Spinach Artichoke Bites Recipe – Chipotle & Parmesan Crescent Rolls

Last Updated on 1 month by Neha Deshmukh

Spinach Artichoke Bites Recipe – Chipotle & Parmesan Crescent Rolls

Hey everyone! If you’re anything like me, you’re always on the lookout for a crowd-pleasing appetizer that’s both delicious and easy to make. These Spinach Artichoke Bites are exactly that! I first whipped these up for a game night with friends, and they were gone in minutes. Seriously, minutes! The smoky chipotle, the cheesy goodness, and the flaky crescent roll… it’s a winning combination. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average spinach artichoke dip served with crackers. We’re taking all those amazing flavors and wrapping them up in buttery, flaky crescent dough for a bite-sized treat. They’re perfect for parties, game days, or even just a cozy night in. Plus, they come together super quickly – perfect when you need something impressive but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to make these irresistible bites:

• 4 oz cream cheese (about 113g)
• ½ cup sour cream (about 120ml)
• ½ teaspoon chipotle pepper
• ½ teaspoon ground cumin
• ½ cup Parmesan cheese (about 50g)
• ½ cup Italian blend cheese (about 50g)
• ½ cup mozzarella cheese (about 50g)
• 10 oz frozen spinach (drained and thawed) (about 283g)
• 1 can (approx. 397g) artichoke hearts
• 2 cloves garlic (minced)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tube (approx. 454g) crescent dough

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make these bites shine:

• Chipotle Pepper: Don’t be shy with the chipotle! It adds a lovely smoky heat that really elevates the flavor. You can adjust the amount to your liking, of course, but I find ½ teaspoon is just right.
• Cheese Blend: The combination of Italian and Parmesan cheeses gives you a fantastic depth of flavor. The Italian blend provides a nice savory base, while the Parmesan adds a salty, nutty kick.
• Crescent Dough: Using pre-made crescent dough is a total lifesaver. It makes this recipe so quick and easy. Seriously, who has time to make dough from scratch when you’re trying to get snacks on the table?

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 375°F (190°C). Grease a mini muffin tin with cooking spray. This is important – you don’t want those bites sticking!
2. In a large bowl, combine the cream cheese, sour cream, chipotle pepper, cumin, Parmesan cheese, Italian blend cheese, artichoke hearts, spinach, garlic, salt, and pepper. Mix everything together until it’s nice and smooth.
3. Now, unroll that crescent dough! On a lightly floured surface, roll it out slightly and pinch the seams together. Then, cut it into 20 equal squares.
4. Gently press each dough square into the slots of your prepared muffin tin. Spoon about 1 tablespoon of the spinach-artichoke mixture into each little cup.
5. Top each cup with a generous sprinkle of mozzarella cheese. Because, let’s be real, you can never have too much cheese!
6. Bake for 12-15 minutes, or until the crescent rolls are golden brown and the cheese is bubbly and melted.
7. Let them cool for a few minutes before serving. They’re best enjoyed warm! I love serving these with a sparkling water or a festive beverage.

Expert Tips

• Make sure your spinach is really well drained. Otherwise, your bites might be a little soggy. I usually squeeze it in a clean kitchen towel to get rid of any excess moisture.
• Don’t overfill the muffin cups! You want to leave a little space at the top for the cheese to bubble up.
• Keep an eye on them while they’re baking. Ovens can vary, so you might need to adjust the baking time slightly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan cream cheese and mozzarella shreds. It works beautifully! My friend, Priya, who’s vegan, always requests these when we have get-togethers.
• Gluten-Free Adaptation: Simply use gluten-free crescent dough. It’s readily available in most supermarkets now.
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or use a spicier chipotle pepper.
• Party/Appetizer Adaptations: Double or triple the recipe for larger gatherings. You can even assemble them ahead of time and bake them just before your guests arrive.

Serving Suggestions

These bites are fantastic on their own, but they’re even better with a few accompaniments. Try serving them with:

• A side of marinara sauce for dipping
• A fresh green salad
• Some crispy vegetable sticks

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.

FAQs

1. Can I make these ahead of time?

You can definitely assemble the bites ahead of time and store them, covered, in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

2. What is the best way to thaw and drain the spinach?

I recommend thawing the frozen spinach in a colander overnight in the refrigerator. Then, squeeze out as much excess water as possible using a clean kitchen towel.

3. Can I use fresh artichoke hearts instead of canned?

Absolutely! If you prefer fresh artichoke hearts, you’ll need about 1 cup chopped. Just make sure they’re cooked before adding them to the mixture.

4. What can I serve with these bites for a complete appetizer spread?

These bites pair well with a variety of appetizers, such as samosas, pakoras, or a simple raita.

5. How do I adjust the baking time if I’m making a larger batch?

If you’re making a larger batch, you might need to add 5-10 minutes to the baking time. Just keep an eye on them and bake until golden brown and bubbly.

Enjoy! I hope you love these Spinach Artichoke Bites as much as I do. Let me know in the comments if you try them and what you think!