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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.

Yield: 4
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Egusi Spinach-Artichoke Dip

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.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
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Ingredients

For the Dip
  • 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

Make the Dip
  1. Preheat the oven to 375°F.
  2. 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.
  3. Sprinkle in the flour and stir continuously for about 1 minute.
  4. Gradually whisk in the evaporated milk, starting with about ½ cup. Add more as needed until you have a smooth, creamy, but thick sauce.
  5. Add the softened cream cheese and stir until completely incorporated and smooth.
  6. 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.
  7. Add the spinach and artichokes. Cook for 2–3 minutes, stirring until the spinach wilts and everything is well combined.
  8. 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.
  9. Transfer the dip to an 8x8-inch baking dish.
  10. 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

410

Fat (grams)

34 g

Carbs (grams)

21 g

Fiber (grams)

3 g

Protein (grams)

17 g

Sodium (milligrams)

540 mg
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