This is hands down my new favorite appetizer for serving guests. I’ve always really loved spinach artichoke dip, but it can get messy if you have a lot of people and isn’t always conducive to people walking around and socializing.
So let me introduce these spinach artichoke mascarpone bites. Perfect for guests, perfect for socializing, mess-free, and delicious! What more do you need?
⟶ the recipe
spinach artichoke mascarpone bites
ingredients
⅓ cup mascarpone
⅓ cup plain Greek yogurt
1 clove of garlic, minced
½ cup artichoke hearts, drained and chopped
½ frozen spinach, defrosted
⅓ cup grated parmesan cheese, plus more for topping
24 mini phyllo shells
Pinch of salt and pepper
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
24 bites
instructions
Preheat oven to 350 degrees Fahrenheit. Place mini phyllo shells on a baking sheet, and allow them to defrost for at least 5 minutes.
In a large bowl, whisk together, mascarpone, Greek yogurt, parmesan cheese, garlic, salt, and pepper. Stir in artichokes and spinach until combined.
Using a teaspoon, divide the filling evenly among the phyllo shells. Bake for 10 minutes, and remove from oven. Sprinkle additional parmesan evenly among the shells. Bake for another 5 minutes or until the cheese is slightly browned. Let stand for a few minutes to cool, and then serve immediately.
⟶ recipe notes
- These are best served warn and right from the oven. You can even place them below the broiler for about a minute before removing from the oven so the cheese gets nicely browned on top
⟶ make it ahead
- Unfortunately, these are kind of hard to store for later, but in my experience, you totally don’t need to, because they go fast
- However, you can assemble them ahead of time, refrigerate, and simply pop them in the oven right before serving!
