Spinach & Articoke Dip Recipe
A warm blend of five cheeses, baby spinach, garlic, red bell peppers, water chestnuts & artichoke hearts. Served with fresh house-made corn tortilla chips
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Ingredients
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Dip Ingredients
Tortilla Chips Ingredients
Method
Dip Preparation
- 1
Prepare the Vegetables
Finely chop the garlic, red bell pepper, and water chestnuts. Set aside.
- 2
Cook the Spinach
In a large skillet, add the baby spinach and sauté over medium heat until wilted, about 3-4 minutes. Remove from heat and set aside.
- 3
Mix the Dip
In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, grated Parmesan, shredded mozzarella, and shredded cheddar. Mix until smooth.
- 4
Add Vegetables and Seasoning
Fold in the sautéed spinach, chopped garlic, red bell pepper, water chestnuts, and artichoke hearts. Season with salt and pepper to taste.
- 5
Bake
Transfer the dip mixture to a baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until bubbly and golden on top.
Tortilla Chips Preparation
- 6
Prepare the Tortillas
Cut each corn tortilla into triangles to create chips.
- 7
Fry the Chips
In a deep skillet or frying pan, heat vegetable oil over medium heat. Once hot, add the tortilla triangles in batches, frying until golden and crispy, about 2-3 minutes. Drain on paper towels.
- 8
Serve
Serve the warm spinach and artichoke dip with the freshly made tortilla chips.