gaxownMy Go To Party Trick: These Cheesy Bites!
Okay, so picture this: you’ve got folks coming over, maybe last minute, and you need something impressive but like, *actually* easy. That’s where these delicious spinach artichoke bites come in clutch. I first made these for my sister’s baby shower years ago because I panicked and needed a guaranteed crowd pleaser. Let me tell you, they disappeared faster than free donuts at the office! They look kinda fancy but honestly? They’re ridiculously simple. It’s basically cheating.
So, Why Should You Make These?
Well, besides being ridiculously tasty (hello, creamy cheesy goodness!), they’re just *easy*. I make this when I need an appetizer that travels well, or honestly, sometimes just for a Friday night snack attack while watching telly. My family goes absolutely bonkers for them because… well, who doesn’t love spinach artichoke dip stuff baked into flaky dough? It’s a no brainer. They just hit the spot, you know? Plus, you can prep the filling ahead which is a lifesaver when things get hectic. (Which, let’s be real, is always).
What You’ll Need (Give or Take)
Don’t sweat the exact measurements too much, it’s pretty forgiving!
- Frozen Chopped Spinach: One 10 ounce package. Make sure you thaw it COMPLETELY and squeeze out ALL the water. Seriously, squeeze it like you mean it. Otherwise, you get soggy bites. No fun.
- Artichoke Hearts: One 14 ounce can, the kind packed in water or brine, not oil. Drain ’em well and give them a good chop. I sometimes use marinated ones if that’s all I have, just drain extra well.
- Cream Cheese: 8 ounces, softened. Leave it out on the counter for a bit. Full fat works best here for creaminess, let’s be honest.
- Sour Cream or Greek Yogurt: About 1/4 cup. Adds a nice tang. I often use Greek yogurt cause I usually have it on hand.
- Cheese!: Okay, here’s where you can play. You need about 1 cup total, finely shredded. I usually do a mix – half mozzarella (for the melt!), half Parmesan (for the flavour!). Gruyere is also *chef’s kiss*. My mum always swore by Kraft sharp cheddar, but any melty, flavourful cheese works.
- Garlic: 1 or 2 cloves, minced. Or like, a teaspoon of garlic powder if you’re feeling lazy (I often am).
- Salt and Pepper: To taste. Go easy on the salt at first, the cheese and artichokes add some.
- Red Pepper Flakes (Optional): Just a pinch if you like a tiny bit of warmth.
- Crescent Roll Dough: One standard tube. You know the one. I usually grab Pillsbury, but store brand is totally fine. You could probably use puff pastry too, though I haven’t tried that recently.
Oh, I nearly forgot! Sometimes I throw in a handful of chopped water chestnuts for crunch. Not traditional, but kinda nice.
Let’s Get Cooking!
- Get that Oven Hot: Preheat your oven to 375°F (that’s about 190°C). Lightly grease a mini muffin tin. You’ll probably need a 24 cup one. If you only have a regular muffin tin, you can use that, just make fewer, bigger bites!
- Squeeeeeeze the Spinach: Seriously, this is the most important step. Wrap the thawed spinach in a clean kitchen towel or several paper towels and squeeze out every last drop of water. Like, really put your back into it. Watery filling = sad bites.
- Mix the Good Stuff: In a medium bowl, chuck in the softened cream cheese, sour cream (or yogurt), all that lovely shredded cheese (maybe save a tiny bit for sprinkling on top? Up to you!), the chopped artichoke hearts, the super dry spinach, minced garlic, salt, pepper, and red pepper flakes if you’re using them. Mix it all up until it’s well combined. This is where I usually sneak a taste… for quality control, obviously.
- Dough Time: Pop open that can of crescent roll dough (always makes me jump!). Unroll it onto a lightly floured surface. Pinch together the seams so you have one big rectangle. Cut the rectangle into 24 equal-ish squares. No need for a ruler, just eyeball it.
- Fill ’em Up: Gently press one square of dough into each mini muffin cup, making a little cup shape. Don’t worry if it looks a bit messy. Spoon about a tablespoon of the spinach artichoke mixture into each dough cup. Don’t overfill or it’ll bubble over everywhere (ask me how I know).
- Bake!: Pop the tin into the preheated oven. Bake for 12-15 minutes, or until the edges of the dough are golden brown and the filling is bubbly and looking gorgeous. Keep an eye on them near the end!
- Cool (Just a Bit): Let them cool in the muffin tin for a few minutes before you try to take them out. They’ll be HOT. I use an offset spatula or a butter knife to gently loosen them.
Things I’ve Learned (The Hard Way)
- Don’t skip squeezing the spinach. Just don’t. Your future self will thank you.
- Make sure the cream cheese is properly softened, otherwise you get lumps. Microwaving it briefly (like 15-20 seconds) can help if you forget to take it out.
- Using freshly grated Parmesan cheese really does make a difference form the pre grated stuff, but honestly, use what you’ve got!
- Letting them cool slightly before serving is key – prevents burning your mouth on molten cheese lava!
Mixing It Up A Bit
I’ve played around with these quite a bit! Adding chopped cooked bacon or some crumbled Italian sausage to the filling is *amazing*. Sometimes I add a squeeze of lemon juice to brighten it up. Oh, and once I tried adding chopped jalapeños for a proper kick – that worked out great! However, I tried using puff pastry once without blind baking it first and… it was a bit of a soggy bottom situation. Stick with the crescent dough unless you’re feeling adventurous (and maybe pre bake the pastry shells a bit).
Totally unrelated, but doesn’t spinach just wilt down to absolutely nothing? You start with this massive bag and end up with like, two tablespoons. It’s wild.
Stuff You Might Need
A mini muffin tin is kinda handy here, makes them perfectly bite sized. Something like this one from Wilton works great. But! If you don’t have one, just use a regular muffin tin and make bigger bites, or even just spread the dough on a baking sheet, top with filling, bake, and cut into squares after. No big deal. You’ll also need a mixing bowl and something to stir with.
Leftovers? If You’re Lucky…
Store any leftovers (if you miraculously have any!) in an airtight container in the fridge. They’re usually good for 2-3 days. I actually think the flavour melds nicely overnight. You can eat them cold (still yummy!) or reheat them gently in the oven or toaster oven at around 350°F (175°C) for a few minutes until warmed through. Microwaving works too, but the dough might get a bit soft. Though honestly, in my house, these delicious spinach artichoke bites never last more than a day!
How We Eat ‘Em
We usually just gobble these up straight from the cooling rack as an appetizer! They’re perfect for game day, parties, potlucks, you name it. Sometimes, if I make the bigger ones in a regular muffin tin, I’ll serve two alongside a simple salad for a light lunch. That’s pretty tasty too.
Don’t Make My Mistakes! (Pro Tips)
- I once tried rushing the spinach squeezing step and regretted it deeply. Soggy bottoms are the enemy! Take the extra two minutes.
- Don’t chop the artichokes *too* finely; you want some nice texture in there, not just mush.
- Taste the filling before you put it in the dough! Adjust salt, pepper, or garlic then. It’s harder to fix once baked.
- Overfilling seems like a good idea for more cheesy goodness, but trust me, the filling expands. Stick to about a tablespoon per mini cup.
Questions I Get Asked A Lot
Can I make the filling ahead of time?
Totally! Mix everything up (except maybe hold off on adding the spinach until just before assembling if you’re worried about wateriness, though if you squeezed it well it should be fine!) and keep it covered in the fridge for up to 2 days. Makes assembly super quick.
Can I use fresh spinach?
Yes, but it’s more work. You’ll need to cook it down first (a big bag!), let it cool, and then squeeze it super dry just like the frozen stuff. Frozen is just easier here, honestly.
Help! My crescent dough is sticking!
Make sure your surface is lightly floured. And try not to handle the dough too much, the warmth form your hands makes it stickier.
Are these okay for vegetarians?
Yep! As long as you use vegetarian friendly Parmesan (some use animal rennet – check the label!) or skip it, they’re totally meat free. You can find info on vegetarian cheeses on sites like the Vegetarian Society.
Can I freeze them?
I haven’t had the best luck freezing the *baked* bites, the dough gets a bit weird on thawing. But! You could potentially freeze the unbaked bites in the muffin tin, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. Worth a shot maybe?
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