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. πŸ˜‰

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

4.71 from 27 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 β€œLil’ 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. 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.

  1. 4 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).

  2. 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!!!!

  3. 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!

  4. 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?

  5. 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 πŸ™‚

    Thanks!!

  6. 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. 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!

  7. 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!

    1. 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 πŸ™‚

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

  9. 4 stars
    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!!!

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

  11. 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. 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!

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

  13. 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!

  14. 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

  15. 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?

  16. 5 stars
    I have made these many times and they always disappear quickly! So simple to make and are the perfect appetizer!

  17. 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!

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

  19. 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 Γ  tad bit dry but I adjusted it by adding more cream cheese. Delicious and we had extra dip for another treat.

  20. 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.