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Spinach Dip Bites

Spinach dip bites bake in crescent dough cups until the pastry is golden brown. Each mini bite is filled with a creamy spinach, mozzarella, and Parmesan mixture and served warm.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

For the spinach dip filling
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed very dry
  • 4 oz cream cheese softened
  • 0.33 cup sour cream
  • 0.5 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 1 cloves garlic minced
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the pastry cups
  • 1 nonstick cooking spray as needed
  • 1 can (8 oz) refrigerated crescent dough sheet

Equipment

  • 1 24-cup mini muffin pan

Method
 

Make the spinach filling
  1. Preheat the oven to 375°F.
  2. Stir the spinach, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper together in a medium bowl until evenly combined.
Assemble and bake
  1. Coat a 24-cup mini muffin pan with cooking spray.
  2. Unroll the dough and cut it into 24 roughly 2-inch squares.
  3. Press one dough square into each cup.
  4. Spoon about 1 tablespoon of filling into each dough cup.
  5. Bake for 12 to 15 minutes, until the pastry is golden brown.
  6. Let the bites rest in the pan for 5 minutes.
  7. Remove the bites and serve warm.

Notes

Squeeze the thawed spinach very dry so the filling stays creamy and the pastry cups bake up crisp. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, use gluten-free crescent dough if available.