Spin Dip And Chips Recipe

Prep the spinach

Bring a medium pot of water to a boil. Add the fresh spinach and blanch for 30 seconds until wilted. Immediately transfer to a bowl of ice water to stop cooking. Once cool, drain thoroughly and squeeze out as much liquid as possible (use clean hands or press in a sieve). Roughly chop and set aside. You should end up with about 1 to 1 1/2 cups tightly packed chopped spinach.

Sauté aromatics and peppers

In a skillet over medium heat, add the olive oil and butter. When hot, add the minced garlic, chopped pickled jalapeños, and minced fresh jalapeño (if using). Sauté 1 to 2 minutes until fragrant but not browned. Add the sliced green onions (reserve a little for garnish) and sauté 30 more seconds. Remove from heat and let cool slightly.

Combine cheeses

In a large mixing bowl, beat the softened cream cheese until smooth with a spatula or hand mixer. Add the sour cream, mayonnaise, and ricotta; mix until fully combined and creamy. Stir in the shredded mozzarella and grated Parmesan until evenly distributed.

Finish the dip

Fold the chopped, drained spinach and the sautéed garlic/pepper/green onion mixture into the cheese mixture. Add the lemon juice, salt, black pepper, and red pepper flakes. Taste and adjust seasoning — add more salt or a squeeze of lemon if needed. If the mixture is too thick, stir in up to 2 tablespoons more sour cream or mayonnaise to reach desired consistency.

Heat and melt (two options)

Option A - Oven: Preheat oven to 350°F (175°C). Transfer the dip to a shallow oven-safe dish, sprinkle a little extra mozzarella (about 1/4 cup) on top, and bake 18–22 minutes until bubbly and slightly golden. Option B - Stovetop: Transfer the dip to a small saucepan over low heat, stirring frequently until warmed through and cheeses are melted (5–8 minutes). Avoid high heat to prevent scorching.

Garnish

Top the hot dip with the reserved sliced green onions and an extra pinch of red pepper flakes. Serve warm.

Arrange tortilla chips around the warm dip and place the salsa in a small bowl alongside for spooning or dipping.

Offer lime wedges on the side for guests who want a bright squeeze of citrus over the dip or chips.

Leftovers: Refrigerate any leftover dip in an airtight container for up to 3 days. Reheat gently in the oven at 325°F (160°C) for 10–12 minutes or in a skillet over low heat, stirring occasionally.