Name: Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 People
Cuisine: American
Ingredients: 3 Tbsp of extra virgin olive oil; 4-5 Cloves of Fresh Garlic; 5 Cups of fresh spinach, Fresh Spinach is best, long stems removed and roughly chopped; 2 Tbsp of fresh basil, chopped, Fresh Basil is best. Add Sea salt and black pepper, to taste; 14.5 Ounces of jar artichokes, packed in water, drained and chopped; 1/3 Cup of full-fat sour cream; 8 Ounces of cream cheese, Softened; 1/4 Cup of Parmesan Cheese, Freshly Grated; 3/4 Cup of Mozzarella Cheese, Divided; 10-12 ea. of gluten-free corn tortillas, Cut into 8 wedges each, Garlic powder to taste; Garlic powder, To Taste

Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips

Before beginning this recipe, ensure your oven is pre-heated and space is prepared. Get the table set for this delicious Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips. This is a great appetizer or starter for an impressive spread to start off a meal with friends or family. They will be wowed by the explosion of flavors as you tantalize their tastebuds.

Recipe By Michael Conrad

Cuisine:

American

Course:

Appetizer

Servings

4 People

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

Equipment Needed

 Oven

 Medium Baking Dish

Ingredients

Dip Ingredients

\3 Tbsp of extra virgin olive oil

\4-5 Cloves of Fresh Garlic

\5 Cups of fresh spinach, Fresh Spinach is best, long stems removed and roughly chopped

\2 Tbsp of fresh basil, chopped, Fresh Basil is best. Add Sea salt and black pepper, to taste

\14.5 Ounces of jar artichokes, packed in water, drained and chopped

\1/3 Cup of full-fat sour cream

\8 Ounces of cream cheese, Softened

\1/4 Cup of Parmesan Cheese, Freshly Grated

\3/4 Cup of Mozzarella Cheese, Divided

Tortilla Chips

\10-12 ea. of gluten-free corn tortillas, Cut into 8 wedges each, Garlic powder to taste

\Garlic powder, To Taste

Instructions

Preparing Your Oven

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

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 preheated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from the oven. For best results, stir tortilla chips once halfway through baking.
While the Chips Bake

While the tortilla chips are baking, heat the 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
Mixing it up

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.
Lets Get Cooking

Transfer spinach-artichoke mixture to a 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.
Lets Eat

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