Artichoke Dip Bites

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!

up close shot of Artichoke Dip Bites on a white marble pedestal

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!

top view of Artichoke Dip Bites on a white marble pedestal

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.

taking a bite of Artichoke Dip Bites

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!

Showing how to make Artichoke Dip by mixing artichokes, Parmesan, mozzarella, sour cream and mayonnaise together in a glass bowl

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.

Showing how to make Artichoke Dip Bites by cutting puff pastry into squares on a wood cutting board

Next, add a single square to 36 muffin cups – note this is 1 ½ muffin tins.

Showing how to make Artichoke Dip Bites by placing puff pastry squares in mini muffin tin

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.

Showing how to make Artichoke Dip Bites by layering puff pastry in muffin tin

Fill each dough cup with 1 tablespoon Artichoke Dip and top evenly with ½ cup mozzarella cheese.

Showing how to make Artichoke Dip Bites by adding Artichoke Dips to puff pastry dough in muffin tin

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.

Baked Artichoke Dip Bites in muffin tin coming out of 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.

Baked Artichoke Dip Bites garnished with bacon and parsley

Devouring at least 5 Artichoke Dip  Bites is not.

up close shot of 5 Artichoke Dip Bites on a white marble pedestal

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holding Artichoke Dip Bite with two fingers

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artichoke dip bite with bite taken out of it
up close shot of Artichoke Dip Bites with parsley and bacon

Artichoke Dip Bites

These hot and bubbly, creamy, cheesy Artichoke Dip Bites cocooned in soft puff pastry are the best way to eat your favorite dip and sooo crazy delicious everyone will beg you for the recipe! These 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. They are destined to become one of your favorite appetizers of all time and you don’t even have to turn on the stove!
Servings: 36 bites
Total Time: 45 mins
Prep Time: 30 mins
Cook Time: 15 mins

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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 grated mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons canned mild chopped green chilies
  • 1 teaspoon garlic powder
  • 1/2 tsp EACH onion powder, ground cumin, dried parsley
  • 1/4 tsp EACH paprika, pepper, salt
  • pinch-1/8 teaspoon cayenne pepper

Garnish (optional)

  • bacon
  • parsley

Instructions

  • Mix together all of the Artichoke Dip ingredients in a medium bowl, using only ½ cup mozzarella. Set aside.
  • Preheat oven to 400 degrees F. Lightly spray two 24-count mini muffin pans with nonstick cooking spray. Set aside.
  • Unfold thawed pastries onto a lightly floured surface. Cut each pastry sheet into 36 squares for a total of 72 squares 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.
  • Add two dough squares perpendicular to each other in 36 muffin cups as illustrated in above photo, pressing down in the center to create an indent for filling. (Note, they will only fill half of the second muffin pan).
  • Fill each dough cup with 1 tablespoon Artichoke Dip. Top dough cups evenly with remaining ½ cup mozzarella cheese.
  • Bake at 400 for 15 minutes, or until cheese is melted and turning golden. Wait 5 minutes before removing from muffin tin. Garnish with parsley and bacon if desired.

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29 Comments

  1. 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!

  2. 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!

  3. Amanda says

    Can you use premade artichoke dip, like Trader Joes?

  4. 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 🙂

  5. 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!

  6. 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!

  7. 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!

  8. 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 😉

  9. 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?

  10. 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!

  11. 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.

  12. Jackie says

    Your recipe instructions reads as if each gets topped with 1/2 *CUP* of mozzarella. Might want to amend that…

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