spinach artichoke bites

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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193 thoughts on “spinach artichoke bites

  1. 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. 🙂


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  3. 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!

  4. 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 🙂

    • 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 🙂

  5. 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.

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  8. I made these for a bridal shower I hosted and everyone raved about them. Thank you for this fantastic recipe 🙂

  9. 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.


  10. 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. 🙂

  11. 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!

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    • 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.

  13. 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

  14. These look delicious! Have you ever tried these by substituting PUFF PASTRY dough? Thanks, Arlette

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  16. 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!

  17. 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!

    • Sue, I’m from Australia too and just used frozen puff pastry. I cut each sheet into 16 squares and they came out perfectly.

      Thanks for the lovely recipe! They were a hit 🙂

  18. 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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    • 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!

  20. 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?

  21. 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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  23. 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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  26. 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?

  27. Saved this recipe in case I was asked to bring an appetizer, well this is the day so here goes…..can’t wait, looks delicious,quick and easy. Thanks for sharing

  28. I make a spinach and artichoke dip but never add cream cheese. Just curious why you add this? Will definitely try it.

    • I was thinking of making this for my wedding. Did you serve them warm or did you prepare them early and just set them out?

  29. They’re in the oven now. I did use fresh spinach (1/2 a bag) and put it in the food processor along with the drained can of artichoke hearts. I seasoned this mixture with garlic and onion powder and fresh cracked pepper and sea salt before adding it to the cream cheese, mayo, and pressed garlic. I’ll let you know how it turned out and the parties response later.

  30. Success! They were much loved and went quick! Thanks for the recipe. I’m not sure that it made much difference frozen versus fresh but either way bet they’re still great!

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  32. I made these to bring over to a friend’s place for a get-together with friends, as a picky appetizer. I have never gotten such rave reviews about something I’ve made before! They really were spectacular though. And SO easy to make! I’ve been asked to make these multiple times again by friends and family. Definitely give these a try if you are looking for a good picky food to bring to a party. I am also thinking about adding different “dips” into the center instead of just spinach and artichoke, like a buffalo chicken dip for a football Sunday party.

  33. Do you serve these cold or hot? I’d like to make them ahead of time. Not sure if they should be wArm? Or if they would be ok right from the fridge? Thoughts…

    • Kelly – they’re definitely at their best when served warm. You can always prep them ahead of time and even freeze them then let them come to room temp before baking right before you need them.

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  38. These look delicious! And easy enough for someone like me who doesn’t do much cooking. I take care of a child with diabetes and celiac disease. How would I go about making gluten free dough? Or do they sell gf crescent roll dough? (I’m assuming not..) Thanks for the recipe!

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  40. I made these ad they came out delicious. Good call on the necessary mozzarella! I had a little trouble with the crescent dough, I think because I was making it for regular size muffin pan instead of mini. Got any tips?

  41. OMG!!!!!! just made these,almost slap my husband these were so good! lol I swear my husband is the pickiest eater in the world when it comes to trying new stuff does not want to leave his comfort zone,i had them on the stove cooling, he walk by stopped, looked at them a minute,put one in his mouth, and when he was done savoring it,he said even I like these,after I picked my jaw up off the floor I knew this is one snack I will get to make often! thank you so much for sharing with others for today I have truly witnessed a maracle.

  42. They sound delish! I’m so making those for the bridal shower I’m throwing. Is there a chance I’m able to make the dip ahead of time, refrigerate and then throw it in the oven when i get to the place? Would it taste just as good if it needed to be reheated?

  43. This looks DELICIOUS!!! We are hosting a couple for dinner tomorrow evening after the four of us play 9-holes of golf. Have you ever prepared the bites (ready for the oven) a few hours in advance? I wondered if I could prepare then, cover and refrigerate them, and then pop them in the oven within 3 hours.

  44. These look amazing! I’m hoping to make them for a get together I have tomorrow. Did you make these ahead of time? If so how did you store them? Should they only be served warm? Thanks do much for the recipe!

    • You can prepare them the day before but don’t bake yet and refrigerate the muffin tins covered in plastic wrap. Just bring close to room temperature before baking to ensure even browning of the dough. Or you can even make the dip and freeze for assembly at a later date. They taste best warm but still yummy if room temperature too 🙂

      I wouldn’t recommend baking them until the day you’d serve them so the crust won’t be chewy.

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  47. I’ve been cooking for 40 years. These are absolutely fantastic. I can’t praise them enough! I made them to “experiment” before Thanksgiving, because I have to take a little something. This is PERFECT. I actually like them better when they are cooled off. I am glad about that, because I have to drive a half hour to where Thanksgiving is this year, and I am not sure there would be any oven space to bake them when I get there. I am experimenting with freezing one dozen assembled, but not baked; and freezing one dozen baked. I will see how the dough holds up after freezing. In the meantime, we are enjoying the other two dozen (yay) as they are, freshly baked. Thank you so very much for this excellent recipe!

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  49. If you say they make 4 dozen but you cut each 2 cans of crescent rolls into 12 squares that is only 24,how are you getting the other 24?

      • I made these last night, but I also only got 24. 4 triangles came from 1 tube. I wish the directions were a little more specific about how to divide the dogh. Would have liked to have 48 instead of only 24…couldn’t figure out how you got 48:(

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  51. Oh my holy crap. I just made these and they are WONDERFUL!!! Will you be my new best friend? I’d get rid of all of my other ones for you!
    Hahaha I kid, but this is a great recipe! Thanks for sharing!!

  52. I am totally making these tomorrow for thanksgiving. Although I am using the biscuit cans instead. (I have a huge excess of biscuit rolls.) Hope they are just as good.

  53. Thank you or this great recipe! 🙂 I am a middle school student who is now taking a cooking class, and for thanksgiving we were given an assignment to make something, whatever we wanted. Everyone was doing desserts and i wanted to do something different. So i searched and searched until i found your recipe and i was very nervous because i wasn’t sure anyone would like what i made. But low and behold everyone LOVED my (your) recipe and there was none left over! So i thank you for your cooking talent!

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  57. these look amazing and i am planning on making them tomorrow for christmas eve appetizers but i only have 2 muffin tins. So im wondering if i could bake them all tomorrow at home and then warm them up tomorrow evening when i get there?

  58. These look amazing! The recipe says yields 4 dozen, is that accurate? I’m thinking of making these for a party and want to make sure I buy enough:) Thanks! for posting!!

    • Jenn, I noticed a comment above that says each tube should be divided into 24 squares. The directions aren’t clear on that.

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  63. These sound wonderful and so easy! Thanks for sharing, I will definitely be making them a few times before Easter! ^o^

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  69. Those look so delicious! I can’t wait to attempt this recipe! (I’m afraid I might burn them!)

    But I have one question, your recipe says 1/2 cup grated Parmesan or Romano..

    I was wondering if there are any other cheeses you would recommend to replace those?

    Thank you!

  70. Has anyone tried to use tortilla wraps instead of dough? I know you can bake them to make them crunchy bowls. hmmm… might have to try it!!! this recipe sounds so good!

  71. I just got done making these..and they are delicious made 2 batches should i refrigerate the leftovers or are they okay to sit on the counter thank you for the recipe

  72. These are regular size muffin pans in the pictures. Those pans have 12 muffin spots. Mini muffin pans hold 24. Thought this may help with confusion some may have, as I had it myself.

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  74. Is there a method to freezing pastry? I wasn’t sure if I should let them cool or flash freeze from hot. I am serving them later today, but don’t want them to get soggy in the fridge. I used puff pastry instead of the pilsbury.

  75. Not only did you help me make an AMAZING appetizer but you allowed me to chuckle several times while reading and rereading your instructions. Thank you!!!!

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  78. Thank you so much for posting this recipe. They were delicious and perfect for my Aunt’s birthday party. They even turned non spinach & artichoke lovers into converts!!!

  79. Oh, good gravy … I’m making these Thursday for my hubby’s snack day at work. His coworkers are going to LOVE me.

    • Made them this morning – used marinated ‘chokes because that’s what I had on hand. I forgot to put the Mozz on beforehand, so I sprinkled some on after and put them back in the oven for a few. Going to try using pie dough, or maybe biscuits next time (pull the layers apart and use them) ’cause the crescents were a pain to work with. Yep, they LOVE me – these were the bomb. Thank you for sharing this!

  80. Christine,
    The spinach artichoke bites look wonderful and I’m going to make them to take to a Christmas dinner. I know they will be a hit. I do have one question for you though.
    Is it possible to print this recipe so I can save it in my documents for further reference ? I’d be grateful.
    Yea, I’m a guy but do I ever love to cook 🙂

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  88. I’m so excited to try these for an appetizer party this weekend! However I have a question….mini muffin tins usually have 24 sections on them and I’m noticing 12sections in your pictures. Can I use just a regular muffin/cupcake tin?

    • My mini muffin tins are older which is why they only have 12 sections each, but the recipe is for minis. There’s no reason you can’t use full size muffin tins if you prefer but I would bake them a little longer so they’re sturdy enough to hold the extra amount of filling 🙂


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    • Yes the dip will be fine if made the day for and refrigerated. I would bring to room temp before filling the cups so they all heat through evenly.


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  96. Do you think that they would taste good with just a little red pepper chopped up for a Christmas party—to give a little more color? was thinking i might try to microwave it a little before so it would be cooked through in the oven

    • I’m sure that would be a nice addition and would add a nice burst of mild sweetness :). I would make sure the red pepper is minced finely and maybe sauté it lightly first which would ensure it cooked through while baking. Alternatively if you would like the textural difference of adding a little crunch to the bites then you wouldn’t need to sauté the red pepper at all.


    • The recipe calls for two tubes of crescent roll dough. One tube of crescent roll dough yields 2 dozen bites. Each tube contains 8 triangle cut pieces and you work with 1/2 of the tube at a time (pinching together 4 triangle pieces and cutting that into 12 small squares).


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