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Baked Spinach Artichoke Bites - Kalefornia Kravings

This document provides a recipe for baked spinach artichoke bites, which are easy to prepare and perfect for appetizer parties. The recipe includes ingredients such as spinach, artichoke hearts, cream cheese, and puff pastry, with a total preparation and cooking time of 40 minutes. It yields 32 bite-sized servings and includes detailed instructions for preparation and baking.

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dtran65698
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5 views2 pages

Baked Spinach Artichoke Bites - Kalefornia Kravings

This document provides a recipe for baked spinach artichoke bites, which are easy to prepare and perfect for appetizer parties. The recipe includes ingredients such as spinach, artichoke hearts, cream cheese, and puff pastry, with a total preparation and cooking time of 40 minutes. It yields 32 bite-sized servings and includes detailed instructions for preparation and baking.

Uploaded by

dtran65698
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Baked Spinach Artichoke Bites

Everything you love about spinach artichoke dip packed into a tasty 1-2 bite!
These baked spinach artichoke bites are easy, cheesy & perfect for your
next appetizer party!

Prep Time
15 mins

Cook Time
25 mins

Total Time
40 mins

Course: Appetizer Cuisine: American


Keyword: appetizer recipes, finger food, party food, spinach artichoke bites, spinach
artichoke dip
Servings: 32 bites Author: Caitlin

Ingredients
5 oz. sautéed fresh spinach or frozen spinach
6 oz. canned artichoke hearts in brine, chopped (about ½ a can)
4 oz. cream cheese, soften
¼ cup plain greek yogurt
¼ cup sour cream
¼ cup parmesan, shredded
¼ cup mozzarella, shredded
2 garlic cloves, minced
½ tsp salt
¼ tsp red pepper flakes
2 puff pastry sheets

Instructions
1. If using fresh spinach: (You'll need 4-5 packed cups of fresh spinach to yield 5 ounces
once it's cooked.) Start by sautéing your spinach in a pan until it begins to wilt then
remove it from the pan and squeeze as much moisture out of it as possible. Give it a rough
chop then set it aside.

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2. If using frozen spinach: Thaw the spinach according to the package's directions. Then
squeeze out the moisture and give it a rough chop. Set is aside once done.

To make the spinach artichoke cups:


1. Preheat your oven to 375 degrees and spray a mini muffin tin with cooking spray.
2. Then mix your cream cheese, Greek yogurt, sour cream, chopped spinach, artichokes,
parmesan, mozzarella, garlic, salt and red pepper flakes together.
3. Next unroll two sheets of puff pastry and cut each sheet into 16 squares. (I did 4 rows by
4 rows) for a total of 32 squares. Then place each square in your prepared muffin tin. (You
may need two pans for this.)
4. Then spoon a heaping teaspoon of your spinach artichoke dip into the center of each
square.
5. Place your pan in the oven and bake for 20-25 minutes or until the puff pastry is golden
brown. (Cooking time may depend on how full you fill each square. I would suggest
checking them around the 15 minute mark to see how much longer they'll need to bake.)
6. Once done, take the pan out of the oven and let the bites cool for a few minutes. Then run
a sharp knife around the edge of each cup and pop them out of the tin. Serve
immediately!

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