Spinach Dip Bites are a quick and easy appetizer made with crescent dough cups that are filled with a delicious cheesy spinach artichoke dip. These are the perfect appetizer for your next party! And quite possibly the best way to enjoy spinach artichoke dip! For more easy finger foods, be sure to try my Cranberry Brie Bites and my Bacon Asparagus Brie Bites.
Spinach Dip Bites
If you love spinach dip, you are going to love these Spinach Dip Bites! They have all the delicious flavors of spinach dip at your fingertips. For another easy and tasty appetizer with a kick, be sure to try my Crockpot Fiesta Spinach Dip for your next Christmas party!
Ingredients & Substitutions
Crescent Roll Dough: I used store-bought crescent roll dough for this recipe. If using the dough with perforations, be sure to pinch the seams together. Otherwise, you can find crescent roll dough in sheet form.
Cheese: I used parmesan, mozzarella, and cream cheese for this recipe. These pair well together and create the perfect cheesy dip. The mozzarella cheese in these bites is in the filling, as well as on top.
Spinach: Grab a couple bags of frozen spinach to use in this recipe; let it thaw before mixing it into the dip. We did not make this with fresh spinach, which would be a different amount used to cook down to the amount of frozen spinach.
Artichokes: I used a 1/2 cup of canned artichoke hearts for the recipes, which is roughly half of a can. Don’t let the remaining artichokes go to waste, you can use them for my Spinach Artichoke Dip Pull-Apart Bread!
Can I use Store-Bought Spinach Dip?
Of course! I prefer homemade spinach dip, but to make this recipe even easier, grab a container of store-bought spinach dip to use for this appetizer.
Can I Make Spinach Dip Bites Ahead of Time?
Absolutely! You can easily make these bites up to 24-hours ahead of time. Simply follow the recipe card instructions for the assembly. Then, instead of baking the bites, store them in the refrigerator, covered, and bake the next day. The bake time may be slightly longer if making ahead of time.
How to Store
Leftover Spinach Dip Bites can be stored in an airtight container in the refrigerator for up to three days. Freezing is not recommended for this recipe because of the sour cream.
Spinach Dip Bites
- 2 cups (312 g) frozen spinach, thawed, excess water squeezed out
- 1 cup (113 g) mozzarella cheese shredded, divided
- ½ cup (50 g) parmesan cheese, grated
- ½ cup (84 g) artichoke hearts, drained, chopped
- ½ block (4 ounces) cream cheese, softened
- ¼ cup (57.5 g) sour cream, room temperature
- 1 teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 tube (8 ounces) refrigerated crescent dough
- Preheat oven to 375°F. Lightly spray a 24-count mini muffin tin with nonstick cooking spray.
- In a large bowl add spinach, ½ cup mozzarella, parmesan cheese, artichoke hearts, cream cheese, sour cream, garlic, salt, and cayenne. Stir to combine.
- Working on a lightly floured work surface, roll out the dough into a 9×14-inch rectangle. (If you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Cut the dough into 24 equally-sized squares. (approximately 2½ inches each)
- Press a crescent square into each muffin cup. Fill each cup with two heaping teaspoons of spinach dip.
- Top each cup evenly with the remaining mozzarella.
- Bake 15-18 minutes, or until golden brown.
- Serve warm.
Did you make this recipe?
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