Spinach Dip Bites – Cheesy, Buttery, and Irresistible Recipe

Introduction

These Spinach Dip Bites are cheesy, buttery, and completely irresistible. They make a perfect appetizer or snack, combining creamy spinach and artichoke filling with a golden, flaky crescent dough shell.

Ingredients

• 2 cups frozen spinach, chopped and thawed (squeezed dry)
• 6 oz artichoke hearts, drained and chopped
• ½ tsp minced garlic
• 2 tbsp grated Parmesan cheese
• 4 oz cream cheese, softened
• ¾ cup shredded mozzarella cheese, divided
• ½ tsp garlic salt with parsley flakes
• Black pepper to taste
• 1 8 oz can refrigerated seamless crescent dough

Instructions

1. Step 1: In a medium bowl, combine spinach, artichoke hearts, garlic, Parmesan, cream cheese, and half of the shredded mozzarella. Season with garlic salt and black pepper, then stir until the mixture is smooth and creamy.
2. Step 2: Roll the crescent dough into an 8×12-inch rectangle. Using a sharp knife or pizza cutter, cut it into 24 even squares. Lightly grease a mini muffin pan, then press one dough square into each well.
3. Step 3: Spoon about 1 teaspoon of the filling into each dough cup. Sprinkle the remaining mozzarella cheese on top. Bake in a preheated 375°F oven for 15–17 minutes, or until the bites are golden brown.
4. Step 4: Let the bites cool for 5 minutes before carefully lifting them out of the pan. Serve warm to enjoy the best gooey-cheese experience.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling for a subtle kick.
• Use fresh spinach instead of frozen—just sauté it lightly and squeeze out the excess moisture before mixing.
• Substitute mozzarella with Monterey Jack or provolone for a different cheese profile.
• Try adding finely chopped sun-dried tomatoes or cooked bacon bits to the filling for added texture.

Storage

Store leftover bites in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to help retain their crispiness and melty cheese texture. These bites can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Spinach Dip Bites ahead of time?

Yes, you can prepare the filling and assemble the bites ahead of time. Keep them in the refrigerator until ready to bake. For longer storage, freeze the unbaked bites and bake directly from frozen, adding a few extra minutes to the cooking time.

Can I use fresh spinach instead of frozen?

Absolutely. Just sauté fresh spinach until wilted, then let it cool and squeeze out excess moisture before mixing it with the other ingredients. This will help prevent soggy bites.

Spinach Dip Bites – Cheesy, Buttery, and Irresistible Recipe

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★★★★★

4.9 from 66 reviews

These Spinach Dip Bites are a delicious appetizer featuring a creamy, cheesy spinach and artichoke filling baked inside buttery crescent dough cups. Golden brown and perfect for parties or snack time, these bite-sized treats combine the savory flavors of spinach, artichoke hearts, garlic, and three kinds of cheese for an irresistible snack.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15-17 minutes
• Total Time: 30-32 minutes
• Yield: 24 bite-sized pieces 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Filling Ingredients

• 2 cups frozen spinach, chopped and thawed (squeeze dry)
• 6 oz artichoke hearts, drained and chopped
• ½ tsp minced garlic
• 2 tbsp grated Parmesan cheese
• 4 oz cream cheese, softened
• ¾ cup shredded mozzarella cheese, divided
• ½ tsp garlic salt with parsley flakes
• Black pepper to taste

Dough

• 1 8 oz can refrigerated seamless crescent dough

Instructions

1. Prepare the filling: In a medium bowl, combine chopped and thawed spinach, chopped artichoke hearts, minced garlic, grated Parmesan cheese, softened cream cheese, and half of the shredded mozzarella. Season the mixture with garlic salt and black pepper. Stir all ingredients until the filling is smooth, creamy, and well combined.
2. Prepare the dough cups: Roll out the refrigerated crescent dough on a clean surface into an 8×12-inch rectangle. Using a sharp knife or pizza cutter, cut the dough into 24 even squares. Lightly grease a mini muffin pan, then press each dough square firmly into each well, forming small dough cups to hold the filling.
3. Fill and top: Spoon approximately 1 teaspoon of the spinach-artichoke filling into each dough cup. After filling all cups, sprinkle the remaining shredded mozzarella cheese evenly over the top of each filled cup to add a cheesy topping.
4. Bake: Place the mini muffin pan in a preheated 375°F (190°C) oven and bake the bites for 15 to 17 minutes or until the dough turns golden brown and the cheese topping is melted and bubbly.
5. Cool and serve: Remove the pan from the oven and allow the bites to cool for about 5 minutes. Carefully lift the bites out of the pan and serve them warm to enjoy the gooey, cheesy texture at its best.

Notes

• Make sure to squeeze excess moisture out of the thawed spinach to prevent soggy dough cups.
• If you prefer a stronger garlic flavor, increase the minced garlic slightly or add garlic powder.
• The crescent dough can be substituted with puff pastry for a flakier texture.
• These bites are best served warm but can be refrigerated and reheated for up to 2 days.
• To make ahead, prepare and fill the dough cups but bake right before serving for optimal freshness.

Keywords: spinach dip bites, spinach artichoke appetizers, cheesy spinach bites, crescent dough appetizers, party snacks, bite-sized appetizers