Snacks

Spinach And Artichoke Dip Bites

Name: Spinach And Artichoke Dip Bites
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 20 servings
Ingredients: 1 package (10 oz) frozen chopped spinach, thawed and drained; 1 can (14 oz) artichoke hearts, drained and chopped; 8 oz cream cheese, softened; 1/2 cup grated Parmesan cheese; 1/2 cup panko breadcrumbs; 1 egg, lightly beaten; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup chopped fresh parsley; 1/4 cup grated cheddar cheese

By Jonah Penhallow · June 19, 2026 · Snacks

Prep20 min

Cook15 min

Total50 min

Serves20

Spinach And Artichoke Dip Bites — Crispy Spinach Artichoke Bites

I still remember the first time I made spinach and artichoke dip for a party. It was a huge hit, and everyone asked for the recipe. But as much as I loved serving it in a big bowl with tortilla chips, I wanted to find a way to make it more portable and easier to eat. That's when I came up with the idea of spinach and artichoke dip bites.

These bite-sized treats are perfect for snacking on the go, and they're also a great addition to any party or gathering. The best part is that they're incredibly easy to make ahead of time, and they store and reheat beautifully. Whether you're looking for a quick snack or a delicious appetizer, spinach and artichoke dip bites are the perfect solution.

One of the things I love about this recipe is that it's so versatile. You can serve the dip bites on their own, or you can pair them with a variety of sides and drinks. They're also a great base for experimentation - try adding different spices or herbs to the dip for a unique twist.

In this recipe, I'll show you how to make spinach and artichoke dip bites from scratch, using a combination of fresh spinach, artichoke hearts, and creamy cheese. We'll also talk about the best ways to store and reheat the dip bites, so you can enjoy them all week long.

Why You’ll Love This Recipe

Easy to make ahead of time and store in the fridge or freezer
Perfect for snacking on the go or serving at parties and gatherings
Delicious and addictive flavor profile with a balance of tangy and rich flavors
Crispy exterior and creamy interior provide a nice textural element
Can be customized with different spices and herbs for a unique twist
Great base for experimentation and creativity in the kitchen
Stores and reheats beautifully, making it a great option for meal prep

Why This Recipe Works

The key to making great spinach and artichoke dip bites is to balance the flavors and textures. By using a combination of fresh spinach, artichoke hearts, and creamy cheese, you get a delicious and addictive flavor profile that's both tangy and rich. The crispy exterior of the dip bites adds a nice textural element, while the creamy interior provides a comforting and indulgent treat.

Another important factor is the cooking technique. By baking the dip bites in a hot oven, you get a crispy exterior and a cooked-through interior. This helps to prevent the dip bites from becoming soggy or greasy, and it also ensures that they're cooked evenly throughout.

Finally, the resting time is crucial. By letting the dip bites cool and set before serving, you allow the flavors to meld together and the textures to become more defined. This helps to create a more cohesive and delicious final product.

Ingredients You’ll Need

To make spinach and artichoke dip bites, you'll need a few key ingredients. These include fresh spinach, artichoke hearts, cream cheese, Parmesan cheese, and panko breadcrumbs. You'll also need some egg and seasonings to help bind the mixture together and add flavor.

When shopping for these ingredients, be sure to choose high-quality options. Fresh spinach is essential for the best flavor and texture, and artichoke hearts should be canned or marinated in a flavorful liquid. Cream cheese and Parmesan cheese provide a rich and creamy base for the dip, while panko breadcrumbs add a crunchy texture.

1 package (10 oz) frozen chopped spinach, thawed and drainedFresh spinach is essential for the best flavor and texture, but frozen spinach is a convenient and affordable alternative. Be sure to thaw and drain it before using.
1 can (14 oz) artichoke hearts, drained and choppedArtichoke hearts should be canned or marinated in a flavorful liquid. Look for ones that are low in sodium and added preservatives.
8 oz cream cheese, softenedCream cheese provides a rich and creamy base for the dip. Look for a high-quality option that is low in added preservatives and artificial ingredients.
1/2 cup grated Parmesan cheeseParmesan cheese adds a salty and nutty flavor to the dip. Look for a high-quality option that is aged for at least 12 months.
1/2 cup panko breadcrumbsPanko breadcrumbs add a crunchy texture to the dip bites. Look for a high-quality option that is low in added preservatives and artificial ingredients.
1 egg, lightly beatenThe egg helps to bind the mixture together and add moisture to the dip bites. Look for a high-quality option that is fresh and has no added preservatives.
1/2 tsp saltSalt enhances the flavors of the dip and adds depth. Look for a high-quality option that is low in added preservatives and artificial ingredients.
1/4 tsp black pepperBlack pepper adds a sharp and peppery flavor to the dip. Look for a high-quality option that is freshly ground and has no added preservatives.
1/4 cup chopped fresh parsleyFresh parsley adds a bright and fresh flavor to the dip. Look for a high-quality option that is fresh and has no added preservatives.
1/4 cup grated cheddar cheeseCheddar cheese adds a sharp and tangy flavor to the dip. Look for a high-quality option that is aged for at least 6 months.

Ingredients for Spinach And Artichoke Dip Bites

Equipment You’ll Need

Large mixing bowlMeasuring cups and spoonsElectric mixerWhiskRubber spatulaBaking sheet lined with parchment paperInstant-read thermometer

How to Make Spinach And Artichoke Dip Bites

1
Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper and set aside.
2
In a large mixing bowl, combine the spinach, artichoke hearts, cream cheese, Parmesan cheese, panko breadcrumbs, egg, salt, and black pepper. Mix until well combined.
3
Stir in the chopped parsley and grated cheddar cheese.
4
Using a cookie scoop or spoon, drop the mixture into balls, about 1 1/2 inches (3.8 cm) in diameter. Place the balls onto the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each ball.
5
Bake the dip bites in the preheated oven for 15-20 minutes, or until they are golden brown and crispy on the outside, and cooked through.
6
Remove the dip bites from the oven and let them cool on the baking sheet for 5 minutes.
7
Transfer the dip bites to a wire rack to cool completely.
8
Once the dip bites are cool, they can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.
9
To reheat the dip bites, bake them in a preheated oven at 350 F (175 C) for 5-7 minutes, or until crispy and heated through.
10
Serve the spinach and artichoke dip bites warm, garnished with additional parsley and cheddar cheese if desired.

Expert Tips

Make sure to thaw and drain the frozen spinach before using it in the recipe.
Use high-quality ingredients, such as fresh spinach and artichoke hearts, for the best flavor and texture.
Don't overmix the mixture, as this can cause the dip bites to become tough and dense.
Use a cookie scoop or spoon to portion out the mixture, as this will help the dip bites to be uniform in size and shape.
If you want to make the dip bites extra crispy, you can try baking them for an additional 2-3 minutes.
Experiment with different spices and herbs, such as garlic powder or dried thyme, to add unique flavors to the dip bites.
Consider making a double batch of the dip bites and freezing them for later use.
To add some extra flavor to the dip bites, try serving them with a side of marinara sauce or ranch dressing.

Common Mistakes to Avoid

Not thawing and draining the frozen spinach before using it in the recipe.
Overmixing the mixture, which can cause the dip bites to become tough and dense.
Not leaving enough space between the dip bites on the baking sheet, which can cause them to stick together.
Not baking the dip bites for long enough, which can cause them to be undercooked and soft.
Not letting the dip bites cool completely before storing them, which can cause them to become soggy and lose their texture.
Not reheating the dip bites properly, which can cause them to be dry and tasteless.

Variations and Substitutions

Add some diced jalapenos or red pepper flakes to the mixture for an extra spicy kick.
Use different types of cheese, such as mozzarella or feta, to add unique flavors to the dip bites.
Add some chopped cooked bacon or prosciutto to the mixture for a smoky and savory flavor.
Use different types of breadcrumbs, such as whole wheat or gluten-free, to add texture and nutrition to the dip bites.
Experiment with different spices and herbs, such as garlic powder or dried thyme, to add unique flavors to the dip bites.
Try using different types of artichoke hearts, such as marinated or canned, to add unique flavors to the dip bites.
Consider adding some chopped fresh herbs, such as parsley or basil, to the mixture for a bright and fresh flavor.

What to Serve With Spinach And Artichoke Dip Bites

Spinach and artichoke dip bites are perfect for serving as a snack or appetizer. They can be paired with a variety of sides and drinks, such as tortilla chips, carrot sticks, and beer or wine.

Some other ideas for serving the dip bites include:

Tortilla chipsCarrot sticksBeer or wineMarinara sauceRanch dressingFresh fruit or vegetables

Make-Ahead, Storage, Freezing and Reheating

Spinach and artichoke dip bites can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.

To freeze the dip bites, simply place them in a single layer on a baking sheet and put them in the freezer. Once they are frozen, transfer them to a freezer-safe bag or container and store them in the freezer.

To reheat the dip bites, simply bake them in a preheated oven at 350 F (175 C) for 5-7 minutes, or until crispy and heated through.

Some tips for storing and reheating the dip bites include:

Frequently Asked Questions

Can I make the dip bites ahead of time and store them in the fridge?

Yes, you can make the dip bites ahead of time and store them in the fridge for up to 3 days. Simply bake them as directed and let them cool completely before storing them in an airtight container.

Can I freeze the dip bites?

Yes, you can freeze the dip bites for up to 2 months. Simply place them in a single layer on a baking sheet and put them in the freezer. Once they are frozen, transfer them to a freezer-safe bag or container and store them in the freezer.

How do I reheat the dip bites?

To reheat the dip bites, simply bake them in a preheated oven at 350 F (175 C) for 5-7 minutes, or until crispy and heated through.

Can I make the dip bites in a different shape or size?

Yes, you can make the dip bites in a different shape or size. Simply use a cookie scoop or spoon to portion out the mixture, and shape them into balls or other shapes as desired.

Can I add different ingredients to the dip bites?

Yes, you can add different ingredients to the dip bites to give them unique flavors and textures. Some ideas include diced jalapenos, chopped cooked bacon, or grated cheddar cheese.

Are the dip bites gluten-free?

The dip bites can be made gluten-free by using gluten-free breadcrumbs and being careful to avoid cross-contamination with gluten-containing ingredients.

Can I serve the dip bites at room temperature?

Yes, you can serve the dip bites at room temperature. Simply bake them as directed and let them cool completely before serving.

Can I make the dip bites in advance and store them in the fridge or freezer?

Yes, you can make the dip bites in advance and store them in the fridge or freezer. Simply bake them as directed and let them cool completely before storing them in an airtight container or freezer-safe bag.

The Full Recipe

Recipe Card