These spinach artichoke dip appetizer bites are the perfect party food! Your favorite hot dip recipe made into a bite-size snack that is even better because it’s freezer-friendly!
There’s something about that warm, flaky puff pastry that gets me every time. It’s the perfect wrap for nearly any kind of filling and always disappears quickly from the food table at any party!
Spinach Artichoke Dip is one of my very favorite hot dip recipes, so I wanted to experiment with making it in a bite-size format. A couple months ago, I did the same thing with Buffalo Chicken Dip in little bite-size “muffins” and it was a huge success!
Guess what?? So were these spinach artichoke bites in puff pastry!
The recipe makes 3 logs or 24 individual bites. The day we made these, we immediately baked 2 logs so we could test the recipe. I froze the 3rd one, because I also wanted to test how well it would freeze and then bake later.
Every single step was a smashing success (and I’m not even British)! They baked well, they froze and thawed well, they baked at a later date well and we all ate well, because they were delicious!!
How to Make Spinach Artichoke Dip Appetizer
Start by thawing your puff pastry following the instructions on the box. We lined a cookie sheet with parchment paper and then unfolded our thawed puff pastry onto it. We used a small rolling pin to gently roll it out slightly. Using a pizza cutter, cut the puff pastry into 3 sections.
In a small bowl, mix softened cream cheese and garlic powder. Then spread cream cheese mixture over the puff pastry leaving a small border around the edge of each section.
Using thawed, frozen spinach be sure to squeeze all the excess moisture out. I just squeeze the spinach over the sink, but you could also fold it in paper towels and squeeze to get the water out. Then spread the spinach over the cream cheese.
I’m a huuuge fan of marinated artichoke hearts (Reese’s is my favorite brand in the little glass jar). I swear, I eat them straight from the jar with a fork. Best ever!
For this recipe, I chopped them up and then spread on top of the spinach.
I know readers don’t like redundant pictures and too many pictures slows your site down, and la di da…
But I’m going to share this picture again anyways, because I just love seeing all those gorgeous ingredients up close! It really is all the favorite flavors that make up a traditional spinach artichoke dip recipe!
The next step is to sprinkle your parmesan cheese on. Unfortunately, I can’t find any picture of this step, but I know you can handle it. Shredded parmesan cheese covering all those chopped artichokes!
Then you’re going to bring the sides and ends up and pinch it all nice and tight. You want all your seams pinched together like the log on the far left of the below picture.
Once your seams are pinched, flip the whole log over so the seam is on the bottom like the middle log below.
Finally, brush the outside with a beaten egg like the far right log. That will give the puff pastry a nice golden crust!
Bake, slice and serve it up!
How to Freeze Spinach Artichoke Dip Appetizer Bites
Remember how I said these freeze well? They’re perfect to keep in your freezer for unexpected guests. Or even for holiday parties if you want to work ahead on some of your recipes!
Just follow all of the instructions above but stop before you brush the beaten egg on. Wrap the pastry roll in plastic wrap and place in freezer.
On the day you want to make your spinach artichoke bites, just remove the pastry rolls from the freezer about 30 minutes before baking. Remove plastic wrap and let them sit on a parchment lined cookie sheet for about 30 minutes so they can thaw slightly.
Then bake 425 degrees for about 10-12 minutes until they’re golden brown!
Spinach Artichoke Dip Appetizer Bites
Your favorite spinach artichoke dip wrapped in a flaky puff pastry shell! The perfect appetizer food that is also freezer-friendly!
- 1 Puff Pastry Sheet (thawed)
- 6 oz Cream Cheese (softened)
- 2 tsp. Garlic Powder
- 5 oz Frozen Spinach (thawed)
- 7.5 oz jar Reese Marinated Artichoke Hearts (quartered)
- 1 cup Parmesan Cheese (shredded)
- 1 Egg (beaten)
Follow thawing instructions on puff pastry dough package. Once thaw, roll out on a parchment lined cookie sheet. Use a rolling pin to roll into a rectangle approximately 12″ x 9″.
Using a pizza cutter, cut the pastry sheet into 3 equal strips.
In a small bowl, mix softened cream cheese and garlic powder. Spread on each section of puff pastry, leaving a small edge around the border.
Squeeze excess moisture from thawed spinach and then spread on top of the cream cheese. Layer chopped artichoke hearts on top of the spinach and then top with parmesan cheese.
Fold up the sides of each section and pinch together until closed. Fold up each end and pinch well to seal it completely. Flip the log over so the seam is on the bottom. Repeat with remaining 2 logs.
Brush with the beaten egg.
Bake at 425 degrees for 10-12 minutes or until golden brown. Cut each log into 8 slices and serve.
Freezing Instructions: If making ahead and freezing, follow above instructions except do not brush beaten egg on outside of logs. Wrap each log well in plastic wrap and freeze. On serving day, remove logs from freezer and let thaw on prepared cookie sheet for about 30 minutes. Then brush with beaten egg and bake at 425 for 10-12 minutes.
Be sure to use the bagged parmesan cheese that you find in the dairy section. It should say shredded.
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