Fried Spinach & Artichoke dip Balls
One of americas favourite dips in fried form! Moving to the states i soon realised everyone’s love for Spinach artichoke dip and fried food so why not combine the two? The creaminess and crispness make it too good. A delicious vegetarian appetizer for get togethers, game days, movie nights and everything else! This recipe is so delicious and definitely a no brainer & you cannot go wrong with it.
Happy Cooking!
Servings: 14-17 balls
Prep Time: 30-40 mins
Chilling Time: 1 hour
Cooking Time: 10 mins
Total Time: 1-2 hours
Ingredients:
8 oz softened cream cheese
6 oz spinach blanched chopped and dried
14 oz canned artichoke chopped and dried
1 1/4 cup mozzarella cheese shredded
1-2 tsp chilli flakes
1-2 tsp salt
1/2 tsp pepper
1/4 tsp sugar
2 tsp dried chives
1/2 tsp oregano
2 tsp onion powder
2 tsp garlic powder
To coat:
1 1/4 cup Breadcrumbs
1/3 cup Milk
Oil to deep fry
Directions:
In a mixing bowl, add softened cream cheese, chopped artichoke hearts, chopped blanched spinach. Mix it together.
Add shredded mozzarella cheese, seasonings - salt, pepper, sugar, chives, red chili flakes, oregano, onion powder and garlic powder and mix together.
To coat, put some milk in a bowl and breadcrumbs on a plate.
Use a scoop, to scoop and shape the dip into balls. Roll the shaped balls in breadcrumbs to coat them. Then coat them in milk and again in breadcrumbs.
Freeze the balls for about 1-2 hours.
Heat some oil to deep fry the balls. The temperature of the oil should be about 350F.
Deep fry till golden brown all over.
Serve immediately with marinara sauce or a chili sauce.
Notes/Tips:
Unlike regular dip I’ve skipped the mayonnaise and sour cream to make it less liquid so it can hold its shape.
Make sure the artichoke and spinach is well drained and dry.
I used a 1.5 tbsp scoop to scoop the dip into balls.
If needed, do a third coat of breadcrumbs to make it extra crispy.
You can make this dip from before and keep. Shape, freeze and fry when ready to eat.