Everything you love about spinach artichoke dip packed into a tasty 1-2 bite! These baked spinach artichoke bites are easy, cheesy & perfect for your next Christmas appetizer party!
There’s something about spinach artichoke dip that I can never seem to get enough of… especially around the holidays! And these baked spinach artichoke bites are such a fun way to serve it! (They’re very similar to my baked cranberry brie bites – just a more savory and cheesier option.😉) Loaded with all the cheesy goodness you love about traditional spinach dip yet made slightly healthier with the addition of protein packed Greek yogurt.
They’re creamy, cheesy, warm and flakey and the best appetizer for all those upcoming Christmas parties!
Ingredients For Your Spinach Artichoke Bites
- Puff pastry: You’ll need at least 2 sheets for a full recipe.
- Cream cheese: I used reduced fat cream cheese for mine.
- Plain Greek yogurt: Helps to lighten up your dip while providing some added protein.
- Sour cream: Also used in your base. You’ll need about a ¼ cup for this recipe.
- Spinach: Sautéed fresh spinach or frozen spinach can be used for this recipe. (See below for tips on preparing each one!)
- Canned artichoke hearts: Always use artichoke hearts in brine for the best results! (Don’t use marinated artichoke hearts. I found they make the dip too oily.)
- Cheese: Shredded parmesan and mozzarella are both used in your filling! (I usually buy a block of each and shred them myself. They’re so much for flavorful than pre-shredded cheese.)
- Garlic: You’ll need 2 garlic cloves.
- Spices: Salt and red pepper flakes are all that’s needed to spice up these bites!
Fresh Spinach vs. Frozen Spinach
Most spinach artichoke dip recipes call for using frozen spinach but I personally prefer sautéing fresh spinach instead. (For some reason frozen spinach just freaks me out…😂) That being said, both can be used for this recipe!
- If using fresh spinach: You’ll need about 4-5 packed cups of fresh spinach to yield 5 ounces once it’s cooked. Simply sauté your fresh spinach in a pan until it wilts then transfer it to a paper towel to cool. Squeeze out as much moisture as you can before weighing it. Then chop it up and add it to your dip. (I found that fresh spinach gives off less moisture than frozen spinach so it doesn’t need to be drained as much.)
- If using frozen spinach: Unthaw the spinach according to the package’s directions. Then squeeze as much moisture out of it as possible before adding it to your dip.
There’s pro’s and con’s to using both types of spinach so it’s more of a personal preference here.
How to Make Spinach Artichoke Bites
1. Preheat your oven. Turn your oven on to 375 degrees and spray a mini muffin pan with cooking spray.
2. Make your dip. Mix your cream cheese, Greek yogurt, sour cream, chopped spinach, artichokes, parmesan, mozzarella, garlic, salt and red pepper flakes together.
3. Prepare the pastry cups. Next unroll two sheets of puff pastry and cut each sheet into 16 squares. (I did 4 rows by 4 rows) for a total of 32 squares. Then place each square in your prepared mini muffin tin. (You may need two pans for this.)
4. Fill your cups. Spoon a heaping teaspoon of your spinach artichoke dip into the center of each square. (Keep in mind, the more filling used – the longer they may take to cook.)
5. Bake! Place your pan in the oven and bake for 20-25 minutes or until the puff pastry is golden brown. (Every oven is different so I would suggest checking them around the 15 minute mark to see how much longer they’ll need to bake.)
6. Serve. Once done, take the pan out of the oven and let the bites cool for a few minutes. Then run a sharp knife around the edge of each cup and pop them out of the tin. Serve immediately!
Serving these bites for a Christmas party appetizer? Make up the spinach artichoke filling 1-2 days in advance then stuff them and bake right before the party starts! They’re so easy!
- Your cooking time may vary depending on your oven and how full you fill the cups. (I tend to fill mine pretty full so they always take closer to 25-27 minutes to bake.)
- Try to wring out as much moisture as possible from your spinach before adding it to your filling. (More moisture = soggy pastry and/or a longer time to bake.)
- I can’t find puff pastry. Can I use crescent dough instead? Yes! The dough won’t puff up quite as much as puff pastry but it will definitely still work.
- How do I store my leftover spinach artichoke bites? Simply place them in an airtight container and store them in the refrigerator.
- How do I reheat my spinach artichoke bites? These bites can be reheated in the microwave until they reach your desired temperature. Or reheat them in oven at 350 degrees until they’re warmed to your liking.
Why you’ll love this spinach artichoke bite recipe!
- An easy make ahead appetizer! Make the filling 1-2 days in advance then stuff your cups & toss them in the oven when your guests arrive!
- A “healthy-ish” spinach artichoke dip! This recipe replaces mayonnaise (that’s found in most spinach dip recipes) with protein packed Greek yogurt instead!
- The best party finger food! No need for spoons or extra utensils here! Your guests are going to love they can just pick them up & go!
More appetizer recipes you might like:
- Baked Cranberry Brie Bites
- Sun-Dried Tomato Spinach Artichoke Dip
- Pomegranate & White Cheddar Cheese Ball
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Baked Spinach Artichoke Bites
- 5 oz. sautéed fresh spinach or frozen spinach
- 6 oz. canned artichoke hearts in brine, chopped (about ½ a can)
- 4 oz. cream cheese, soften
- ¼ cup plain greek yogurt
- ¼ cup sour cream
- ¼ cup parmesan, shredded
- ¼ cup mozzarella, shredded
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp red pepper flakes
- 2 puff pastry sheets
- If using fresh spinach: (You'll need 4-5 packed cups of fresh spinach to yield 5 ounces once it's cooked.) Start by sautéing your spinach in a pan until it begins to wilt then remove it from the pan and squeeze as much moisture out of it as possible. Give it a rough chop then set it aside.
- If using frozen spinach: Thaw the spinach according to the package's directions. Then squeeze out the moisture and give it a rough chop. Set is aside once done.
To make the spinach artichoke cups:
- Preheat your oven to 375 degrees and spray a mini muffin tin with cooking spray.
- Then mix your cream cheese, Greek yogurt, sour cream, chopped spinach, artichokes, parmesan, mozzarella, garlic, salt and red pepper flakes together.
- Next unroll two sheets of puff pastry and cut each sheet into 16 squares. (I did 4 rows by 4 rows) for a total of 32 squares. Then place each square in your prepared muffin tin. (You may need two pans for this.)
- Then spoon a heaping teaspoon of your spinach artichoke dip into the center of each square.
- Place your pan in the oven and bake for 20-25 minutes or until the puff pastry is golden brown. (Cooking time may depend on how full you fill each square. I would suggest checking them around the 15 minute mark to see how much longer they'll need to bake.)
- Once done, take the pan out of the oven and let the bites cool for a few minutes. Then run a sharp knife around the edge of each cup and pop them out of the tin. Serve immediately!