Spinach and artichoke dip is one of my absolute favorite appetizers. I love transforming it into these bite-sized goodies, perfect for any gathering.

These little Spinach Artichoke Bites are great for parties, potlucks, or even just a cozy night in. They capture all the creamy, cheesy goodness of the classic dip, but in a convenient, hand-held form.

They’re incredibly simple to make, and they’re always a crowd-pleaser!

Recipe Overview: Spinach Artichoke Bites

These Spinach Artichoke Bites are essentially mini versions of the beloved warm dip, baked into crispy, golden-brown shells. They have a creamy, flavorful filling packed with spinach, artichoke hearts, and a blend of cheeses.

The texture is fantastic: a soft, warm interior contrasted with the slightly crunchy exterior of the pastry. They’re savory, cheesy, and utterly addictive.

You can serve these bites as an appetizer at any gathering. They work well as part of a larger spread with other finger foods or as a starter before a meal.

They’re also perfect for game-day snacks or a casual get-together with friends. Think of occasions like a casual birthday celebration, family game night, or even a relaxed book club meeting.

These bites are best served warm, straight from the oven, so the cheese is melty and the pastry is at its crispiest.

Detailed Ingredients for Spinach Artichoke Bites

Here’s what you’ll need to make these delicious bites:

Frozen Chopped Spinach (10 ounces), thawed and squeezed dry: Make sure to really squeeze out all the excess water. This prevents the filling from becoming soggy. You can use fresh spinach, but you’ll need to cook it down and chop it finely.
Canned Artichoke Hearts (14 ounces), drained and chopped: I prefer canned artichoke hearts for convenience, but you can use marinated ones too; just drain them well.
Cream Cheese (8 ounces), softened: Softened cream cheese is crucial for a smooth and creamy filling. You can leave it out at room temperature for about an hour to soften.
Sour Cream (1/2 cup): Adds a bit of tang and creaminess to the filling. You can substitute with plain Greek yogurt if you prefer.
Mayonnaise (1/4 cup): This gives a richer flavor.
Grated Parmesan Cheese (1/2 cup): Adds a salty, nutty flavor. Freshly grated is best, but pre-grated works fine too.
Shredded Mozzarella Cheese (1/2 cup): Provides that classic cheesy stretch.
Garlic Powder (1 teaspoon): Adds a savory depth. You could also use 1-2 cloves of minced fresh garlic.
Salt (1/2 teaspoon): Enhances the flavors. Adjust to your taste.
Black Pepper (1/4 teaspoon): Adds a little bit of warmth.
Mini Phyllo Shells (about 30): These are pre-made, crispy pastry cups that you can find in the freezer section of most grocery stores. They’re the perfect size for these bites.

Step-by-Step Instructions: Making the Perfect Spinach Artichoke Bites

Preheat and Prep: First, preheat your oven to 350°F (175°C). Get your baking sheet ready, but you don’t need to grease it since we’re using phyllo shells.
Squeeze that Spinach: This is really important! Take your thawed spinach and squeeze it really well to get rid of all the excess water. I usually do this over the sink, using my hands or a clean kitchen towel. You’d be surprised how much water comes out.
Combine Ingredients: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. Mix everything together until it’s smooth and creamy. A hand mixer makes this easy, but a sturdy spoon works too.
Add Spinach and Artichokes: Add the squeezed spinach and chopped artichoke hearts to the cheese mixture. Stir everything together until it’s evenly combined. Make sure there are no big clumps of spinach.
Fill the Phyllo Shells: Take your mini phyllo shells and arrange them on the baking sheet. Spoon the spinach artichoke mixture into each shell, filling them almost to the top. Don’t overfill them, or the filling might spill over during baking.
Bake: Bake in the preheated oven for 12-15 minutes, or until the filling is hot and bubbly and the phyllo shells are golden brown. Keep an eye on them – you want the edges of the shells to be nicely browned, but not burnt.
Cool and Serve: Remove the baking sheet from the oven and let the bites cool for a few minutes before serving. They’re best enjoyed warm!

Variations & Tips for the Best Spinach and Artichoke Bites

Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
Cheese Variations: Feel free to experiment with different cheeses. A little bit of shredded Gruyere or Monterey Jack would be delicious.
Make-Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Fill the phyllo shells just before baking.
Storage: Store any leftover bites in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the bites on a baking sheet and warm them in a 350°F (175°C) oven for about 5-7 minutes, or until heated through. You can also use a toaster oven. The microwave is okay, but the phyllo shells won’t be as crispy.
Serving: Serve the hot spinach artichoke bites along with a side of marinara sauce for an additional option for dipping.

Key Details

Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: 27-30 minutes
Servings: About 30 bites
Equipment you’ll need: Baking sheet, large mixing bowl, mixing spoon or hand mixer.

Spinach Artichoke Bites

These Spinach Artichoke Bites are mini versions of the beloved warm dip, baked into crispy, golden-brown shells. They have a creamy, flavorful filling packed with spinach, artichoke hearts, and a blend of cheeses. Perfect as an appetizer for parties, potlucks, or a cozy night in.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings 30 servings

Calories 150 kcal

Ingredients

Frozen Chopped Spinach 10 ounces, thawed and squeezed dry
Canned Artichoke Hearts 14 ounces, drained and chopped
Cream Cheese 8 ounces, softened
Sour Cream 1/2 cup
Mayonnaise 1/4 cup
Grated Parmesan Cheese 1/2 cup
Shredded Mozzarella Cheese 1/2 cup
Garlic Powder 1 teaspoon
Salt 1/2 teaspoon
Black Pepper 1/4 teaspoon
Mini Phyllo Shells about 30

Instructions

Preheat your oven to 350°F (175°C).
Squeeze thawed spinach really well to get rid of excess water.
In a large bowl, combine softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. Mix until smooth.
Add squeezed spinach and chopped artichoke hearts to the cheese mixture. Stir to combine.
Arrange mini phyllo shells on a baking sheet and fill each shell with the spinach artichoke mixture.
Bake for 12-15 minutes, or until filling is hot and bubbly and phyllo shells are golden brown.
Let cool for a few minutes before serving warm.