SPINACH DIP BITES #appetizers #lunch

SPINACH DIP BITES #appetizers #lunch

Growing up I wasn't a gigantic aficionado of spinach (or artichokes so far as that is concerned), yet my taste buds have gotten increasingly refined as I've developed into a grown-up. I'm fixated on Spinach and Artichoke Dip. It is one of my most loved things to arrange at an eatery. Presented with warm tortilla chips, I could presumably eat the entire thing with the entirety of its gooey goodness. Spinach + artichoke + cheddar is such an incredible taste blend, and you can find that combo in these scaled down and crunchy Spinach Dip Bites.

These chomps are superbly warm and mushy, with a simply tad of fresh and crunch. The formula is straightforward as well, which is the reason we every now and again make these for parties and social gatherings, alongside a portion of our other go-to tidbits like Bacon Wrapped Smokies and Avocado Egg Rolls! They're constantly a hit, yet I should caution you ahead of time that you won't have the option to simply eat one of these terrible young men!

This most loved hors d'oeuvre is loaded up with spinach, artichokes, and three unique cheeses, all heated into a sickle batter cup. Spinach Dip Bites are a hit each time they're served at a gathering or get together!

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SPINACH DIP BITES #appetizers #lunch


  • 2 cups frozen spinach chopped and thawed
  • 6 oz artichoke hearts drained and chopped
  • 1/2 tsp garlic minced
  • 2 tbsp parmesan cheese grated
  • 4 oz cream cheese softened
  • 3/4 cup mozzarella cheese shredded and divided
  • 1/2 tsp garlic salt
  • pepper to taste
  • 1 can seamless crescent dough


  1. Preheat oven to 375.
  2. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
  3. Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squares total.
  4. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
  5. Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
  6. Bake at 375 for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray. ENJOY!

For more detail : bit.ly/2JQr1ni

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