All the flavor of classic spinach artichoke dip transformed into a bite-sized favorite. These baked spinach artichoke bites are cheesy, simple to make, and perfect for your next appetizer spread.
Spinach artichoke dip is always a crowd-pleaser, especially during the holidays. These baked spinach artichoke bites offer the same creamy, savory goodness in a convenient one- or two-bite package. They’re similar in concept to baked cranberry brie bites but lean savory and cheesy. To lighten the filling, this version uses Greek yogurt for added protein alongside cream cheese and sour cream.
The result is creamy, cheesy, and warm with flaky pastry—a perfect finger food for holiday parties and gatherings.
Ingredients You’ll Need
Puff pastry: Two sheets make a full batch of bites.
Cream cheese: Use reduced-fat if you prefer.
Plain Greek yogurt: Adds creaminess and protein while lightening the dip.
Sour cream: About 1/4 cup helps round out the texture.
Spinach: Either sautéed fresh spinach or well-drained frozen spinach works. (See the notes below for preparation tips.)
Canned artichoke hearts: Choose artichoke hearts packed in brine, not marinated, to avoid excess oil.
Cheese: Shredded parmesan and mozzarella provide flavor and meltiness. Freshly shredded from a block tastes best.
Garlic: Two cloves, minced.
Spices: Salt and red pepper flakes for a little heat.
Fresh Spinach vs. Frozen Spinach
You can use fresh or frozen spinach. Both work; it comes down to preference.
- If using fresh spinach: Start with about 4–5 packed cups. Sauté until wilted, then transfer to paper towels, squeeze out excess moisture, and roughly chop. Fresh spinach often releases less liquid than frozen.
- If using frozen spinach: Thaw according to package instructions, then squeeze out as much liquid as possible before chopping and adding to the filling.
Either option will make a delicious filling—just remove excess moisture so the pastry stays crisp.
How to Make Spinach Artichoke Bites
1. Preheat the oven. Set to 375°F (190°C) and spray a mini muffin pan with cooking spray.
2. Make the filling. Combine softened cream cheese, Greek yogurt, sour cream, chopped spinach, chopped artichoke hearts, shredded parmesan, shredded mozzarella, minced garlic, salt, and red pepper flakes until well mixed.
3. Prepare the pastry cups. Unroll two sheets of puff pastry and cut each sheet into 16 squares (4 by 4), yielding 32 squares total. Press each square into the prepared mini muffin tin to form little cups. You may need two pans.
4. Fill the cups. Spoon about a heaping teaspoon of filling into the center of each pastry square. Note: larger amounts of filling may increase baking time.
5. Bake. Bake for 20–25 minutes, or until the pastry is golden brown. Start checking at 15 minutes since oven performance and filling amount affect timing.
6. Serve. Allow the bites to cool a few minutes, then run a sharp knife around the edges and remove from the tin. Serve warm.
Serving at a holiday party? Prepare the filling 1–2 days ahead, refrigerate, then fill and bake just before guests arrive for easy hosting.
Tips
- Cooking time varies with your oven and how generously you fill the cups. If you fill them full, expect closer to the higher end of the time range.
- Wring or squeeze out as much moisture as possible from spinach before mixing to prevent soggy pastry and longer baking time.
FAQs
Can I use crescent dough instead of puff pastry? Yes. Crescent dough will work, though it won’t puff quite as much as puff pastry.
How do I store leftovers? Place cooled bites in an airtight container and refrigerate.
How should I reheat them? Reheat in the microwave until warm or in a 350°F (175°C) oven until heated through to keep the pastry crisp.
Why you’ll love these bites
- Make-ahead friendly: Prepare the filling 1–2 days in advance, then fill and bake when ready to serve.
- A lighter take on classic dip: Greek yogurt replaces mayonnaise and keeps the filling creamy while adding protein.
- Perfect party finger food: No utensils needed—easy for guests to grab and enjoy.
If you try this recipe, tag my Instagram @kalefornia_kravings and leave a comment—I love seeing your creations!
Baked Spinach Artichoke Bites
Ingredients
- 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
Instructions
-
If using fresh spinach: (You’ll need 4-5 packed cups of fresh spinach to yield 5 ounces once it’s cooked.) Sauté until wilted, squeeze out as much moisture as possible, roughly chop, and set aside.
-
If using frozen spinach: Thaw according to package directions, squeeze out excess liquid, chop roughly, and set aside.
To make the spinach artichoke cups:
-
Preheat oven to 375°F and spray a mini muffin tin with cooking spray.
-
Mix cream cheese, Greek yogurt, sour cream, spinach, artichokes, parmesan, mozzarella, garlic, salt, and red pepper flakes until smooth and combined.
-
Unroll two puff pastry sheets and cut each into 16 squares. Press each square into the prepared muffin tin to form cups.
-
Spoon a heaping teaspoon of filling into each pastry cup.
-
Bake 20–25 minutes, or until pastry is golden. Check at 15 minutes to gauge remaining time.
-
Cool briefly, run a knife around edges, remove from tin, and serve warm.
More appetizer recipes you might like:
- Baked Cranberry Brie Bites
- Sun-Dried Tomato Spinach Artichoke Dip
- Pomegranate & White Cheddar Cheese Ball