Spinach + Artichoke Dip Recipe
House-Made Corn Chips
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Ingredients
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Spinach and Artichoke Dip
House-Made Corn Chips
Method
Spinach and Artichoke Dip
- 1
Prepare the Spinach
In a large pot, bring water to a boil. Add the fresh spinach and blanch for 2-3 minutes until wilted. Drain and cool in ice water, then chop finely.
- 2
Mix the Ingredients
In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, and grated Parmesan cheese. Stir until smooth.
- 3
Add Remaining Ingredients
Fold in the chopped spinach, drained artichoke hearts (chopped), minced garlic, salt, black pepper, and red pepper flakes. Mix well.
- 4
Bake the Dip
Transfer the mixture to a baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, until bubbly and golden on top.
House-Made Corn Chips
- 5
Prepare the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Cut Tortillas
Cut each corn tortilla into quarters to create chip shapes.
- 7
Fry the Chips
Carefully add the tortilla pieces in batches to the hot oil. Fry for about 2-3 minutes, or until golden and crispy. Remove and drain on paper towels.
- 8
Season the Chips
While still warm, sprinkle the fried chips with salt to taste.
