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  • Meghan McWade

    Artichoke & Asiago Poppers - Use "Julie's" recipe for the spinach artichoke dip

  • Ashly Paraham

    Spinach Artichoke Poppers... Asiago and Artichoke Dip 3 cloves garlic, minced 1 Cup good quality mayo (I used the olive oil kind) 1 Cup grated asiago cheese 1/2 tsp cayenne pepper 1 398 ml can of artichoke hearts, chopped paprika for sprinkling Preheat oven to 350*F In a medium bowl, mix together all ingredients. Pour into an oven proof dish and bake for 15 minutes or until golden. Put on a platter with good bread or pita chips. Dig in.

  • Yvonne Johnson

    Spinach Artichoke Poppers ...sounds yummy!!

  • Shelissa

    Spinach Artichoke Poppers Use spinach artichoke dip (recipe pinned) Chill dip. Get yourself a breading station...little shallow bowls of flour, beaten egg, and Panko bread crumbs. Roll the dip into walnut sized balls, then dip into the flour, then egg, then Panko breadcrumbs. Fry then drain well.

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Artichoke & Asiago Poppers? Yum. Why I love/hate having a deep fryer. Too easy to be bad.

ARTICHOKE POPPERS: Start with you favorite artichoke dip that has been chilled overnight. Gently roll artichoke dip into small balls. Roll in flour, then dip in beaten egg, then roll in Panko. Heat a couple inches oil in skillet. When hot, drop balls in - do not overcrowd. Cook until browned on one side then flip and repeat. Remove and drain. Serve hot.

Artichoke and Asiago poppers.... mmmmm..... I will try this recipe for sure.

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Yum...You could also bring this to a brunch. REVIEW: If I ever make this again I would definitely have to bring it to a big group brunch because it was just too much of the same thing for us. We were sick of it by the end and didn't finish it, but it was tasty the first time for sure.