Spinach and Artichoke Dip Bites

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.

Making Spinach Artichoke Dip Bites

Make the Dip

1. 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

1. 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.