Bacon Artichoke Bites

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And where we personally have no horse in the game (The Bears & Colts suck apparently) we do have interest in Superbowl parties and more to the point – THE FOOD!

We have a few typical go-tos – like these potato skins or these stuffed & smoked jalapeno poppers or my fav, chicken wings. Which are always a hit. Because um hello, CHICKEN WINGS! But I like to try new stuff. Mostly because I like to play pantry roulette and just pick random stuff that we have and see what can be made. The following recipe is a mix of a few things. We all love that creamy spinach artichoke dip that is so very popular in restaurants and at parties. But I always thought that one thing was blatantly missing.


So here is my bite size version of that tasty snack. I plan on trying this on pizza one day too. It tastes great just on a spoon!

Bacon Artichoke Bites – Makes 18

Bacon Artichoke Bites

4 slices thick cut bacon, cut into thin strips.
1 15 oz can artichoke hearts, drained and chopped
5-6 green onion, sliced thin.
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/4 cup creme fraiche or sour cream
juice of 1.2 lemon
1/2 cup shredded fresh mozzarella cheese*
salt & pepper to taste

Puff pastry or other dough sheets (I used Pillsbury seamless crescent sheets)

In a large skillet, cook the bacon till desired crispness is achieved. Remove to a paper towel lined plate. Reserve 2 Tablespoon of bacon grease and save the rest for future use.

Add the artichokes & green onion and saute over medium heat for 5-10 minutes, till soft and translucent. Add the garlic and cook for an additional 3-5 minutes. Add the crushed red pepper, creme fraiche and lemon juice and mix well. Add the shredded mozzarella and stir well so melted cheese incorporates well with the mixture. Salt and pepper to taste.

Remove from heat and set aside.

Preheat oven to 375 degrees and grease a mini muffin pan.

Un-roll your puff pastry or dough sheets and cut into 2 x 2 squares.

Press into your muffin pan and fill the pastry cups with the artichoke mixture.

Place in your preheated oven and bake for 10-12 minutes or until golden brown. Let cool for 3-5 minutes and serve.

* Pro-Tip: Freeze fresh mozzarella for about an hour for much easier shredding.


Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
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