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Spinach-Artichoke Mini Bites


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Rate this recipe 4.5/5 (20 Votes)


  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 2 teaspoons olive oil
  • 2 cups torn fresh spinach
  • 1/2 cup drained marinated artichoke hearts (from 14-oz can), coarsely chopped
  • 4 oz cream cheese (half of 8-oz package)
  • 2 teaspoons basil pesto


Servings 12
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

1. Heat oven to 425°F. Lightly spray 12 regular-size muffin cups with cooking spray.
2. Onto lightly floured work surface, unroll dough. Press dough into 12x8-inch rectangle. Cut into 12 squares. Place 1 square in each muffin cup, gently pressing dough in bottom and up side of each cup.

3. In 3-quart saucepan, heat olive oil. Add spinach; cook and stir until wilted, about 1 minute. Add artichokes and cream cheese; stir until cheese is melted. Stir in pesto. Divide mixture evenly among dough-filled muffin cups.

4. Bake 10 to 12 minutes or until crust edges are golden brown. Cool 5 minutes before serving.

*Skip a step! Buy jarred or frozen spinach-artichoke dip for the filling instead of making your own.

*Make these extra cheesy, and add a sprinkle of Parmesan cheese on top before baking.

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