Spinach Artichoke Dip

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This warm spinach artichoke dip with toasted corn tortilla chips will quickly become a favorite appetizer recipe!  The appetizer takes a little time to prep but it is worth it.  You’ll have enough time to finish getting ready or tidy up while it bakes.

Spinach Artichoke Dip Recipe

spinach artichoke dip recipe

Spinach Artichoke Dip Ingredients:

  • 3 T. extra virgin olive oil, divided
  • 10-12 small corn tortillas, cut into 8 wedges each
  • Garlic powder, to taste
  • Sea salt, to taste
  • 4-5 cloves garlic, minced
  • 5 c. fresh spinach, long stems removed and roughly chopped
  • 2 T. fresh basil, chopped
  • Sea salt and black pepper, to taste
  • 1 14.5 oz. jar artichokes, packed in water, drained and chopped
  • 1/3 c. full-fat sour cream
  • 8 oz. cream cheese, softened
  • ¼ c. Parmesan cheese, freshly grated
  • ¾ c. Mozzarella cheese, divided

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Large baking sheet, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
  • Silicone baking mat, this is one of my favorite kitchen tools because you can use it over and over again (after washing) and it evenly bakes whatever you have on the sheet pan.  Or parchment paper works great too.

warm spinach artichoke dip

Spinach Artichoke Dip Directions:

  1. Place top oven rack in the center position and preheat oven to 350°F. Grease a medium baking dish with 1 tablespoon olive oil and set aside.
  2. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt, to taste, and place in pre-heated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking.
  3. While the tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes.
  4. Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese, and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
  5. Transfer spinach-artichoke mixture to a prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in the preheated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.
  6. Remove from oven and serve immediately with toasted tortilla chips. Enjoy!

 

This is one of my favorite recipes to take to a pot luck or girls night, it is always a big hit.  If you’re entertaining at home pair this dip with a mint grapefruit mimosa or ginger-peach iced tea for an added wow factor.  I hope you like this spinach artichoke dip as much as we do!

spinach artichoke dip appetizer recipe

Spinach Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 T. extra virgin olive oil, divided
  • 10-12 small corn tortillas, cut into 8 wedges each
  • Garlic powder, to taste
  • Sea salt, to taste
  • 4-5 cloves garlic, minced
  • 5 c. fresh spinach, long stems removed and roughly chopped
  • 2 T. fresh basil, chopped
  • Sea salt and black pepper, to taste
  • 1 14.5 oz. jar artichokes, packed in water, drained and chopped
  • ⅓ c. full-fat sour cream
  • 8 oz. cream cheese, softened
  • ¼ c. Parmesan cheese, freshly grated
  • ¾ c. Mozzarella cheese, divided
Instructions
  1. Place top oven rack in the center position and preheat oven to 350°F. Grease a medium baking dish with 1 tablespoon olive oil and set aside.
  2. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt, to taste, and place in pre-heated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking.
  3. While the tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes.
  4. Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese, and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
  5. Transfer spinach-artichoke mixture to a prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in the preheated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.
  6. Remove from oven and serve immediately with toasted tortilla chips. Enjoy!

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