When I was tasked with bringing an appetizer to Easter dinner, I decided to make hot spinach artichoke dip. It’s always a hit at parties, so I figured it would be a pretty safe bet. Then I got to thinking that it would be a better idea to bring an appetizer that people could just pop in their mouths…easier than having to spoon the dip on a plate, then carrying the plate around. So I decided to make them into bites. They were a big crowd pleaser, really yummy and most importantly, so easy to make.
Ingredients (yields 4 dozen bites)
- 1 (8 oz.) package softened cream cheese (I used reduced fat)
- 1/4 cup mayo
- 1/2 cup grated parmesan or romano cheese
- 2 cloves garlic, peeled and minced
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1 cup frozen chopped spinach, thawed and drained
- 2 tubes of crescent roll dough
- shredded mozzarella (optional, though in my opinion completely necessary)
Preheat your oven to 375 degrees F. Lightly spray mini muffin tins with baking spray.
Combine the first six ingredients in a large bowl, stirring well. Here’s a tip for draining the spinach: place all of the thawed spinach in the center of a clean dishtowel, close the towel up with your hand and while holding over the sink, use your other hand to twist and squeeze until all of the water has been squeezed out. Works like a charm and saves you ton of paper towels!
Once you’ve combined the dip, set aside.
Roll your crescent roll dough out onto a large cutting board/work surface. Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.
Using a pizza slicer or a knife, cut the dough into 12 roughly even squares.
Don’t worry if they’re not perfect…I certainly didn’t and they all turned out just fine.
Press each of the dough squares into a mini muffin tin like so.
Then, using a teaspoon, fill each cup with the spinach artichoke mixture.
Don’t they look yum already? At this point, if you’re feeling saucy, sprinkle each one with a little shredded mozzarella. Because cheese makes everything better.
Then pop those babies in the oven for 12 minutes and wipe the drool from your mouth as you wait.
Or be like me and lick the spoon clean in the meantime. You deserve it.
When they’re done, they should look something like this.
Wait a couple minutes until they’re cool enough to touch, then use a teaspoon to get them out of the cups and onto the plate of your choice.
Or in my case, directly into my mouth.
Hello, lover.
Quick, easy and delicious.
You’re welcome 
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I mean. I might be drooling right now. These look delicious.
They taste just as good. I may or may not have made another batch yesterday after posting this because they were so yum
Thank you so much for sharing this great idea!! I told my hubby about them and he suggested we should try them, that never happens!!
Please do try them, and let me know how you like them! Thanks for stopping by
Ummmmmmmm, these look delicious!!! I recently discovered spinach artichoke dip. I don’t like spinach or artichokes…but together…with cheese. Amazing!
Yes, it’s quite the combo isn’t it? I used to not like artichokes myself..until I discovered how great they are with spinach and cheese. There are no words.
This looks amazing! I am definitely going to try this. Can I pin this onto my recipe board? I added you to my reader. I see so many wonderful ideas on here! I can’t wait to explore them all.
Angie
They’re definitely worth a try..pin away! I just started following you on pinterest myself..love that site
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Stopping by from Nifty Thrifty Sunday – these totally caught my eye. They look so good, and I’m happy to see that they’re pretty simple to make, too! I love spinach and artichoke dip so this is going on my list of things to make for sure. I also love your blog design, by the way!
Thank you so much for stopping by
. I definitely lean towards recipes that are easy with a short list of ingredients…makes me much more motivated to cook hehe. Glad you like the design too…I spent a lot of time on it and am really happy with how it turned out!
OMGoodness, I can hardly wait to try these!!! I may or may not take them and share. I think I may just be able to eat them all!! LOL
I may or may not have eaten most of the second batch I made without sharing. Just sayin.
Absolutely love this – we rarely go out to order Spinach-Artichoke dip. Now I can make my own! Thanks so much!!
You’re very welcome! If you want to have it just as a dip, when you’re done mixing all of the ingredients together, just put it in an oven safe casserole dish, top with the mozzarella then bake at 375 for 20 minutes until it’s nice an bubbly. Really yummy that way too
Yummy, if I wasn’t allergic to artichokes I would stuff all these in my mouth : ) Enjoy your blog very much- new follower : )
Oh gosh..allergic to artichokes? So sorry! You could try it with just spinach..I’m sure it would still be delicious! Thanks so much for stopping by
These are great!
Not only for parties but also for dinner
Yes definitely…I seriously could just have a plate of these for dinner and be happy ha.
Holy delicious! These look great! I agree with the other ladies…I could totally eat these for my dinner! Found you over at Fingerprints on the Fridge! I’d love for you to come link this up at my Tuesday Time Out Party – open all week!
Tuesday Time Out Linky Party
Smiles,
Melanie
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They sure do look awesome and I will make them. Does anyone know if they will freeze and thaw well? I am thinking to use them for an upcoming party? Thank you.
Hi Karen, thank you! I haven’t tried freezing the crescent roll dough, but I have frozen a similar spinach artichoke dip recipe and it reheats really well. Just make sure you really drain the spinach well before combining with the other ingredients so that it doesn’t get watery.
What a wonderful starter. Please share this on my foodie friday linky today.
I agree with you…Cheese does make everything better!!! Such a great idea to make this bite sized…although I would probably eat way more than I should that way:-)
Sadly, that’s my problem. The smaller they are, the more I think I can eat haha.
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I must try these!
Yes, they’re too easy NOT to try
Yum! I made these in a full size muffin tin (one crescent roll per tin) and I added chicken and served them for dinner. They were really good!
So glad you made them…and the idea of adding chicken sounds delicious
I made these for a bridal shower I hosted and everyone raved about them. Thank you for this fantastic recipe
Elisha – you’re very welcome! So glad to hear they turned out good
Yummy
These look amazing! I would like to make these for my daughter’s baby shower, can they be prepared in advance?
Hi Kristyn,
Yes they can be prepared in advance and refrigerated or frozen depending on how early you make them. Just make sure you let them come close to room temp before baking to ensure they evenly cool through.
Enjoy!
How do these taste cooled off? I need to make munchies for a fund raiser for my so a school that will be munched on over a 4 hour period. Thanks!
Heather,
They’re best warm from the oven but still taste pretty yummy at room temp. I recently made them for a holiday party and everyone was still munching on them a few hours in and declaring them delicious.
I found these via Pinterest, and I have to say they look amazing!! I can’t wait to try! Thank you for sharing!
Just wanted to post and say this recipe is delicious! Also, since I am trying to eat lower carb I replaced the dough with wonton wrappers one per muffin tin and they were nice and crispy and really yummy!
Oooh great idea to use wonton wrappers. Must try that!
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It is possible to made the dough? like… homemade
Go for it! You’re more motivated that me
. I would think that biscuit or croissant dough would work well if you wanted to make the dough from scratch. Though I find you really can’t beat the ease and convenience of using crescent roll dough. Plus I love the flakiness of it.
These look delicious Going to try them. Wanted to know can you make them and freeze some if you don”t need all 4 doz. at a time. Would you bake first and freeze or freeze before baking?
Hi Pam,
I would freeze them unbaked. They keep pretty well. Then when you’re ready let the thaw in the fridge before popping in the oven.
Thanks, Christine
Is fresh spinach a no-no? Thanks for such a wonderful & easy recipe.
Hi Maureen,
I definitely think frozen chopped spinach works best for this recipe.
Thanks!
These look delicious! Have you ever tried these by substituting PUFF PASTRY dough? Thanks, Arlette
I haven’t tried puff pastry but I imagine it would be pretty yum!
I made this recipe and they are delicious! Thank you!
So glad you liked them!
Sent from my iPhone
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OK, you seriously had me laughing out loud at “hello lover” as you ate the precious little spinach artichoke bite! Love it!
Thank you for the wonderful and easy recipe. I made these last night for a small gathering for 5 people. 48 appetizers and only 3 were left. I agree, that the mozzarella is a must. Crazy Good!
Hi I am in Australia and have never heard of crescent roll dough can you please tell me how I could make it myself? Thanks!
Sorry Sue, I haven’t tried making my own crescent roll dough, but I’m sure you can find some good options online
Made these today for a quick appetizer…However, I used the pre-made phyllo shells from the freezer section at the supermarket…OMG! They are fantastic and highly addicting. I had to send my husband out for more phyllo shells because we ate them all and I more mixture leftover! Thank you for this recipe. I will definitely be incorporating this into my favorite go to recipe
Stacey – so glad you liked them. That’s a great idea to use the filling in the phyllo shells. I love phyllo dough so will have to try that sometime!
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Is it basically one pkg of the frozen spinach?
Yes typically it turns out to be one of the smaller bags of frozen spinach after it’s been drained. If you go a little over it should still be fine. Just make sure you drain as much water out as you can!
also the recipe says mini muffin pans but the pics look like regular size muffins pans, which should I use?
They’re mini muffin tins…not sure why they look bigger in the pics.
These look absolutely incredible! Found you via Pinterest. My kids are allergic to eggs, so the mayo in the recipe would be an issue for my family. I’m wondering if maybe I could use greek yogurt instead of mayo? Thoughts?
Hmm I’ve never tried it with greek yogurt but it couldn’t hurt! If you do, let me know how they turn out!
I made these tonight. My family loved them. I thought the crescent roll buttery taste overpowered it too much. I had filling left over and baked that as a dip. THAT was delicious served with tortilla chips! Next time I’ll try phyllo paper instead of crescent dough. Thanks for the recipe!
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I just made this recipe and they are delicious (eating one as I type)!!! I’m definitely bringing these for Mothers Day! Thanks!!!!
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For the person who used the frozen phyllo shells how long did you bake? Because the package of phyllo shells recommends 5-8 minutes if you bake but I was wondering if that is enough time for the filling to cook?