Spinach and Artichoke Bites
These Spinach and Artichoke Bites are a delicious vegan appetizer. A rich, creamy filling meets the tangy sweetness of sun-dried tomatoes, all tucked into flaky crescent dough for a bite that’s both savory and satisfying.
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup onions finely chopped
- 2 cloves garlic minced
- 3 cups fresh spinach chopped (~5-ounce container)
- 1 cup artichoke hearts canned or jarred; drained, dried, and chopped
- ¼ cup sun-dried tomatoes finely chopped (oil-packed, drained)
- ½ cup vegan cream cheese
- ¼ cup vegan sour cream
- 3 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 1 package crescent roll dough vegan-friendly
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: Heat olive oil in a pan over medium heat. Add minced garlic and onions, sauté until soft and fragrant. Add chopped spinach and cook until wilted, about 4 minutes. Add a lid to speed up the wilting. Stir in the chopped artichoke hearts and cook for about 5 minutes to dry out them out. Add the sun-dried tomatoes, cooking for another 1-2 minutes. Remove from heat and let it cool slightly. In a mixing bowl, combine vegan cream cheese, vegan sour cream, nutritional yeast, salt, pepper, and red pepper flakes. Mix until smooth then add the the spinach-artichoke mixture and mix until well combined.
- Assemble the Bites: Unroll the crescent roll dough on a flat surface. Pinch the seams together as well as you can. Cut it into 2x2 inch squares using a knife or pizza cutter. Place each square into the individual cups of a mini muffin tray, gently pressing the dough down. There is no need to mold the dough to the cup; just lay it in it. Fill each dough cup with a heaping teaspoon of the dip mixture.
- Bake: Place the muffin tray in the preheated oven on the middle rack and bake for 12-15 minutes or until the dough is golden brown and puffy. Take a peek at the bottom of the cups to ensure they are as golden as the tops.
- Serve: Allow the bites to cool slightly before serving. They’re delicious served warm.
Video
Notes
I recommend using fresh spinach, but when using frozen spinach, you must remove excess water from the spinach. Wrap the thawed spinach in a few paper towels and give it a good squeeze to wring out the moisture.
Ensure the artichokes are well-drained to avoid soggy bottom cups.
Finely chop the artichokes and onions to keep the filling compact. You can do the same with spinach too so the stems don't stick out too much.
If you have a little extra mixture left over, it won't go to waste—it's delicious. Heat it, grab some pita chips, put on your favorite Netflix show, and enjoy your delicious dip.
Annie's, Immaculate Baking Company, Trader Joe's, and Pillsbury sell vegan crescent rolls even though they are not marked as such. However, not all crescent rolls are vegan, so always check the ingredients.
Bake the cups until the bottoms are golden and crispy. Check them at the 12-minute mark, and if they haven’t browned yet, give them a few more minutes to finish up.
Nutritional information is only an estimation.
Nutrition
Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 174mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 0.4mg
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