Spinach Artichoke Bites

There’s something about a golden, bubbling tray of spinach artichoke bites that makes a kitchen feel instantly welcoming.

Picture crisp, lightly browned edges giving way to a creamy, emerald-flecked center, with the aroma of garlic, cheese, and warm pastry drifting through the air.

These little bites are everything you love about classic spinach artichoke dip, tucked into handy, two-bite appetizers that are ready in about 30 minutes.

They’re perfect for busy hosts, beginner cooks, or anyone who needs an impressive-but-easy option for parties and game nights.

I still remember the first time I pulled a batch out for unexpected guests; I’d used pantry staples and frozen spinach, and within minutes everyone was gathered around the baking sheet, happily “taste-testing” before they even reached the table.

They shine at holiday gatherings, potlucks, and last-minute get-togethers—or whenever you’re craving something cozy and shareable.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, cheesy flavor in perfectly portioned, two-bite appetizers.
• Impresses guests while using simple, affordable supermarket ingredients.
• Bakes up golden, crisp, and irresistibly melty in under 20 minutes.
• Preps ahead easily, then bakes fresh right before serving.
• Adapts well with lighter swaps like Greek yogurt or extra veggies.

Ingredients

• 1 cup frozen spinach, thawed and well-drained — squeeze very dry to avoid soggy pastry
• 1 cup canned artichoke hearts, chopped and well-drained — marinated or plain both work
• 113 g cream cheese, softened — full-fat melts and mixes most smoothly
• 120 g sour cream — adds tang and creaminess to the filling
• 60 g mayonnaise — enriches and helps the filling set
• 120 g mozzarella cheese, shredded — use low-moisture for best melt
• 60 g Parmesan cheese, grated — freshly grated has better flavor
• 1 clove garlic, minced — fresh garlic gives brighter flavor than powdered
• 0.5 tsp salt — adjust to taste, especially if cheeses are salty
• 0.25 tsp black pepper, ground — fine grind distributes more evenly
• 0.25 tsp red pepper flakes (optional) — add more if you like extra heat
• 1 sheet puff pastry, thawed — keep cold so it puffs properly
• 1 tbsp olive oil, for greasing — lightly coat the muffin cups
• 1 tbsp fresh parsley, chopped, for garnish — sprinkle on just before serving

Step-by-Step Method

Heat the oven to 375°F (190°C). Grease a 24-count mini muffin tin lightly with olive oil, making sure to coat the sides and bottoms of each cup. Set the tin aside. This step prevents sticking and helps the puff pastry crisp and brown evenly while baking, giving you cleanly released bites later.

Prep the Spinach and Artichokes

Squeeze the thawed spinach thoroughly with your hands or a clean kitchen towel to remove excess moisture. Drain and chop the canned artichoke hearts, then pat them dry with paper towels. Removing as much liquid as possible keeps the filling thick and prevents the puff pastry from getting soggy as it bakes.

Mix the Creamy Filling

Combine the drained spinach, chopped artichoke hearts, softened cream cheese, sour cream, and mayonnaise in a medium mixing bowl. Stir until everything is evenly blended and smooth.

Use a spatula to scrape down the sides of the bowl, guaranteeing no pockets of cream cheese remain. This creamy base will hold the cheeses and seasonings evenly.

Add Cheeses and Seasonings

Stir in the shredded mozzarella, grated Parmesan, minced garlic, salt, black pepper, and optional red pepper flakes. Mix until the cheeses and seasonings are fully incorporated throughout the filling.

Taste a small bit and adjust salt or pepper if needed. The mixture should be thick, spreadable, and well-seasoned before you fill the pastry.

Roll and Cut the Puff Pastry

Lightly flour your work surface, then unfold the thawed puff pastry sheet. Gently roll it out to an even thickness, smoothing any creases.

Using a knife, cut the pastry into 24 roughly equal squares. Aim for uniform pieces so they bake evenly and fit neatly into the mini muffin cups without excessive overlap.

Form the Pastry Shells

Press each puff pastry square into a cup of the prepared mini muffin tin, forming small shells. Gently push the dough down and up the sides without tearing it.

Guarantee the corners rise slightly above the rim to hold the filling. Try to keep the thickness consistent so the shells puff and brown uniformly.

Fill the Pastry Cups

Spoon about 1 tablespoon of the spinach artichoke mixture into each puff pastry shell. Fill nearly to the top, but avoid mounding it too high so the filling doesn’t overflow while baking.

Smooth the tops slightly with the spoon. Work evenly across the tin to ensure all bites have a similar amount of filling.

Bake Until Golden and Bubbly

Place the filled muffin tin on the center rack of the preheated oven. Bake for 15 to 18 minutes, or until the puff pastry is golden brown and the filling is hot and bubbly.

Rotate the pan once if your oven browns unevenly. Watch closely near the end to avoid over-browning the edges.

Rest, Release, and Garnish

Remove the muffin tin from the oven and let the bites rest for about 5 minutes to firm up. Carefully loosen each bite with a small spatula or knife and lift it out.

Transfer to a serving platter. Sprinkle with chopped fresh parsley for color and freshness, then serve warm while the pastry is crisp.

Ingredient Swaps

• Use Greek yogurt in place of some or all of the sour cream/mayo for a lighter option.
• Swap cream cheese with Neufchâtel for reduced fat, or dairy-free cream cheese plus vegan mozzarella/Parmesan for a fully dairy-free version.
• Replace puff pastry with crescent roll dough, phyllo, or biscuit dough if that’s what you have.
• Frozen spinach can be swapped with well-squeezed cooked fresh spinach; canned artichokes with jarred marinated artichokes (rinse if you want less tang).

You Must Know

• Avoid soggy bottoms by really drying the veggies: squeeze spinach and artichokes until almost no liquid drips (they should feel clumpy, not wet) so the pastry stays crisp through the 15–18 minutes in the oven.
• Doneness check: the bites are ready when the pastry edges are deep golden-brown and the filling is visibly bubbling in the center on at least 3–4 random pieces, usually around minute 16–18.
• Troubleshoot overflow: if the filling is oozing out or burning on the pan edges, reduce to about 2–2.5 teaspoons per cup next time and leave a thin rim of exposed pastry (2–3 mm) to contain the filling.
• Make-Ahead strategy: fully assemble in the tin, cover, and chill up to 6 hours; when cooking from cold, add 2–4 minutes to the oven time and watch for that same bubbling and golden color.
• Flavor Boost for a sharper, less rich bite: swap 30 g of the mozzarella for extra Parmesan and add 0.5 tsp lemon zest; you’ll get more tang and umami without increasing the 1 cup spinach / 1 cup artichoke ratio.

Serving Tips

• Serve on a white platter, sprinkled with parsley and a squeeze of fresh lemon.
• Pair with a crisp Sauvignon Blanc or chilled sparkling wine for contrast.
• Offer alongside a fresh vegetable crudité and light vinaigrette for balance.
• Present on a wooden board with prosciutto, olives, and marinated peppers for tapas-style.
• Add a small bowl of chili oil or hot honey nearby for optional heat.

Storage & Make-Ahead

Spinach Artichoke Bites keep in the fridge for up to 3 days in an airtight container.

Reheat in a hot oven or air fryer to re-crisp.

You can assemble them in the tin a few hours ahead and chill before baking.

They also freeze well for up to 1 month.

Reheating

Reheat Spinach Artichoke Bites in a 375°F (190°C) oven or air fryer for 5–8 minutes until hot and crisp.

Avoid microwaving if possible, as it softens the pastry.

Game‑Day Party Favorite

More often than not, these Spinach Artichoke Bites disappear before the game even hits halftime—I pull the pan from the oven and everyone seems to drift toward the kitchen, drawn by the buttery puff pastry and garlicky, cheesy aroma.

You know that hush that falls when a pivotal play’s on? That’s what happens when I set these out—only it’s broken by crunches and little happy sighs.

I love how they fit right into a spread of wings, chips, and sliders, but still feel a bit special. One bite gives you crisp, flaky layers, then a rich, tangy filling with pops of spinach and tender artichoke.

They’re easy to grab, no forks, no fuss—just a napkin, a cold drink, and the game.

Final Thoughts

Give these Spinach Artichoke Bites a try and watch them disappear at your next gathering.

Don’t hesitate to tweak the flavors—add extra garlic, a bit of lemon zest, or your favorite cheese to make them your own.

Frequently Asked Questions

Can I Make These Bites Gluten-Free Without Compromising Texture and Flavor?

Yes, you can. I’d swap the puff pastry for a good gluten‑free puff or crescent dough. Brush with butter, bake until deeply golden—flaky layers, creamy filling, and that toasty, cheesy aroma stay wonderfully intact.

How Can I Adjust the Recipe for Low-Fat or Low-Calorie Diets?

You can lighten them by using reduced‑fat cream cheese, Greek yogurt instead of sour cream and mayo, and part‑skim mozzarella. I’d keep Parmesan for flavor—each warm, golden bite still tastes indulgent, just gentler.

Are These Spinach Artichoke Bites Suitable for Vegetarians or Other Dietary Restrictions?

Yes, they’re vegetarian if your cheeses use non-animal rennet. As you bite in, you’ll taste creamy, garlicky richness—yet they’re not vegan or gluten-free unless you swap dairy and puff pastry for suitable alternatives.

What Wine or Drinks Pair Best With Spinach Artichoke Bites?

I’d pour a crisp Sauvignon Blanc or dry Prosecco—think citrus, green apple, tiny bubbles. For nonalcoholic, I’d offer chilled sparkling water with lemon or a tart lemonade to cut through the creamy richness beautifully.

How Can I Safely Transport These Bites to Potlucks or Parties?

I’d cool them fully, nestle each bite into a parchment‑lined, lidded container, then tuck towels around it in a tote; if they’re warm, I’d use foil-covered trays and a cozy insulated carrier.