Spinach Artichoke Dip Bites

Spinach artichoke dip bites are a popular appetizer that is easy to make. Green spinach and red peppers make this colorful appetizer perfect for parties!

Disclosure: I received Crisp Cooking Tools to facilitate this recipe post for Spinach Artichoke Dip Bites.

Spinach Artichoke Dip is another one of my favorite appetizers. Spinach artichoke dip is a popular appetizer for parties. Today I am sharing a recipe for Spinach artichoke dip bites that is perfect for the holidays. They are a delicious, bite-size snack with red and green accents.

For our fourth week of the holiday progressive dinner, our sponsor is Crisp and I got these fun, new cooking tools! I received an herb mincer, a straight peeler, a julienne peeler, a straight paring knife, a melon baller set, a mini cutting board and vegetable brushes (which I discovered magically didn’t make it into this picture).

This recipe calls for fresh basil, which I love, so I tried out the herb mincer. It is really fun to use. You just run it back and forth over the herbs. There are five sharp stainless steel blades mince quickly without bruising fresh herbs.

Then, I used my new knife to chop roasted red peppers and the artichoke hearts. I can already tell that this knife is going to be a favorite of mine! It has a high quality non-stick stainless steel blade and comes with a cover that sharpens and stores the knife.

In a medium-size bowl, mix together all of the ingredients until well combined.

Use a cookie dough scoop or a spoon to fill mini tortilla chip cups (such as Tostitos Scoops.)

Bake at 350 degrees for 15 – 20 minutes or until they are hot and the cheese is toasted.

Serve immediately. If you need to prepare this appetizer ahead of time, you can use your crockpot. Mix all of the ingredients together, place in a 3-quart slow cooker. Cook on low for 2 – 3 hours until heated through. Serve the Spinach Artichoke Dip with tortilla chips.

Spinach Artichoke Dip Bites

Spinach artichoke dip bites are a popular appetizer that is easy to make. Green spinach and red peppers make this colorful appetizer perfect for parties!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 30

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Ingredients

• 12 oz jar roasted sweet peppers drained
• 7 oz can petite artichoke hearts drained
• 10 oz frozen chopped spinach thawed, drained and squeezed dry
• 8 oz cream cheese softened
• ¼ cup mayonnaise
• 2 cloves garlic, minced
• ½ cup shredded parmesan
• ½ cup shredded provolone
• 1 cup shredded mozzarella cheese
• ¼ cup fresh, minced basil
• ½ teaspoon coarse ground black pepper
• 10 ounces Tostitos scoops

Instructions

• Preheat the oven to 350˚F. Chop the roasted sweet peppers and the petite artichoke hearts.
• Mince the fresh basil and garlic.
• In a medium size bowl, mix together all of the ingredients until well combined.
• Use a cookie dough scoop or a spoon to fill mini tortilla chip cups (such as Tostitos Scoops.)
• Bake at 350˚F for 15–20 minutes or until they are hot and the cheese is toasted.
• Serve immediately.

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Notes

Note: If you need to prepare this appetizer ahead of time, you can use your crockpot. Mix all of the ingredients together, place in a 3 quart slow cooker. Cook on low for 2 – 3 hours until heated through. Serve the Spinach Artichoke Dip with tortilla chips.

Nutrition

Serving: 3bites | Calories: 120kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 165mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1346IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 0.4mg

Course: Appetizer

Cuisine: American

Author: Tonia Larson