Best 2 Mini Artichoke Bites Recipes

Welcome to a delightful culinary journey where flavors dance and textures harmonize. We present you with a collection of tantalizing Mini Artichoke Bites recipes that will elevate your appetizer game to new heights. These bite-sized treasures are not only visually appealing but also burst with a symphony of flavors that will leave your taste buds begging for more. From classic to contemporary, vegetarian to meat-lover, our recipes cater to diverse preferences and dietary restrictions. So, gather your ingredients, strap on your apron, and let's embark on a culinary adventure that will make your next party or gathering a memorable affair.

Here are our top 2 tried and tested recipes!

SPINACH-ARTICHOKE MINI BITES

Spinach-Artichoke Mini Bites image

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

Provided by Rich Girl 319

Categories Appetizers and Snacks Pastries

Time 53m

Yield 24

Number Of Ingredients 11

Ingredients

cooking spray
1 (13.8 ounce) can refrigerated crescent rolls
4 teaspoons olive oil
2 cups frozen chopped spinach, thawed and drained
½ teaspoon garlic, minced
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (4 ounce) package cream cheese, softened
¾ cup shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
4 teaspoons pesto
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a mini muffin tin lightly with cooking spray.
Unroll crescent roll dough onto a lightly floured work surface and press into a 8x12-inch rectangle. Cut dough into 24 two-inch squares. Place each square into a muffin cup, gently pressing dough into the bottom and sides.
Heat olive oil in a 3-quart saucepan over medium heat. Add spinach and garlic; cook and stir until wilted, about 1 minute. Add artichokes, cream cheese, 3/4 of the mozzarella cheese, and Parmesan cheese. Cook and stir until cheeses are melted, about 2 minutes. Stir in pesto, salt, and pepper.
Push 1 teaspoon of the spinach mixture into each dough square; spread the remaining mozzarella cheese on top.
Bake in the preheated oven until golden brown, 15 to 17 minutes. Let cool in pan for 5 to 10 minutes before moving mini bites from the tray.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 8.9 g, Cholesterol 8.1 mg, Fat 7.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 252.6 mg, Sugar 1.3 g

MINI ARTICHOKE BITES

Mini Artichoke Bites image

Make and share this Mini Artichoke Bites recipe from Food.com.

Provided by LoriDe

Categories Breads

Time 50m

Yield 48 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup sun-dried tomato
1/3 cup hot water
3 ounces pine nuts
1 egg, beaten
1 cup milk
1/4 cup olive oil
4 tablespoons Dijon mustard
14 ounces artichoke hearts, drained and finely chopped
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper, ground
1 cup asiago cheese, shredded

Steps:

Preheat oven to 350 degrees. Place sun dried tomatoes into a small bowl and cover with hot water. Let set for 10-15 minutes to rehydrate, then drain and finely chop. Put ½ of the pine nuts in a small non-stick skillet and lightly toast over medium heat for 2-3 minutes, stirring occasionally. Set aside. In a medium bowl, combine egg, milk, olive oil, and Dijon mustard until blended. Add artichoke hearts and sun dried tomatoes. In a large bowl, combine flour, baking powder, seasoned salt, black pepper, cayenne pepper, toasted pine nuts, and Asiago cheese. Add egg mixture and stir just until flour mixture is incorporated. Spoon into greased non-stick mini muffin cups to ¾ full. Sprinkle with untoasted pine nuts and press lightly into batter. Bake for 15-20 minutes or until golden brown. Remove to wire rack to cool. Serve warm or at room temperature.

Tips:

Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichokes in half lengthwise and scoop out the hairy choke.
Cook the artichokes until tender: You can boil, steam, or roast the artichokes. The cooking time will vary depending on the method you choose.
Use a variety of fillings: Get creative with your fillings! Some popular options include crab dip, spinach dip, and cheese. You can also add cooked vegetables, meats, or seafood.
Serve the artichoke bites warm: These appetizers are best enjoyed fresh out of the oven.

Conclusion:

Mini artichoke bites are a delicious and easy-to-make appetizer that is perfect for any occasion. With their crispy shells and flavorful fillings, these bites are sure to be a hit with your guests. So next time you're looking for a quick and easy appetizer, give these mini artichoke bites a try!