Spinach Artichoke Dip is a favorite for everyone!
Spinach Artichoke Dip is something that my brother got me hooked on years ago! As kids, we rarely got to experience restaurants unless it was our birthday or a special event. When we started making our own money, we began checking out a variety of places. One of our favorites offered a spinach artichoke dip as an appetizer — and we fell in love!
Now that I have my own family, I have worked hard to teach my kids how easily many of our favorite restaurant dishes can be created at home. The added bonus: they’re often fresher and taste even better! Not only has it developed a love for good food; but it has also helped my boys learn how to cook delicious dishes!
Is fresh or frozen spinach better?
With fresh spinach, you won’t have the amount of liquid that frozen spinach does. It’s easy to squeeze out; but I’m a firm believer that fresh is always better! With both, you’ll want to remove the stems since they can be quite tough to chew. Regardless of what you use, a smooth dip is the goal.
What can I serve to eat with the dip?
My favorite option is tortilla chips but you have a lot of options! Stop by your local bakery or grocery store and check for baguettes or sourdough bread. Carrots, celery sticks, and bell peppers are also great choices.
This Spinach Artichoke Dip will become a must-have for every special event!
- 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
1. 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.
2. Line a large, rimmed baking sheet with parchment paper or a 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.
3. 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.
4. 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.
5. 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.
6. Remove from oven and serve immediately with toasted tortilla chips. Enjoy!