Plus you’ll receive new recipes in your inbox every week. They are almost too easy . They’re so easy to make and super-popable Very good for my cravings! I ate so many of these throughout the day! Notify me of follow-up comments by email. Cut the dough into small squares so that you have four from one half of the dough. Today I am sharing a recipe for Spinach artichoke dip bites that is perfect for the holidays. Cook zucchini slices in air fryer at 375° for 8 minutes then top each slice with 1 tablespoon cream … Place on a baking sheet or stone about one inch apart. Bake for about 12-15 minutes, until the crescent rolls are golden brown. Add them to the bowl and stir to combine. Spinach and Artichoke Bites are a perfect easy appetizer that combines a favorite dip with crescent rolls for a delicious finger food. Spinach artichoke bites are healthy yet, can be a filling appetizer that makes for a crowd-pleasing appetizer. My kids absolutely love them and since today is Sunday they make a perfect appetizer for football Sunday. Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a … Spinach Artichoke Dip is another one of my favorite appetizers. Let cool for 5-10 minutes before moving from tray. Allow to sit for about 15 minutes; cut into bite-sized squares and serve warm. Recipe by Key Ingredient Recipes . Keyingredient.com is a free cooking website. Especially when blending up all the filling instead of mixing by hand. I don’t know about your family, but mine focuses on the appetizers way more than the actual meal. Cooking time 35mins Your next favorite recipe is only a few clicks away. Don’t you love finding a new recipe AND already having all the ingredients?! Spinach and Artichoke Bites are a perfect easy appetizer that combines a favorite dip with crescent rolls for a delicious finger food. Heat large skillet over medium heat. They are a delicious, bite-size snack with red and green accents. Spinach and Artichoke Bites would be a perfect appetizer for a party. Enter a recipe name, ingredient, keyword... 1 (8-ounce) package cream cheese, softened, 1 (14-ounce) can artichoke hearts, drained and chopped, 1 cup frozen spinach, chopped thawed and drained. Top each cup with a sprinkle of crumbled goat cheese. I served mine with a bit more of the filling on the side, or you can dip in marinara sauce. Spinach artichoke dip is a popular appetizer for parties. Quick and easy to make, these Spinach Artichoke Bites are the perfect appetizer to accompany your next party or celebratory occasion. And a large one gets closer to meal portions while the small ones are perfect as an appetizer. Yes! Some may find marinara an odd choice, but it’s one of my favorites and I liked it with the Spinach and Artichoke Bites. They are so easy to put together. Add the Greek yogurt and combine. On the stove, heat a pan to medium heat, then add the olive oil. Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Yum! No wonder it’s always gone in an instant in every parties or holiday gatherings! Preheat oven to 350°. How do I make Spinach Artichoke Bites? 2. I hope you enjoy them! Prepare all of your ingredients. I thought they were decent cold, but we both preferred them warmed up. And super easy to make using the crescent dough! First, you will want to cook your spinach and drain it well. That was exactly the problem with the larger crescents, they were almost too doughy and I like a lot of dough! © 2020 Son Shine Kitchen, Add the spinach, artichoke hearts, Swiss cheese, and cream cheese to a blender, Pulse until the mixture is creamy and smooth, Unroll the crescent rolls from one can and slice them in half to make each triangle into two triangles, Gently stretch the larger end of each triangle and make a small indention in the dough, Spoon about 1/4 tbsp of the spinach-artichoke mixture into the indentation on each triangle, Roll from the widest part of the triangle to form the crescent roll around the filling, pinching the sides to seal any open edges, Repeat with the other can of crescent rolls, Place on a baking sheet about one inch apart, Bake for about 12-15 minutes, until the crescent rolls are golden brown. I love the combination of spinach and artichoke together. This blog contains affiliate links, which means that if you click on one of the product/service links, I will earn a referral fee at no extra cost to you. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. Using a teaspoon, fill each cup with the spinach artichoke mixture. Place cups in even layer on pan. Preheat oven to 350 F. In a medium bowl, mix together the cream cheese, parmesan cheese, sour cream, mozzarella cheese, frozen spinach, artichoke hearts, salt and pepper. When we made these, I did them with the crescent rolls cut in half and at normal size. Heat oven to 375°F. Let cool for 5 … | best stuff Divide the dough into 36 pieces. Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a … Heat oven to 350°. Shape dough into twenty-four 1-in. Each oven is different, so watch to make sure they don't become too brown on the edges. In a large bowl, combine the first six ingredients; set aside. They are small finger-food sized bites and stay good even as they start to cool just a bit. I think I have all the ingredients on hand – will have to try these out soon. In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed chilli flakes. Fold in cheese and spinach. https://www.keyingredient.com/recipes/898725039/spinach-artichoke-bites up the sides of greased muffin cups. Spinach Artichoke Dip – perfectly creamy cheesy and super satisfying fan-favorite dip filled with spinach, artichoke hearts, cream cheese, sour cream and layers of cheeses. Pour into pan on top of butter, and bake for 35 minutes or until almost set in center. Season with salt and pepper. Powered by Brandeploy With floured fingers, press onto the bottoms and 1/2 in. I love the combination of spinach and artichoke together. Saute the onions with the garlic and Aleppo pepper. In each phyllo cup, place 1/2 teaspoon of artichokes, 1/2 teaspoon of spinach and a few small pieces of tomatoes. Line a large rimmed baking sheet with parchment paper. Yum! These sound amazing! Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichoke hearts, parmesan cheese, water chestnuts, garlic and onion powder and combine. How to make spinach artichoke bites? The bites are tasty, attractive, and a great appetizer for a holiday gathering or party! Using a knife or pizza slicer, cut the dough into 12 roughly even squares (you'll end up with 24 squares total). Heat oven to 375 degrees F. Lightly spray 2 mini muffin pans (48 mini muffins) with nonstick cooking spray. Seal all the perforations together so that you’re left with one big piece of dough. It works really well in the smaller crescent rolls. Thanks! balls. And I agree, half-sized crescent rolls (based on when the girls and I have experimented with stuffing things into them) would be better for this – I should think full-sized ones might be a bit heavy from all the dough…good call! Then press the dough into the bottom of the mini muffin tin. 61. We put the leftover Spinach and Artichoke Bites in a container and refrigerated them. Thanks for the inspiration! For … Sign up to receive a free copy, which also includes 7 simple yet tasty recipes. Required fields are marked *. Combine the first six ingredients in a large bowl, stirring well; set aside. https://www.southernliving.com/recipes/spinach-artichoke-bites-recipe Preheat the oven to 375F. While they were delicious, the smaller ones were a bit better. So here’s another great recipe that is easy and delicious with Pillsbury Crescent Dough – Spinach Artichoke Feta Bites! Do you have a website or cooking blog? As a mother of two busy kids, I know how hard it can be to plan and make meals. These did not last long at my house at all . Press each of the dough squares into the two muffin tins. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and … Adapted from navywifecook.com. This time, I decided to make it slightly thicker than usual and try it with some crescent rolls. Click the buttons below to share and print this recipe. 8 ingredients. Spread the remaining mozzarella cheese over the tops of each cup. Please see my full disclosure for more information. I’ve made it as a regular dip, a baked dip, and in stuffed shells and in quesadillas. Spread about a … The toaster oven was perfect on the warm setting to add a bit of heat back to the bites without toasting them further. I prefer to transfer to a bowl, but you don’t have to. 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