Artichoke Dip Recipe
Served with Tortilla Spinach Chips. & Topped with Sour Cream & Green Onion.
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Ingredients
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Artichoke Dip
Toppings
Tortilla Spinach Chips
Method
Artichoke Dip
- 1
Prepare spinach
Preheat a skillet over medium heat and add 1 tablespoon olive oil. Add the 1 cup chopped fresh spinach and sauté for 1–2 minutes until wilted. Remove from heat and let cool slightly. Squeeze any excess moisture using a fine-mesh sieve or clean kitchen towel and finely chop if needed.
- 2
Preheat oven
Preheat oven to 375°F (190°C). Lightly grease a 1-quart (approx.) baking dish or a shallow ovenproof skillet.
- 3
Combine base ingredients
In a large mixing bowl, beat the 8 oz softened cream cheese until smooth. Add 1 cup sour cream (for mixing), 1 cup mayonnaise, 1 cup grated Parmesan, and 1 cup shredded mozzarella. Mix until well combined and creamy.
- 4
Add flavorings
Fold in the 2 cups drained chopped artichoke hearts, the sautéed and drained spinach, 3 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir until evenly distributed.
- 5
Assemble and bake
Spoon the mixture into the prepared baking dish, smoothing the top. Sprinkle the optional 1/4 cup extra Parmesan evenly over the top if using. Bake in the preheated oven for 20–25 minutes until the dip is bubbly and the top is lightly golden.
- 6
Finish
Remove from oven and let rest 5 minutes. Spoon or pipe the 1/2 cup sour cream (for topping) over the center of the dip or dollop in small spoonfuls. Sprinkle the thinly sliced green onions over the sour cream and around the top for garnish.
Tortilla Spinach Chips
- 7
Prepare tortillas
Preheat oven to 350°F (175°C) if making chips while dip bakes (or up to 375°F if baking alone). Lay 1 flour tortilla on a cutting board and brush or lightly spray with olive oil. Evenly sprinkle a thin layer (about 2 tablespoons worth per tortilla) of the 1 cup finely chopped spinach over the tortilla, pressing lightly so it adheres. Sprinkle with a pinch of salt, 1/2 teaspoon garlic powder (split across tortillas), and a little paprika if using.
- 8
Cut and arrange
Stack the spinach-topped tortillas (up to 2 at a time) and cut each into 8 wedges using a pizza cutter or sharp knife. Arrange wedges in a single layer on a rimmed baking sheet lined with parchment, leaving space so they crisp rather than steam.
- 9
Bake chips
Bake in the preheated oven for 8–12 minutes, flipping once halfway through, until edges are golden-brown and chips are crisp. Watch closely so they do not burn.
- 10
Cool
Remove from oven and let chips cool on the baking sheet 3–5 minutes; they will crisp further as they cool. Transfer to a wire rack or serving platter.