5 from 6 votes
Spinach Artichoke Dip Recipe
Spinach Artichoke Dip Bites
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer
Cuisine: American
Servings: 60
Author: The Gunny Sack
Ingredients
  • 12 oz jar roasted sweet peppers drained
  • 7 oz can petite artichoke hearts drained
  • 10 oz about 1/2 cup frozen chopped spinach, thawed, drained and squeezed dry
  • 8 oz cream cheese softened
  • 1/4 cup mayonnaise
  • 2 cloves about 1 tsp minced garlic
  • 1/2 cup parmesan shredded
  • 1/2 cup provolone shredded
  • 1 cup mozzarella cheese shredded
  • 1/4 cup fresh basil minced
  • 1/2 tsp freshly ground black pepper
  • Bag of mini tortilla chip cups such as Tostitos Scoops.
Instructions
  1. Chop the roasted sweet peppers and the petite artichoke hearts.
  2. Mince the fresh basil and garlic.
  3. In a medium size bowl, mix together all of the ingredients until well combined.
  4. Use a cookie dough scoop or a spoon to fill mini tortilla chip cups (such as Tostitos Scoops.)
  5. Bake at 350 degrees for 15 – 20 minutes or until they are hot and the cheese is toasted.
  6. Serve immediately.
  7. 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.