Warm, cheesy, and wrapped in golden buttery dough, these spinach dip bites are pure party magic. Each bite is loaded with creamy spinach-artichoke filling, making them perfect for game day, holidays, or when you just want a little something cozy straight from the oven. They’re just as snackable as our BBQ sausage bites and guaranteed to steal the spotlight at your next gathering.
Table of Contents
Why You’ll Love These Spinach Dip Bites
They’re the portable version of everyone’s favorite spinach artichoke dip no plates or forks required. The crescent dough bakes up flaky and tender, hugging that creamy, cheesy filling. Whether you’re hosting friends or just treating yourself, these are quick to make and guaranteed to disappear fast. For a cozy pairing, I love serving them with creamy chicken lasagna soup to make it a full comfort-food night.
Ingredients You’ll Need
- 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
- 1 (8 oz) can refrigerated seamless crescent dough
Step-by-Step Instructions
Mix the Creamy Filling
In a medium bowl, combine spinach, artichoke hearts, garlic, Parmesan, cream cheese, and half the mozzarella. Season with garlic salt and pepper. Stir until smooth and creamy.
Prepare the Dough Cups
Roll crescent dough into an 8×12-inch rectangle. Cut into 24 even squares using a sharp knife or pizza cutter. Lightly grease a mini muffin pan and press a square into each well.
Fill, Top, and Bake
Spoon about 1 teaspoon of filling into each dough cup. Sprinkle with remaining mozzarella. Bake in a 375°F oven for 15–17 minutes until golden brown.
Serve and Enjoy
Let bites cool for 5 minutes before lifting them out. Serve warm for the best gooey-cheese experience. They also make a great starter before a bowl of lemon chicken orzo soup for a bright, hearty meal.
Tips for Perfect Spinach Dip Bites
- Make sure your spinach is completely dry to avoid soggy bottoms.
- Use a pizza cutter for quick, even dough cuts.
- For bigger bites, use regular muffin tins and adjust baking time.
Flavor Variations to Try
- Stir in crispy bacon or crumbled sausage for a savory twist.
- Add diced mushrooms or roasted red peppers.
- Sprinkle with fresh herbs like dill or basil before serving.
Make Ahead, Storing, and Freezing
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Store: Keep leftovers in an airtight container for up to 3 days.
- Freeze: Cool completely, freeze in a single layer, then store in bags. Thaw in the fridge before reheating.
Serving Suggestions
These bites are delicious on their own but even better as part of an appetizer spread with other favorites like BBQ sausage bites or paired with creamy chicken lasagna soup for a hearty, satisfying menu.
Frequently Asked Questions
Can I use phyllo cups instead of crescent dough?
Yes! Pre-baked phyllo cups are a great shortcut just fill and bake until the cheese melts.
Can I make these gluten-free?
Absolutely. Use a gluten-free crescent dough or gluten-free mini tart shells.
How do I prevent soggy bottoms?
Dry spinach well and avoid overfilling with excess moisture in the mixture.
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Spinach Dip Bites – Cheesy, Buttery, and Irresistible
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
- 1 8 oz can refrigerated seamless crescent dough
Instructions
- 1. In a medium bowl, combine spinach, artichoke hearts, garlic, Parmesan, cream cheese, and half the mozzarella. Season with garlic salt and pepper. Stir until smooth and creamy.
- 2. Roll crescent dough into an 8×12-inch rectangle. Cut into 24 even squares using a sharp knife or pizza cutter. Lightly grease a mini muffin pan and press a square into each well.
- 3. Spoon about 1 teaspoon of filling into each dough cup. Sprinkle with remaining mozzarella. Bake in a 375°F oven for 15–17 minutes until golden brown.
- 4. Let bites cool for 5 minutes before lifting them out. Serve warm for the best gooey-cheese experience.