If you’re on the hunt for an easy, crowd-pleasing appetizer that comes together in no time, this Spinach Artichoke Bites Recipe is a total game changer. I absolutely love how these little pockets are bursting with creamy spinach and artichoke goodness, all wrapped up in flaky crescent dough. Trust me, once you try these, you’ll want to make them again and again!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have these bites ready in about 20 minutes, perfect for last-minute gatherings or game day.
- Stuffed with Flavor: Creamy spinach and artichokes blended with cheeses create a rich, savory bite everyone loves.
- Versatile Crowd-Pleaser: Whether it’s a party, family snack, or appetizer for dinner, these spinach artichoke bites always disappear fast.
- Super Simple Ingredients: Uses common pantry staples with minimal prep for fuss-free cooking.
Ingredients You’ll Need
The ingredients for this Spinach Artichoke Bites Recipe come together so perfectly—you get that classic spinach-artichoke dip flavor, but in a bite-sized, portable form. For best results, make sure to thaw and drain your spinach well to avoid soggy bites.
- Frozen spinach: Opt for chopped spinach for ease; thaw and squeeze out extra water to keep dough crisp.
- Artichoke hearts: Use canned or jarred, drained and chopped finely for that perfect texture.
- Minced garlic: Freshly minced packs a punch, but garlic powder works in a pinch.
- Parmesan cheese: Freshly grated is best for that nutty flavor.
- Cream cheese: Softened to blend smoothly—you’ll love how it adds creaminess without weighing down the bites.
- Mozzarella cheese: Use shredded low-moisture mozzarella for gooey meltiness; half goes in the filling, half on top.
- Garlic salt with parsley flakes: Adds seasoning plus a touch of herbaceous brightness.
- Black pepper: Freshly ground for aroma and slight heat.
- Refrigerated crescent dough: The flaky, buttery shell that makes every bite irresistible—no homemade dough needed!
Variations
I love customizing this Spinach Artichoke Bites Recipe depending on the occasion—feel free to play around with cheese types or add extra flavor boosters to make it your own!
- Spicy twist: Add crushed red pepper flakes or a dash of hot sauce to the filling—my family goes crazy for the little kick it adds.
- Cheese swap: Try swapping mozzarella for pepper jack or cheddar for a different cheesy vibe.
- Gluten-free version: Use gluten-free dough or pre-made gluten-free puff pastry sheets; just watch your baking time closely.
- Fresh spinach: If you have fresh spinach, sauté and drain it well before using—it gives a fresher flavor that’s worth the extra step.
How to Make Spinach Artichoke Bites Recipe
Step 1: Mix Up That Creamy Filling
Start by combining your thawed, squeezed-dry spinach, chopped artichokes, minced garlic, and Parmesan cheese in a medium bowl. Then fold in softened cream cheese and half of your shredded mozzarella. Add garlic salt and black pepper to taste, and give everything a good mix until creamy and well combined. This mixture is the heart of your bites, so don’t rush it—make sure every bit is evenly seasoned.
Step 2: Prep the Crescent Dough Cups
Next, grab your refrigerated crescent dough and roll it out on a flat surface with a rolling pin to stretch it lightly into an 8×12-inch rectangle. This step helps create a thinner, flakier crust. Cut the dough into 2-inch squares—you should get about 24 squares. Lightly grease a mini muffin tin, then gently press one square into each slot to form little cups. Don’t worry about molding perfectly; they’ll bake into shape.
Step 3: Fill, Top, and Bake!
Scoop about one teaspoon of your spinach-artichoke mixture into each dough cup, pressing it down gently so it fills the space without overflowing. Once all cups are filled, sprinkle the remaining mozzarella evenly over the top of each bite. Pop the tray into your preheated 375°F oven and bake for 15-17 minutes, until the edges are golden brown and the cheese is bubbly. Let cool for 5 to 10 minutes before digging in—this step is key to keeping the bites intact when you remove them.
Pro Tips for Making Spinach Artichoke Bites Recipe
- Dry Your Spinach Well: I learned early on that soggy spinach ruins the dough’s flakiness—wringing it out thoroughly is a must.
- Don’t Overfill the Cups: Filling with too much mixture can make your bites spill over and get soggy; a teaspoon per cup strikes the perfect balance.
- Stretch the Dough Lightly: Rolling the dough thinner helps prevent thick, doughy bites and creates that coveted crispness.
- Cool Before Removing: Let the bites rest post-baking to firm up and avoid breakage—this tip saves your presentation every time.
How to Serve Spinach Artichoke Bites Recipe
Garnishes
I like to sprinkle freshly chopped parsley or a little extra grated Parmesan on top for a fresh pop of color and flavor. Sometimes, a drizzle of garlic aioli or a side of ranch dressing really takes it over the edge and turns these bites into a party favorite.
Side Dishes
If you’re serving these as an appetizer for a bigger meal, they pair beautifully with a crisp green salad or some roasted vegetables. For a more casual spread, I often serve them alongside sliced fresh fruit or simple chips for dipping.
Creative Ways to Present
For special occasions, I like to line a pretty platter with fresh lettuce leaves or kale and arrange the bites in neat rows, topped with edible flowers or microgreens. They also make a great addition to a brunch spread alongside quiche and fresh breads.
Make Ahead and Storage
Storing Leftovers
I store leftover spinach artichoke bites in an airtight container in the fridge. They stay nicely for up to 3 days, though they rarely last that long in my house! Just reheat carefully to keep the crust from getting soggy.
Freezing
These bites freeze well if you want to prep ahead. I like to bake them fully, then cool completely, and freeze on a baking sheet before transferring to a freezer bag. When ready to eat, reheat straight from frozen in a hot oven to crisp the crust back up.
Reheating
Oven reheating at 350°F for about 10 minutes works best to bring back that fresh-baked texture. Microwaving is quicker but can make the crust a bit soggy, so if you’re in a hurry, try it briefly and then finish under the broiler for a minute or two.
FAQs
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Can I use fresh spinach instead of frozen in the Spinach Artichoke Bites Recipe?
Yes, you can! Just sauté fresh spinach until wilted, then drain well and squeeze out as much moisture as possible before mixing with other ingredients. This ensures your bites don’t get soggy and keeps the texture perfect.
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Can I make the spinach artichoke filling ahead of time?
Absolutely! You can prepare the filling a day in advance and keep it refrigerated until you’re ready to assemble and bake. This makes the final prep even faster if you’re hosting.
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What can I substitute for crescent dough if I can’t find it?
Puff pastry sheets or biscuit dough can be good alternatives, but baking times and texture will vary slightly. I recommend keeping a close eye on them and adjusting accordingly.
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How do I prevent the bites from being soggy?
Make sure your spinach is fully thawed and squeezed dry, don’t overfill the dough cups, and let the bites cool a few minutes after baking before removing them from the tin—these steps keep them crisp and delicious.
Final Thoughts
This Spinach Artichoke Bites Recipe is one of those gems I’m so happy to share—it’s quick, simple, and always a hit with friends and family alike. I love keeping a batch on hand for unexpected company or just a cozy night in with nibble-worthy snacks. Give it a try, and I bet you’ll find yourself making these over and over—just like I do!
Print
Spinach Artichoke Bites Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously flaky spinach artichoke bites featuring a creamy mixture of spinach, artichoke hearts, and cheeses encased in crescent dough. A perfect finger food appetizer that’s easy to prepare and always a crowd-pleaser.
Ingredients
Spinach Artichoke Filling
- 2 cups frozen spinach, chopped and thawed
- 6 ounces artichoke hearts, drained and chopped
- ½ teaspoon minced garlic
- 2 tablespoons parmesan cheese, grated
- 4 ounces cream cheese, softened
- ⅜ cup mozzarella cheese, shredded (half of ¾ cup)
- ½ teaspoon garlic salt with parsley flakes
- Black pepper, to taste
Dough
- 1 (8-ounce) can refrigerated seamless crescent dough
- Additional ⅜ cup mozzarella cheese, shredded (remaining half)
Instructions
- Preheat the oven: Set your oven to 375°F to ensure a perfectly cooked, golden brown crust.
- Prepare the filling: In a mixing bowl, combine chopped and thawed spinach, chopped artichoke hearts, minced garlic, and grated parmesan cheese. Blend in the softened cream cheese and half of the shredded mozzarella cheese. Season the mixture with garlic salt and black pepper to taste, then set aside.
- Prepare the dough: Using a rolling pin, lay out the refrigerated crescent dough on a clean cutting board. Lightly stretch it to form an 8 by 12-inch rectangle for even portioning. Cut the dough into 2-inch squares, resulting in approximately 24 squares.
- Shape the bites: Lightly grease a mini muffin tin to prevent sticking. Place one dough square in each mini muffin slot, gently pressing down to create a slight cup indentation. There’s no need to mold the dough tightly; it will shape perfectly while baking.
- Fill the cups: Spoon about one teaspoon of the spinach and artichoke mixture into each dough-lined muffin cup. Gently press the filling down so it sits well within the indented dough.
- Add the topping: Evenly sprinkle the remaining shredded mozzarella cheese over the tops of each filled crescent cup.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 17 minutes or until the bites turn golden brown and the cheese is bubbly.
- Cool and serve: Allow the bites to cool for 5 to 10 minutes in the tin before carefully removing. Serve warm and enjoy your delicious spinach artichoke bites!
Notes
- Spinach artichoke bites are encased in flaky crescent dough that adds a buttery texture complementing the creamy filling.
- This appetizer is ready in about 20 minutes, making it excellent for quick snack cravings or party treats.
- Ensure spinach is well-drained after thawing to avoid soggy bites.
- Feel free to customize seasoning with additional herbs like basil or oregano for varied flavor.
- If you prefer a cheesy crust, brush the dough edges with a little melted butter before baking.
- These bites freeze well; bake from frozen adding a few extra minutes to baking time.
Nutrition
- Serving Size: 1 bite
- Calories: 72 kcal
- Sugar: 1 g
- Sodium: 202 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 8 mg
