Spinach Artichoke Dip Bites

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

5 from 1 vote

Spinach Artichoke Dip Bites

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 Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Author: Bailey Rhatigan

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.

Nutrition