These hot and bubbly, creamy, cheesy Artichoke Dip Bites cocooned in soft golden puff pastry and garnished with bacon are the best way to devour your favorite dip and you don’t even have to turn on the stove!
These creamy Artichoke Dip Bites are the answer to all your appetizer woes and are destined to become one of your favorite appetizers of all time – they are one of mine! These tangy Bites boast three types of cheese – cream cheese, mozzarella and Parmesan, both mayonnaise and sour cream, green chiles for a tang and hand picked seasonings for maximum flavor. The are so crazy delicious you won’t be able to stop at five!
These Artichoke Dip Bites are the indulgently cheesy appetizer you bring to impress your family and friends because along with their undeniably YUM factor, they are beautiful, petite and sophisticated – and I have YOU to thank for them! I had too many recipe ideas for Easter so I asked my IG readers which two recipes they would want me to post in time for Easter: A) Shrimp Scampi Dip B) Artichoke Dip Bites, C) Garlic Herb Cheese Log, D) Pina Colada Fruit Salad.
Artichoke Dip Bites were the landslide winner with Pina Colada Fruit Salad in second. And I have to say, you readers have exceptional taste because I ate almost an entire pan of Artichoke Dip Bites as soon as they were photographed – soooo addicting. Patrick, on the other hand, couldn’t wait.
I was photographing when Patrick came home from work and I said he could have one – one of the Artichoke Bites not in the shot – and then one turned into, two, three, four as I kept pointing to which Bites were not in the current shot. Needless to say, these Artichoke Dip Bites are a new favorite appetizer around here and I can guarantee even if you don’t think you like artichokes, these will make a fan out of you!
Update, everyone has loved this dip so much, I’ve made a Spinach Artichoke Dip version!
Artichoke Hearts Appetizer ingredients
- Puff pastry: You’ll find puff pastry in the frozen section of the grocery store. I use one package (17.3 oz.) Pepperidge Farm Puff Pastry Sheets which come with two sheets. Take care to purchase the sheets and not the squares.
- Artichoke hearts: Purchase artichoke hearts in water as opposed to marinated. Rinse and drain the artichokes well before chopping, then pat very dry.
- Cream cheese: Use full-fat block cream cheese for the best melting capability and flavor. Cube the cream cheese, then soften it in the microwave for about 20 seconds so it mixes easily
- Sour cream: This adds a wonderful creamy tanginess that can’t be beaten. Full-fat sour cream melts better but you may use nonfat or Greek yogurt.
- Mayonnaise: This adds richness and melts beautifully. If you are opposed to mayonnaise, you may substitute it with sour cream.
- Mild chopped green chilies: This is my secret ingredient! Take care to use MILD and not hot chopped green chiles for tanginess and not heat.
- Mozzarella cheese: Use only freshly shredded mozzarella cheese because it tastes far superior and melts much better.
- Parmesan cheese: Use only freshly grated Parmesan cheese. You may grate it with your food processor in 30 seconds with the right attachment.
- Spices: Garlic powder, onion powder, ground cumin, dried parsley, paprika, salt, and pepper infuse the bites with sublime layers of flavor.
What is Puff Pastry?
For our Artichoke Bites, we use a base of glorious puff pastry. I love puff pastry! In essence, puff pastry is layers and layers of dough and butter that emerges beautifully soft, golden and flaky once baked – the perfect cocoon for our irresistible filling. It is also wonderfully versatile as I’ve used puff pastry in my Chicken Empanadas, Cannoli Cones, and Baked Brie.
If you have never used puff pastry dough, it is located in the freezer section of your grocery store and very easy to work with. I use Pepperidge Farm Puff Pastry (not a paid endorsement, just fact). Each package comes with two sheets – and take care to purchase the puff pastry sheets and not the squares (I learned that by mistake). Puff pastry typically takes 30 minutes to thaw, but just follow the thawing instructions on the back of the box.
How to Make Artichoke Dip Bites
- To make these hot and bubbly Artichoke Dip Bites, start by thawing your puff pastry according to directions. While your dough is thawing, add your Artichoke Dip Ingredients to a medium bowl and stir to combine. That’s it for the dip – soooo easy!
- This next part is super simple too, but the math of cutting squares can make it seem deceptively difficult – but don’t be fooled – it takes minutes!
- Unfold your thawed puff pastries onto a lightly floured surface. Cut each pastry sheet into 36 squares for a total of 72 squares (36 x 2) using your pizza cutter. To cut each sheet into 36 squares, cut each sheet in thirds along fold lines, then each third in half. Finally, cut six even rows.
- Next, add a single square to 36 muffin cups – note this is 1 ½ muffin tins.
- Add a second dough square perpendicular to the other square for a total of 36 dough cups. Press down in the center of each muffin cup to create an indent for your filling.
- Fill each dough cup with 1 tablespoon Artichoke Dip and top evenly with ½ cup mozzarella cheese.
- Bake for 15 minutes to ooegy gooey, bubbly cheesiliciousness. You can literally hear the cheese bubbling as the Artichoke Dip Bites emerge gloriously golden from the oven.
I like to garnish my Artichoke Dip Bites with salty, crunchy bacon and fresh parsley because its deeeelish and beautiful, but this step is optional.
Devouring at least 5 Artichoke Dip Bites is not.
Artichoke Hearts Recipe Tips
- Pat artichokes dry: Ensure the artichokes are well-drained and patted dry after chopping to avoid excess moisture in the dip.
- Use freshly shredded cheeses: Freshly shredded cheeses melt more seamlessly than pre-shredded cheeses that are coated in anti-clumping chemicals.
- Thaw Puff Pastry Properly: Follow the package instructions on the package to thaw it properly.
- Cut Puff Pastry: Don’t forget the floured surface when unfolding the puff pastry, otherwise it can stick. It is easiest to cut the pastry using a pizza cutter. Cut each sheet into thirds along the fold lines, then each third in half. Finally, cut six even rows to create 36 squares per sheet.
- Use the correct size tin: Use mini muffin tins and not traditional cupcake-size tins.
- Create an indent: Press down in the center of the squares to create an indent to cocoon the filling.
- Bake until Golden: Bake the artichoke dip bites until the cheese is melted and turning golden.
- Cool Briefly: Allow the bites to cool for 5 minutes to firm up slightly before removing from the tin.
How to store
Allow the artichoke bites to cool completely to room temperature before storing them in an airtight container. Store in the refrigerator for up to 3-4 days. When ready to serve, reheat at 350°F (175°C) for about 10 minutes, or until heated through.
Looking for more appetizer recipes?
- Bruschetta Cheese Ball
- Spinach Dip Stuffed French Bread
- Artichoke Dip Bites
- Jalapeno Popper Dip
- Southwest Egg Rolls
- Cherry Cheesecake Dip
- Brie Spinach Dip
- Bacon Ranch Cheese Ball
- Cheesy Pesto Pull Apart Bread
- Key Lime Cheesecake Fruit Dip
Want to try this artichoke heart appetizer recipe?
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Artichoke Dip Bites
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Ingredients
- 1 package puff pastry (2 sheets, 17.3 oz) thawed according to directions
Artichoke Dip
- 1 14 oz. can artichoke hearts (in water) rinsed, drained and chopped
- 4 oz. cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup freshly shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoons canned mild chopped green chiles
- 1 teaspoon garlic powder
- 1/2 tsp EACH onion powder, dried parsley
- 1/4 tsp EACH paprika, ground cumin, pepper, salt
- pinch-1/8 teaspoon cayenne pepper
Garnish (optional)
- bacon
- parsley
Instructions
- Mix the Artichoke Dip ingredients in a medium bowl, using only ½ cup mozzarella, and then set aside.
- Preheat the oven to 400 degrees F. Lightly spray two 24-count mini muffin pans with nonstick cooking spray.
- Unfold the thawed pastries onto a lightly floured surface. Using your pizza cutter, cut each pastry sheet into 36 squares, for a total of 72 squares. To cut each sheet into 36 squares, cut each sheet in thirds along fold lines, then each third in half. Finally, cut six even rows.
- Add two dough squares perpendicular to each other in 36 muffin cups, as illustrated in the above photo, pressing down in the center to create an indent for filling. (Note that they will only fill half of the second muffin pan.)
- Fill each dough cup with 1 tablespoon of Artichoke Dip. Top dough cups evenly with the remaining ½ cup mozzarella cheese.
- Bake at 400 for 15 minutes, or until the cheese is melted and turning golden. Wait 5 minutes before removing from the muffin tin. Garnish with parsley and bacon, if desired.
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Nat says
Made these as a starter to Easter Sunday dinner with some friends. I used jalapeños for the green chillies. They were well received, perfect size and so yummy. I made them earlier in the day and reheated them in the oven when ready to serve.
Jen says
Hi Nat, I’m so happy they were a hit for Easter and your swap of jalapenos sounds mmmmmmm!
Billy says
I am absolutely making these for the next family gathering. This looks like the ultimate appetizer! People are definitely going to go wild for these. Thanks for sharing! Love the artichoke dip on the inside.. so genius!
Jen says
YAY! I am so excited you are making them because they are one of my favorite appetizers of all time! Enjoy!
Amanda says
Can you use premade artichoke dip, like Trader Joes?
Jen says
absolutely!
san says
Why do you say you don’t have to turn on the stove, they are baked right?
Jen says
Yes, they baked – you turn on the oven not the stove 🙂
Trang says
Loved these!! So easy to make, elegant and delicious. I might leave out the cumin next time because it was a little overpowering for my taste but it was a huge hit! Thanks for sharing this recipe!
Jen says
YAY! These are one of my favorites so I’m so pleased you loved them! Thank you!
TT says
Can you use the little puff pastry cups for these?
Jen says
I haven’t tried using them but they should work fine – just prepare according to package directions – enjoy!
Jamie throckmorton says
Loved the cumin add to the green chili I in recipe! Big hit at the party
Jen says
Thank yo so much for taking the time to comment Jamie, I’m so pleased they were a winner!
Karen says
Hi Jen. This sounds like a great recipe to bring to a gathering. Do you know if the puff pastry will get soggy if I make this in the morning but serve in the afternoon? Also, I won’t have an oven to heat these up. Will they still taste okay room temperature? Thank you!
Jen says
Hi Karen, these are great to bring to a gathering! No, the pastry won’t get soggy and they will still taste good at room temperature. ENjoy!
Kathy says
Can these be frozen and baked later? or would you bake them, freeze them and reheat after thawing?
Jen says
Hi Kathy, I have never frozen this recipe, but if I were to do it, I would bake them without the topping of mozzarella cheese (to bake the pastry), then freeze, thaw and add the top mozzarella cheese when ready to bake the second time. Hope this helps!
Kathy says
Thanks, Jen, I’ll give it a try. I meant to cut the recipe in half but made the entire thing for a small dinner party and I don’t want the filling to go to waste. They were a hit, by the way.
Jen says
I’m so happy they were a hit! You can also just freeze the filling without making the bites if that’s what you have leftover 😉
Mandy says
Hi Jen,
I want to make these for a gathering, but I’d like to make these spinach artichoke instead. How would you adjust this recipe to accomodate spinach?
Jen says
Hi Mandy, you can use half the amount of artichokes and add 5 ounces frozen, thawed, spinach, with any excess moisture removed. You can use this recipe as a reference or simply half this recipe; https://carlsbadcravings.com/spinach-artichoke-dip/
Paula says
Do you squeeze the liquid from the artichoke hearts before adding them to the bowl…they can hold a lot of liquid.
Jen says
Great question, yes please do!
denise king says
dear, Jennifer ive been spreading the goodnews about GODS kingdom the paradise. and asking people if they could pray about spreading the goodnews and then giving it a try to everyone you meet. the bible says it can save both ourselves and those who listen to us. and that it makes our hope more sure. in ephesians chapter 6 it says for us to open our mouth and speak with boldness the goodnews of GODS kingdom, the paradise. and revelations 21:3,4 has a happy ending for us all im hoping you can read this. thank you. im also looking forward to trying your recipe here. sounds yummy.
Jen says
God bless you!
Jackie says
Your recipe instructions reads as if each gets topped with 1/2 *CUP* of mozzarella. Might want to amend that…
Jen says
Thanks!
Julie says
These are amazing!! I have made them half a dozen times. They are delicious. I have gotten so many compliments on them every time I make them. Thank you for the recipe!
Jen says
Hi Julie! I am just finding your comment, thank you so much! I am so glad that they have been such a hit!!
Jen says
Hi Kayla, you can make the puff pastry cups and the artichoke dip, but keep them separate in the fridge, then just assemble closer to when you’re ready to bake so the puff pastry doesn’t get soggy. Enjoy!
Kathleen says
Can I use crescent dough instead of puff pastry?
Jen says
I haven’t personally tried it, but I think it would work fine. Good luck!
Karen M says
Wow, are these delicious. I just happened to have the ingredients and they were easy to make and so good. I won’t tell you how many I ate! Took them to a New Years Party and they were a big hit! Every recipe I try of your is usually fantastic. Thank you.
Jen says
Thanks for taking the time to comment Karen, I’m so please they were a hit! Happy New Year!
Noreen says
This can’t be correct the recipe calls for half cup of mozzarella cheese on top of each cup.
It looks like a wonderful recipe but could you please confirm the amount of cheese
Jen says
Hi Noreen, the 1/2 cup is to be divided between the top of all of the cups.
Susan says
These were a huge hit. People actually asked that I make them again. I found that the puff pastryh was a bit thick, so I rolled it out a little. That made the squares a bit larger so they actually fit better in the mini muffin tins I did not adjust the baking time and the texture of the pastry was perfect. There was plenty of filling left over, so I probably could have made at least one more sheet of pastry.
Jen says
I’m so glad that it was a winner!
Shanna says
Made these for a potluck party and followed the recipe to a T and they were a huge hit. I got so many compliments on them and everyone thought they were so fancy when really they were so easy to make! I think this may be my go-to party app from now on. Thanks for the recipe!
Jen says
Yay! Thank you so much, Shanna! I’m thrilled this was such a hit with everyone! SO happy that this recipe will be a repeat!