If you love spinach dips as much as I do you’ll LOVE Easy Cheesy Spinach Dip and Spinach Artichoke Dip.
A Bite-Size Appetizer
We are obsessed with Spinach and Artichoke Dip. It is one of my most favorite items to order at a restaurant. Served with warm tortilla chips, I could probably eat the whole thing with all of its cheesy goodness. If you love the dip too, you will love today’s recipe of spinach dip bites which are little, warm mouthfuls of the dip in a mini crescent cup. Plus, they’re simple, so what’s NOT to love?!
How to make spinach ARTICHOKE bites
We love that these tiny spinach cups are simple and quick!! MIX. Begin by mixing the dip ingredients. CUT. Set the dip ingredients aside and cut crescent dough into 2 inch squares and place in a greased mini muffin tin. FILL + BAKE. Fill each cup with a spoonful of the dip mixture and sprinkle with Mozzarella cheese. Bake at 375 for 15 minutes and let cook for a few minutes before removing from muffin tin. Serve warm and try not to eat a dozen in one sitting. 😉
Tips, Variations + SToring INfo
This recipe calls for 2 cups or 16 oz. of frozen spinach, so you will need to purchase 2 of the 10oz. boxes or 2 of the 12 oz. bags of frozen spinach in order to have enough for the 2 cups. A pizza slicer is a quick and efficient way to cut the dough in this recipe. If you don’t have a mini muffin tin simply cut the dough into 4 inch squares instead and add a few extra minutes to the baking time. You will yield 12 larger servings instead of 24 of the mini bites. When removing the water from the spinach either squeeze it out with your hands, wrap it in a few layers of paper towels and then wring it out, or if you own a potato ricer you could use that as well to press out the extra liquid.
Variations:
Make them your own! There are lots of ways to personalize these yummy appetizers.
Add crumbled bacon, cooked sausage, or finely chopped cooked ham. Add cooked mushrooms, sautéed onions, or roasted peppers. Add some fresh herbs such as dill or basil.
To Store
To make spinach bites ahead of time, just refrigerate for up to 24 hours before baking. Be sure to cover and place in fridge. You may need to add a few extra minutes to the cook time. To STORE, place in airtight container and reheat in microwave when ready to enjoy. To FREEZE, place in a freezer safe Ziploc bag and let thaw overnight in fridge before reheating. Recipe adapted from Chocolate, Chocolate and More. Recipe Video Recipe Video
