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When I was a child, if you had offered my artichokes, you would have received a goofy look.
I was not a fan.
I did love spinach though. It may have something to do with my absolute disinterest in other greens and my desperation to find something to bargain with when faced with a plate of them. “I will eat some spinach instead” sometimes freed me from collard and turnip greens.
I also knew that spinach was good for you with protein and iron. Any reason will do as a kid!
However, my introduction to Spinach Artichoke Dip as a college student definitely set me on a different path. This appetizer is a perfect blend of spinach, cheese, and that former-reviled artichoke.
Because of this life-changing dish, I have given the artichoke a pass and have given it a try in other recipes.
So today is National Spinach Day. And to celebrate, the Spinach Artichoke Dip is perfect for parties. I have been known to eat a lot of it for dinner using the protein and iron as my rationale. I was young…
And on top of that, this recipe includes homemade tortilla chips…
March Madness is happening now– use this for your basketball watching party…
Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
- rimmed baking sheet
- large skillet
- baking dish
- 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
- Place the 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 the preheated 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 2-3 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 the prepared baking dish and spread it into a uniform layer. Top with remaining Mozzarella cheese and place in the preheated 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!
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