Friday, April 6, 2012

Spinach and Artichoke Dip Poppers

F-R-I-E-D spinach and artichoke dip. What?!?! Yes, you heard right. This is recipe is really, really good (!!!!). I'll be honest, it's a bit messy to make and a little time consuming (especially if you are making a lot like I did), but seriously worth it. You must make these.

Spinach and Artichoke Dip Poppers
(recipe adapted from Dinner With Julie)

Favorite spinach and artichoke dip recipe (I tried Julie's recipe and it was great!)
Panko bread crumbs (Japanese bread crumbs)
Egg (may need more then one)
Canola oil
Kosher salt

Mix together your favorite spinach and artichoke recipe. Bake it according to the directions and allow it to cool (try not to devour it all, it will be hard to resist....a little scoop for yourself is perfectly fine though :) ).
Cover and refrigerate the dip overnight (or up to a few days), so it's cold and firm.

About a half hour or so before serving (even a few hours before) remove the dip from the fridge and scoop out about a walnut sized amount of dip and form into a ball using your hands. Place the dip ball onto a plate. Continue until all the dip is used. Cover the plate with plastic wrap and place back into the fridge to firm up a little, about 20-30 minutes.

When you are ready to make the poppers, heat about an inch or so of canola oil over medium-high heat, in a heavy skillet or shallow pot (I used one of my cast iron skillets).

In a shallow bowl, add about a cup or so of flour and about a teaspoon of kosher salt; whisk together. In another shallow bowl, beat the egg. In a third shallow bowl, add the panko bread crumbs.

Remove the dip balls from the fridge, roll a few at a time in the flour, then into the egg and finally into the bread crumbs (slightly pressing the crumbs onto the dip to adhere).

Once the oil is hot, but not smoking, gently drop the balls into the oil, a few at a time. Do not crowd the pan. Fry on one side until golden brown, then flip and cook on the other side (it will only take about a minute or less per side). Transfer the hot poppers using tongs or a slotted spoon to paper towel-lined plate to drain. Serve warm. Enjoy!!

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