 🙂

  36. Donna says:

    Is the 10 pkg of frozen chopped spinach enough for the recipe, or do you need 2 packages.

    1. Kristyn Merkley says:

      2 cups is what you need, so you might need a little more than that. Enjoy!

  37. Amanda says:

    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. Kristyn Merkley says:

      Perfect! Thank you for sharing that!! Glad you like it 😉

  38. Dee says:

    Thank you Kristyn. These look so good.

    1. Kristyn Merkley says:

      You are so welcome! Hope you give them a try!

  39. Jean says:

    Can i us pre made phylo cups?

    1. Kristyn Merkley says:

      Yes, you could 🙂

  40. Ashley says:

    Can you make these a day ahead, and then just cook the following day?

    1. Kristyn Merkley says:

      You sure could. I personally haven’t, but don’t see why not. The only thing, is the dough might get hard.

  41. Stephanie says:

    5 stars
    i made these for two holiday parties this weekend and they were a huge hit!
    Thanks!

    1. Kristyn Merkley says:

      I am so happy that they were! Thank you for trying them & sharing them 🙂

  42. Kari JEnsen says:

    5 stars
    Yummy!

    1. Kristyn Merkley says:

      Thank you!! I hope you tried it or will try it, because it is pretty delicious! Thanks!

    2. Kristyn Merkley says:

      I am glad you think so!! Thank you!

  43. CaRoLyn vaiLlette says:

    5 stars
    Hi Luna! I’ve made tHese several times and they are so delicious! Can they be reheated in tHe mIcrowaVe or Oven? I am attending a baby shower? Thanks and love your website!

    1. Kristyn Merkley says:

      I would reheat them in the microwave. They’ll be a hit! Thank you so much for saying that!

  44. screenshot on windows 10 says:

    Technically this is the best of the spinach .

    1. Kristyn Merkley says:

      Well, thank you so much!!

  45. Lacia says:

    Can you prep these the day before and stick them in the refrigerator?

    1. Kristyn Merkley says:

      They should be good! I personally haven’t done that, but I don’t see why not. Though, you will probably need to fix the dough, like pull it up on the sides. They start to sink down. Hope that helps!

  46. Maggie says:

    Made the Spinach Dip Bites today. Very good! but I have a question. Was there supposed to have minced garlic AND garlic salt? Thank you.

    1. Kristyn Merkley says:

      Yes, but you definitely could leave one out if it is too much 🙂

  47. Geri says:

    Looking forward to new recipes.

    1. Kristyn Merkley says:

      Thank you! Let me know what you think of ones you try 🙂

  48. Kathleen Pflugfelder says:

    5 stars
    Have tried in the past and really enjoyed them

    1. Kristyn Merkley says:

      You will need to try these, then 🙂 They are so good!

  49. Madison says:

    In the video, a 12 count muffin tin is used. However the recipe says to use a 24 count mini muffin tin.

    1. Kristyn Merkley says:

      If you want bigger ones, you could use the 12 count or 24 count, for mini. Hope that helps 🙂

  50. Jan says:

    For your spinach bites is one package of frozen spinach equal to 2 cups or do I need to purchase 2 packages? Thanks.

    1. Kristyn Merkley says:

      It just depends on the size of the bag. I think the bag I had did equal or was close to.

  51. Susanna Cazar says:

    5 stars
    Love your recipes

    1. Kristyn Merkley says:

      Thank you so much!

  52. Maria says:

    Would I have to bake dough first by itself and then again with the mixture??

    1. Kristyn Merkley says:

      Nope, just with the mixture 🙂

  53. Aria says:

    Its nice article, Thanks for this post ,spinach dip bites looks quite healthy and tasty!!!! I’ll definitely try to make this, Thanks for sharing!!!

    1. Kristyn Merkley says:

      They are tasty!! Glad to share! Let me know what you think of them 🙂

  54. Dennis Womack says:

    I am enjoying looking at your recipes

    1. Kristyn Merkley says:

      Thanks so much! I’d love to know what you think of the ones you try 🙂

  55. Christine gregory says:

    I live in Australia and don’t know what crescent dough is? Is it like a pitza dough or a plain pastry? Thanks. Chris

    1. Kristyn Merkley says:

      It like a puff pastry dough 🙂 I hope you can find some 🙂

  56. Chelsea says:

    Can you make these a day ahead?

    1. Kristyn Merkley says:

      Sure could 🙂 Hope you like them!

  57. Amira Raslan says:

    Can you use another type of dough? I don’t think we have that here

    1. Lil' Luna says:

      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 🙂

  58. Angela Butson says:

    5 stars
    I cant wait to try for Easter Sunday!

    How many does it feed?

    1. Lil' Luna says:

      It makes 24. I hope you all enjoy!! Thanks so much!

      1. patricia de fazio says:

        should you spray pan before putting in dough

      2. Kristyn Merkley says:

        I always like to, even just a little 🙂

  59. Karen says:

    Going to make these but try using wonton wrappers. Sound so good!????

    1. Lil' Luna says:

      That would be yum!! Let me know what you think 🙂 Thank you!!

  60. Kate says:

    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!

  61. Jeanette says:

    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.

    1. Lil' Luna says:

      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!

  62. Michelle says:

    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!!

  63. Sheri Russell says:

    Can I make these ahead of time and heat when ready to serve

  64. gail chant says:

    Can these be frozen?
    thanks

  65. Hannah says:

    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?

  66. Pam says:

    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!

  67. Leezee says:

    Can you provide a tip on how to cut the dough in squares?

    1. Lil' Luna says:

      I would cut it while it’s still cold and with a plastic knife. 😉

      1. Mary Graff says:

        Try cutting with a pizza wheel!

  68. Cheryl says:

    5 stars
    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!!!!

    1. Lil' Luna says:

      I think cayenne pepper would be great addition. Will have to try that next time. 😉

  69. Jessica says:

    will these still be good if refrigerated over night?

  70. Yvonne Emery says:

    Can these be frozen?
    thanks
    Yvonne

  71. Sharon Dehm says:

    5 stars
    I haven tried anything yet but I will short they look so easy to make all recipes I tu for sharing

  72. Jodi says:

    5 stars
    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).

  73. Gail smith says:

    5 stars
    Yummy .. but can I leave out the artichoke and put more spinach?

    1. Lil' Luna says:

      Of course!! 😀

    2. Cheryl says:

      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.

  74. Teresa says:

    My mouth is sure salivating over these! What a perfect appetizer for the Super Bowl!

    1. Lil' Luna says:

      Definitely!! They’ll be gone in no time at a Super Bowl party.

  75. Liz says:

    Thank you Kristyn. These look so good. Happy New Year!

    1. Lil' Luna says:

      You’re welcome, Liz! Hope you have a great New Year too!! XO