Spinach and Artichoke Bites on a round bamboo tray with a white bowl of spinach artichoke dip in the center all on a white wooden surface (with logo overlay)

Spinach and Artichoke Bites

Spinach and Artichoke Bites are a perfect easy appetizer that combines a favorite dip with crescent rolls for a delicious finger food.

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I love the combination of spinach and artichoke together. I’ve made it as a regular dip, a baked dip, and in stuffed shells and in quesadillas. This time, I decided to make it slightly thicker than usual and try it with some crescent rolls.

Spinach and Artichoke Bites would be a perfect appetizer for a party. They are small finger-food sized bites and stay good even as they start to cool just a bit.

When we made these, I did them with the crescent rolls cut in half and at normal size. While they were delicious, the smaller ones were a bit better. They seemed to have a bit more stuffing compared to the amount of bread. And a large one gets closer to meal portions while the small ones are perfect as an appetizer.

I served mine with a bit more of the filling on the side, or you can dip in marinara sauce. Some may find marinara an odd choice, but it’s one of my favorites and I liked it with the Spinach and Artichoke Bites.

Step by Step

Preheat the oven to 375F. Prepare all of your ingredients.

Stainless steel bowls with shredded cheese, spinach leaves, artichoke hearts, and cream cheese all on a wooden surface

Add the spinach, artichoke hearts, Swiss cheese, and cream cheese to a blender and pulse until the mixture is creamy and smooth. I prefer to transfer to a bowl, but you don’t have to.

Spinach and artichoke dip in a stainless steel bowl on a wooden surface

Unroll the crescent rolls from one can and slice them in half to make each triangle into two triangles. Gently stretch the larger end of each triangle and make a small indention in the dough. It doesn’t have to be much, but enough to hold the dip.

Crescent triangles cut in half on a baking stone next to a stainless steel bowl of spinach and artichoke filling all on a wooden surface

Spoon about 1/4 tbsp of the spinach-artichoke mixture into the indentation on each triangle.

Crescent triangles with spinach and artichoke dip on the larger end on a baking stone next to a stainless steel bowl of spinach and artichoke filling all on a wooden surface

Roll from the widest part of the triangle to form the crescent roll around the filling, pinching the sides to seal any open edges. Continue with all of the triangles. Repeat with the other can of crescent rolls. Place on a baking sheet or stone about one inch apart.

Raw rolled-up spinach artichoke bites on a baking stone on a wooden surface

Bake for about 12-15 minutes, until the crescent rolls are golden brown.

Spinach and Artichoke Bites around a white bowl of filling on a round bamboo board on a white wooden surface

Leftovers

We put the leftover Spinach and Artichoke Bites in a container and refrigerated them. I thought they were decent cold, but we both preferred them warmed up. The toaster oven was perfect on the warm setting to add a bit of heat back to the bites without toasting them further.

Recipe

Originally Published On: July 10, 2020

Spinach and Artichoke Bites on a round bamboo tray with a white bowl of spinach artichoke dip in the center all on a white wooden surface

Spinach and Artichoke Bites

Spinach and Artichoke Bites are a perfect easy appetizer that combines a favorite dip with crescent rolls for a delicious finger food.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course: Appetizer
Cuisine: American
Keyword: artichoke, crescent rolls, spinach
Servings: 32 pieces
5 from 6 votes

Ingredients

  • 3/4 cups spinach leaves
  • 1/4 jar marinated artichoke hearts (drained)
  • 1 oz Swiss cheese (shredded)
  • 1/2 oz cream cheese
  • 2 cans refrigerated crescent rolls

Instructions

  • Preheat the oven to 375F
  • Add the spinach, artichoke hearts, Swiss cheese, and cream cheese to a blender
  • Pulse until the mixture is creamy and smooth
  • Unroll the crescent rolls from one can and slice them in half to make each triangle into two triangles
  • Gently stretch the larger end of each triangle and make a small indention in the dough
  • Spoon about 1/4 tbsp of the spinach-artichoke mixture into the indentation on each triangle
  • Roll from the widest part of the triangle to form the crescent roll around the filling, pinching the sides to seal any open edges
  • Continue with all of the triangles
  • Repeat with the other can of crescent rolls
  • Place on a baking sheet about one inch apart
  • Bake for about 12-15 minutes, until the crescent rolls are golden brown
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Nutrition Facts
Spinach and Artichoke Bites
Amount Per Serving (1 piece)
Calories 11 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 17mg1%
Potassium 4mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 79IU2%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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16 thoughts on “Spinach and Artichoke Bites”

  1. Mmm, these sound delish. And I agree, half-sized crescent rolls (based on when the girls and I have experimented with stuffing things into them) would be better for this – I should think full-sized ones might be a bit heavy from all the dough…good call!

  2. Yumm, those spinach & artichoke filled crescent rolls look so delicious and inviting. I think I have all the ingredients on hand – will have to try these out soon.

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