Spinach Artichoke Dip Bites

5 from 1 vote

Published Nov 28, 2025

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Spinach Artichoke Dip Bites are a big crowd pleaser. Buttery crescent dough meets a rich spinach-artichoke filling for the ultimate crowd-pleasing bite. Baked into a golden, flakey, cheesy appetizer. It’s perfect for holidays, entertaining and for game day! You may want to double the batch.

Muffin tin with Spinach Artichoke Dip Bites baked into it.

Reasons To Love Spinach Artichoke Dip Bites
Ingredient Notes
Making Artichoke Spinach Bites
What To Pair With Spinach Artichoke Bites
Recipe Tips
Spinach Artichoke Dip Bites Recipe
Other appetizers To Try

Reasons To Love Spinach Artichoke Dip Bites

Who doesnt love cheesy, warm artichoke spinach in the first place? It’s a favorite dip of mine and its always a big hit when it’s served at parties. It pairs great with chips, crackers and it’s a savory cheesy delight.

Crescent Roll. The delicious croissant like dough just elevates this appetizer.
Easy. Just a few simple steps and a quick bake and you’ll have it ready to enjoy.
Prep Friendly. If you have a lot of your plate for entertaining – these make for a perfect app to prep ahead of time. Just don’t assemble and make until your ready to enjoy.

Ingredient Notes

Ingredients to make this recipe on a counter in bowls.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post.

Premade Crescent Dough. This is the perfect vehicle to bake up quick and hold gooey yummy spinach artichoke dip.
Cream Cheese. This is the base of the dip.
Mayonnaise. Adds a nice flavor to the dip. Sour cream will also work great if you are not a may fan.
Dijon Mustard. Just a little bit for some extra yummy tang!
Seasoning. Salt, pepper, dried basil.
Fresh Spinach. You can use frozen but I prefer fresh, it’s less watery and has more nutrients and color.
Canned Artichoke Hearts. I opt for the ones in water. Just drain and chop them up.
Parmesan Cheese. This is mixed in and used for topping.

Making Artichoke Spinach Bites

Ready to bake? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.

Steps to make this recipe in a grey ceramic bowl with artichokes and mayonnaise.

Step One. Preheat the oven to 350º In a large mixing bowl, combine the spinach, artichoke hearts, seasoning, cream cheese, mayo, parmesan cheese. Stir well to incorporate. Set aside.
Step Two. Use cooking spray to lightly grease a muffin tin. Or a mini muffin tin if you want even smaller bites.

Step Three. Open the premade crescent rolls. Gently separate them and press them into the muffin tin, ensuring that the bottom of the muffin tin is covered and sides are covered in the dough.
Step Four. Add a heaping spoonful (about 2-3 tablespoons) of the prepared filling into each dough, and garnish with a pinch more parmesan on the top (this helps everything to stick together.
Step Five. Bake for 35-40 minutes, or until crust is golden and cheese is melted. Set aside to cool slightly and let it form a bit before gently removing from the pan and serving.

White muffin tine with Spinach Artichoke Bites in it, up close photo of them baked.

What To Pair With Spinach Artichoke Bites

These little bites are so fun and yummy on their own but I have a few other apps you can easily pair with them to bulk up the food!

Roasted Veggies: Crispy Sweet Potatoes, Balsamic Honey Brussels, Charred Broccoli, Parmesan Roasted Potatoes
Salads. Cowboy Caviar Salad, Butternut Squash Quinoa Salad and more!

Recipe Tips

Be sure the muffin tin is completely covered by the dough to prevent sticking!
Grease the muffin pan to prevent sticking.
If you want a cheesier bite, feel free to add some shredded mozzarella to the mix.
Let them cool a bit before you take the bites out of the muffin tin.
If you need, use a thin spoon or butter knife to help assist the bites out of the tin.
To make mini bites, use a mini muffin tin, and stretch the dough into an 8×12” rectangle. Cut into 2” squares, you should have 24 pieces. Cook the bites for 25-30 minutes, or until golden and cheese is melted.
Store leftovers in an airtight container in the fridge for up to 4 days.

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

5 from 1 vote

Spinach Artichoke Dip Bites

By Bailey Rhatigan

Spinach Artichoke Dip Bites are a big crowd pleaser. Buttery crescent dough meets a rich spinach-artichoke filling for the ultimate crowd-pleasing bite. Baked into a golden and cheesy appetizer that just pleases the senses. It's perfect for holidays, entertaining and for game day! You may want to double the batch.

Prep: 15

Cook: 30

Total: 45

Servings:

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Equipment

muffin tin (12 muffins) or a mini muffin tin (24 muffins)
mixing bowls

Ingredients

▢ ¾ cup cream cheese
▢ ¼ cup mayonnaise , or sour cream
▢ 1 Tbsp dijon mustard , optionsl
▢ 1½ cup baby spinach, chopped well , frozen will also work
▢ 1 15 oz can artichoke hearts in water, drained and chopped
▢ ½ tsp each salt and pepper
▢ ½ tsp each dried basil and garlic powder
▢ ⅓ cup parmesan cheese, grated , and some for toppping
▢ 2 8 oz cans crescent rolls

Instructions

Preheat the oven to 350º In a large mixing bowl, combine the spinach, artichoke hearts, seasoning, cream cheese, mayo, parmesan cheese. Stir well to incorporate. Set aside.
Use cooking spray to lightly grease a muffin tin. Or a mini muffin tin if you want even smaller bites.
Open the premade crescent rolls. Gently separate them and press them into the muffin tin, ensuring that the bottom of the muffin tin is covered and sides are covered in the dough.
Add a heaping spoonful (about2-4 tablespoons) of the prepared filling into each dough, and garnish with a pinch more parmesan on the top (this helps everything to stick together.
Bake for 35-40 minutes, or until crust is golden and cheese is melted. Set aside to cool slightly and let it form a bit before gently removing from the pan and serving.

Notes

Be sure the muffin tin is completely covered by the dough to prevent sticking!
Grease the muffin pan to prevent sticking.
If you want a cheesier bite, feel free to add some shredded mozzarella to the mix.
Let them cool a bit before you take the bites out of the muffin tin.
If you need, use a thin spoon or butter knife to help assist the bites out of the tin.
To make mini bites, use a mini muffin tin, and stretch the dough into an 8×12” rectangle. Cut into 2” squares, you should have 24 pieces. Cook the bites for 25-30 minutes, or until golden and cheese is melted.
Store leftovers in an airtight container in the fridge for up to 4 days.