Spinach Dip Bites Recipe
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These Spinach Dip Bites are quick, easy appetizers perfect for game days, holidays, and more! Bake this delicious bite-sized treat in 15 minutes for entertaining or snacking!
My Spinach Artichoke Dip is among my favorite dips for game nights and casual parties. But these Spinach Dip Bites take that favorite dip and turn it into an easy finger food that’s great for all sorts of gatherings! They are fun and delicious!
No matter the season, delicious appetizers are helpful to have in your recipe collection. These hearty spinach dip bites are perfect for showers, tailgates, parties, and holiday gatherings. And my family even loves them with a satisfying salad for a simple supper. They are the perfect little bite-sized appetizer, and the taste is incredible!
Here’s how you make this quick and easy treat:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Artichoke Hearts – drained and chopped (optional – you can use only spinach if you wish)
- Spinach – if frozen, thawed, drained well, and chopped. If fresh, then cooked, drained well, and chopped.
- Cheeses – Parmesan cheese (grated and divided), Mozzarella cheese (shredded and divided), and Cream cheese (softened). You will divide the Parm and Mozzarella according to the recipe, using part of each for topping the bites.
- Stone House Seasoning – This is my family’s homemade house seasoning blend. You can also use Kosher salt, black pepper, and granulated garlic per the recipe.
- Crescent Roll Dough Sheet – one sheet/package, or the substitutions as provided.
Substitutions for Crescent Roll Dough – You can use one of these substitutes for the crescent roll dough.
- Phyllo Dough
- Wonton Wrappers
- Soft Tortillas cut into 2 1/2-inch circles
How to Make Spinach Dip Bites
Mix. Add all ingredients in a large mixing bowl and mix until well combined, reserving the amounts of Parmesan cheese and Mozzarella cheese designated for topping.
Roll and cut. Roll the crescent roll dough with a rolling pin into an 8×12-inch rectangle. Cut the dough into 24 squares.
Press into muffin tin. Place a square into each mini muffin pan cup and lightly press to form an indention into the muffin pan.
Fill the bites. Spoon a teaspoon of the spinach dip mixture into each cup of dough. Sprinkle the tops of each bite with the remaining mozzarella and Parmesan cheese.
Bake. Place the muffin tin in the preheated oven and bake until golden brown and the cheese has melted, about 15 minutes. Remove from the oven and cool in the pan for 5 minutes before transferring to a serving plate.
Serve. After the bites have cooled slightly, serve them as an appetizer or snack and enjoy!
Storage Tips
To make ahead: Mix the dip following the recipe instructions, cover well, and keep in the refrigerator for 1 to 2 days. When ready to make these bites, remove the dip from the refrigerator and proceed with the recipe instructions as directed.
To store: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
To freeze: Prepare the spinach dip and place it into an airtight, freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight, then assemble as directed and bake.
More Favorite Appetizers
Crispy Baked Buffalo Chicken Wings
Here’s my Spinach Dip Bites recipe. I hope you enjoy them as much as we do!
Spinach Dip Bites Recipe
Ingredients
- 1/2 (14-ounce) jar artichoke hearts, drained and chopped (optional)
- 1 (10-ounce) package frozen spinach, thawed, drained well, and chopped or 2 cups fresh spinach cooked, drained, and chopped
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese, divided
- 3/4 cup Mozzarella cheese, shredded and divided
- 1 teaspoon Stone House Seasoning, or 1/2 teaspoon Kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon granulated garlic
- 1 package Crescent Roll Dough Sheet
Instructions
- Preheat the oven to 375º F.
- Mix all ingredients in a mixing bowl until well combined, reserving 2 tablespoons Parmesan cheese and 1/4 cup Mozzarella cheese for topping.
- Roll the crescent roll dough with a rolling pin into an 8×12-inch rectangle. Cut the dough into 24 squares.
- Place a square into each cup of a mini muffin pan and lightly press to form an indention into the muffin pan.
- Spoon a teaspoon of the spinach dip mixture into the dough. Repeat until all of the dough has been used. Sprinkle with the remaining mozzarella and Parmesan cheese on the top.
- Bake until golden brown and the cheese has melted, about 15 minutes. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a serving plate.
Notes
- Phyllo Dough
- Wonton Wrappers
- Soft Tortillas cut into 2 1/2-inch circles
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
