Artichoke Bites (original) (raw)

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

1. 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!

1. 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!
2. 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.

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

1. 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.

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

1. 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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• 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

• 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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