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- 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, well-drained and chopped - 1/2 cup cream cheese, softened to room temperature - 1/2 cup sour cream Fresh ingredients bring life to any dish. Spinach is packed with vitamins and adds a nice color. Artichoke hearts offer a unique, slightly nutty flavor. Cream cheese provides creaminess, making the dip rich. Sour cream adds a tangy taste that pairs well with the other flavors. - 1/2 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/4 teaspoon crushed red pepper flakes (optional, for a hint of heat) The dry ingredients play a big role in flavor. Parmesan cheese adds a salty, umami punch. Garlic powder gives a savory kick. Red pepper flakes can be added for a bit of heat, but this is optional. Adjust the spice to fit your crowd’s taste. - 1 package puff pastry sheets (2 sheets) - 1 egg, beaten (for egg wash) - Salt and black pepper, to taste Puff pastry is the star of this dish. It turns golden and flaky when cooked. The beaten egg acts as a wash, giving a beautiful finish. Salt and black pepper enhance the filling's flavor, making the bites truly tasty. {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - Line a baking sheet with parchment paper. First, you want to get your oven hot. This helps the bites puff up perfectly. Lining the baking sheet with parchment paper stops them from sticking and makes cleanup easier. - Combine ingredients in a bowl. - Season and blend until smooth. In a medium bowl, mix together the finely chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, grated Parmesan, garlic powder, and crushed red pepper flakes if you want some heat. Add salt and black pepper to taste. Stir until you have a creamy, smooth mix. This mixture is the heart of your bites. - Roll out puff pastry sheets. - Cut into squares and fill. Roll out your puff pastry sheets on a lightly floured surface. Aim for a slightly thinner sheet. Cut each sheet into 3x3 inch squares. Take about a tablespoon of your spinach-artichoke mixture and place it in the center of each square. - Seal the pastries and apply egg wash. - Bake until golden brown. Fold the corners of each pastry square over the filling. Pinch the edges together to seal them tightly. Brush the tops with beaten egg to give them a nice golden color. Place the filled bites on the lined baking sheet, leaving space between each one. Bake them for about 15-20 minutes. They should puff up and turn a lovely golden brown. Once done, let them cool for a few minutes before serving. Enjoy these bites hot, or serve them with your favorite dip. To roll out puff pastry, keep it cold. A cold pastry puffs better. Use a floured surface to prevent sticking. Roll to about 1/8 inch thick for nice bites. For soggy bottoms, bake on parchment paper. This allows hot air to circulate. Ensure the filling is not too wet. Drain artichokes well to avoid moisture. To spice up the filling, add chopped green onions or bell peppers. A dash of lemon zest brings a fresh taste. You can also mix in cooked bacon for a savory twist. For dipping sauces, try ranch or marinara. A spicy aioli can add a kick. Arrange the bites on a large platter. Space them out to show off the golden color. Use fresh herbs like parsley or basil for garnish. A sprinkle of extra Parmesan on top adds flair. You can even serve with a small bowl of dipping sauce in the center. This makes your snack look tasty and inviting. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality artichoke hearts will enhance the flavor of your dip bites significantly. Always opt for fresh over canned when possible. Chill the Filling: For easier handling, chill the spinach-artichoke mixture for about 30 minutes before filling the puff pastry. This will help it hold its shape better. Puff Pastry Handling: Keep the puff pastry sheets covered with a damp cloth while you work to prevent them from drying out and becoming hard to work with. Experiment with Cheeses: Feel free to mix in other cheeses like mozzarella or cheddar for a different flavor profile. Just ensure the total cheese volume remains the same. {{image_4}} Using frozen spinach instead of fresh is a smart choice. Frozen spinach is easy to use and saves time. Just thaw and drain it well before mixing it into your dip. This step is key to avoid extra moisture in your bites. For cheese alternatives, try using vegan cream cheese or a nut-based option. If you want a lighter version, use Greek yogurt instead of sour cream. These swaps can help you adjust the flavor and texture to your liking. To make vegan adaptations, substitute dairy products with plant-based options. Use vegan cream cheese, cashew cheese, or silken tofu to create a creamy filling. This way, you can enjoy the same great taste while keeping it plant-based. For gluten-free options, choose gluten-free puff pastry. Many stores offer this now. This choice lets anyone with gluten sensitivities enjoy these delicious bites without worry. If you love heat, try spicy variations. Add chopped jalapeños or a dash of hot sauce to the mix. This twist gives your bites a nice kick! For herb-infused options, consider adding fresh herbs like basil or dill. These herbs can brighten the dish and add fresh notes to each bite. This small change can make your snack even more special. To keep your spinach artichoke dip bites fresh, store them in the fridge. Place the bites in an airtight container. This helps lock in moisture and flavor. You can also use a glass or plastic container with a tight lid. Make sure to eat leftovers within three days for the best taste. If you want to save some bites for later, freezing is a great option. First, let the bites cool completely. Then, place them in a single layer on a baking sheet. Freeze them until firm, about two hours. Once firm, transfer the bites to a freezer-safe bag. Remove as much air as possible before sealing. You can keep them frozen for up to three months. To reheat, bake them straight from the freezer at 350°F (175°C) for about 25-30 minutes. These delightful bites stay fresh for a few days in the fridge. If stored well, they can last up to three days after cooking. If you notice any off smell, changes in color, or mold, it’s best to throw them away. Always trust your senses to check for spoilage. Can I make these bites ahead of time? Yes, you can prepare the filling a day in advance. Store it in the fridge. You can also assemble the bites and freeze them. Just bake them when you are ready to eat. What is the best way to reheat leftovers? To reheat, place the bites on a baking sheet. Bake them at 350°F (175°C) for about 10 minutes. This keeps them crispy and warm. Can I use fresh artichokes instead of canned? Yes, you can use fresh artichokes. Just cook and chop them first. They add a great taste but take more time to prepare. Is there a low-fat alternative to cream cheese? You can use Greek yogurt in place of cream cheese. It gives a nice texture and keeps the flavor light. How to ensure even cooking of the bites? Make sure the bites are all the same size. This helps them cook evenly. Also, space them out on the baking sheet for good air flow. What to do if the filling spills out during baking? If the filling spills, don’t worry! Just keep an eye on them. Use a spatula to gently push the filling back in if needed. Making spinach artichoke dip bites is fun and simple. We explored fresh and dry ingredients that create a tasty filling. You learned how to prepare, assemble, and bake the bites to golden perfection. I also shared tips for storage and variations to suit different diets. With these steps and tricks, you can impress friends and family with a delicious snack. Enjoy your cooking adventure, and remember, the best bites are those made with joy!

Spinach Artichoke Dip Bites

Delicious bite-sized pastries filled with a creamy spinach and artichoke mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 20

Ingredients
  

  • 1 cup fresh spinach, finely chopped
  • 1 cup canned artichoke hearts, well-drained and chopped
  • 0.5 cup cream cheese, softened to room temperature
  • 0.5 cup sour cream
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon crushed red pepper flakes (optional)
  • 1 package puff pastry sheets (2 sheets)
  • 1 egg beaten (for egg wash)
  • to taste Salt and black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a medium bowl, combine the finely chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, grated Parmesan cheese, garlic powder, and crushed red pepper flakes (if using). Season the mixture with salt and black pepper to taste. Stir well until all ingredients are thoroughly blended and the mixture is smooth and creamy.
  • On a lightly floured surface, roll out the puff pastry sheets until they are slightly thinner. Cut each sheet into squares measuring approximately 3x3 inches.
  • Take about 1 tablespoon of the spinach-artichoke mixture and place it in the center of each puff pastry square.
  • Carefully fold the corners of each pastry square over the filling to create little pockets, pinching the edges together to seal tightly.
  • Using a brush, apply the beaten egg on top of each pastry bite, giving them a beautiful golden finish when baked.
  • Arrange the filled pastry bites on the prepared baking sheet, ensuring there’s enough space between each to allow for puffing as they bake.
  • Bake in the preheated oven for approximately 15-20 minutes, or until the pastry is puffed, golden brown, and flaky.
  • Once baked, remove from the oven and let the bites cool for a few minutes before serving.

Notes

These bites can be enjoyed on their own or with a dipping sauce.
Keyword appetizer, artichoke, dip, puff pastry, spinach