Y’all ready to break some delicious rules today? Because I’m about to take your taste buds on an epic flavor adventure with these Savory Spinach Artichoke Bombs! These little flavor grenades are the ultimate party appetizer – they’re cheesy, they’re crispy, and they’ll have your guests begging for more. Get ready to turn your kitchen into a flavor paradise, folks. This recipe is an absolute GAME-CHANGER.
Why You’ll Love This Savory Spinach Artichoke Bombs
Okay, let’s be real – who doesn’t love spinach artichoke dip? It’s creamy, it’s cheesy, it’s a classic crowd-pleaser. But you know what’s even better? Turning that incredible flavor into a perfectly portable, easily shareable appetizer. These Savory Spinach Artichoke Bombs are like a flavor explosion in your mouth. The gooey, cheesy center is surrounded by a crispy, golden-brown shell that’ll have you coming back for more. And the best part? They’re super easy to make at home! No more settling for store-bought apps – this recipe is about to make you the new culinary rockstar of your friend group.
Ingredients
To whip up these Savory Spinach Artichoke Bombs, you’ll need a handful of simple ingredients: frozen chopped spinach, canned artichoke hearts, cream cheese, shredded mozzarella, grated Parmesan, garlic, and a few other pantry staples. That’s it! This recipe is all about taking classic flavors and turning them into something truly epic and unforgettable.
- 10 oz (1 package) – Frozen chopped spinach, thawed and drained
- 14 oz (1 can) – Artichoke hearts, drained and chopped
- 8 oz – Cream cheese, softened
- 2 cups – Shredded mozzarella cheese
- 1/2 cup – Grated Parmesan cheese, plus more for dusting
- 3 cloves – Garlic, minced
- 1/2 tsp – Kosher salt
- 1/4 tsp – Black pepper
Ingredient Substitutions
- Spinach: Kale or Swiss chard (hearty greens with similar flavors)
- Artichoke hearts: Roasted red peppers or sun-dried tomatoes (for a different flavor profile)
How to Make Savory Spinach Artichoke Bombs
Let’s get to the good stuff – time to turn these classic flavors into something truly epic and unforgettable!
Step 1: Prep Work
Let’s start by getting our ingredients ready to go. Drain and chop those artichoke hearts, then squeeze out the excess moisture from the frozen spinach. Grate the mozzarella and Parmesan, mince that garlic, and let’s get this party started!
Step 2: Main Cooking Process
In a large bowl, combine the spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Mix it all together until it’s well-incorporated and smooth. Now, the fun part – using a small cookie scoop or spoon, portion out the mixture into small, bite-sized balls. We’re talking about 1-2 tablespoons of the filling per bomb.
Step 3: Final Steps/Assembly
Time to take these babies to the next level! Grab a shallow bowl and fill it with some all-purpose flour. Gently roll each spinach artichoke ball in the flour, making sure to coat it completely. Once they’re all floured up, it’s time to fry! Heat up some vegetable oil in a large skillet over medium-high heat. Carefully add the floured balls, a few at a time, and fry them until they’re golden-brown and crispy, about 2-3 minutes per batch. Drain them on a paper towel-lined plate and get ready for the final touch.
Step 4: Finishing Touches
Okay, you guys, this is where we really take these Savory Spinach Artichoke Bombs over the top. While the bombs are still warm, give them a light dusting of grated Parmesan cheese. The heat will help the cheese stick to the crispy shells, adding an extra layer of cheesy goodness. Trust me, this step is an absolute MUST.
Recipe Variations & Tips
- Kick it up a notch: Add some diced jalapeños or a sprinkle of cayenne pepper to the filling for a little extra heat.
- Get creative: Swap out the spinach for sun-dried tomatoes or roasted red peppers for a fun twist. Or, try stuffing the bombs with crumbled bacon or chopped ham for a savory surprise.
- Squeeze out the moisture: Make sure to really wring out all the excess liquid from the thawed spinach – you don’t want any soggy bombs on your hands.
- Maintain that perfect fry: Keep a close eye on the oil temperature to ensure the outside gets crispy without burning before the inside is cooked through.
Serving & Storage
Serve with: Ranch, marinara, or a spicy aioli for dipping.
Storage: These bombs are best enjoyed fresh, but they’ll keep in the fridge for up to 3 days. Reheat them in a 350°F oven for 5-10 minutes to revive that crispy shell. They can also be frozen uncooked – just arrange them on a baking sheet, freeze until solid, then transfer to an airtight container.
Nutrition Information
These Savory Spinach Artichoke Bombs may be small in size, but they’re BIG on flavor – and they pack a pretty impressive nutritional punch, too. Each bomb contains just over 100 calories, with a good amount of protein, carbs, and healthy fats from the spinach, artichokes, and cheese.
- Serving Size: 1 bomb
- Calories: 103 kcal
- Protein: 5 g
- Carbs: 6 g
- Fat: 7 g
- Sodium: 308 mg
Frequently Asked Questions
Can I bake these Savory Spinach Artichoke Bombs instead of frying them?
Absolutely! If you’re looking to save a few calories or just prefer a baked texture, you can definitely bake these bombs instead of frying. Simply preheat your oven to 400°F, arrange the floured bombs on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway through, until they’re golden-brown and crispy.
Can I make the filling ahead of time?
You bet! The spinach artichoke filling can be made up to 3 days in advance and stored in an airtight container in the fridge. When you’re ready to assemble and fry the bombs, just scoop, coat, and fry as directed. This is a great way to get a head start on your prep work.
Can I use fresh spinach instead of frozen?
Definitely! If you have fresh spinach on hand, simply sauté it in a pan with a bit of olive oil until it’s wilted, then let it cool completely before adding it to the filling mixture. Just make sure to squeeze out any excess moisture, just like you would with the frozen stuff.
Can I make these nut-free?
Absolutely! These Savory Spinach Artichoke Bombs are naturally nut-free, so you don’t have to worry about any tricky substitutions. Just be sure to double-check your ingredient labels to ensure everything is nut-free.
How long do these bombs stay crispy?
These babies are best enjoyed fresh and hot, straight out of the oil. But if you have any leftovers, they’ll stay crispy for up to 2-3 days when stored in an airtight container. Just give them a quick reheat in the oven before serving to help revive that delicious crunch.
Try These Next
- Cheesy Spinach And Artichoke Bacon Dip
- Savory Herb Chicken And Spinach Wraps
- Creamy Spinach Artichoke Stuffed Shells For Cozy Nights
Savory Spinach Artichoke Bombs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Savory Spinach Artichoke Bombs are a delicious appetizer filled with creamy spinach and artichokes, wrapped in flaky pastry. Perfect for parties!
Ingredients
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 package puff pastry, thawed
Salt and pepper to taste
1 egg, beaten (for egg wash)
Instructions
1. Preheat the oven to 400 degrees F.
2. In a bowl, mix spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper.
3. Roll out the puff pastry on a floured surface and cut into squares.
4. Place a spoonful of the filling in the center of each square.
5. Fold the pastry over the filling and seal the edges with a fork.
6. Brush the tops with the beaten egg.
7. Bake for 20-25 minutes or until golden brown.
8. Let cool slightly before serving.
Notes
These bombs can be made ahead of time and frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.
Nutrition
- Serving Size: 1 bomb
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: spinach, artichoke, appetizer, party food