Spinach Artichoke Dip Recipe

Preheat oven to 375°F (190°C).

Bring a pot of water to a boil and blanch the spinach for about 1 minute until wilted. Immediately transfer to a bowl of ice water to stop the cooking process. Drain thoroughly and squeeze out excess water. Chop roughly.

In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, and minced garlic. Mix until smooth using a hand mixer or whisk.

Stir in the chopped spinach and chopped artichoke hearts until evenly distributed throughout the mixture.

Fold in shredded mozzarella and grated Parmesan cheese into the spinach-artichoke mixture, reserving 1/4 cup of mozzarella for topping.

Transfer the dip mixture into an oven-safe baking dish and spread evenly.

Sprinkle the reserved mozzarella cheese on top of the dip.

Bake in the preheated oven for 20–25 minutes, or until the top is bubbly and golden brown. Remove from oven and let rest for 5 minutes before serving.

Cut blue and white corn tortillas into triangle wedges (about 6 wedges per tortilla).

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

Fry the tortilla wedges in batches for 1–2 minutes per side or until golden and crispy. Avoid overcrowding the pan.

Remove chips from oil and place on a paper towel-lined tray. Immediately sprinkle with salt while still hot.