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Artichoke Dip Bites Recipe

Artichoke Dip Bites Recipe

Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can’t get enough of the yummy baked bread cups and creamy filling. —Nikkole Vanyo, West Fargo, North Dakota
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:24 servings


  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons canned chopped green chilies
  • 1 garlic clove, minced
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Thinly sliced green onions


  • 1. In a large bowl, combine the first six ingredients; set aside.
  • 2. Shape dough into twenty-four 1-in. balls. With floured fingers, press onto the bottoms and 1/2 in. up the sides of greased muffin cups.
  • 3. Fill cups with tablespoonfuls of artichoke mixture; sprinkle with mozzarella cheese. Bake at 350° for 18-22 minutes or until golden brown. Garnish with onions. Serve warm. Yield: 2 dozen.

Reviews for Artichoke Dip Bites

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Reviewed Mar. 3, 2015

"Muffin cups are Muffin cups; Cup cake cups are cupcake cups.

You cannot make a dish in a cup cake tin. It is a Muffin tin. The Cupcake tin is VERY small."

Reviewed Feb. 25, 2015

"I have the same question as bbittner - what size muffin tins. I'm thinking mini since there's not enough filing for 24 regular muffins."

Reviewed Feb. 24, 2015

"Is this for regular or mini muffin tins?"

Reviewed Apr. 20, 2014

"These are delicious!"

Reviewed Mar. 30, 2014

"nocab...yes, but shorten the baking time to about 10-12 minutes, check and if they need more try again at 15 minutes. Remember the time in the recipe is to cook the bread dough as well. You really only need to heat up the filling."

Reviewed Mar. 29, 2014

"Recipe are great"

Reviewed Mar. 29, 2014

"The recipe sounds great, but can one use square pieces of bread instead of the dough?"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.