Spinach-Artichoke Mini Bites

Prep Time: 10 min
Total Time: 30 min
Servings: 12

Everyone's favorite dip goes mini. Neat little bites are surprisingly easy to make, and even easier to serve!


  • 1 can Pillsbury™ refrigerated Pizza Crust
  • 2 teaspoons (10 mL) olive oil
  • 2 cups (500 mL) torn fresh spinach
  • 1/2 cup (125 mL) drained marinated artichoke hearts, coarsely chopped
  • 125 g (half 250 g pkg) brick-style cream cheese
  • 2 teaspoons (10 mL) basil pesto


  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.

Expert Tips

  • 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.