Cheesy Fried Spinach & Artichoke Bites
Just Putzing Around the Kitchen
Just Putzing Around the Kitchen
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  • 3 8 oz packages cream cheese, softened 1 cup mayonnaise 1 10oz package frozen chopped spinach, thawed and squeezed dry 1 cup artichoke hearts, drained and chopped 1 cups grated cheddar cheese ½ cup shaved parmesan 2 green onions, chopped 1 tbsp minced garlic Canola oil, for frying 2 eggs, beaten 1 cup flour 1 cup panko breadcrumbs Directions Prepare a clean baking sheet. Line a large plate with paper towels. Set both aside. Combine cream cheese and mayonnaise in a large mixing bowl, and use an electric hand mixer to cream mixture until smooth. Stir in chopped spinach, artichoke hearts, cheeses, green onions, and minced garlic.. Chill the dip in the refrigerator until firm, about 20 minutes. Using a small (tbsp sized) cookie scoop, scoop out small mounds of dip and use your hands to roll them into bite-sized balls. Set your rolled balls on your baking sheet. Set out three shallow bowls. Pour beaten eggs into one bowl, flour into another, and panko bread crumbs into the last bowl. Carefully roll each dip balls into flour, then egg, and then panko (make sure balls are well-coated after each dipping). Set rolled balls back on your baking sheet. Fill a heavy pot or wok with canola oil (the oil should go about 1-1/2 inches up the side of the pot). Heat oil over medium-high until tiny bubbles form in the oil. Fry 4-5 balls at a time until they golden brown, flipping half-way through. When done frying, lift finished dip bites from the oil using a slotted spoon, and let them drain on your paper towel lined plate. Serve immediately. Enjoy! 3.4.3174



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