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Cheesy Spinach Artichoke Bites

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These cheesy spinach artichoke bites are a crowd-pleasing Italian appetizer featuring a creamy, savory filling packed into a crisp, golden shell. Perfect for parties, game nights, or any gathering, they come together quickly and deliver bold flavor with minimal fuss.

Ingredients

Scale
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1 cup canned artichoke hearts, drained and chopped
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup sour cream or Greek yogurt
  • 1 clove garlic, minced (or 1/2 tsp garlic powder)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp Italian seasoning (optional)
  • 1 package (8 oz) refrigerated crescent roll dough, puff pastry, or mini phyllo cups
  • Nonstick cooking spray or olive oil (for greasing the pan)
  • Optional: extra grated parmesan, chopped fresh parsley, red pepper flakes

Instructions

  1. Thaw frozen chopped spinach and squeeze out all excess water using a fine-mesh strainer or clean towel. Chop canned artichoke hearts into small pieces.
  2. In a medium bowl, combine spinach, artichoke hearts, cream cheese, mozzarella, parmesan, sour cream or Greek yogurt, garlic, salt, pepper, and Italian seasoning. Mix until smooth and creamy.
  3. Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin tin with nonstick spray or brush lightly with olive oil.
  4. Unroll crescent dough or puff pastry and cut into 24 squares. Press each square gently into the muffin cups, covering the bottom and sides. If using phyllo cups, set them into the tin.
  5. Spoon about 1 tablespoon of filling into each dough cup, filling to the top but not overfilling.
  6. Bake in preheated oven for 13–16 minutes (mini cups) or 18–22 minutes (regular muffin tin), until shells are golden and cheese is bubbly. Rotate pan halfway through baking.
  7. Remove from oven and cool in pan for 3–5 minutes. Garnish with extra parmesan, parsley, or red pepper flakes if desired.
  8. Use a small spoon or knife to loosen bites from the pan. Serve warm.

Notes

Squeeze spinach very dry to avoid soggy bites. Don’t overfill the cups. Rotate the pan halfway through baking for even browning. Filling can be made a day ahead. For gluten-free, use GF pastry cups. For dairy-free, use plant-based cheeses. Bites can be assembled ahead and baked fresh for best results.

Nutrition

Keywords: spinach artichoke bites, Italian appetizer, party food, cheesy bites, finger food, easy appetizer, spinach artichoke dip, mini bites, holiday appetizer, game day snack

Find it online: https://blairrecipes.com/cheesy-spinach-artichoke-bites-recipe-easy-italian-appetizer-for-parties/