Go Back
Spinach Artichoke Bites in Puff Pastry

Spinach Artichoke Bites

These spinach and artichoke bites are made with melty spinach and artichoke dip inside of a puff pastry cup.
Print Recipe Pin Recipe

Ingredients
  

  • 2 sheets Puff Pastry
  • 8 oz Cream Cheese Thawed
  • 1/2 cup mayonnaise
  • 15 oz Canned Artichoke Hearts chopped
  • 15 oz Frozen Spinach thawed and drained
  • 1/2 cup Mozzarella Cheese shredded
  • 1/4 cup Parmesan Cheese shredded
  • 3/4 tbsp Garlic Powder or 5-6 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • hot sauce a few dashes of it, optional

Instructions
 

  • Preheat Oven to 400°F
  • Make the spinach and artichoke dip by adding all of the ingredients, except for the puff pastry, in to a bowl and combine. It is best that you use cream cheese at room temperature so that it is easier to mix. Set the dip aside as you work on your puff pastry.
  • Roll out the puff pastry slightly
  • To make larger cups in a cupcake/muffin tin, cut the puff pastry into 16 equal 4x4 squares.
    To make smaller squares in mini muffin tin, cup the puff pastry into 24 2x2 squares
  • Put one square into each spot of the cupcake/muffin tin. It is ok if the corners hang over. Push down on the pastry to make sure the bottom is flat on the tin.
  • Fill each spot 3/4 of the way up with the spinach and artichoke dip. The pastry will puff up as it cooks. Add a bit more cheese to the top of each one.
  • Cook for 15-17 minutes, or until pastry looks puffed and golden, and dip is bubbly and golden. Check on it after 15 minutes to make sure it is not cooking too quickly.