Artichoke & Spinach Dip W/tortilla Chips Recipe
Make Artichoke & Spinach Dip W/tortilla Chips Recipe in just 45m. 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
Method
Dip Preparation
- 1
Prepare the Ingredients
If using canned artichokes, drain and chop them. If using frozen, thaw and chop. Rinse and chop the fresh spinach.
- 2
Mix the Base
In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
- 3
Add Flavor and Texture
Add the chopped artichokes, spinach, grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes to the bowl. Stir until well combined.
- 4
Bake the Dip
Transfer the mixture to a baking dish and spread it out evenly. Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until bubbly and golden on top.
Tortilla Chips Preparation
- 5
Cut the Tortillas
Stack the corn tortillas and cut them into triangle shapes, either quarters or sixths, depending on your preference.
- 6
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 7
Fry the Chips
Carefully add the tortilla triangles to the hot oil in batches, frying until they are golden and crispy, about 2-3 minutes per side.
- 8
Drain and Season
Remove the chips from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.
