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Ingredients
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DIP INGREDIENTS
TORTILLA CHIPS
Method
DIP PREPARATION
- 1
Prepare the Spinach and Artichokes
In a mixing bowl, combine the canned artichoke hearts (drained and chopped) with the thawed and drained spinach. Mix well.
- 2
Mix the Base
In a separate large bowl, blend the softened cream cheese and sour cream together until smooth and creamy.
- 3
Combine Ingredients
Add the artichoke and spinach mixture to the cream cheese mixture. Stir in the grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix until all ingredients are well incorporated.
- 4
Bake the Dip
Preheat the oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until the top is golden and bubbly.
TORTILLA CHIPS PREPARATION
- 5
Prepare the Corn Tortillas
Cut each corn tortilla into 6 triangles to make the chips.
- 6
Fry the Chips
In a deep skillet, heat the vegetable oil over medium heat. Once hot, carefully add the tortilla triangles in batches and fry until they are golden brown and crispy, about 2-3 minutes per batch.
- 7
Drain and Season
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Season with salt while still warm.