Baked Spinach Artichoke Bites
Easy to make and incredibly delicious these baked spinach artichoke bites are the perfect appetizer recipe. These bites are easy to handle and loaded with flavor.
Prepare the artichokes:
Drain the artichoke hearts with a colander.
Slice the whole artichoke hearts in half.
Next, you’ll cut about ¾ of the way down each half, giving you a large surface area to add the filling to.
Then, you will add the sliced artichokes to a prepared baking tray and pat them dry using paper towel. Try to absorb as much excess liquid as possible. Don’t be afraid to press them. Set the tray aside.
Prepare the spinach:
Chop the fresh baby spinach into small pieces about the size of a nickel.
Add the chopped spinach to a skillet that has been sprayed with non-stick cooking spray.
Cover with a lid and simmer over medium heat.
Once the spinach has wilted but isn’t browned, turn off the heat and set it aside to cool.
Prepare the filling:
While the chopped spinach cools, combine the parmesan cheese, mayo, cream cheese, black pepper, salt, and minced garlic in a bowl. Stir until well combined.
Gently fold in the spinach. Set aside.
Assemble the bites:
Grab the baking tray lined with the pressed artichoke hearts.
Add a dollop of spinach and cheese filling on top of each bite.
Next, add a sprinkle of panko breadcrumbs on top of the filling. You can gently press the breadcrumbs into the filling to make sure they adhere.
Bake in the oven for 18 minutes.
Remove the bites from the oven and top them with a sprinkle of the mozzarella cheese.
Broil for 1-2 more minutes or until the cheese is melted and bubbly.
Serve warm and enjoy!
Serving: 1serving, Calories: 53kcal, Carbohydrates: 2g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 194mg, Potassium: 17mg, Fiber: 1g, Sugar: 1g, Vitamin A: 147IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg