Spinach & Artichoke Dip Party Squares Recipe
If you’re searching for a crowd-pleasing appetizer that’s as easy as it is irresistible, Spinach & Artichoke Dip Party Squares are about to become your new favorite go-to. Imagine buttery, golden puff pastry topped with a creamy, cheesy, flavor-packed spinach and artichoke dip—then cut into perfect party-ready squares. This recipe transforms everyone’s favorite dip into a hand-held, crispy treat that disappears in minutes at gatherings. Whether you’re hosting a casual get-together or heading to a potluck, these squares are guaranteed to steal the show.
Ingredients You’ll Need
Every ingredient in these Spinach & Artichoke Dip Party Squares plays a starring role, bringing its own unique touch to the balance of flavors and textures. With just a handful of kitchen staples and a few fresh favorites, you’ll have everything you need to whip up a memorable appetizer in under an hour.
- Puff pastry sheet (thawed): The flaky, buttery base that turns the dip into easy-to-serve squares.
- Olive oil: Adds richness and helps sauté the garlic and spinach to perfection.
- Fresh spinach (chopped): Brings color and a subtle earthiness that brightens up the filling.
- Canned artichoke hearts (drained and chopped): Provide a tangy, tender bite that pairs beautifully with creamy cheeses.
- Cream cheese (softened): The secret to a silky, decadent dip that holds together well on the pastry.
- Sour cream: Adds a touch of tang and creaminess for a truly luscious filling.
- Mayonnaise: Keeps the dip extra moist and rich as it bakes.
- Shredded mozzarella cheese: Melts beautifully for gooey, cheesy goodness in every bite.
- Grated Parmesan cheese: Infuses a salty, nutty depth that balances the creamy textures.
- Garlic (minced): Gives that classic savory aroma and flavor we all crave in a great spinach-artichoke dip.
- Salt: Enhances all the other flavors without overpowering the dish.
- Black pepper: Adds just the right amount of warmth and spice to the mix.
- Egg (beaten, for egg wash): Brushed on the pastry edges for a gorgeous golden finish.
How to Make Spinach & Artichoke Dip Party Squares
Step 1: Prep the Puff Pastry
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Gently roll out your thawed puff pastry on the prepared sheet. Using a sharp knife, lightly score a 1/2-inch border around the edge—be careful not to cut all the way through. This simple step helps the edges puff up beautifully, creating a frame for your savory filling.
Step 2: Sauté the Spinach and Garlic
In a skillet over medium heat, add the olive oil, then toss in the minced garlic. After about 30 seconds, when the garlic is fragrant but not browned, add your chopped spinach. Cook, stirring occasionally, until the spinach is wilted and vibrant green, which should take just 2 to 3 minutes. Remove from the heat and set aside to cool slightly.
Step 3: Make the Creamy Filling
In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, and black pepper. Stir until the mixture is smooth and well combined. Fold in the cooked spinach and chopped artichoke hearts to create that classic spinach-artichoke dip flavor everyone loves.
Step 4: Assemble the Squares
Spoon the creamy filling onto the puff pastry, spreading it evenly inside the scored border. This ensures the pastry puffs up around the edges while the center stays perfectly cheesy and rich. Lightly brush the pastry edges with the beaten egg for a glossy, golden finish.
Step 5: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. The pastry should be a deep golden brown and the filling bubbly and aromatic. Let the tart cool for a few minutes before slicing into party-worthy squares. Serve warm or at room temperature for the ultimate appetizer experience.
How to Serve Spinach & Artichoke Dip Party Squares
Garnishes
A sprinkle of extra Parmesan or a scattering of fresh chopped parsley takes these Spinach & Artichoke Dip Party Squares over the top. For a touch of heat, try a pinch of red pepper flakes or a drizzle of good olive oil just before serving. These little flourishes add both color and flavor, making your platter even more inviting.
Side Dishes
Balance out the richness of the squares with a crisp, tangy salad—think arugula with lemon vinaigrette or a platter of crunchy raw veggies. They also pair beautifully with a simple tomato soup for a comforting, bistro-style lunch or dinner.
Creative Ways to Present
For parties, arrange the squares on a rustic wooden board with bowls of olives, roasted nuts, and colorful crudités. If you’re feeling extra festive, serve each square with a toothpick flag or stack them in a tower for a playful touch. The possibilities are endless, and the presentation always shines with these Spinach & Artichoke Dip Party Squares.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach & Artichoke Dip Party Squares keep well in the fridge for up to three days. Simply let them cool completely, then store in an airtight container. The pastry stays surprisingly crisp, and the filling remains flavorful—making for a delicious snack or lunch the next day.
Freezing
You can freeze these squares for up to one month. Arrange the cooled squares in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. This way, you can grab a few whenever you need a quick, impressive appetizer.
Reheating
To bring back that fresh-baked magic, reheat the squares in a preheated 300°F oven for 8 to 10 minutes, or until warmed through and the pastry is crisp again. Avoid the microwave if possible, as it can make the pastry soggy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out as much moisture as possible before adding it to the filling to avoid a watery dip. Frozen spinach is a convenient alternative and works beautifully in these Spinach & Artichoke Dip Party Squares.
Do I have to use puff pastry, or can I substitute with another base?
Puff pastry is ideal for that light, flaky texture, but you could try crescent roll dough or even a simple pizza dough for a different take. The result will be slightly different, but still delicious and satisfying.
Can I make Spinach & Artichoke Dip Party Squares ahead of time?
Yes! You can assemble the pastry with filling a few hours in advance and bake right before serving. Or, bake them completely, cool, and reheat in the oven just before guests arrive for a no-stress party snack.
What’s the best way to cut the squares cleanly?
Use a sharp knife or pizza cutter and let the tart cool for a few minutes before slicing. This helps prevent the filling from oozing and keeps your squares looking neat and tidy on the serving platter.
Are these squares vegetarian?
Yes, Spinach & Artichoke Dip Party Squares are completely vegetarian, making them a wonderful option for mixed crowds or anyone looking for a hearty, meatless appetizer.
Final Thoughts
If you’re looking for a show-stopping, easy-to-share appetizer, these Spinach & Artichoke Dip Party Squares truly deliver. They’re packed with flavor, endlessly adaptable, and always the first thing to disappear at any gathering. Give them a try, and don’t be surprised if they become the most requested dish in your entertaining repertoire!
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Spinach & Artichoke Dip Party Squares Recipe
- Total Time: 40 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Delicious Spinach & Artichoke Dip Party Squares featuring a flaky puff pastry crust filled with a creamy blend of spinach, artichokes, cream cheese, and melted cheeses. Perfect for parties and appetizers, these flavorful squares are easy to make and sure to be a crowd-pleaser.
Ingredients
Pastry
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Filling
- 1 tablespoon olive oil
- 2 cups fresh spinach (chopped)
- 1 cup canned artichoke hearts (drained and chopped)
- 4 oz cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Oven and Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry sheet onto the prepared baking sheet. Lightly score a 1/2-inch border around the edge with a knife, being careful not to cut all the way through.
- Sauté Spinach and Garlic: In a skillet over medium heat, warm the olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, which should take about 2 to 3 minutes. Remove from heat.
- Mix Filling Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, salt, and black pepper. Stir well until smooth and evenly blended.
- Combine Filling with Veggies: Fold the sautéed spinach and garlic, along with the drained and chopped artichoke hearts, into the creamy cheese mixture until thoroughly combined.
- Assemble the Squares: Spread the prepared filling evenly within the scored border of the puff pastry sheet, keeping inside the edges.
- Apply Egg Wash: Brush the exposed edges of the puff pastry border with the beaten egg to ensure a golden, shiny crust when baked.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed, golden brown, and the filling is bubbly.
- Cool and Serve: Remove from the oven and let cool slightly. Slice into approximately 16 squares and serve warm.
Notes
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice to the filling mixture.
- These party squares can be made ahead of time and stored in the refrigerator.
- Reheat leftovers in the oven at 300°F for 8–10 minutes before serving to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
