Here's a fun recipe for your next party using spinach and artichoke dip bites and breadcrumbs in a mini muffin tin for the perfect bite.
Mini muffin pans are great for making finger food appetizers, and today's recipe is one you'll love.
Though it is made in a muffin pan, it's a delicious, savory appetizer using spinach and artichoke dip covered in panko bread crumbs for an extra crispy appetizer bite.
Ingredients
- frozen chopped spinach
- can of artichoke hearts
- clove of garlic
- cream cheese
- shredded mozzarella cheese
- Panko bread crumbs
- grated parmesan cheese
- melted butter
Making Spinach Artichoke Dip Bites
Make the Dip
- Drain and chop the artichoke hearts.
2. Defrost the spinach and remove all the excess water before chopping it.
3. Combine the artichoke hearts with the spinach, cream cheese, mozzarella cheese, and minced fresh garlic.
Make the Crust
Combine melted butter with Panko breadcrumbs and parmesan cheese in a large mixing bowl.
Put It All Together
- Press the breadcrumb mixture into a mini muffin tray, making little cups.
2. Add some of the spinach artichoke dip to the muffin tins.
3. Top with more of the breadcrumb mixture.
Bake for 20 minutes in a preheated oven at 350 degrees.
Allow the mini bites to cool slightly on a cooling rack before serving.
You can also make these ahead of time. Just place them in an airtight container in the fridge. Then, reheat them in the oven later. I would not use a microwave as it may make the breadcrumbs soggy. You could also try using an air fryer to reheat them.
My muffin tin makes 24 pieces. I was able to make two batches from this recipe for a total of four dozen pieces. A nice amount for a party, but be forewarned, they will go quickly.
More Tasty Appetizer Bites
Spinach Artichoke Bites
Equipment
- mini muffin pan
Ingredients
- 10 ounce package frozen chopped spinach - thawed & drained
- 15 ounce can of artichoke hearts - chopped
- 1 large clove of garlic - minced
- 8 ounce package of cream cheese @ room temperature
- 1/2 cup shredded mozzarella cheese
- 3 cup panko bread crumbs
- 1 1/2 cup grated parmesan cheese
- 1/2 cup butter melted
Instructions
- Combine the spinach, artichoke hearts, cream cheese, garlic, and mozzarella cheese in a mixing bowl.
- In a separate bowl combine bread crumbs, parmesan cheese and butter.
- Spoon the breadcrumb mixture (about 1 tablespoon) into the mini muffin pan and press into a cup shape.
- Fill in with some of the spinach & artichoke mixture.
- Top with a bit more bread crumbs.
- Bake at 350 for 20 minutes or until golden brown
- Makes approx. 48 pieces
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Jen @ Living in His Way
I love these! I included them in my roundup of mini muffin recipes here http://www.livinginhisway.ca/2015/06/17-delicious-recipes-you-can-make-using.html
Patti
Thank Jen,
I'll share on social media!