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
  • 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.
  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.