The Best Party App Ever: Bite-Size Artichoke Dip!

Everyone likes artichoke dip. But here's how to LOVE it: Make it bite-size and fry it up! We wrapped dollops of artichoke dip in wonton wrappers and lightly fried them to get the crunch of a cracker and gooey cheese-iness of the artichoke dip all in one, mess-less bite that you can pop right into your mouth. Appetizer heaven!

Bite-Size Artichoke Dip

Bite-Size Artichoke Dip Poppers

  • Yield: 3 dozen
  • Prep time: 30 minutes
  • Cook time: 15 minutes

Ingredients

  • 2 cans artichoke hearts, coarsely chopped
  • 1 c mayonnaise
  • 1 c grated parmesan cheese
  • 1 lemon
  • 2 tbsp chives, chopped
  • salt and freshly ground pepper
  • wonton wrappers (about 3 dozen)
  • vegetable oil

Directions

  • Combine the artichoke hearts, mayonnaise, parmesan, juice of ½ of the lemon juice, 1 teaspoon of the zest, a big pinch of salt and lots of freshly ground pepper in a food processor. Pulse together into a fairly smooth texture.
  • In a deep, heavy-bottomed pot, preheat oil to 375 degrees F.
  • On a lightly floured surface, lay out the wonton wrapper (keeping the stack of wrappers covered with a damp paper towel.) Spoon a tablespoon of the dip into the center of the wonton wrapper, and then using a dampened finger, moisten the edges. Fold over, and without trapping air in the pocket, seal the popper. Repeat, covering the assembled poppers with a damp paper towel until finished.
  • Fry the poppers for 2 minutes, until golden brown and crisp. Drain on a paper towel lined plate and season immediately with salt. Slice the remaining lemon half and squeeze over the poppers and enjoy.
Bite-Size Artichoke Dip
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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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