Recipe: Spinach Artichoke Bites

Here is the recipe for the Artichoke Bites that Anna brought to Geneva’s July gathering. Enjoy!


  • 1 (8 oz.) package softened cream cheese
  • 1/4 cup mayo
  • 1/2 cup grated parmesan or romano cheese
  • 2 cloves garlic, peeled and minced
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 1 10-oz box of frozen chopped spinach, thawed and drained
  • 1/4 red onion, chopped (optional)
  • 2 tubes of crescent roll dough Shredded mozzarella

Preheat your oven to 375 degrees F. Lightly spray mini muffin tins with baking spray.

Combine the first seven ingredients in a large bowl, stirring well.

On a lightly floured surface, roll out one of the crescent roll doughs and press the creases shut. Cut into 12 squares. Lift each square and press lightly into a mini-muffin tin. Repeat with the other can of dough.

Fill each dough cup with the spinach artichoke filling. Sprinkle with mozzarella cheese. Bake at 375 for 11 minutes.


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