Edible Intelligence: Spinach, Artichoke, Bacon & Portabella Dip Rangoon

Sunday, April 13, 2025

Try saying the name of this dish ten times fast! This dish, inspired by my mother and modified with some of my Asian influences come together to make this awesome bite-sized appetizer... a fusion of Italian, Asian, and Mom's flavors!

Ricotta Base:
- ½ cup ricotta cheese (use whole milk for creaminess)
- ¼ cup sour cream
- 2 tablespoons mayonnaise
Spinach & Artichokes:
- 1 cup fresh spinach, roughly chopped (or ¾ cup thawed, well-drained frozen spinach)
- ½ cup artichoke hearts, drained and roughly chopped
Sautéed Extras:
- ½ cup diced portabella mushrooms
- ⅓ cup diced yellow onion
- 3–4 slices bacon, diced
Seasonings:
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: a pinch of crushed red pepper flakes for a slight kick

Crisp the Bacon:
In a medium skillet over medium heat, cook the diced bacon until it is crispy. Use a slotted spoon to transfer the bacon onto a paper towel-lined plate, leaving about 1–2 teaspoons of bacon fat in the pan.
Sauté the Vegetables:
In the same skillet, add the diced onions and mushrooms to the reserved bacon fat. Sauté over medium heat until the onions become translucent and the mushrooms soften and acquire a light golden color (approximately 4–5 minutes). Once done, add the spinach during the last minute of cooking to help it wilt slightly. Remove the pan from heat and let this mixture cool to room temperature.

Combine the Base:
In a medium mixing bowl, stir together the ricotta, sour cream, and mayonnaise until smooth.
Incorporate the Greens:
Add in the chopped spinach and artichoke hearts.
Fold in Sautéed Components:
When the vegetable mixture has cooled, gently fold it along with the crisp bacon bits into the creamy base.
Season:
Sprinkle in the garlic powder, salt, pepper, and, if desired, red pepper flakes. Taste and adjust the seasoning if necessary. The result should be a slightly chunky, very flavorful filling that keeps a creamy consistency similar to a traditional spinach artichoke dip.

Prepare Your Workspace:
Arrange a few wonton wrappers at a time on a clean surface, keeping the rest covered to prevent drying out.
Fill and Seal:
Using a teaspoon (or small cookie scoop), place about 1 teaspoon of the filling in the center of each wrapper. Dip your fingertip in water and moisten the edges of the wrapper. Fold over to form a triangle—mimicking the classic rangoon shape—or, if you prefer, gather all the corners to the center and press tightly to seal. Make sure there are no gaps to prevent leakage during frying.

Heat the Oil:
In a deep saucepan or frying pan, heat oil to 350°F (175°C). (Use a candy or deep-fry thermometer if available.)
Fry in Batches:
Carefully slide a few rangoons into the hot oil at a time. Fry them for about 2 minutes per batch or until they are golden brown and the wrappers have puffed slightly. Turn them if necessary to ensure even browning.
Drain and Cool:
Remove the fried rangoons with a slotted spoon and place them on paper towels to drain any excess oil.

Presentation:
While still warm, arrange the rangoons on a serving plate. You can lightly dust them with additional salt, garnish with finely chopped chives, or serve alongside a dipping sauce such as sweet chili, garlic aioli, or even a light ranch for an extra burst of flavor.
Enjoy:
Serve immediately for the best texture and flavor.

(Estimates based on typical ingredient brands and standard measurements)

Note: The values above are approximations and can vary based on the specific brands and quantities of ingredients used.