Egusi Spinach-Artichoke Dip
A creamy, spinach-artichoke dip with egusi and powdered crayfish, bringing savory West African flavours to a familiar game day favourite.
Spinach-artichoke dip has always been one of those appetizers I can never resist and is popular for a reason. It is creamy, cheesy, savory, and the kind of dish that like its cousin, crab dip, disappears quickly once it hits the table. For this version, I wanted to take that familiar favorite and give it a little more depth using ingredients that are familiar in West African cooking.
I stirred ground egusi and powdered crayfish into the creamy spinach-artichoke base, adding layers of nuttiness and savory umami without changing the character of the dish completely. This is not meant to be a traditional egusi preparation or a recreation of egusi soup. Instead, it is an example of how I like to cook: taking ingredients and flavors that I know and love and finding unexpected ways to bring them into dishes you already enjoy.
The result is rich, creamy spinach-artichoke dip with a distinctly savory flavor from the egusi and crayfish. I serve it with golden fried yellow plantains, whose natural sweetness makes a really nice contrast to the richness of the dip. It is an easy appetizer for game day, parties, or any time you want something a little different from the usual spinach-artichoke dip.
If you love spinach-artichoke dip but want to try something with a little more flavor and personality, this is a fun one to add to the spread.
Egusi Spinach-Artichoke Dip
A creamy spinach-artichoke dip with egusi and powdered crayfish for extra savory depth, served with golden fried yellow plantains for dipping. A flavorful addition to any game-day spread.
Ingredients
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Approximately 8 oz evaporated milk, plus more as needed
- 3 tbsp egusi
- 2 tsp powdered crayfish
- 2 cups fresh spinach, roughly chopped
- 1 cup artichoke hearts
- ½ small yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ cup grated Parmesan cheese (extra for topping, optional)
- ¼ tsp black pepper
- ¼ tsp cayenne pepper, optional
- Salt, to taste
Instructions
- Preheat the oven to 375°F.
- Melt the butter in a skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened. Add the garlic and cook for about 30 seconds.
- Sprinkle in the flour and stir continuously for about 1 minute.
- Gradually whisk in the evaporated milk, starting with about ½ cup. Add more as needed until you have a smooth, creamy, but thick sauce.
- Add the softened cream cheese and stir until completely incorporated and smooth.
- Stir in the egusi, powdered crayfish, black pepper, cayenne, and a small amount of salt. Cook for 3–4 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
- Add the spinach and artichokes. Cook for 2–3 minutes, stirring until the spinach wilts and everything is well combined.
- Stir in the Parmesan and taste again for seasoning. The mixture should be creamy and spoonable. If it is too thick, add another splash of evaporated milk.
- Transfer the dip to an 8x8-inch baking dish.
- Bake for approximately 15 minutes, just until heated through and lightly browned around the edges. For more color, sprinkle additional melting cheese over the top before baking.
Notes
- Plantain options: You can use green or yellow plantains. The process is the same, but green plantains are firmer and work best for making tostones that can be used as scoops, while yellow plantains are softer and sweeter and are best served as fried plantains. Use whichever you prefer or have on hand.
- Don't overbake the dip: The dip is best when it remains creamy. A short bake is enough to heat everything through and bring the flavors together.
- Adjust the consistency: Add evaporated milk a little at a time if the dip becomes too thick while cooking.
- Adjust the egusi and crayfish: These ingredients are intentionally prominent in this version so their savory flavor remains noticeable after baking.
- Serve immediately: The dip thickens as it cools. If needed, loosen it with a small splash of warm milk before serving.
- Storage: Refrigerate leftover dip in an airtight container for up to 3–4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore the creamy consistency. Fried plantains are best eaten fresh, but leftovers can be refrigerated and reheated in an air fryer or oven.
Nutrition Facts
Calories
410Fat (grams)
34 gCarbs (grams)
21 gFiber (grams)
3 gProtein (grams)
17 gSodium (milligrams)
540 mg
Guava-Glazed Chicken Wings & Air Fryer Sweet Potato Fries
The Ultimate Sweet and Savory Snack
Wings are the ultimate snack: not too heavy, perfectly balanced between sweet and salty, and endlessly customizable with rubs, marinades, or sauces. This version adds a tropical twist with a luscious guava glaze inspired by the one guava tree I climbed growing up in Zimbabwe. Paired with crispy air fryer sweet potato fries, this combo brings a vibrant, naturally sweet edge to classic chicken and BBQ flavors.
A Perfect Game Day Snack
Wings are a game day staple for a reason: they’re shareable, satisfying, and hit that sweet-and-savory balance almost everyone loves. This version keeps things familiar while adding a glossy guava glaze that feels like a fresh take on classic BBQ wings—bold, sticky, and crowd-friendly.
Why Guava Makes an Incredible Wing Glaze
Guava naturally combines sweetness and acidity, which makes it ideal for sauces and glazes. When reduced with honey and soy sauce, it creates a smooth, flavorful coating that clings to wings without overpowering them. I’ve always been drawn to guava—partly for the taste, and partly because I grew up climbing a guava tree as a child. That early connection stuck, and it’s why guava still feels like such a natural ingredient to cook with.
Guava is also widely used in Caribbean and Latin cuisines where it shows up in pastes, sauces, and desserts. That cross-cultural familiarity is what makes this glaze feel both unique and instantly comforting.
Crispy Sweet Potato Fries, Made Easy
Sweet potato fries are the perfect pairing for sticky wings, adding a subtle sweetness and hearty texture. Using the air fryer keeps them crisp on the outside and tender inside, with less oil and less cleanup. They cook quickly, hold up well for serving, and can be made in batches, ideal for entertaining.
Designed for Game Day Hosting
This recipe is built for ease and repeatability. The wings are baked instead of fried, the glaze comes together quickly on the stovetop, and the air fryer does the heavy lifting for the fries. Whether it’s the Super Bowl, a playoff game, or a casual watch party, this is the kind of snack that disappears fast—and brings people back for more.
Guava Glazed Wings with Air Fryer Sweet Potato Fries
A finger-licking combination never gets old! Try this version to make things interesting, and get your sweet and salty fix to soothe cravings while sipping cocktails or entertaining on game night.
Ingredients
- 2 lbs chicken wings
- 2–3 tablespoons oil
- 2 Tbsp chicken spice
- 1½ tablespoon smoked paprika
- 1 tablespoon sesame seeds
- 1 tablespoon parsley
- ⅓–½ cup guava paste, chopped
- ½ cup water or orange juice
- 2 tablespoons soy sauce
- 2–3 tablespoons honey
- 1 tablespoons vinegar or lime juice
- 2 large sweet potatoes, cut evenly
- 1 tablespoon cornstarch
- 2 tablespoons canola oil
- 1½ tablespoon Old Bay
- 1 tablespoon smoked paprika
- 1 tablespoon dried rosemary, lightly crushed
- ½ teaspoon salt
- Cooking oil spray
Instructions
- In a large bowl, combine 2–3 tbsp oil, 2 tbsp chicken spice, 1½ tbsp paprika, 1 tbsp sesame seeds, and 1 tbsp parsley.
- Add 2 lbs chicken wings and toss well to coat. Let sit for 10–15 minutes.
- Transfer wings to a parchment-lined baking tray—make sure they’re in a single layer, not piled up.
- Bake at 425°F (220°C) for 25 minutes.
- Flip each wing, reduce oven temperature to 350°F (175°C), and bake for another 15–20 minutes until caramelized and golden.
- In a nonstick saucepan, combine ⅓–½ cup chopped guava paste, ½ cup water (or orange juice), 2 tbsp soy sauce, 2–3 tbsp honey, and 1 tbsp lime juice or vinegar.
- Bring to a boil, then reduce heat to low.
- Simmer gently, stirring frequently, until the glaze thickens and is smooth and glossy (about 5–10 minutes).
- Peel and cut 2 large sweet potatoes into thin fries (1/4 inch thick).
- Optional: Soak in cold water for 20–30 min, drain and pat dry.
- Toss fries in 1 tablespoon cornstarch until evenly coated.
- Drizzle with 2 tablespoons canola oil and toss.
- Season with 1½ tbsp Old Bay, 1 tbsp smoked paprika, 1 tbsp dried rosemary, and ½ tsp salt.
- Line the air fryer basket with foil or parchment and add fries in a single layer. Cook in batches if needed.
- Air fry at 400°F (204°C) for 8–10 minutes, toss and lightly spray with oil, then cook another 10–12 minutes or until crispy and golden.
- Serve immediately.
To serve:
- When wings are done, toss them gently in the warm guava glaze until well coated. Serve wings hot with the crispy sweet potato fries on the side.
- Garnish wings with extra sesame seeds and parsley for that final touch.
- Offer extra guava glaze on the side for dipping.
Nutrition Facts
Calories
530Fat (grams)
32 gCarbs (grams)
36 gSugar (grams)
18 gProtein (grams)
26 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
