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Ingredients
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Spinach Dip
Warm Tortilla Chips
Method
Spinach Dip
- 1
Prep the spinach
Rinse the fresh spinach, then blanch in a large pot of boiling water for 30 seconds until wilted. Immediately transfer to an ice bath to stop cooking. Drain well and squeeze out as much water as possible using a clean kitchen towel or paper towels; you should yield about 1 to 1 1/2 cups tightly packed chopped spinach. Roughly chop and set aside.
- 2
Sauté aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and half the sliced green onions (reserve remaining for garnish) and sauté 30–60 seconds until fragrant but not browned.
- 3
Combine base
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a rubber spatula or hand mixer on low until smooth and uniform.
- 4
Mix in cheeses and seasonings
Fold the grated parmesan, shredded mozzarella, lemon juice, salt, black pepper and crushed red pepper (if using) into the cream mixture.
- 5
- 6
Bake or serve chilled (two options)
Option A — Warm baked dip: Preheat oven to 375°F (190°C). Transfer the mixture to a shallow ovenproof dish (about 1 to 1.5 quart). Smooth the top, sprinkle a little extra mozzarella (about 2 tablespoons) on top if desired, and bake 15–18 minutes until bubbly and lightly golden. Option B — Cold dip: Cover and chill in the refrigerator for at least 1 hour to let flavors meld. Serve cold or at room temperature.
- 7
Finish and garnish
If baked, let dip rest 5 minutes after removing from oven. Sprinkle remaining sliced green onions and a light dusting of parmesan on top. Taste and adjust salt and pepper before serving.
Warm Tortilla Chips
- 8
Preheat oven to 350°F (175°C). Stack the corn tortillas and cut each into 6 wedges (for 12 tortillas you will have about 72 chips).
- 9
Toss the tortilla wedges lightly with 1 tablespoon olive oil (or spray) and 1/2 teaspoon salt so they are evenly coated.
- 10
Arrange the wedges in a single layer on one or two baking sheets. Bake 8–12 minutes, turning once halfway, until edges are crisp and chips are lightly golden. Watch carefully near the end to avoid burning.
- 11
Remove from oven and let cool 2–3 minutes; they will crisp further. Serve warm alongside the spinach dip.