Name: Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 3 T. extra virgin olive oil, divided; 10-12 small gluten-free corn tortillas, cut into 8 wedges each; Garlic powder, to taste; 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

Looking for the ultimate appetizer that will keep your guests coming back for more? Look no further than this warm spinach artichoke dip paired with toasted corn tortilla chips!

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Creamy and indulgent, this dip is a crowd-pleaser that’s perfect for any occasion. Served with crispy and flavorful corn tortilla chips, this appetizer is guaranteed to be a hit at your next party or get-together.

Read on for the step-by-step recipe and get ready to wow your guests with this delicious dish!

Why you’ll love this recipe

Easy to Make: With just a few simple ingredients, this recipe comes together quickly and easily. You can have it ready in less than 45 minutes!
Delicious Flavor: The combination of spinach and artichoke with creamy cheese creates a rich and flavorful dip that’s hard to resist. The toasted corn tortilla chips provide the perfect crunchy complement to the creamy dip.
Perfect for Parties: This dip is the perfect party appetizer that will impress your guests. It can be made in advance and reheated before serving, making it a great choice for entertaining.
Versatile: This recipe is very versatile, and you can modify it to suit your taste. Add more garlic, spice it up with some red pepper flakes or add some chopped jalapeños for a little heat. You can also add some shredded chicken or crab meat to make it more filling.

Ingredients

Corn tortillas: Small ones cut into wedges are ideal for this recipe.
Artichoke: You can use artichokes in a jar for this, just drain and rinse them first.
Spinach: Remove the long stems and roughly chop them.
Garlic: You’ll want both garlic cloves and some garlic powder for this recipe.
Cream cream: Mix it with sour cream to make the basis of the dip.
Cheeses: Parmesan and Mozzarella are the best cheeses to use in the dip.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Corn Tortillas: If you can’t find or prefer not to use corn tortillas, you can use regular wheat tortillas or pita chips.
Artichokes: If you don’t have artichokes or don’t like their flavor, you can substitute them with canned green chilies, roasted red peppers or canned hearts of palm.
Spinach: If you don’t like spinach, you can use kale, Swiss chard, or collard greens.
Garlic: If you don’t have garlic, you can use garlic puree or minced shallots.
Cream Cheese: Cream cheese can be substituted with Greek Yogurt or Sour Cream for healthier options. You can also use cottage cheese blended into a smooth consistency.

Instructions

Step 1: Preheat the oven and prepare the baking tray

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.

Step 2: Bake the corn tortillas

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.

Step 3: Cook the garlic and spinach

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.

Step 4: Add the other ingredients

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.

Step 5: Bake the dip

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.

Step 6: Serve

Remove from oven and serve immediately with toasted tortilla chips.

Recipe tips

Here are some recipe tips for making this warm spinach artichoke dip with toasted corn tortilla chips:

Drain and Chop the Artichokes: Make sure you drain the artichokes well to remove any excess liquid. Then, chop them into small pieces so they blend well with the other ingredients.
Chop the Spinach: Roughly chop the spinach leaves so they mix well with the other ingredients. You can also use baby spinach for convenience.
Squeeze out Excess Moisture in Spinach: Spinach can be quite watery, so it’s essential to squeeze out as much liquid as possible to prevent the dip from becoming too watery. You can do this by wrapping the spinach in a clean kitchen towel and squeezing out the moisture.
Add Garlic Last: Garlic can burn quickly, so it’s best to add it just before you add the spinach and artichokes.
Use a Food Processor or Hand Mixer to Mix the Dip: For a smoother and creamier dip, pulse the ingredients in a food processor or mix them with a hand mixer.
Bake until Golden Brown on Top: Bake the dip for 25-30 minutes or until it’s bubbly, and the top is golden brown. This will ensure that the dip is fully heated and melted.
Serve With Freshly Toasted Tortilla Chips: Toast the tortilla chips freshly, just before serving. This way the chips will be crispy and scorching to eat.

Recipe FAQ

Are you supposed to eat spinach dip warm?

Spinach dip can be served warm or cold, it’s a matter of personal preference. The warm version is more commonly known as “hot spinach and artichoke dip” and is typically baked in an oven until it is melted and bubbly. The hot version is often served with crispy tortilla chips or crackers for dipping. The cold version, on the other hand, is often a lighter and creamier dip, which is served chilled with raw veggies, pita chips or bread.

Both versions taste great and offer unique flavors and textures. If you prefer a warm and gooey dip, then the hot version is the way to go. If you’re looking for a lighter and refreshing option, the cold version is perfect. Ultimately, it’s up to personal preference and what you think would be most enjoyable for you and your guests.

What do you eat spinach dip with?

Spinach dip is a versatile appetizer that can be paired with a variety of dippers. Here are some ideas:

Toasted bread or baguette slices
Pita chips or crackers
Fresh vegetable sticks (celery, carrots, bell peppers, cucumber)
Tortilla chips or nachos
Pretzels or pretzel sticks
Cheese straws or cheese crackers
Crostinis or Melba toast
Baked potato skins
Fried or baked zucchini sticks
Bacon-wrapped breadsticks or mini sausages

Spinach dip pairs well with crunchy, salty, and savory dippers. Choose a selection of dippers to suit everybody’s tastes for an impressive and delicious appetizer spread.

Storage & reheating

Fridge: Store the leftover dip in an airtight container and refrigerate it immediately. The dip can be stored in the fridge for up to three days.
Freezer: You can also freeze leftover spinach artichoke dip if you’re not planning on using it within three days. Transfer the dip to a freezer-safe container and freeze for up to three months. When you’re ready to use it, thaw overnight in the fridge and reheat in the microwave or oven.
Reheating: Warm up the dip in the microwave or oven before serving. If you’re using the oven, preheat to 350°F then bake for 10-15 minutes, or until it’s hot all the way through. After reheating, give the dip a good stir before serving to ensure an even consistency.

It’s important to note that reheated dip may not have the same texture or flavor as freshly made dip, so try to use it up as soon as possible for best results.

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Yield: 4 portions