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.
Preparing Your OvenPlace 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 ReadyLine 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 BakeWhile 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 upTransfer 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 CookingTransfer 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 EatRemove from oven and serve immediately with toasted tortilla chips. Enjoy!