The thing with a dip is that while it can be the most well-received dish at a cocktail party, it isn’t always the easiest to eat. Globs of the mixture are plopped on plates and awkwardly scooped up with bread, crackers, or chips, often times requiring the assistance of fingers to actually get on the cracker and into the guests' mouths. Then they are left standing there, messy plate in dirty hand, while they wait for the couple from two apartments down to finish recounting their ridiculously long tale of a weekend camping trip that has absolutely no punch line. See the problem here?
That’s why these spinach artichoke dip bites are so perfect for cocktail hours and tea parties. They are just the right size to be finished in one to two bites, no plates or messy fingers needed. It also helps your guests avoid that long-winded couple since they won’t get caught with their heads down trying to scoop up delicious dip. Just grab a bite and go. An added bonus is that the filling can be made up ahead of time and the bites put together just minutes before guests arrive, making it that much easier on the host. It’s really a win-win for everyone.
We like to use puff pastry for these delicious dip bites because the buttery and flakey crust lends itself perfectly to the tangy cheesy dip. However, in a pinch, the same recipe can be used with wonton wrappers or even a pie crust. Any way you serve these delicious bites they are sure to be a hit at your next soiree.
Offset the savory spinach with a fruity tea such as the apricot-elderberry Self Care herbal blend or the peach-pear Afternoon High Tea white tea.
Spinach Artichoke Dip Bites
- 1 (9 ounce) package frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped fine
- 1/3 cup mayonnaise
- 6 ounces of cream cheese, softened
- 2 teaspoons dried garlic
- 1/3 cup freshly grated parmesan cheese, plus more for garnish
- 2 sheets puff pastry, thawed
Preheat the oven to 375 degrees.
In a large bowl, combine the spinach, artichoke hearts, mayonnaise, cream cheese, garlic, and parmesan. Stir until well blended and set aside.
Roll out the puff pastry until flat. With a knife, cut it into roughly 2×2-inch squares. Gently press the squares into the wells of a mini muffin tin.
Add about 1/2 to 3/4 tablespoon of the spinach artichoke mixture to the center of each pastry and top with a sprinkle of freshly grated parmesan cheese.
Place in the oven and bake for about 16 minutes. The edges of the pastry should just begin to brown.
Remove the tray from the oven and carefully pop out the pastries. Serve immediately.