Our Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips recipe takes a restaurant staple and and kicks up the flavors at home. Fresh spinach and basil brings life to an otherwise bland dish and the crispy homemade tortilla chips get a boost with garlic powder. Enjoy!

Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips

Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips

Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer
Cuisine Mexican
Servings 4

Ingredients
  

  • 3 Tablespoons Extra virgin olive oil Divided into 1T and 2T
  • 12 pieces Small corn tortillas, cut into 6-8 wedges each
  • 1+ teaspoons Garlic powder
  • 4 cloves Garlic, minced
  • 5 cups Fresh spinach, excess stems removed, chopped
  • 2 Tablespoons Fresh basil leaves, chopped
  • 1 14.5oz can Artichokes packed in water, drained and chopped
  • 1/3 cup Sour cream
  • 8 oz Cream cheese, softened
  • 1/4 cup Grated Parmesan cheese
  • 3/4 cup Mozzarella cheese, grated Divided into 1/4 cup and 1/2 cup

Instructions
 

  • 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.
  • 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.
  • 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 4-5 minutes.
  • 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.
  • 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.
  • Remove from oven and serve immediately with toasted tortilla chips. Enjoy!
Keyword artichoke dip, tortilla chips
Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips