Spinach Artichoke Bites Recipe
Introduction
Spinach Artichoke Bites are perfect for a tasty appetizer or party snack. These golden, cheesy bites combine creamy spinach and artichokes wrapped in flaky crescent dough for an irresistible treat.
Ingredients
- 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
- 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
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a bowl, combine spinach, artichoke hearts, minced garlic, and parmesan cheese. Blend in the cream cheese and half of the mozzarella cheese. Season with garlic salt and black pepper, then set aside.
- Step 3: Using a rolling pin, lay out the crescent dough on a cutting board and gently stretch it into an 8×12 inch rectangle. Cut into 2-inch squares to make 24 pieces.
- Step 4: Lightly grease a mini muffin tin. Place one dough square in each cup, pressing gently to form an indent but not molding to the cup walls.
- Step 5: Spoon about one teaspoon of the spinach mixture into each dough cup, gently pressing it down. Sprinkle the remaining mozzarella cheese evenly over the top of each bite.
- Step 6: Bake for 15-17 minutes until the bites are golden brown. Allow them to cool in the pan for 5-10 minutes before removing. Enjoy warm!
Tips & Variations
- Use fresh garlic instead of minced for a stronger flavor.
- Try adding a pinch of red pepper flakes to the filling for a slight kick.
- Substitute mozzarella with provolone or Monterey Jack for a different cheesy twist.
- Make them ahead and freeze baked bites; reheat in the oven for crispiness.
Storage
Store leftover bites in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to keep them crispy. Avoid microwaving as it can make the dough soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, just sauté and drain fresh spinach thoroughly before using to remove excess moisture.
Are these bites suitable for meal prep?
Absolutely! You can prepare and bake them ahead, then store in the fridge or freezer for quick snacks later.
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Spinach Artichoke Bites Recipe
- Total Time: 32 minutes
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
Delightful and savory Spinach Artichoke Bites made with a creamy blend of spinach, artichoke hearts, and cheeses baked in flaky crescent dough. Perfect as an appetizer or party snack, these bite-sized treats offer a warm, cheesy filling with a crisp golden crust.
Ingredients
Scale
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 & Topping
- 1 (8-ounce) can refrigerated seamless crescent dough
- Remaining ⅜ cup mozzarella cheese, shredded (half of ¾ cup)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to reach temperature while you prepare the bites.
- Prepare the filling: In a medium bowl, combine the chopped 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: On a cutting board, use a rolling pin to gently stretch the refrigerated crescent dough into an 8 by 12 inch rectangle to ensure an even thickness.
- Cut the dough: Slice the stretched dough into 2-inch squares, yielding approximately 24 squares.
- Form the cups: Lightly grease a mini muffin tin. Place each dough square into a muffin slot, gently pressing down to create a small indent, but you don’t need to completely mold the dough to the cup shape.
- Fill the cups: Spoon about one teaspoon of the spinach and artichoke mixture into the center of each dough square in the muffin tin. Gently press the filling in so the bites will conform to the shape of the tin as they bake.
- Add topping: Sprinkle the remaining shredded mozzarella cheese evenly over the tops of each filled dough cup.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 17 minutes, or until the dough is golden brown and the filling is bubbly and heated through.
- Cool and serve: Remove from the oven and let the bites cool in the tin for 5 to 10 minutes before carefully lifting them out. Serve warm and enjoy!
Notes
- Make sure to thaw and drain the spinach well to avoid soggy bites.
- You can use fresh garlic if preferred, adjust to taste.
- For an extra crispy bottom, lightly brush the muffin tin with melted butter before placing dough.
- These bites are best served warm but can be reheated in the oven for a few minutes.
- To make ahead, prepare the bites and refrigerate before baking, adding a couple of extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke bites, appetizer, party snacks, crescent dough bites, cheesy spinach artichoke, baked appetizers
