If you're looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.
Plus, you can plan to save on time and clean-up activities on party day by preparing the filling ahead of time! This recipe is super similar to my traditional Spinach Artichoke Dip or my Spinach Artichoke Fondue Dip but this version comes in cute bite sized amounts!
I don’t know about you, but I love little two bite appetizers, especially when they consist of a flaky crust and a warm cheesy filling. These little gems will have your party guests asking for more.
When you’re hosting a party and are looking for tasty food to serve your guests, there are a few things you should always keep in mind: Is it easy to make? Can it feed a crowd? Does it need plates and silverware or can it be eaten as finger food? Can I prepare any of it ahead of time? I’m pleased to tell you this delicious savory treat is a resounding “yes” to all of these questions.
The dough is made using refrigerated cresent roll dough. All you need to do is roll it out, form little squares, and press them into a mini muffin pan - easy. The filling is divine. This is not your typical spinach artichoke dip made with cream cheese; it’s more reminiscent of a delicious fondue.
On the day of your party, all you need to do is scoop the filling into the dough and then bake them. Ideally, you’re able to serve them warm. Based on how much your guests will love them, I’m willing to bet they will never get the chance to go cold. If they do, however, they will still taste great. Enjoy!
Cheesy Spinach Artichoke Bites
- 2 Tbsp. olive oil
- ¼ cup all-purpose flour
- 3 cloves garlic (minced or pressed through a garlic press)
- 1 ½ cups milk
- 1 ½ cups half and half
- 1 cup Gruyere Cheese (shredded)
- 1 cup Parmesan Cheese (shredded)
- 1 tsp. salt
- ¼ tsp. black pepper
- dash of nutmeg
- 1 lb. spinach (frozen, thawed with all the liquid squeezed out)
- 14 ounces artichoke hearts ((one 14 oz. can artichoke hearts, drained))
- 16 ounces crescent roll dough ((2-8 oz. packages crescent roll dough))
- 4 ounces. mozzarella (shredded)
- To make the filling:Heat oil in a heavy bottomed sauce pan over medium heat and add flour. Cook, whisking occasionally, until the flour just starts to change color and turn fragrant, about five minutes. Do not let the flour brown.
- Add the garlic and cook until very fragrant, about 30 seconds longer.
- Combine milk and half and half in a measuring cup and add about a ½ cup at a time to the flour mixture, whisking after each addition until smooth. Reduce heat to medium-low and bring to a simmer, stirring constantly. Add the Gruyere, Parmesan, salt, pepper, and nutmeg. Stir until the cheese has just melted, then remove from the heat and set aside.
- Working over a bowl or the sink, squeeze the liquid out of the spinach. Chop the artichokes fine and then fold both the spinach and the artichokes into the sauce.
- You can refrigerate the filling if using within the next few days, freeze it if you're using it for a future date, or proceed to the next step to make your appetizer.
- To make the Cheesy Spinach Artichoke Bites:Preheat oven to 375°F. Grease mini muffin pan with cooking spray.
- Working half a package of the dough at a time, roll out into a rectangle. Cut into 12 equal portions. Before setting each portion in the well of the muffin tin, ensure any seams are closed. Stretch dough to make a square shape and place in the muffin tin. Repeat with the remaining dough until all 24 shapes are formed.
- Top with shredded mozzerella and bake until golden brown, about 14 minutes. Remove from mini muffin pan and serve warm.