Warm Spinach And Artichoke Dip Recipe
with Spiced tortilla chips (v)
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Ingredients
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Warm Spinach & Artichoke Dip
Spiced Tortilla Chips
Method
Warm Spinach & Artichoke Dip
- 1
Prep spinach
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the fresh spinach in batches and cook, stirring, until wilted (about 2–3 minutes). Transfer wilted spinach to a fine mesh sieve or colander and press with the back of a spoon to remove excess liquid. Chop roughly and set aside.
- 2
Prepare artichokes & aromatics
Drain and quarter the artichoke hearts if not pre-cut. In the same skillet over medium heat, add the remaining 1 tablespoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the artichoke pieces and sauté 2–3 minutes to warm and lightly brown edges. Remove from heat and let cool slightly.
- 3
Combine base ingredients
Preheat oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth. Fold in grated Parmesan (reserve 2 tablespoons for topping), shredded mozzarella (reserve 2 tablespoons for topping), lemon juice, salt, black pepper, and red pepper flakes if using.
- 4
Fold in vegetables
Add the chopped, drained spinach and sautéed artichoke hearts to the cheese mixture. Stir thoroughly to combine so spinach and artichoke are evenly distributed.
- 5
Bake
Transfer mixture to an oven-safe shallow baking dish (about 8-inch or similar). Smooth the top, sprinkle the reserved Parmesan and mozzarella evenly over the surface. Bake in preheated oven until bubbly and golden on top, about 20–25 minutes. If you want a deeper brown crust, broil for an additional 1–2 minutes, watching carefully to avoid burning.
- 6
Finish
Remove from oven and let rest 5 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve warm with spiced tortilla chips.
Spiced Tortilla Chips
- 7
Prep & cut
Preheat oven to 375°F (190°C) if not already on from baking the dip. Stack the corn tortillas and cut each into 6 wedges (triangles).
- 8
Season
Place tortilla wedges in a large bowl. Drizzle with 2 tablespoons olive oil and toss to coat evenly. In a small bowl, combine ground cumin, smoked paprika, chili powder, and 3 teaspoons salt. Sprinkle the spice mixture over the oiled tortillas and toss until evenly seasoned.
- 9
Bake until crisp
Arrange tortilla wedges in a single layer on one or two baking sheets lined with parchment, spacing them so they don't overlap. Bake for 8–12 minutes, turning once halfway, until edges are crisp and golden brown. Baking time varies by oven and tortilla thickness—watch carefully to avoid burning.
- 10
Cool & serve
Remove chips from oven and let cool on the sheet for 3–5 minutes; they will crisp further as they cool. Optionally squeeze a little lime over the chips before serving. Serve alongside the warm spinach and artichoke dip.