In My Kitchen: Artichoke Dip Bites

This super-easy dish has easily become a crowd-favorite appetizer in my house. Not only do these Artichoke Dip Bites look super impressive, but they reheat well in someone’s house – perfect to bring to a gathering.

You’ll need:

  • 1 package puff pastry (2 sheets), thawed
  • 1 14 oz can artichoke hearts in water, drained, rinsed 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
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


1. Preheat oven to 400 degrees. Spray two 24-count mini muffin tins with nonstick cooking spray. Set aside.

2. In a medium bowl, mix together all the ingredients, using only 1/2 cup mozzarella.

3. Unfold thawed puff pastry sheets onto a lightly floured surface. Using a pizza wheel, cut each pastry sheet into 36 squares for a total of 72 squares (Cut each sheet into thirds along the fold lines, then each third in half, then 6 even rows).

4. Add two dough squares perpendicular to each other in 36 muffin cups. Press down on the center to create an indent for the filling. (You will only fill up half of the second muffin pan).

5. Fill each dough cup with 1 tablespoon artichoke dip mix. Top each dough cup with remaining mozzarella cheese.

Bake at 400 degrees for 15 minutes, or until cheese is melted and turning golden brown. Remove from oven and let cool at least 5 minutes before removing from muffin tin. Serve and enjoy!

Source: Adapted from a recipe by Carlsbad Cravings

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