Outrageously delicious Chicken Artichoke Bites are the best! Flaky phyllo cups stuffed with a creamy filling. Grab one before they disappear!
This recipe for Chicken Artichoke Bites brings in bacon, spinach, and three cheeses! The filling is nestled into crunchy little phyllo cups and baked to perfection. Trust me, this amazing app appeals to everybody!
Chicken Artichoke Recipe Works for Everything!
So, you KNOW this filling is fantastic in the phyllo cups. It’s an easy appetizer for every occasion. But did you know the cheesy chicken artichoke filling is crazy versatile?
Surrounded by chips or crackers, the filling served alone becomes a great game-day dip!
Take it a step further and slather it all over a pizza crust. Just bake and cut into small squares!
OR…combine with white or wild rice for a killer Chicken Artichoke Casserole, or toss the chicken spinach artichoke dip with your favorite pasta for a dinner that will impress anyone!
Other Recipes with Spinach Artichoke Dip
- Staying with the theme, this creamy Spinach Artichoke Chicken Soup is full of protein and veggies but tastes like a party!
- And these Spinach Artichoke Dip Sliders are maybe the best thing ever. I mean, who doesn’t love a good slider?
Meat: The protein base for these appetizers uses 1e cup of cooked, shredded chicken and six strips of crispy cooked and chopped bacon. Good start, huh?
Veggies: About a 1/2 cup of chopped spinach and a 7 oz. can (jar) or quartered artichoke heart, drained and chopped, give this filling a fresh, tangy, perfect flavor!
Cheeses: These appetizer cups are loaded with cheesy goodness! You’ll need 1/4 block of cream cheese, 1 cup of smoked Gouda, and 1/2 cup of Havarti (all shredded).
Seasonings: In addition to 1/4 cup of mayo to add to the creaminess, you’ll need a clove of minced garlic, some onion powder, a pinch of cayenne, and salt & pepper to taste.
Cups: Phyllo dough cups – you’ll need about 45 – bake up to the perfect crispiness to offset the creamy filling. The texture is wonderful!
How to Make Chicken Artichoke Bites
STEP ONE: Preheat your oven to 350 degrees F. Add softened cream cheese to the shredded chicken and combine until creamy.
STEP TWO: Add half of the bacon, the artichokes, spinach, mayo, cream cheese, gouda, harvarti, garlic, and seasonings. Mix until everything is evenly combined.
STEP THREE: Arrange the phyllo cups on a baking sheet in a single layer. Fill each phyllo cup with the chicken artichoke mix (about two teaspoons per cup).
STEP FOUR: Top the phyllo cups with the remaining bacon and bake for 5-8 minutes.
STEP FIVE: Remove the baking sheet from the oven and transfer the phyllo cups to a serving platter.
Tips for Success
- You can cook the chicken ahead of time by boiling it in a pot of water until cooked through. Please remove it from the pot, let it cool slightly, and then shred the chicken with two forks.
- You can use your stand mixer fitted with the dough hook to shred the chicken. It makes things SUPER easy.
- You can use a rotisserie chicken if you prefer. It’s a great time saver. Just pick the meat from the bones and discard the skin.
- Cheeses like gruyere, mozzarella, and provolone can be substituted for gouda and/or havarti.
Can I Make Spinach Artichoke Cups Ahead of Time?
Yes…MOSTLY. The filling can easily be made the day before, then covered and refrigerated. Filling the phyllo cups in advance will make them soggy over time. So, when you’re ready to serve, add the creamy filling to the phyllo cups and bake for 10-15 minutes.
Can I Eat or Use Artichokes Right Out of the Jar?
Artichokes (whole or quartered) are usually canned in salt water, so rinse thoroughly before using. Rinsing off the excess salt water will leave you with that yummy artichoke flavor we all love!
Other Awesome Artichoke Recipes!
- Artichoke Crostini
- Crock Pot Artichoke Crab Dip
- Grilled Artichokes with Honey Sriracha Dipping Sauce
- Artichoke, Bacon & Chicken Salad
- Cheesy Crock Pot Shrimp & Artichoke Dip
- Spinach Artichoke Scramble
*This post was originally posted on 12/27/2014.
- 45 phyllo shells
- 1 cup chicken cooked and shredded
- 2 ounces cream cheese softened
- 6 strips bacon cooked and chopped, divided
- 7 ounces canned artichoke hearts drained and chopped
- ½ cup fresh spinach chopped
- ¼ cup mayo
- 1 cup smoked Gouda shredded
- ½ cup Havarti shredded
- 1 clove garlic minced
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- Salt & pepper to taste
- Preheat oven to 350 degrees F. Arrange the phyllo shells on a baking sheet in a single layer. (You may need two baking sheets.)
- Add the shredded chicken and cream cheese to a large mixing bowl. Mix until well combined.
- Add half the bacon, artichokes, spinach, mayo, gouda, havarti, garlic, onion powder, and cayenne pepper to the chicken and mix until thoroughly combined. Season with salt and pepper to taste.
- Fill each phyllo cup with about 2 teaspoons of the chicken mixture. Top each phyllo shell with some bacon.
- Bake for 5-8 minutes until the cheese has melted and the phyllo shells are golden.
- Transfer the chicken artichoke bites to a serving platter before eating warm.
- You can boil the chicken until cooked through, then cool slightly, and shred. You can also use a rotisserie chicken from the store – just discard the skin and shred the meat.
- If you are making this the day before do not stuff the phyllo cups ahead of time. Cover the chicken mixture and place it in the refrigerator until needed. If you want to make all of it in advance you can stuff the phyllo cups and freeze them with the mixture in them. When you are ready to serve bake them for slightly longer (10-15 minutes).