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Spinach-Artichoke Mini Bites

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"Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!"
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53 m servings 120 cals
Original recipe yields 24 servings (24 mini bites)


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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
  2. Unroll crescent roll dough onto a lightly floured work surface and press into a 8x12-inch rectangle. Cut dough into 24 two-inch squares. Place each square into a muffin cup, gently pressing dough into the bottom and sides.
  3. Heat olive oil in a 3-quart saucepan over medium heat. Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and Parmesan cheese. Cook and stir until cheeses are melted, about 2 minutes. Stir in pesto, salt, and pepper.
  4. Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
  5. Bake in the preheated oven until golden brown, 15 to 17 minutes. Let cool in pan for 5 to 10 minutes before moving mini bites from the tray.


  • Cook's Note:
  • For a fresh spinach equivalent, use 2 cups.

Nutrition Facts

Per Serving: 120 calories; 7.9 g fat; 8.9 g carbohydrates; 3.7 g protein; 8 mg cholesterol; 253 mg sodium. Full nutrition

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