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.
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.