Description
All the creamy, cheesy goodness of your favorite spinach and artichoke dip—rolled into crispy, bite-sized balls and fried to golden perfection! These Fried Spinach & Artichoke Dip Balls are an irresistible party snack, appetizer, or game-day treat that packs flavor and crunch in every bite. They’re easy to make, freezer-friendly, and always a hit with a crowd.
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Ingredients
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4 oz cream cheese, softened
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½ cup sour cream
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 cup frozen chopped spinach, thawed and drained
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½ cup marinated artichoke hearts, finely chopped
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2 cloves garlic, minced
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½ tsp salt
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¼ tsp black pepper
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¼ tsp crushed red pepper flakes (optional)
For the Coating:
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1 cup all-purpose flour
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2 large eggs, beaten
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1 ½ cups seasoned breadcrumbs or panko
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Oil for frying (vegetable, canola, or peanut)
Optional Dipping Sauces:
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Ranch dressing
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Marinara sauce
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Garlic aioli
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Spicy chipotle mayo
Instructions
Step 1: Make the Filling
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In a large bowl, mix together cream cheese, sour cream, mozzarella, Parmesan, spinach, artichokes, garlic, salt, pepper, and red pepper flakes until well combined.
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Chill the mixture in the refrigerator for at least 30 minutes (or up to overnight) until firm enough to shape.
Step 2: Roll Into Balls
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Once chilled, scoop out about 1 tablespoon of the mixture and roll into balls.
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Place on a parchment-lined baking sheet.
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Freeze the formed balls for 30 minutes to firm up before breading.
Step 3: Bread the Balls
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Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.
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Roll each ball in flour, then dip into the egg, then coat with breadcrumbs.
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Return breaded balls to the baking sheet and freeze for another 15 minutes.
Step 4: Fry to Perfection
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Heat oil in a deep skillet or fryer to 350°F (175°C).
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Fry the balls in batches (don’t overcrowd) for 2–3 minutes, until golden brown and crispy.
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Use a slotted spoon to transfer to a paper towel-lined plate.
Step 5: Serve Hot with Sauce
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Serve immediately while hot and gooey.
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Pair with your favorite dipping sauce and enjoy!
Notes
Chill and Freeze – Cold filling holds shape better during frying.
Don’t Overcrowd – Fry in small batches for even crispiness.
Use Panko – For a lighter, crunchier coating.
Drain Spinach Well – Excess moisture makes the filling too wet.
Double Bread for Extra Crunch – For a thicker crust, dip in egg and crumbs twice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Cuisine: American