Spinach and Artichoke Bites
Spinach and Artichoke Bites are the perfect bite-sized appetizers, combining a crispy base with a creamy artichoke filling. These small bites will be the hit of your next party!
Spinach and Artichoke Dip
Our Baked Artichoke Dip has always been one of our top appetizer recipes. It’s a family favorite and one that we make regularly. Which is why I adapted it to fill the wonton wrappers for these small bites.
If you enjoy these, you’ll love our Wonton Taco Cups too. Using wonton wrappers is fun and you may want to keep them on hand like I do now.
Why This Recipe Works:
- SIMPLE TO MAKE – This recipe is very simple to make and uses mostly pantry staples.
- FULL OF FLAVOR – We love the flavor of these artichoke bites. They’re crispy, creamy, and full of artichoke dip with bites of spinach throughout.
- PERFECT PARTY APPETIZER – These bite-sized snacks make the best appetizers. Make them for your next party and enjoy the praise from guests!
What You’ll Need:
- Wonton Wrappers – These can be found in most grocery stores. I use the Nasoya Brand.
- Veggies – A combo of onion, garlic, and baby spinach.
- Artichoke Hearts – We used marinated artichoke hearts for this recipe.
- Mayonnaise – We always use mayo with olive oil, but any will work.
- Sour Cream Light – or use full-fat sour cream
- Cream Cheese Light – or use full-fat cream cheese
- Shredded Mozzarella Cheese
- Shredded Parmesan Cheese
- Seasonings – A combo of red pepper flakes and freshly ground black pepper.
How to make Spinach and Artichoke Bites:
Step 1
Prep. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with baking spray. Drain and chop the artichokes into small pieces.
Step 2
Saute veggies. Heat a skillet to medium heat. Add a swirl of olive oil and then the onions. Saute the onions until softened, about 2-3 minutes. Add garlic and stir for about 30 seconds. Then add the baby spinach and stir until wilted. Remove skillet from the heat.
Step 3
Combine ingredients. In a medium mixing bowl, combine the diced artichoke hearts, mayonnaise, sour cream, softened cream cheese, mozzarella cheese, parmesan cheese, and seasonings. Use a hand mixer (or a spoon) to combine well.
Step 4
Add veggies to the bowl. Then add the sauteed veggies to the bowl and stir to combine.
Step 5
Add wonton wrappers to pan. Add two wonton wrappers to each muffin cup, gently pressing one at a time into the cup. (Try not to rip them.) Use a brush to spread a little olive oil (or use baking spray) on the top of the wrappers.
Step 6
Add the artichoke mixture. Then spoon about 1/4 cup of the artichoke mixture into each cup. I used all of the filling for these.
Step 7
Bake. Bake the spinach and artichoke bites for 15-17 minutes or until golden brown.
Step 8
Serve. Serve these wonton bites with a variety of other appetizers. Try our Whipped Feta Dip with Honey, Homemade Pretzel Bites, and some Margherita Flatbread.
Store artichoke bites in an airtight container for a couple of days. You can warm these up in a microwave or crisp them up in an air fryer.
Recipe FAQs:
Wonton wrappers are thin sheets of dough commonly used in Chinese cuisine, particularly for making wontons (a type of dumpling). The dough is typically made from flour, water, and sometimes eggs, resulting in a thin and elastic texture. Wonton wrappers are generally square or round in shape and are available in various sizes.
Place each wonton wrapper in a muffin tin, pressing it gently into the cup shape.
It’s not necessary to pre-bake the wontons. Using two wrappers will keep them from getting soggy and I didn’t feel the need to pre-bake them.
Other Appetizer Recipes:
Kitchen Tools Used: (affiliate links)
- Cast Iron Skillet
- 12-Cup Muffin Pan
- We use the Nasoya Brand of wonton wrappers.
xoxo ~Sue
Spinach and Artichoke Bites
Ingredients
- 24 wonton wrappers
- 1/4 cup onion – diced
- 2 cloves garlic – minced
- 2 cups baby spinach
- 6 oz. marinated artichoke hearts – diced
- 1/4 cup mayonnaise
- 1/4 cup sour cream light
- 4 oz. cream cheese light – softened
- 3/4 cup mozzarella cheese – freshly shredded
- 1/2 cup parmesan cheese – freshly shredded
- 1 teaspoon red pepper flakes – optional
- 1 teaspoon freshly ground black pepper
Instructions
- Prep. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with baking spray. Drain and chop the artichoke hearts.
- Saute veggies. Heat a skillet to medium heat. Add a swirl of olive oil and then the onions. Saute the onions until softened, about 2-3 minutes. Add garlic and stir for about 30 seconds. Then add the baby spinach and stir until wilted. Remove skillet from the heat.
- Combine ingredients. In a medium mixing bowl, combine the diced artichoke hearts, mayonnaise, sour cream, softened cream cheese, mozzarella cheese, parmesan cheese, and seasonings. Use a hand mixer (or a spoon) to combine well.
- Add veggies to bowl. Then add the sauteed veggies to the bowl and stir to combine.
- Add wonton wrappers to pan. Add two wonton wrappers to each muffin cup, gently pressing one at a time into the cup. (Try not to rip them.) Use a brush to spread a little olive oil (or baking spray) on the top of the wrappers.
- Add the artichoke mixture. Then spoon about 1/4 cup of the artichoke mixture into each cup. I used all of the filling for these.
- Bake. Bake the spinach and artichoke bites for 15-17 minutes or until golden brown.
- Serve. Serve these wonton bites with a variety of other appetizers. Try our Whipped Feta Dip with Honey, Homemade Pretzel Bites, and some Margherita Flatbread.
Great taste, but the best part is the small bite size of each!