Find a dip vessel to fit your air fryer basket or rack. One full batch will fit in a deeper 6.5”x3” baking dish. If your air fryer is too small or you only have smaller shallow baking dishes, cook the dip in two batches. We love the handled cake barrel because it’s deep enough to fit the whole batch. The deeper the dish, the longer it may take for the dip to cook through. So stirring the dip halfway through helps ensure all the ingredients cook evenly without burning the top crust.
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8oz.(227g)cream cheese, (1 pkg) softened
1cup(156g)packed frozen spinach, thawed and water squeezed out
1cup(100g)grated parmesan cheese
1/3cup(75g)chopped water chestnuts, drained
Spray the baking vessel *see head note about dish/vessel choice* with cooking spray or olive oil. Combine all ingredients together (cream cheese, spinach, parmesan, mayo, water chestnuts, onion, garlic powder, & black pepper) in a bowl. Mix to completely combine. Add the dip mixture into the baking vessel(s).
Air Fry at 300°F for 20 minutes. After cooking for 20 minutes, stir the dip, and then continue cooking at 300°F 10 minutes. Stir the dip again then increase heat to 340°F and continue air frying for 5-10 minutes or until golden brown.
If cooking anything less than the full volume of dip, cook for less time and keep checking until it’s finished with a brown crust.
Recipes were cooked in 3-4 qt. air fryers. If using a larger air fryer, the recipe might cook quicker so adjust cooking time.
If cooking in multiple batches back to back, the second batch may cook quicker. Reduce the time some to avoid overcooking.
Remember to set a timer to stir the dip as directed in recipe.