Spinach Artichoke Dip Bites
To make Spinach Artichoke Dip Bites, wrap a rich filling in pastry, brush the tops, and bake until the outside turns crisp and the center goes hot all the way through. These work because the filling stays concentrated and the pastry actually gets its chance to crisp.
These spinach artichoke dip bites wrap the classic creamy dip in pastry, baked until the outside turns crisp and golden. Same flavor everyone loves, just easier to grab at a party.
They're a great appetizer for a holiday gathering or game day. Don't overfill them, or the pastry won't seal properly.
Ingredients
- 1 sheet puff pastry
- 1 cup spinach
- 1 cup artichokes
- 3/4 cup cream cheese
- 1 egg, beaten
Instructions
- 1Heat the oven to 400°F and line a sheet pan with parchment.
- 2Roll out the puff pastry just enough to smooth the folds.
- 3Scatter or spoon on the spinach, artichokes, and cream cheese.
- 4Cut or fold into bite-size pieces and brush with egg.
- 5Bake until puffed, crisp, and deeply golden.
Pro Tips
- Keep puff pastry cold until you are ready to use it.
- A light hand with the filling prevents leaks and soggy bottoms.
- Let the bites cool briefly so the inside stops acting like lava.
Substitutions
Storage Instructions
Store baked bites in the refrigerator for 3 days and reheat in the oven.
Make Ahead
Assemble ahead and bake close to serving time.
Frequently Asked Questions
Can I make Spinach Artichoke Dip Bites ahead of time?
Yes. Assemble ahead and bake close to serving time.
How do I store leftover Spinach Artichoke Dip Bites?
Store baked bites in the refrigerator for 3 days and reheat in the oven.
Can I freeze Spinach Artichoke Dip Bites?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Spinach Artichoke Dip Bites?
Spinach Artichoke Dip Bites works best with simple sides or toppings that support the main texture instead of competing with it.