Description
These Spinach Dip Bites are a deliciously creamy, cheesy appetizer baked into crispy, golden pastry cups. Perfect for parties, potlucks, or game day, they’re easy to make and packed with flavor in every bite!
Ingredients
Units
Scale
For the Filling:
- 1 cup frozen spinach, thawed and squeezed dry
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1/4 tsp onion powder
- Salt and black pepper, to taste
For the Bites:
- 1 package (2 sheets) puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional garnish: chopped parsley or crushed red pepper flakes
Instructions
1. Prepare the Filling:
- In a medium bowl, mix the cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the spinach, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until fully combined.
2. Prepare the Puff Pastry:
- Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini cupcake liners.
- Roll out the thawed puff pastry on a lightly floured surface. Cut into 2-3 inch squares using a knife or pizza cutter.
- Press each puff pastry square into the wells of the mini muffin tin, allowing the corners to slightly overlap.
3. Fill and Bake:
- Spoon about 1 tablespoon of the spinach dip filling into each puff pastry cup.
- Brush the edges of the puff pastry with the beaten egg for a golden finish.
- Bake for 18-20 minutes, or until the pastry is puffed and golden brown.
4. Serve:
- Remove the bites from the muffin tin and let cool slightly. Garnish with chopped parsley or crushed red pepper flakes, if desired.
- Serve warm and enjoy!
Notes
- Make Ahead: Prepare the filling up to 2 days in advance and refrigerate until ready to assemble.
- Variations: Add artichokes, crumbled bacon, or diced jalapeños to the filling for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.