Spinach Artichoke Bites

Spinach Artichoke Bites take the party-favorite dip and turn it into crispy, handheld bites. Cream cheese, Parmesan and mozzarella keep them rich and gooey inside.

All the flavor of spinach artichoke dip in crispy baked bites, with cream cheese, Parmesan and mozzarella. They're perfect for game day, holidays or any time you want an easy appetizer that feels a little fancy.

Why You’ll Love This Recipe

• Classic dip flavor in bite form
• No chips needed
• Make-ahead friendly
• Vegetarian crowd-pleaser

Ingredients for Spinach Artichoke Bites

• 5 oz (140 g) frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and finely chopped
• 2 oz (55 g) cream cheese, softened
• 1 large egg
• 1/2 cup (50 g) grated Parmesan
• 3/4 cup (75 g) shredded mozzarella
• 1/2 cup (55 g) panko breadcrumbs
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes, salt and pepper

Equipment You’ll Need

• Large mixing bowl and spatula
• Baking sheet lined with parchment, or a mini muffin tin
• Box grater or food processor
• Clean kitchen towel for squeezing out moisture
• Small cookie scoop for even-sized bites

Ingredient Notes

• Spinach: Frozen spinach is easiest; squeeze out every drop.
• Artichokes: Canned or jarred hearts work; chop them finely.
• Cream cheese: Adds that creamy dip texture.

The Secret to Firm, Gooey Bites

Spinach and artichokes are both full of moisture, so drying them well is what keeps these bites firm enough to roll. Cream cheese and egg act as the binder and keep the centers creamy, while panko soaks up any extra moisture and gives a light crunch on the outside.

Full measurements and printable instructions are in the recipe card below.

How to Make Spinach Artichoke Bites

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

Step 2

Squeeze the spinach and pat the artichokes very dry.

Step 3

Mix the cream cheese and egg until smooth, then stir in everything else.

Step 4

Roll into tablespoon-sized balls and place on the baking sheet.

Step 5

Bake 18-20 minutes until golden and set.

Step 6

Serve warm with marinara or garlic dip.

Tips for the Best Results

• Dry ingredients are key to firm bites.
• Use panko for extra crunch.
• Serve warm for the gooiest centers.

Variations to Try

• Add sun-dried tomatoes.
• Swap mozzarella for Gruyère.
• Add diced cooked chicken.

What to Serve With It

Serve on a platter with marinara, ranch or a lemony garlic aioli.

Storage and Reheating

Chill the mixture 15 minutes if it's too soft to roll. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Perfect for Any Occasion

Spinach artichoke bites are made for entertaining. Bring them to holiday parties, baby showers, potlucks and game nights, or serve them as an elegant starter before a pasta dinner. They also make a cozy snack on movie night, served warm with a bowl of marinara and a big glass of something cold.

Make-Ahead and Freezing Tips

These are ideal for entertaining. Roll the bites the night before, cover and refrigerate. Bake just before guests arrive so they're warm and gooey. Leftover baked bites reheat nicely in the oven at 375°F for 6-8 minutes.

Frequently Asked Questions

Can I make them ahead?

Shape them, refrigerate up to a day, then bake.

Can I use fresh spinach?

Yes, wilt 10 oz fresh spinach and squeeze dry.

Can I freeze them?

Yes, freeze baked bites up to 2 months.

Can I use marinated artichokes?

Yes. Drain and pat them dry; they add extra tangy flavor.

Can I serve them cold?

They're best warm, but they're still tasty at room temperature on a party platter.

Final Thoughts

Everything you love about spinach artichoke dip, in a crispy little bite. Perfect for any party!

Print