Spinach Artichoke Dip Bites
Introduction
Spinach Artichoke Dip Bites are a delicious and easy appetizer that everyone will love. With creamy filling and crunchy phyllo shells, these bites are perfect for parties, game days, or any get-together. They combine the classic flavors of spinach and artichokes in a fun, bite-sized treat.
Why Make This Recipe
Making Spinach Artichoke Dip Bites is a great choice because they are simple to prepare and always a hit with guests. They are warm, cheesy, and packed with flavor. Plus, they are easy to eat with your fingers, making them perfect for casual gatherings. These bites can be made ahead of time and are a fantastic way to impress your friends and family.
How to Make Spinach Artichoke Dip Bites
Ingredients:
- 24 mini phyllo shells (store-bought or homemade)
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 garlic clove, minced
- Salt and pepper, to taste
Directions:
- Preheat the oven to 375°F (190°C). Place the phyllo shells on a baking sheet.
- In a medium bowl, mix the spinach, artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, and pepper until everything is fully combined.
- Spoon the spinach-artichoke mixture into each phyllo shell, filling them generously.
- Bake for 12–15 minutes, or until the filling is bubbly and the tops are lightly golden.
- Remove from the oven and let cool slightly before serving warm.
How to Serve Spinach Artichoke Dip Bites
Serve the Spinach Artichoke Dip Bites warm, straight from the oven. They can be enjoyed on their own or paired with a nice dip or sauce. A little marinara or ranch dressing on the side can add an extra layer of flavor. A nice platter will make them look even more inviting!
How to Store Spinach Artichoke Dip Bites
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also freeze them before baking. Just make sure to wrap them tightly in plastic wrap, and they’ll last up to 2 months. When ready to eat, bake them straight from the freezer; just add a few extra minutes to the baking time.
Tips to Make Spinach Artichoke Dip Bites
- Be sure to squeeze out as much moisture from the spinach as possible to avoid soggy bites.
- Feel free to add other spices or herbs for a twist in flavor, such as crushed red pepper or oregano.
- If you’re short on time, store-bought phyllo shells make this recipe fast and easy.
Variation
For a little extra kick, add some chopped jalapeños or crumbled bacon to the filling. You can also replace the mozzarella with a different cheese, like cheddar for a sharper taste.
FAQs
1. Can I make these bites ahead of time?
Yes! You can prepare the filling and fill the phyllo shells ahead of time. Just cover and store them in the fridge until you are ready to bake.
2. Can I use fresh spinach instead of frozen?
Absolutely! If you choose fresh spinach, sauté it in a bit of olive oil until wilted before mixing it with the other ingredients.
3. Are these bites suitable for gluten-free diets?
Phyllo shells are not gluten-free, but you can make a gluten-free version using gluten-free pastry or serve the filling with gluten-free crackers instead.
Enjoy making and sharing these delightful Spinach Artichoke Dip Bites! They are sure to be a crowd-pleaser.
