Artichoke Dip Recipe
A skillet-baked, creamy, three-cheese spread with artichoke hearts and red pepper puree. Served with house corn chips.
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Ingredients
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Artichoke Dip
Corn Chips
Method
Artichoke Dip
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Dip Mixture
In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, shredded cream cheese, red pepper puree, garlic powder, salt, and black pepper. Mix well until the ingredients are fully blended and creamy.
- 3
Add Artichokes
Chop the artichoke hearts into bite-sized pieces and fold them gently into the cheese mixture.
- 4
Transfer to Skillet
Transfer the mixture into a lightly greased (with cooking spray or olive oil) oven-safe skillet.
- 5
Bake
Bake in the preheated oven for 20-25 minutes until the top is bubbly and golden brown.
- 6
Serve
Remove from the oven and let it cool for a few minutes before serving.
Corn Chips
- 7
Prepare Tortillas
Cut the corn tortillas into triangles using a sharp knife or a pizza cutter.
- 8
Heat Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry Chips
Carefully add the tortilla triangles in batches to the hot oil. Fry until they are golden brown and crispy, about 1-2 minutes per side.
- 10
Drain and Season
Remove the chips with a slotted spoon and place them on paper towels to drain excess oil. While they are still hot, sprinkle with salt.
- 11
Serve with Dip
Serve the warm artichoke dip alongside the freshly fried corn chips.
