Spinach Artichoke Dip Served Warm

March 7, 2020

My favorite dip is Spinach Artichoke Dip. I love making this cheesy dip and serve warm with tortilla chips. This dip can be served at parties and potlucks. Made with canned artichokes, spinach, mozzarella and parmesan cheese. I use full fat sour cream and cream cheese in this recipe. Delicious and easy to prepare, this dip will soon become a family favorite.

Be sure to check out my White Bean Dip With Pita Chips Recipe. Both recipes are fabulous and your family will love them.

Spinach Artichoke Dip in a dish.

Prep time: 20 minutes
Cook time: 35-40 minutes
Serves: 4

Spinach Artichoke Dip in a dish

Ingredients:

3 T. extra virgin olive oil, divided
10-12 small gluten-free corn tortillas, cut into 8 wedges each
½ t. garlic powder
Sea salt, to taste
4-5 cloves garlic, minced
5 c. fresh spinach, long stems removed and roughly chopped
2 T. fresh basil, chopped
Sea salt and black pepper, to taste
1 14.5 oz. jar artichokes, packed in water, drained and chopped
1/3 c. full-fat sour cream
8 oz. cream cheese, softened
¼ c. Parmesan cheese, freshly grated
¾ c. Mozzarella cheese, divided

Directions:

  1. Place top oven rack in the center position and pre-heat oven to 350°F. Grease a medium baking dish with 1 tablespoon olive oil and set aside.

  2. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt, to taste, and place in pre-heated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking.
     
  3. While the tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 2-3 minutes.

  4. Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.

  5. Transfer spinach-artichoke mixture to prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in pre-heated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.

  6. Remove from oven and serve immediately with toasted tortilla chips. Enjoy!
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