Cheesy Gluten-Free Spinach and Artichoke Bites
Okay, let's get cooking! I'm so excited to share one of my go-to gluten-free snack recipes with you. It's not just any snack, mind you - this is my "I need something satisfying that won't spike my blood sugar, but also tastes amazing" savior. You know those days? The ones where you're staring into the fridge wondering what to munch on that's not another piece of fruit (not that I don't love fruit, but sometimes ya just crave something…different). This recipe, my friends, is your answer. We're making Cheesy Gluten-Free Spinach and Artichoke Bites. Think all the deliciousness of a spinach artichoke dip, but in portable, bite-sized form. Perfect for a party, a light lunch, or yes, my personal favorite, a sneaky mid-afternoon pick-me-up. Let's dive in, shall we?
Cheesy Gluten-Free Spinach and Artichoke Bites: Your New Favorite Snack
Okay, so a little backstory. My journey to perfect gluten-free baking has been... an adventure. There were a few (okay, maybe more than a few) disasters involving dense, crumbly things that barely resembled food. But I've learned so much, and now I feel like I can confidently tackle almost anything. These spinach and artichoke bites are a prime example of things I've mastered—they're flavorful, surprisingly easy, and super customizable. I love making a batch on Sunday and having them ready for the week. Plus, they're a huge hit with everyone, even the non-gluten-free folks who are none the wiser!
Ingredients You Will Need:
- 6 ounces frozen spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 1 cup gluten-free all-purpose flour blend (I recommend one with a good balance of starches)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 large egg
- ½ cup milk (dairy or non-dairy works great)
- ¼ cup olive oil
- 1 ½ cups shredded mozzarella cheese. (For a richer flavor, try a combination of mozzarella and parmesan!)
- For a dairy free option, use your favorite plant based cheese.
- Optional: 2 tablespoons of finely chopped red onion, for a little extra flavor kick.
Time to Get Cooking! – Step-by-Step Instructions:
- Preheat and Prep: First things first, preheat your oven to 375°F (190°C). Also, grab your muffin tin and grease it well or line it with silicone liners. Trust me, you want these bites to release easily!
- Spinach Power: In a medium bowl, make sure your thawed spinach is REALLY dry. Squeeze it out with paper towels or a clean kitchen towel. Nobody wants soggy spinach bites! Then add your chopped artichoke hearts to the bowl. It's okay for them to be a little chunky - extra texture is always a win.
- Dry Ingredients Assemble: In a separate, larger bowl, whisk together your gluten-free flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper. Get it nice and combined so everything is evenly distributed.
- Wet Ingredients Mix-in: Add the egg, milk, and olive oil to the bowl with the dry ingredients. Whisk until *just* combined. Don't overmix; you'll get tough bites. Nobody likes tough bites. It should still be a bit lumpy. If you're adding the red onion, toss it in now!
- Combine the Goods: Gently fold the spinach and artichoke mixture into the wet ingredient bowl, and then add in your shredded cheese. *Don't* overmix. It should be a delicious, chunky mixture.
- Fill Those Tins: Spoon or scoop the mixture into your prepared muffin tin, filling each cup about ¾ of the way full. They might not rise a ton, but you want to leave a little room to ensure they get nice and golden.
- Bake to Perfection: Pop the muffin tin into the preheated oven and bake for about 20-22 minutes, or until the edges are golden brown and the centers are set. You might want to insert a toothpick in the center of the largest bite to make sure it comes out clean.
- Cool & Enjoy: Let the bites cool in the pan for a few minutes before transferring them onto a wire rack to cool completely. This will ensure that they hold together well, preventing breakage. Now, is the time you sneak one – they're irresistible!
Tips & Tricks for the Best Gluten-Free Bites:
- Cheese it up: Don't be afraid to play with different cheeses! I frequently add some pepper jack for a little heat, or feta for a tangy twist.
- Go Veggie Crazy: If you're feeling adventurous, you can add in other chopped veggies like sautéed mushrooms, sun-dried tomatoes, or even some bell peppers. Just make sure they're cooked first to avoid excess moisture.
- Spice it Nice: Not big on garlic powder and onion powder? Experiment with other spices: a pinch of red pepper flakes for heat, or some dried herbs like Italian seasoning for an extra flavor boost.
- Make it Dairy-Free: Using a plant-based cheese works wonderfully in this recipe. Also, be sure to swap out the milk for any non-dairy option, like almond, cashew, or oat.
- Make it Ahead: These bites are perfect for meal prep! They store well in the fridge for up to a week and are easily reheated in the microwave or oven.
- Freezer Friendly: For longer storage, flash freeze the baked bites, then store them in a freezer-safe bag for up to 3 months. Just reheat them from frozen - no need to thaw.
- Mixing: I personally use a set of mixing bowls in order to optimize my mixing consistency. They are super easy to clean as well.
Recipe Card
Prep time:
15 minutes
Cook Time:
20-22 minutes
Total:
35-37 minutes
Yields:
12 bites
Ingredients:
- 6 ounces frozen spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup gluten-free all-purpose flour blend
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 large egg
- ½ cup milk (dairy or non-dairy)
- ¼ cup olive oil
- 1 ½ cups shredded mozzarella cheese
- Optional: 2 tablespoons of finely chopped red onion
Instructions:
- Preheat oven to 375°F (190°C). Grease a muffin tin or line with silicone liners.
- Squeeze all the moisture out of the thawed spinach in order to avoid soggy bites. Add the spinach and chopped artichoke hearts to a bowl,
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, garlic powder, onion powder, and black pepper.
- In another bowl, add the egg, milk, and olive oil to the dry ingredients. Whisk until just combined. If you are adding the red onion, mix that in as well.
- Gently fold the spinach/artichoke mixture into the wet ingredients bowl & add cheese. Do not overmix.
- Spoon mixture into the muffin tin, filling each cup ¾ full.
- Bake for 20-22 minutes, or until golden and set.
- Cool in pan before transferring to a wire rack. Enjoy!
Final Thoughts
There you have it! My tried-and-true (and often requested) Cheesy Gluten-Free Spinach and Artichoke Bites. They are easy enough for a weeknight snack, yet elegant enough for a gathering. I hope you love them as much as my family and I do. Happy baking (and snacking)! If you try the recipe, let me know in the comments below how it turned out and any exciting variations you made. Don't forget to share this with your fellow gluten-free foodies too!
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