Barrio Chips & Dips Recipe
spinach & artichoke dip, crispy barrio bread chips, charro house salsa
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Ingredients
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Spinach & Artichoke Dip
Crispy Barrio Bread Chips
Charro House Salsa
Method
Spinach & Artichoke Dip
- 1
Preheat and prepare
Preheat oven to 375°F (190°C). Lightly grease a 1-quart (or 9-inch) ovenproof baking dish.
- 2
Prepare spinach and artichokes
Ensure the thawed spinach is well drained—squeeze out as much liquid as possible in a clean towel or cheesecloth, then roughly chop if leaves are large. Drain the artichoke hearts and chop into 1/2-inch pieces.
- 3
Mix base
In a medium bowl, beat the softened cream cheese until smooth. Stir in sour cream and mayonnaise until combined. Add the grated Parmesan, 3/4 cup of the shredded mozzarella (reserve 1/4 cup for the top), minced garlic, lemon juice, kosher salt, black pepper and crushed red pepper flakes. Mix until smooth and homogenous.
- 4
Combine and fill dish
Fold the squeezed spinach and chopped artichokes into the cheese mixture until evenly distributed. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the reserved 1/4 cup mozzarella and a light dusting of extra Parmesan over the surface.
- 5
Bake and brown
Bake in the preheated oven for 20–25 minutes, until the dip is bubbly around the edges. If you want a golden-brown top, switch the oven to broil and broil 1–2 minutes, watching carefully to avoid burning.
- 6
Finish
Remove from oven and let rest 5 minutes before serving. The dip will thicken slightly as it cools. Transfer to the table with the chips and salsa.
Crispy Barrio Bread Chips
- 7
Preheat oven
While the dip is baking (or separately), preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 8
Slice bread
Slice the loaf into 1/4-inch (about 6 mm) slices. If the loaf is very large or very soft inside, halve thick slices horizontally so chips are uniform and will crisp evenly.
- 9
Season
Place bread slices in a large mixing bowl. Drizzle with 3 tbs olive oil and toss to coat. Sprinkle smoked paprika, garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper over the slices and toss again so seasoning is distributed.
- 10
Arrange and bake
Arrange slices in a single layer on the prepared baking sheet without overlapping. Bake at 400°F (200°C) for 10–15 minutes, flipping once halfway through, until golden and crisp at the edges. Thinner slices will take less time—watch closely the final 3–5 minutes to avoid burning.
- 11
Charro House Salsa
- 12
Char vegetables
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Lightly brush the roma tomatoes, quartered onion, jalapeños and garlic cloves with 1 tbs vegetable oil. Place them on the hot skillet (cut side down for tomatoes and onion) and char, turning occasionally, until the skins are blackened and blistered all over — about 8–12 minutes total. Alternatively, use a broiler with an oven rack near the top and broil, turning as needed.
- 13
Cool and peel (optional)
Remove the charred vegetables from the heat and let cool briefly. For a smoother salsa, you can peel the blackened skin off the tomatoes and jalapeños; for more smoky intensity and texture, leave the skins on and simply remove stems and the onion root.
- 14
Blend or chop
Transfer the charred tomatoes, onion, jalapeños (stemmed), garlic (peeled), cilantro, 1 tsp ground cumin, 1 tsp kosher salt, 1/4 tsp black pepper and 2 tbs lime juice to a blender or food processor. Pulse briefly until you reach your desired texture — 4–6 quick pulses for a chunky salsa, longer for a smoother result. If you prefer, finely chop ingredients by knife and mix in a bowl instead of blending.
- 15
Adjust and finish
Taste and adjust seasoning — add more salt, lime juice or a pinch of sugar if tomatoes are too acidic. If salsa is very hot, stir in a teaspoon of olive oil to smooth it. Transfer to a serving bowl and let rest 10 minutes for flavors to meld before serving.
