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.
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 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.
For more great party appetizers, check out:
- Barbecue Pineapple Meatballs
- Spinach Puffs
- Mozzarella Sticks
- Bacon Wrapped Smokies
- Cream Cheese Bean Dip
- Sausage Cream Cheese Dip
- Cheese Ball Bites
Spinach Dip Bites Recipe
- 2 cups frozen spinach chopped and thawed
- 6 oz artichoke hearts drained and chopped
- 1/2 tsp minced 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 (with parsley flakes)
- 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!
Recipe adapted from Chocolate, Chocolate and More.