Creamed Spinach & Artichoke Recipe
Cast iron baked, house fried tortilla
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Creamed Spinach & Artichoke
Method
Preparation and Baking
- 1
Prepare the Filling
In a large skillet, sauté the chopped onion in a bit of oil until translucent. Add minced garlic and cook for another minute. Add the chopped spinach and cook until wilted. Stir in the artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan cheese, black pepper, and salt. Mix well until combined and creamy. Remove from heat.
- 2
Assemble and Bake
Transfer the creamed spinach and artichoke mixture to a cast iron skillet or baking dish. Smooth the top and sprinkle with additional Parmesan cheese if desired. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until bubbly and golden on top.
- 3
Fry the Tortillas
While the dip is baking, heat oil in a deep skillet over medium heat. Fry the tortillas one at a time until golden and crispy, about 1-2 minutes per side. Remove and drain on paper towels.
- 4
Serve
Once the creamed spinach and artichoke dip is ready, remove from the oven and let cool slightly. Serve warm with the house-fried tortillas for dipping.
