Spinach Artichoke Bites are the perfect party appetizer — a golden, crispy phyllo shell filled with a rich and creamy blend of spinach, artichokes, and cheese. These individual servings of a beloved classic dip make entertaining effortless and elegant. Whether you’re hosting a holiday gathering, a game-day spread, or a baby shower, these bite-sized delights will impress your guests with their savory flavor and beautiful presentation.
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Why You’ll Love These Spinach Artichoke Bites
These Spinach Artichoke Bites aren’t just crowd-pleasers — they’re the ultimate blend of ease, elegance, and flavor. Baked in ready-made phyllo cups, they require minimal effort but deliver maximum impact. They’re portion-controlled, making them ideal for gatherings, and the contrast between the crispy shell and creamy filling creates the perfect textural experience.
Plus, they’re incredibly versatile. You can make the filling ahead of time, and they reheat beautifully. This makes them a great choice for hosts looking to save time without sacrificing taste.
What You’ll Need to Make Them Shine
Spinach Artichoke Bites Ingredients Breakdown
- Frozen Chopped Spinach: Adds earthy flavor and vibrant green color. Be sure to drain it well to avoid soggy bites.
- Artichoke Hearts: Brings a tangy, slightly nutty flavor that pairs perfectly with the cheese.
- Cream Cheese: Provides a creamy, rich base that holds everything together.
- Parmesan Cheese: Delivers sharp, nutty flavor and a bit of saltiness.
- Mayonnaise: Adds moisture and tang, enhancing the richness.
- Sour Cream: Contributes to the smooth texture and lightens the mixture.
- Garlic: Gives a punch of aromatic depth — fresh is best, but garlic powder works too.
- Salt & Black Pepper: Essential for seasoning and balance.
- Phyllo Pastry Cups: These crisp, pre-baked shells hold the filling and offer the perfect crunch.
Ingredient Swaps for Dietary Preferences
- Fresh Spinach: Lightly sauté and chop instead of using frozen.
- Mozzarella for Cream Cheese: For a less creamy but still cheesy texture.
- Greek Yogurt: A healthier substitute for sour cream or mayo.
- Wonton Wrappers or Crescent Dough: If phyllo cups aren’t available, press into mini muffin tins and bake until golden.
- Vegan Variants: Use plant-based cream cheese, mayo, and cheese alternatives.
How to Make Spinach Artichoke Bites Step-by-Step
- Soften the Cream Cheese
Leave it at room temperature or microwave on defrost until soft. - Preheat the Oven
Set your oven to 375°F (190°C). - Prep Garlic & Artichokes
Mince fresh garlic. Drain and finely chop the artichoke hearts. - Drain the Spinach Thoroughly
Use paper towels to squeeze out as much moisture as possible — this step is crucial for avoiding a watery filling. - Mix the Base Ingredients
In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, garlic, salt, and pepper. Mix until smooth. - Add Spinach, Artichokes, and Parmesan
Stir in the chopped spinach, artichoke hearts, and shredded parmesan until well combined. - Prepare the Phyllo Shells
Arrange phyllo cups on a baking sheet. No need to space them — they won’t expand. - Fill the Cups
Spoon the mixture into each shell, slightly heaped. Smooth the top with the back of a spoon. - Bake Until Golden
Place in the oven and bake for 10–12 minutes, until the tops are golden and the filling is hot. - Serve & Enjoy
Serve warm for the best flavor and texture, though they’re still tasty at room temperature.
Tips & Tricks for the Best Spinach Artichoke Bites
- Drain Well: Excess moisture from spinach is the top cause of soggy bites. Squeeze it dry!
- Double the Batch: The mixture yields enough for 4–5 dozen bites. Make extra or serve half as a dip.
- Make Ahead: Prep the filling a day in advance and refrigerate. Assemble and bake fresh for crisp results.
- Don’t Overbake: Watch closely to avoid burning the delicate phyllo edges. Golden brown is your cue.
- Use a Cookie Scoop: For uniform portions, use a 2-teaspoon scoop or a heaping 1/2 tablespoon.
Serving Suggestions & Creative Variations
- Pair With: A crisp white wine, sparkling water, or light beer. They also shine alongside a fresh veggie tray or charcuterie board.
- Add Heat: Mix in red pepper flakes or diced jalapeños for a spicy kick.
- Go Gluten-Free: Use gluten-free phyllo cups or bake the filling in mini bell peppers.
- Mini Quiche Style: Bake the filling in a mini muffin tin lined with crescent dough or wonton wrappers for a heartier bite.
- Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F until warm and crispy.
Spinach Artichoke Bites for Every Celebration
Spinach Artichoke Bites aren’t just an appetizer — they’re a celebration in every bite. Ideal for holiday entertaining, baby showers, or casual brunches, their rich, cheesy flavor and elegant appearance elevate any spread. They’re also vegetarian-friendly and easy to adapt to dietary needs.
Whether you’re an experienced host or a first-time entertainer, these Spinach Artichoke Bites guarantee a wow factor with minimal stress. Keep them in your go-to recipe box — because once you serve them, they’ll be requested again and again.
Conclusion
Spinach Artichoke Bites are the kind of appetizer that checks every box — flavorful, elegant, easy to prepare, and universally loved. The crispy phyllo shell paired with a warm, cheesy spinach and artichoke filling makes each bite unforgettable. Whether you’re hosting a festive holiday party or a casual get-together, these crowd-pleasers bring a gourmet touch without any stress. Add them to your regular entertaining rotation and wow your guests every time.
Frequently Asked Questions
Can I make Spinach Artichoke Bites ahead of time?
Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator. When you’re ready to serve, simply spoon the mixture into the phyllo shells and bake. For best results, don’t fill the shells too early, as they can lose their crispness.
What can I use instead of phyllo cups?
If phyllo cups are unavailable, try using mini wonton wrappers pressed into a mini muffin tin or crescent dough cut into rounds. Bake until golden and crisp. These alternatives still deliver a great crunch and hold the creamy spinach artichoke mixture beautifully.
How do I store and reheat leftovers?
Store leftover Spinach Artichoke Bites in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 300°F oven for about 5–7 minutes. This helps restore their crispy texture better than microwaving.
More Relevant Recipes
- Jalapeño Popper Bites: These bite-sized appetizers deliver a creamy, cheesy center with a kick of jalapeño heat, making them a spicy and flavorful cousin to Spinach Artichoke Bites. Perfect for party trays or game-day snacks.
- Cranberry Brie Tartlets: A festive and creamy appetizer baked in pastry cups, these tartlets balance sweet cranberry sauce with rich brie cheese — similar in structure and ease to spinach artichoke phyllo bites.
- Marinated Cheese Appetizer: This no-bake option features cubes of cheese soaked in a flavorful marinade, offering a savory, creamy profile that aligns well with the flavor-forward nature of spinach artichoke bites.
Spinach Artichoke Bites
- Total Time: 27 minutes
- Yield: 48–60 bites
- Diet: Vegetarian
Description
Spinach Artichoke Bites are crispy phyllo pastry shells filled with a rich, creamy mixture of spinach, artichoke hearts, and cheeses. These bite-sized appetizers are perfect for parties, holidays, and casual gatherings. Easy to prepare and bursting with flavor, they’re sure to be a hit on any appetizer table.
Ingredients
- 10 oz frozen chopped spinach: thawed and squeezed dry
- 14 oz canned artichoke hearts: drained and finely chopped
- 8 oz cream cheese: softened
- 3/4 cup shredded parmesan cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic: minced
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 4 to 5 dozen mini phyllo pastry shells
Instructions
- Set the cream cheese out to soften or microwave it on defrost for a few seconds.
- Preheat oven to 375°F (190°C).
- Mince the garlic. Drain and finely chop the artichoke hearts.
- Thaw the spinach and squeeze out as much moisture as possible using paper towels.
- In a medium bowl, combine cream cheese, mayonnaise, sour cream, garlic, salt, and pepper until smooth.
- Stir in the chopped spinach, artichoke hearts, and parmesan cheese until fully mixed.
- Arrange the phyllo shells on a baking sheet. No need to space them out as they won’t expand.
- Spoon the filling into each phyllo cup, slightly heaping the mixture. Smooth the tops with the back of a spoon.
- Bake for 10–12 minutes or until the edges of the shells are golden brown.
- Serve warm and enjoy!
Notes
- Make the filling a day in advance to save time on party day.
- Leftover filling can be used as a dip with chips or crackers.
- Use reduced-fat cream cheese, mayo, or sour cream for a lighter version.
- Watch closely while baking to prevent over-browning the phyllo cups.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 93
- Sugar: 0.4 g
- Sodium: 152.7 mg
- Fat: 6.7 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 2.4 g
- Cholesterol: 11.3 mg