Spinach Dip With Tortilla Chips Recipe
48 ounces of Artichoke Spinach Dip with house made garlic toast and fresh fried tortilla chips.
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Ingredients
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Spinach Dip
Tortilla Chips
Garlic Toast
Method
Spinach Dip Preparation
- 1
Cook the Spinach
In a pot, bring water to a boil and blanch the fresh spinach for about 2-3 minutes. Drain and cool immediately in ice water.
- 2
Mix the Ingredients
In a large mixing bowl, combine the cooled spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, garlic powder, onion powder, Parmesan cheese, mozzarella cheese, salt, and black pepper. Mix well until smooth.
- 3
Bake the Dip
Transfer the mixture to a baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until bubbly and golden on top.
Tortilla Chips Preparation
- 4
Cut and Fry the Tortillas
Cut the corn tortillas into wedges. Heat the vegetable oil in a deep skillet over medium heat. Fry the tortilla wedges in batches until golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
Garlic Toast Preparation
- 5
Prepare the Garlic Butter
Melt the butter in a small saucepan over low heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat and mix in chopped parsley.
- 6