Spinach & Artichoke Bites
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They’re just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24Bites 30Minutes
Cook Time
20Minutes
Servings Prep Time
24Bites 30Minutes
Cook Time
20Minutes
Ingredients
Instructions
Crescent Cups
  1. Coat mini muffin tins with cooking spray.
  2. Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
  3. Cut dough into 12 squares using a pizza cutter.
  4. They don’t have to be neat and perfect.
  5. Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don’t let the dough overflow out of the cup. It doesn’t need to look perfect, but you should pinch any holes closed.
Filling
  1. Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out. Place into mixing bowl.
  2. Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
  3. Drop about a teaspoon of spinach mixture into the crescent dough shells.
  4. Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown. Serve hot or cold.
Recipe Notes

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.