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Spinach Artichoke Dip

Real Momma
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from oven and serve immediately with toasted tortilla chips. Enjoy!