These tasty spinach artichoke bites are perfect for parties. They have all the creamy goodness of spinach and artichoke dip but in individual servings. For this recipe we get some help from the supermarket by using frozen creamed spinach instead of starting from scratch. Making this appetizer a snap to make.
This creamy dip is made with cream cheese, artichokes, mozzarella, parmesan cheese, and spices. It’s quick and easy to make just like this hot spinach dip, our spinach and artichoke dip and the old-school classic creamy spinach dip.
Ingredients
- Spinach – For this recipe we take a shortcut with the spinach. Instead of cooking fresh spinach down and drying it, we start with a package of frozen creamed spinach. I have used a couple of big-name brands and a store brand and have had good results. Use your favorite. If you need a homemade version for a special dinner, try our creamed spinach recipe.
- Artichoke – Just like with the spinach we take a shortcut by using canned artichoke. Rinse it to remove the canning liquid and dry it as much as you can using paper towels or a clean kitchen towel.
- Cheese – We need cream cheese, mozzarella, and parmesan cheese. Hand shredded/grated or pre-packaged will work well.
- Spices – Season the filling for the spinach dip bites with salt, dried oregano, garlic powder, and crushed red pepper (leave it out if you don’t like spicy).
- Phyllo cups – Find them in the freezer section of most large supermarkets. They come in a slim box, about 15 shells per package.
- See the recipe card for quantities and preparation.
Instructions
- Preheat the oven to 325°F
- Cook the creamed spinach using the package directions.
- Add the chopped artichokes, cream cheese, mozzarella, ⅛ cup parmesan cheese, salt, garlic powder, oregano, and crushed red pepper (if using).
- Then add the hot creamed spinach and stir well until the cheeses melt and everything is combined.
- Line a large baking sheet with parchment paper. Arrange the phyllo shells on the pan (as many as needed).
- Fill each cup with the filling to the top taking care not to overflow.
- Sprinkle the top of each spinach cup with a pinch of parmesan cheese.
- Bake the spinach artichoke cups for 10-12 minutes or until the shells are a soft golden color and the filling is hot.
- Arrange the spinach artichoke bites on a board or platter and serve. We serve ours with homemade restaurant-style salsa and chips making a tasty spread that’s perfect for your next party.
Frequently asked questions
Find them in the freezer section usually in the ice cream and dessert aisle.
The filling can be made 1 day ahead, covered, and refrigerated. However, do not fill the cups until you are ready to bake and serve because they will get soggy.
Yes. Place it in an oven safe dish and bake until hot throughout. Serve it with tortilla chips, toasted bread, pretzels, or your favorite dippers.
Storing instructions
It is best to only make as many phyllo cups as needed. But if you do have leftovers store them in an airtight container in the refrigerator for 1 day. Reheat them by microwaving them for just a few seconds until heated through. They will not be crispy but still tasty.
Store leftover filling in the refrigerator for 1 day. Use it to make more spinach cups or use as a dip for tortilla chips. Heat it thoroughly before serving. Leftovers should be heated to at least 165°F.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Spinach Artichoke Bites
Ingredients
- 10-12 ounce Package of Frozen Creamed Spinach cooked to package directions
- 7 ounces Baby Artichoke Hearts half of a 14 ounce can drained, rinsed, patted dry and finely chopped
- 4 ounces Cream Cheese softened
- ½ cup Shredded Mozzarella Cheese divided
- ⅛ cup Grated Parmesan Cheese plus 1-2 tablespoons to sprinkle on top of the spinach dip cups
- ¼ teaspoon Salt
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Garlic Powder
- Pinch of Crushed Red Pepper optional
- 3 1.9 ounce Packages of Phyllo Cups – May also be called phyllo shells (45 pastry shells)
Instructions
- Preheat the oven to 325°F
- Cook the creamed spinach using the package directions.
- Add the chopped artichokes, cream cheese, mozzarella, ⅛ cup parmesan cheese, salt, garlic powder, oregano, and crushed red pepper (if using).
- Then add the hot creamed spinach to the mixture and stir well until the cheeses melt and everything is combined.
- Line a large baking sheet with parchment paper. Arrange the phyllo shells on the pan (as many as needed).
- Fill each cup with the filling to the top taking care not to overflow.
- Sprinkle the top of each spinach cup with a pinch of parmesan cheese.
- Bake the spinach cups for 10-12 minutes or until the shells are a soft golden color and the filling is hot. Arrange on a board or platter and serve.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Nancy
Can the leftover filling be frozen to use later?
Elizabeth
Hi Nancy, I have not frozen it but it does keep in the refrigerator for a couple of days.