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Air Fryer Curly Fries with Spinach Artichoke Dip

Spiralized russet fries in a cornstarch-spice coating, air fried crisp, and served around a hot baked spinach artichoke dip.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the curly fries
  • 2 large russet potatoes spiralized
  • 1.5 tbsp cornstarch
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1-2 tbsp oil
For the spinach artichoke dip
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 cup chopped artichoke hearts well-drained
  • 1 cup frozen chopped spinach thawed and squeezed dry
  • 2 garlic cloves minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 lemon zested and juiced

Equipment

  • Air fryer
  • Spiralizer
  • Baking dish

Method
 

  1. Soak the potato curls in cold water 20 to 30 minutes, then drain and dry thoroughly.
  2. Toss with the oil, then the cornstarch, salt, garlic powder, onion powder, paprika, and pepper.
  3. Cook at 380°F for 14 to 18 minutes, shaking every 4 to 5 minutes, then finish at 400°F for 2 to 3 minutes.
  4. Mix all the dip ingredients, spread in a baking dish, and bake at 375°F for 20 to 25 minutes until bubbling and golden.
  5. Pile the fries around the hot dip.

Notes

Dry the curls well and don't crowd the basket — overlap kills the crunch.
Squeeze the spinach until dry or the dip weeps.
The lemon zest is what lifts the dip out of heavy territory.