Artichoke & Spinach Dip With Tortilla Chips Recipe
Make Artichoke & Spinach Dip With Tortilla Chips Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dip Ingredients
Tortilla Chips Ingredients
Method
Dip Preparation
- 1
Prepare the Ingredients
Thaw the frozen artichoke hearts and chop them coarsely. Rinse the fresh spinach under cold water, dry it, and chop it into small pieces.
- 2
Mix the Base
In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix well using a hand mixer or spatula until smooth and creamy.
- 3
Add the Vegetables and Seasoning
Fold in the chopped artichoke hearts, chopped spinach, minced garlic, grated Parmesan cheese, salt, black pepper, and red pepper flakes into the cream cheese mixture. Stir until well combined.
- 4
Bake the Dip
Transfer the mixture into an oven-safe baking dish and spread it evenly. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes or until bubbly and golden on top.
Tortilla Chips Preparation
- 5
Cut the Tortillas
Stack the corn tortillas and cut them into triangular wedges (like pizza slices).
- 6
Heat the Oil
In a deep frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- 7
Fry the Chips
Fry the tortilla wedges in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the chips and drain them on paper towels.
- 8
Season the Chips
Sprinkle the fried chips lightly with salt while they are still hot.
