Tasty and flavorful spinach artichoke bites with only 5 ingredients that you and your guests will absolutely love. You will love mostly that making these spinach and artichoke bites are easy to clean up and quick to make, which makes them a big win!
Spinach artichoke bites are healthy yet, can be a filling appetizer that makes for a crowd-pleasing appetizer.
My kids absolutely love them, and since today is Sunday, they make a perfect appetizer for football Sunday.
How to make spinach artichoke bites?
Only 5 ingredients are needed, and one of them is crescent rolls. It makes it so much quicker to make when you don't have to make your own dough. Plus, crescent rolls have an excellent flaky and buttery taste that we all enjoy.
Mix the spinach, artichoke hearts, and cream cheese in the blender until smooth. Then you are able to stuff the crescent rolls before rolling them up and baking.
Fresh Spinach vs. Frozen Spinach
Most spinach artichoke recipes call for using frozen spinach, but I personally prefer sautéing fresh spinach instead. That being said, both can be used for this recipe!
- If using fresh spinach: You’ll need about 4-5 packed cups of fresh spinach to yield 5 ounces once it’s cooked. Sauté your fresh spinach in a pan until it wilts, then transfer it to a paper towel to cool. Squeeze out as much moisture as you can before weighing it. Then chop it up and add it to your dish. (I found that fresh spinach gives off less water than frozen spinach, so it doesn’t need to be drained as much.)
- If using frozen spinach: Unthaw the spinach according to the package’s directions. Then squeeze as much moisture out of it as possible before adding it to your dip.
There are pros and cons to using both types of spinach, so it’s more of a personal preference here.
Leftover Spinach Artichoke Bites
We put the leftover Spinach Artichoke Bites in a container and refrigerated them. I thought they were decent cold, but we all prefer the bites 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.
Spinach Artichoke Bites
- ¾ c spinach leaves
- ¼ jar marinated artichoke hearts drained
- 1 oz Swiss cheese shredded
- ½ oz cream cheese
- 2 cans refrigerated crescent rolls
- 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 ¼ 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