Hot Spinach And Artichoke Dip Recipe
Artichoke hearts, spinach, and three blended cheeses, freshly made tortilla chips.
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Ingredients
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Dip
Fresh Tortilla Chips
Method
Dip
- 1
Prepare spinach
Place thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible (aim for at least 2 tablespoons of liquid removed). This prevents a watery dip.
- 2
Prep artichokes
Drain canned artichoke hearts well, then coarsely chop to bite-size pieces (about 3/4-inch). Pat briefly with paper towel to remove excess liquid.
- 3
Soften and combine base cheeses
In a large mixing bowl, beat the softened cream cheese with the mayonnaise and sour cream until smooth and homogenous. Use a hand mixer on low or a sturdy whisk.
- 4
Add flavorings and cheeses
Stir in minced garlic, lemon juice, sugar (if using), salt, pepper, and red pepper flakes. Fold in shredded mozzarella and half (0.375 cups) of the grated parmesan, reserving the rest for the topping. Add the cream (or milk) to loosen the mixture slightly if needed.
- 5
Combine vegetables
Fold the well-drained spinach and chopped artichoke hearts into the cheese mixture until evenly distributed.
- 6
- 7
Bake
Preheat oven to 375°F (190°C). Bake the dip uncovered for 20–25 minutes, until bubbling around the edges and the top is golden-brown. If you want a more golden top, switch to broil for 1–2 minutes while watching closely to avoid burning.
- 8
Finish and garnish
Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top. Taste and adjust seasoning with a pinch more salt or a grind of black pepper if needed.
Fresh Tortilla Chips
- 9
Preheat and prepare
If frying: heat vegetable oil in a deep skillet to 350°F (175°C) over medium-high heat. If baking: preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- 10
Cut tortillas
Stack tortillas and cut each into 6 wedges (triangles). Keep wedges stacked so they fry or bake evenly.
- 11
Cook chips
Frying method: Fry tortilla wedges in batches, 6–8 at a time, turning once, until golden and crisp (about 45–60 seconds per side). Remove with a slotted spoon to a paper-towel-lined tray and immediately sprinkle with kosher salt. Baking method: Arrange wedges in a single layer on the sheet, brush or spray lightly with oil, sprinkle with salt, and bake 8–12 minutes, flipping once halfway, until crisp and golden.
- 12
Cool
Let chips cool on a rack so they crisp fully. They will continue to crisp as they cool.
- 13
Serve
Serve chips warm or at room temperature alongside the hot spinach and artichoke dip. Use a shallow bowl or place the baking dish in the center of a platter of chips for passing.