These crispy spinach cheese bites are the perfect fusion of creamy spinach dip and crunchy cheese crisps. They’re low-carb, easy to make, and incredibly satisfying—whether I’m snacking, entertaining guests, or looking for a quick appetizer.
Why You’ll Love This Recipe
I love how this recipe brings together the rich flavors of spinach dip and the satisfying crunch of cheese crisps in one bite-sized snack. It’s low-carb, gluten-free, and baked to golden perfection. I often turn to these when I want a flavorful, guilt-free snack or something fun for game night or parties. Plus, it only takes a few ingredients and minimal prep time to whip up a batch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Shredded cheddar cheese
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Cream cheese, softened
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Frozen chopped spinach, thawed and well-drained
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Garlic powder
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Onion powder
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Salt and pepper to taste
Directions
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I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
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Then, in a bowl, I mix the softened cream cheese, thawed spinach, garlic powder, onion powder, salt, and pepper until well combined.
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I place small mounds of shredded cheddar cheese on the baking sheet, spacing them a few inches apart.
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I spoon a small amount of the spinach mixture onto the center of each cheese mound.
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Next, I bake the crisps for about 10–12 minutes, or until the edges are golden and bubbly.
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I let them cool for a few minutes on the pan to crisp up before serving.
Servings and timing
This recipe makes approximately 12 crisps, depending on how large I portion them. Prep time takes about 10 minutes, and baking time is 10–12 minutes. They’re ready to enjoy in under 25 minutes total.
Variations
I sometimes swap the cheddar for mozzarella or pepper jack for a different flavor profile. For extra spice, I like to add a pinch of red pepper flakes or a dash of hot sauce to the spinach mixture. If I want a meaty version, I’ll diced cooked chicken.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for about 5 minutes to bring back the crispiness. I avoid the microwave because it makes them soggy.
FAQs
How do I keep the crisps from getting soggy?
I make sure the spinach is very well drained and I don’t overload the cheese mounds—this helps them bake evenly and stay crisp.
Can I make these ahead of time?
Yes, I often prep the spinach dip mixture in advance and keep it in the fridge. When I’m ready, I assemble and bake them fresh for the best texture.
Can I freeze spinach cheese crisps?
I don’t recommend freezing them once baked, as they lose their crunch. But I do freeze the spinach mixture separately for future use.
What type of cheese works best?
I usually go with sharp cheddar for flavor and structure, but any good melting cheese like mozzarella or Colby jack works well too.
Can I add more vegetables?
Definitely. I’ve added finely chopped artichoke hearts or roasted red peppers before—just keep the moisture content low so the crisps stay crunchy.
Conclusion
These crispy spinach cheese bites have become a go-to recipe for me whenever I need a fast, flavorful snack or party-friendly appetizer. They’re easy to make, fun to customize, and always a hit. If I’m craving a savory, low-carb treat, I know exactly what to bake.
Print
Crispy Spinach Cheese Bites: Low-Carb Snack Delight
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes
- Yield: ~12 bites
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Description
These Crispy Spinach Cheese Bites are the ultimate low-carb snack delight—combining creamy spinach dip with crunchy, baked cheddar cheese crisps. Perfect for keto diets, gluten-free lifestyles, or anyone craving a quick, savory bite. Ready in under 25 minutes!
Ingredients
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1/2 cup frozen chopped spinach, thawed and well-drained
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a mixing bowl, combine softened cream cheese, thawed spinach, garlic powder, onion powder, salt, and pepper until fully incorporated.
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Spoon small mounds of shredded cheddar cheese onto the baking sheet, spacing them apart.
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Top each cheese mound with a small scoop of the spinach mixture.
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Bake for 10–12 minutes, until edges are golden and bubbly.
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Let cool on the pan for a few minutes to allow them to crisp up before serving.
Notes
- Be sure to squeeze all excess moisture from the spinach to avoid soggy bites.
- Experiment with different cheeses like mozzarella or pepper jack.
- Add red pepper flakes for heat for a heartier option.
- Store leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer for best texture.
- Avoid microwaving to maintain crispiness.
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