Cheesy Spinach Dip Bites

I’m excited to share these inviting, bite-sized appetizers—cheesy, savory, and perfect for gatherings. I bring the classic spinach and cream cheese flavor into mini crescent dough cups, creating little parcels of party perfection.

Why I’ll Love This Recipe

I love how effortlessly these come together with just a few simple ingredients. I particularly enjoy the rich, creamy blend of Velveeta and cream cheese, balanced with a hint of heat from Ro*Tel. Plus, baking them in crescent dough cups means individual servings—so convenient and fun to eat!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cans (8 oz each) refrigerated crescent dough
1 package (10 oz) frozen chopped spinach, thawed and drained
1 lb (16 oz) Velveeta, cut into ½-inch cubes
4 oz (½ of 8-oz package) cream cheese, softened
1 can (10 oz) Ro*Tel diced tomatoes & green chilies, undrained

Directions

1. Preheat the oven to 375 °F. Coat two mini muffin tins with nonstick cooking spray.

2. Roll out one sheet of crescent dough, pinch the seams, and cut into a 6×4 grid (24 squares). Press each square into a mini muffin cup. Repeat with the second dough sheet.

3. In a large bowl, combine the spinach, Velveeta cubes, cream cheese, and Ro*Tel.

4. Spoon about a tablespoon of the mixture into each dough-lined cup.

5. Bake 10–12 minutes until the cheese melts and edges are golden. Cool for 5 minutes, then remove from the tin and serve warm.

Servings And Timing

This recipe yields 24 bites, with a serving size of 2 dips per person.
The prep time is about 15 minutes, baking takes 10 minutes, for a total of approximately 25 minutes.

Variations

• I can swap Velveeta for shredded cheddar or mozzarella for a different texture.

• I might add garlic powder, onion powder, or chopped jalapeños to the mix if I crave extra flavor.

• For a veggie twist, I sometimes mix in finely chopped mushrooms or red bell pepper.

Storage/Reheating

I freeze any extras by letting the bites cool fully, then placing them in a zip-top freezer bag for up to 3 months. To reheat, I thaw them overnight in the fridge and warm them in the microwave.

FAQs

1. How Can I Make These More Filling?

I sometimes add extra vegetables like mushrooms or peppers to bulk up the filling and make them heartier.

2. Can I Prepare Them Ahead Of Time?

I assemble the bites and refrigerate them before baking. When guests arrive, I bake them fresh for about 12–15 minutes depending on oven variances.

3. What’s The Best Way To Reheat The Leftovers?

I reheat the bites in the microwave for about 20–30 seconds, or in a 350 °F oven for 5 minutes to restore the crispiness.

4. Can I Make Them Larger Or In A Regular Muffin Tin?

I could double the filling per cup and use a standard muffin tin, but bake time would increase to around 15–18 minutes to ensure everything melts and cooks through.

5. Are They Freezer-Friendly After Baking Or Only Before Baking?

I’ve found it’s best to freeze them after baking and cooling for optimal texture when reheated—still up to 3 months in a freezer bag.

Conclusion

I find these Cheesy Spinach Dip Bites irresistibly savory and a breeze to make. They’re crowd-pleasers—flavorful, convenient, and ideal for any gathering. I’m always thrilled when they’re a hit, and I hope you’ll enjoy them as much as I do!

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