This post may contain affiliate links. Please read our disclosure policy.
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.
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?!
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.
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:
Spinach Artichoke Bites
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Chocolate, Chocolate and More.
Hi,
I would like to serve these at a dinner party. Can you make them ahead and freeze?
Thanks
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.
Made this recipe and it was a hit! To freeze them ahead of time, freeze unbaked or baked??
I would freeze them already baked. Then when you are ready to reheat, let them thaw overnight in the fridge before reheating.
Do you use plain artichoke hearts or marinated ones?
I use plain and they work fabulous!.You could use marinated, it would just alter the flavor a bit.
So delicious! Made it to the top of my appetizer lust for Thanksgiving 2020.
Yay!! Makes my day! Thank you for letting me know!
Made it on thanksgiving, very delicious recipe, easy to assemble , everyone liked it, thanks for sharing your recipe
You are so welcome!! Thank you for trying it & for letting me know!
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.
Thank you for trying them 🙂
Can these be frozen?
To freeze, place in an freezer safe Ziploc bag and let thaw overnight in fridge before reheating. Enjoy!!
A LITTLE dry For us
Will these be okay sitting out at a cookout for the 4th!? I bet they’re delish while warm, and just as good cool!?
Yes, totally will 🙂 Enjoy!!
I also used Phyllo Shells like another user posted and it turned out perfect! Really liked this recipe.
I am so happy that you liked them! Thank you for sharing that with me 🙂
I like SPINACH dip so I’m not surprised that I really like these bites!