I’m excited to introduce you to my Spinach Artichoke Bites recipe! Imagine a creamy spinach and artichoke filling encased in a crispy panko crust, perfect for your next get-together. These bites are sure to be a hit and will leave your guests craving more!
Why I Love This Recipe
I absolutely love this Spinach Artichoke Bites recipe because it’s not just another appetizer, it’s the star of the party platter! Imagine creamy spinach and artichoke filling, wrapped in a crispy panko coating, deep-fried to golden perfection. Inspired by my Air Fryer Cream Cheese Dumplings, I crafted this unique creation that you won’t find anywhere else!
Perfect for anyone seeking an exciting and delicious appetizer for their next gathering or game day, these bites deliver the creamy, savory goodness of spinach artichoke dip in every mouthwatering bite. Trust me, you’ll want to make these irresistible bites right now and be the hero of your next event!
Ingredients
Ingredients
- 4 oz Cream Cheese – blocks at room temperature.
- 1/2 Cup Spinach – frozen precooked spinach. Can also use fresh boiled spinach.
- 1/4 Cup Parmesan – pre-shredded Parmesan in a bag.
- 1 oz Artichoke Hearts – canned.
- 1/4 tsp Salt – sea salt preferred.
- 1/8 tsp Black Pepper – ground.
- 2 Cloves Garlic – freshly grated.
- 1 tsp Sriracha – Asian style chill sauce.
- 1 Whole Egg – beaten.
- 1/4 Cup Panko – panko bread crumbs.
- 1/3 Cup Flour – all purpose flour for baking.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Ensure your Cream Cheese is at Room Temperature before mixing to achieve a smooth and creamy foam texture.
Step 1 Begin by using a hand mixer to mix together cream cheese, spinach, grated garlic, artichokes, Parmesan cheese, salt, black pepper, and optional sriracha in a mixing bowl. Once combined, place the spinach artichoke mixture in the freezer for about 10-15 minutes until it slightly hardens..
Step 2 Then, shape the mixture into balls, coat them in flour, egg, and panko, and deep fry the bites for approximately 2 minutes, rotating them halfway through until they achieve a golden brown hue. Once finished deep frying, place the fried bites on a drying rack and serve them warm.
💡 Deep Frying Pro Tip
For best results, maintain the Oil Temperature at 375°F. Avoid Overcrowding, as this can lead to a drop in oil temperature, compromising the crispiness of the bites.
Pairing Recommendations
Serve these creamy bites alongside my Beef Jerky Chips or Onion Garlic Macadamia Nuts for a diverse appetizer spread. Alternatively, you also can’t go wrong with a classic Sour Cream and Onion Dip served with some chips and vegetables!
Frequently Asked Questions
Can I bake these bites instead?
Baking these bites isn't recommended. The flash frying method is crucial for achieving the crispy outer texture and preserving the shape of the cream cheese mixture.
How long do I need to freeze the cream cheese mixture before frying?
Freeze the cream cheese mixture for around 15-20 minutes before frying. Be cautious not to overfreeze, as you want only the outside to be solid so the inside cheese can melt during the frying process.
How do I know when the bites are cooked through?
As long as the bites are not over-frozen, then fry them for approximately 2-4 minutes or until the outside turns golden brown. This visual cue indicates that the bites are ready to be enjoyed and the inside should be melted cheese.
Storage Tips
To store leftovers, transfer them to an airtight container and place them in the fridge. They will remain fresh for 3-5 days.
Other Recipes You Might Like
- Bacon Egg Jalapeno Poppers
- Bacon Cheese Stuffed Mushrooms
- Marinated Mozzarella Balls
- Cream Cheese Garlic Dip
Watch How To Make It
Spinach Artichoke Bites
Ingredients
- 4 oz Cream Cheese slightly room temp
- 1/2 Cup Spinach frozen and chopped
- 1/4 Cup Parmesan shredded
- 1 oz Artichoke Hearts Canned about 2 pieces
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 2 Cloves Garlic
- 1 tsp Sriracha optional
- 1 Egg beaten
- 1/4 Cup Panko Bread Crumbs
- 1/3 Cup Flour
Instructions
- Gather all the ingredients.
- Defrost spinach, squeeze out excess water from spinach and chop into 1/4" pieces.
- Chop artichoke hearts.
- Mix cream cheese, spinach, grated garlic, artichokes, Parmesan, salt, black pepper, and optional Sriracha into a mixing bowl and combine well.
- Place mix in freezer for 5-10 minutes until slightly hardened.
- In three separate small mixing bowl, fill one bowl with flour, one bowl with egg, and one bowl with panko.
- Take cream cheese mixture out of the freezer and roll into 1/2 inch balls. In this order, dip and coat each ball: flour > eggs > panko.
- Fill vegetable oil up to about half of a fry pan and bring up temp to 375F. Once up to temp, carefully transfer cream cheese balls and cook for 1 minute. Rotate and cook for an additional minute of the other side. Serve warm.
Nutrition
*Values Based Per Serving
Could these be done in an air fryer?
Hi Sheree – no they can’t. From the post:
Can I air fry or bake spinach artichoke cheese balls instead of deep frying?
Air frying or baking unfortunately will not work for this recipe because this recipe needs the outside crust to be flash fried for the cream cheese to hold its shape.
Air frying or baking can not cook them fast enough to ensure the mixture won’t melt before the crust is formed.