Spinach Artichoke Bites

Spinach Artichoke Bites are delightful morsels where a creamy spinach artichoke cream cheese mixture takes center stage, encased in a crispy panko crust, and deep-fried to a golden perfection. They’re the ultimate party appetizer, offering a creamy interior and a satisfying crunch. These bites are perfect for meal prep and can be easily transformed into low-carb and keto-friendly treats with a few simple swaps.

Deep fried spinach and artichoke cream cheese balls showing cross sectional cut served on a white plate.

How to make Spinach Artichoke Bites?

Directions

  1. Start by combining cream cheese, spinach, garlic, artichokes, Parmesan cheese, salt, black pepper, and optional sriracha in a mixing bowl.
  2. Next, place the spinach artichoke mixture in the freezer until it slightly hardens, which takes about 10-15 minutes.
  3. 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.
  4. Finally, place the fried bites on a drying rack and serve them warm for a delicious snack or appetizer.

Pro Tip

Ensure that the oil reaches a temperature of 375°F. Avoid overcrowding the frying pan as this can cause the oil temperature to drop, resulting in bites that won’t become crispy.

Recipe Notes

Air frying or baking is not recommended for this recipe. The flash frying process is crucial to form the crispy outer crust and ensure the cream cheese mixture holds its shape.

Deep fried spinach and artichoke cream cheese balls served on a white plate, top down shot.

What ingredients do I need to make spinach artichoke bites?

Ingredients

  • Cream Cheese – blocks at room temperature.
  • Spinach – frozen precooked spinach. Can also use fresh boiled spinach.  
  • Parmesan – pre-shredded Parmesan in a bag.
  • Artichoke Hearts – canned.
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Garlic – freshly grated.
  • Sriracha – Asian style chill sauce.
  • Egg  beaten.
  • Panko – panko bread crumbs. For low carb, use crushed pork rinds or Pork Panko.
  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.

How to store leftovers?

To store leftovers, place them in an airtight container in the fridge, where they will stay fresh for 5-7 days. For reheating, it’s best to use an air fryer, oven, or refry to maintain their crispy texture. While you can use a microwave, it may cause them to lose their crispiness.

If meal prepping, freeze the spinach artichoke bites before coating with panko, but note that deep frying might take slightly longer since the core will be frozen.

Looking for other party appetizer recipes?

Deep fried spinach and artichoke cream cheese balls served on a white plate, side angle shot.

Watch How To Make It

Deep fried spinach and artichoke cream cheese balls showing cross sectional cut served on a white plate.

Spinach Artichoke Bites

Indulge in savory Spinach Artichoke Bites, creamy on the inside, crispy on the outside. These party appetizers are a crowd-pleaser.
4.29 from 21 votes
Course: Appetizer
Cuisine: Worldwide
Keyword: spinach and artichoke balls, spinach and artichoke bites, spinach artichoke balls, spinach artichoke bites
Prep Time: 5 minutes
Cook Time: 2 minutes
Freezing Time: 10 minutes
Total Time: 17 minutes
Servings: 9 Balls
Print Recipe
Calories: 118kcal

Ingredients

Instructions

  • Gather all the ingredients.
    Spinach and Artichoke Cream Cheese Balls Recipe (4)
  • Defrost spinach, squeeze out excess water from spinach and chop into 1/4" pieces.
    Spinach and Artichoke Cream Cheese Balls Recipe (5)
  • Chop artichoke hearts.
    Spinach and Artichoke Cream Cheese Balls Recipe (6)
  • Grate garlic with a grater or garlic press and set aside.
    Spinach and Artichoke Cream Cheese Balls
  • Mix cream cheese, spinach, garlic, artichokes, Parmesan, salt, black pepper, and optional Sriracha into a mixing bowl and combine well.
    Spinach and Artichoke Cream Cheese Balls Recipe (33)
  • Place mix in freezer for 5-10 minutes until slightly hardened.
    Spinach and Artichoke Cream Cheese Balls Recipe (15)
  • In three separate small mixing bowl, fill one bowl with flour, one bowl with egg, and one bowl with panko.
    Spinach and Artichoke Cream Cheese Balls Recipe (3)
  • Take cream cheese mixture out of the freezer and roll into 1/2 inch balls.
    Spinach and Artichoke Cream Cheese Balls Recipe (16)
  • In this order, dip and coat each ball: flour > eggs > panko.
    Spinach and Artichoke Cream Cheese Balls Recipe (35)
  • 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. 
    Spinach and Artichoke Cream Cheese Balls Recipe (36)

Nutrition

Calories: 118kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 204mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. Could these be done in an air fryer?

    • LowCarbingAsian

      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.

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