Creamy spinach and artichoke filling coated with a crunchy and flavorful crust. These spinach artichoke cheese balls are the perfect party appetizer and will surely impress a crowd!
Fans of spinach artichoke dip are going to love these fried spinach and artichoke cheese balls. It’s all the flavors of the famous game day dip rolled into a ball and deep fried until crunchy and golden brown.
Plus, these balls need no chips or bread, just pop them in your mouth and you’re in heaven!
What are Spinach and Artichoke Cream Cheese Balls?
Spinach artichoke cream cheese mixture is rolled into a ball, coated with pork rinds, then deep fried until golden brown.
The results are creamy goodness on the inside and a crunchy crust on the outside.
What ingredients are used in this spinach artichoke cheese ball recipe?
- Cream Cheese
- Spinach
- Shredded Parmesan
- Canned Artichoke Hearts
- Salt
- Black Pepper
- Garlic Cloves
- Sriracha
- Egg
- Unflavored Pork Rinds
- Almond Flour
Why do you freeze the spinach and artichoke mixture before frying?
The temperature difference lets the egg and pork rind crust form without the mix taking on too much of the heat and turning into a gooey mess.
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.
Can I use the spinach artichoke cream cheese mixture as a spinach artichoke dip?
You sure can! Here are some low carb options to use for dipping:
- Tortilla Chips
- Cheese Bread
- Mozzarella Cheese Sticks
- Pork Rinds
- Celery
Any tips on making this spinach and artichoke cream cheese ball recipe?
- Add a sprinkle of cayenne for spiciness.
- Work fast when rolling into balls so you don’t heat up the mixture with your hands too much.
- Make the night before and just leave it in the refrigerator.
Looking for other party appetizer recipes?
- Hawaiian Onion Garlic Macadamia Nuts
- Bacon Wrapped Asparagus
- Fried Calamari
- Ground Beef Jerky Sticks
- Air Fryer Beef Chips
Now, let’s get making this Spinach and Artichoke Cheese Ball recipe!
- Prepping Time 5M
- Freezing Time 10M
- Cook Time 2M
- Total Time 17M
- Net Carb/Ball ~0.5g
- Servings 9 Balls
Ingredients
- 4 oz Cream Cheese (slightly room temp)
- 1/2 Cup Spinach (frozen, chopped)
- 1/4 Cup Shredded Parmesan
- 1 oz Artichoke Hearts Canned (about 2 pieces)
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 2 Garlic Cloves
- 1 tsp Sriracha (optional)
- 1 Egg (beaten)
- 2oz Unflavored Pork Rinds (1/4 Cup if using Pork Panko or bread panko)
- 1/3 Cup Almond Flour (or flour of choice)
Directions
1) Gather all the ingredients.
2) Defrost spinach, squeeze out excess water from spinach and chop into 1/4″ pieces.
3) Chop artichoke hearts.
4) Grate garlic with a grater or garlic press and set aside.
5) Mix cream cheese, spinach, garlic, artichokes, Parmesan, salt, black pepper, and optional Sriracha into a mixing bowl and combine well.
6) Place mix in freezer for 5-10 minutes until slightly hardened.
7) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
8) In three separate small mixing bowl, fill one bowl with Almond Flour, one bowl with egg (beaten), and one bowl with crushed Unflavored Pork Rinds.
9) Take cream cheese mixture out of the freezer and roll into 1/2 inch balls.
10) In this order, dip and coat each ball: Almond Flour > eggs > crushed Unflavored Pork Rinds.
11) 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. Note – Once cooked, these can also be stored frozen. To heat, place in oven at 350 F for 8-10 minutes.
Hope you enjoy your Spinach and Artichoke Cream Cheese Balls!
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Spinach and Artichoke Cream Cheese Balls
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 Egg beaten
- 2 oz Unflavored Pork Rinds 1/4 cup if using Pork Panko or bread panko
- 1/3 Cup Almond Flour or flour of choice
Instructions
- Gather all the ingredients.
- Defrost spinach, squeeze out excess water from spinach and chop into 1/4" pieces.
- Chop artichoke hearts.
- Grate garlic with a grater or garlic press and set aside.
- Mix cream cheese, spinach, 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.
- Meanwhile, place unflavored pork rinds in a food processor and pulse until rinds mimic the texture of bread crumbs.
- In three separate small mixing bowl, fill one bowl with almond flour, one bowl with egg, and one bowl with crushed unflavored pork rinds.
- Take cream cheese mixture out of the freezer and roll into 1/2 inch balls.
- In this order, dip and coat each ball: almond flour > eggs > crushed unflavored pork rinds.
- 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. Note - Once cooked, these can also be stored frozen. To heat, place in oven at 350 F for 8-10 minutes.
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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.