Spinach & Artichoke Dip Recipe
topped with cheddar cheese, served w/ hand-cut corn chips
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Ingredients
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Dip Ingredients
Corn Chips Ingredients
Method
Dip Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Sauté Spinach
In a large skillet over medium heat, add fresh spinach. Sauté until wilted, about 3-4 minutes. Remove from heat and let cool.
- 3
Prepare Artichokes
Drain and chop the canned artichoke hearts into small pieces.
- 4
Mix Ingredients
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, minced garlic, Parmesan cheese, sautéed spinach, and chopped artichokes. Mix well until smooth.
- 5
Season the Dip
Add salt, black pepper, and red pepper flakes to the mixture. Stir until all ingredients are well combined.
- 6
Add Cheddar Cheese
Fold in half of the shredded cheddar cheese, reserving the other half for topping.
- 7
Transfer to Baking Dish
Transfer the dip mixture to a baking dish and spread evenly.
- 8
Top with Cheese
Sprinkle the reserved cheddar cheese over the top of the dip.
- 9
Bake the Dip
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the cheese is melted and golden.
Corn Chips Preparation
- 10
Cut Tortillas
Cut each corn tortilla into triangles (six triangles per tortilla).
- 11
Heat Oil
In a deep frying pan, heat vegetable oil over medium heat until hot.
- 12
Fry Chips
Fry the tortilla triangles in batches until they are golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- 13
Season Chips
While still warm, sprinkle the fried corn chips with salt.