Baby Yoda Spinach and Artichoke Bites

Confession. I love Baby Yoda (more properly known as The Child).

And apparently, I also love making food that looks like Baby Yoda!

New here? I’ll give you my Baby Yoda food rundown (so far)…

Baby Yoda Food and Recipes

First up is my tasty recipe for Baby Yoda deviled eggs with avocado! (Potentially tastier — definitely cuter — than traditional deviled eggs).

Next up are these simple Baby Yoda cookies! These require very minimal icing work, and that is never a bad thing.

Okay, the next two aren’t technically Baby Yoda food items, but they were inspired by The Mandalorian! So I think they should get honorable mentions. 🙂

This Mando pumpkin pie is perfect for fall and Thanksgiving — and I promise you it only looks hard! I’ve got a stencil that will make this dessert simple for you to make AND impressive to your guests.

The final honorable mention (not a Baby Yoda recipe technically) goes to these Bantha cookies made with chocolate buttercream and peanut butter! Grab a glass of Bantha milk and these are the perfect Tatooine snack.

As you can see, I’ve been busy making some Baby Yoda and Mandalorian-themed treats to enjoy while I watch (and re-watch) the new and old episodes of The Mandalorian on Disney+.

And this week was no exception. I give you another Baby Yoda shaped food item — he just makes everything cute.

This recipe is my go-to for parties and gatherings of sorts (well, that is, when we were allowed to actually gather in groups…). I’ve been craving it lately, so it was just the perfect recipe and snack for our viewing of the new episode of The Mandalorian!

Baby Yoda Spinach and Artichoke Bites Inspired by Star Wars: The Mandalorian

What You Need:

14 oz. can of quartered artichoke hearts, drained and cut into small pieces
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese, softened
1 tsp. garlic
1/2 tsp. garlic salt
4 tbsp. Parmesan cheese
1 1/2 c. shredded mozzarella cheese
Pepper
2 cans of refrigerated crescent dough
Baking spray
Cupcake pan

This recipe makes about 12 servings.

Preheat the oven to 375 degrees.

Now start by creating the filling. In a medium bowl, add the softened cream cheese, the parmesan cheese, the garlic, the garlic salt, 3/4 c. of shredded mozzarella cheese (the remaining half will be used later), and a couple grinds of pepper to taste. Mix ingredients together.

Thaw the package of frozen spinach and drain the excess moisture from it, then add it to the bowl.

Drain the artichokes and then cut them into small pieces. Add them to the bowl and stir to combine.

Next, roll out the refrigerated crescent rolls onto a cutting surface.

Cut the dough into small squares so that you have four from one half of the dough.

Grease a cupcake sheet with plenty of baking spray, both in the cupcake holes and on top of the baking sheet — this is so important!

Place one of the small dough squares into a cupcake hole. Cut out two small, thin triangles from extra dough, then place them on either side of the cupcake hole for Baby Yoda’s ears. (It’s best to keep the ears thin since this dough will expand and grow as it bakes!)

If any excess dough is sticking out around the edges, just push it into the cupcake hole to help create a clean shape.

Fill each Yoda bite with several spoonfuls of the spinach mixture, as well as a little on top of the ears. Top each Yoda bite with the remaining shredded mozzarella cheese.

Bake for 15-17 minutes, or until golden brown.

Cool the spinach bites for several minutes, but remove them from the cupcake pan and place on a cooling rack while they are still warm! This is really important, as I’ve sadly not done this in the past and the bites end up sticking to the pan.