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Deejay's Dip Sticks (Spinach Artichoke Dip Sticks) (Read 112 times)
Apr 11th, 2016 at 1:12am

DeejayDebi   Offline
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Connecticut

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Deejays Spinach Artichoke Dip Sticks


For the Cheese Mixture:
Mix together -
1 can Artichoke Hearts chopped
1 Can Collard Greens chopped
1 cup grated Parmesan Cheese
1 cup Ricotta Cheese
1 block Cream Cheese
2 cup grated Mozzarella Cheese
1 tablespoon Toasted Minced Garlic
1 tablespoons Chopped Basil
1 tablespoon Course Ground Black Pepper
1 tablespoon Roasted  Onion Powder
1 teaspoon Kosher Salt

For the Coating Mixture:
1 cup Flour for coating

4 to 5 cups Bread Crumbs for coating
1 tablespoons Chopped Basil

6 Eggs for dipping
1 teaspoon baking powder

Oil for frying

Mix all the cheese ingredients together well and scoop into a falt pan about 1 inch thick, cover and freeze until firm (about 30 minutes).

While you cheese is firming up make your bread crumbs or just use panko or pre made bread crumbs. I use stale Italian Bread, Garlic Bread, Ritz crackers etc. and mix with a bit of basil. Any stale bread can be dried and made into bread crumbs.

Whisk eggs  and baking powder until smooth.

Once firm remove from freezer and cut into strips about  1 inch wide, then cut into length of about 4 inches. Dip in flour, then egg, then crumbs and repeat until well coated. I do t twice.

Heat oil to about 375°F (190°C). Fry until gold brown.

Serve plain or with marinara sauce for dipping.
 

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Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

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