Spinach Artichoke Dip Recipe

Spinach Artichoke Dip Bites

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 60
Author The Gunny Sack


  • 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.


  • 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 degrees for 15 – 20 minutes or until they are hot and the cheese is toasted.
  • Serve immediately.
  • 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.