The Ultimate Guide To Warm Spinach Artichoke Dip

Who can preclude the notoriety from claiming Warm Spinach Artichoke Dip? Attempt this hot, delightful plunge with toasted bread or tortilla chips.

What can you serve with Warm Spinach Artichoke Dip?  What to Serve With Spinach Artichoke Dip. This is usually  a spinach that is plunge that is hot we additionally want  to it with toasted slices of baguette. Additionally it is great with crackers, chunks of sourdough bread in addition to tortilla chips! They make great dippers when baked into the oven in the event that you happen to have flour tortillas on hand!

Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips

Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips

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Planning time: 20 minutes

Cook time: 35-40 minutes

Serves: 4


3 T. additional virgin olive oil, separated

10-12 little without gluten corn tortillas, cut into 8 wedges each

Garlic powder, to taste

Ocean salt, to taste

4-5 cloves garlic, minced

5 c. new spinach, long stems expelled and generally hacked

2 T. new basil, hacked

Ocean salt and dark pepper, to taste

1 14.5 oz. container artichokes, stuffed in water, depleted and hacked

1/3 c. full-fat sharp cream

8 oz. cream cheddar, mollified

¼ c. Parmesan cheddar, newly ground

¾ c. Mozzarella cheddar, separated


1. Place top stove rack in the middle position and pre-heat broiler to 350°F. Oil a medium preparing dish with 1 tablespoon olive oil and put in a safe spot.

2. Line an enormous, rimmed heating sheet with material paper or a Silpat® preparing mat. Orchestrate the corn tortilla wedges on the readied preparing sheet without congestion. Sprinkle the two sides with garlic powder and ocean salt, to taste, and spot in pre-warmed stove. Prepare until firm and brilliant dark colored, roughly 8-10 minutes, before expelling from broiler. For best outcomes, mix tortilla chips once part of the way through heating.

3. While the tortilla chips are preparing, heat staying olive oil and minced garlic in an enormous skillet over medium warmth. Include hacked spinach and basil and season with salt and dark pepper, to taste. Cook, blending incidentally, until spinach shrivels, roughly 4-5 minutes.

4. Transfer withered spinach blend to an enormous bowl and include cleaved artichokes, acrid cream, cream cheddar, Parmesan cheddar and ½ cup Mozzarella cheddar. Season with salt and dark pepper, to taste, and mix until altogether joined.

5. Transfer spinach-artichoke blend to arranged heating dish and spread into a uniform layer. Top with residual Mozzarella cheddar and spot in pre-warmed broiler until warmed through and cheddar on top begins to turn brilliant dark colored, roughly 25-30 minutes.

6. Remove from stove and serve quickly with toasted tortilla chips. Appreciate!

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