Spinach Dip Bites – Cheesy, Buttery, and Irresistible
Warm, cheesy, and wrapped in golden buttery dough, these spinach dip bites are pure party magic. Just as snackable as our BBQ sausage bites, and perfect alongside creamy chicken lasagna soup or lemon chicken orzo soup.
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 8x12-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.
Notes
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: Add bacon, mushrooms, roasted peppers, or fresh herbs.
Make ahead: Assemble and refrigerate up to 24 hours before baking.
Store: Airtight container for up to 3 days.
Freeze: Cool completely, freeze in a single layer, thaw overnight before reheating.