Spinach & Artichoke Dip Recipe
Served in a Bread Bowl with Homemade Tortilla Chips. Add Sautéed Shrimp +5
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Ingredients
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Spinach & Artichoke Dip
Bread Bowl
Homemade Tortilla Chips
Optional Sautéed Shrimp
Method
Spinach & Artichoke Dip Preparation
- 1
Prepare the Spinach
In a large pot, bring water to a boil. Add fresh spinach and blanch for 2 minutes. Drain and cool in ice water. Squeeze out excess water and chop finely.
- 2
Mix Ingredients
In a mixing bowl, combine chopped spinach, drained artichoke hearts (chopped), cream cheese, sour cream, mayonnaise, grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
- 3
Bake the Dip
Transfer the mixture into a baking dish. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.
Bread Bowl Preparation
- 4
Prepare the Bread Bowl
Using a sharp knife, cut the top off the round loaf of bread and hollow out the inside, leaving about an inch of bread on the sides. Reserve the bread pieces for serving.
Homemade Tortilla Chips Preparation
- 5
Prepare the Tortillas
Cut corn tortillas into triangles (6 per tortilla). Heat vegetable oil in a deep pan over medium heat.
- 6
Fry the Chips
Fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels. While still warm, sprinkle with salt.