Prep Time: 15 minutes
Cook Time: 15 minutes
What’s in these little bites
Coming in at just five simple ingredients, these Spinach Artichoke Bites could not be easier to make. Here’s what you need:
- refrigerated crescent dough
- Parmesan cheese
This recipe makes extra filling, so you’ve got 2 options: buy a second tube of crescent dough to make a total of 48 bites, or put the leftover filling into a small baking dish and heat it for 20 minutes on 375. Serve it with crackers.
How to serve Spinach Artichoke Bites
While I am a huge fan of dips for watching football games or for an appetizer before a nice meal, when entertaining larger groups I tend to choose finger foods that people can grab once and not be tempted to go back in for seconds. Double dipping really grosses me out, and when you have large groups of people, somebody is bound to do it. So these little bite-sized guys are the right answer.
My advice? Double the recipe. They never last long. Enjoy!
Spinach Artichoke Bites
- 1-2 tubes of crescent roll dough
- 1 cup mayo
- 1 cup Parmesan cheese
- 6 oz. fresh spinach leaves roughly chopped
- 1 can of artichoke hearts roughly chopped
- Preheat oven to 375 degrees. Spray a mini muffin pan with nonstick cooking spray. Roll out the crescent dough on a lightly floured surface, smoothing the seams. Cut out 24 squares in the dough. Place one square of dough into each muffin tin.
- Stir together all ingredients in a small bowl. Spoon the mixture into each muffin tin. Bake until puffed and golden, about 15 minutes.
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