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
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
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