The appetizer is just an excuse for an extra meal. Let’s see, I will take eighty buffalo wings.
Okay friends, let’s talk about how badly we just need unhealthy savor dishes in our life sometimes. As much as I attempt to eat clean/healthy majority of the week, your girl craves bad foods occasionally.
I recently did a poll on instagram to see what you all wanted my next recipe to be and overwhelmingly the vote was a savory appetizer. I think the holiday season has us all in the mood to eat as much comfort food as we can & I definitely can’t blame you, I feel the same way!
When thinking about my favorite appetizers from my favorite restaurant or gatherings with friends, immediately my brain went to Spinach Artichoke Dip! It is my go to appetizer because it is cheesy, creamy & no matter how much you don’t want to be tempted, it is hard to say no to at least one bite!
This 30-Minute Spinach Artichoke Dip is not only incredibly simple to make, but the homemade baked tortilla chips that you make with them are better than anything you can buy in the store!
Part 1: Spinach Artichoke Dip
Making this dip is incredibly simple. It involves 1 bowl and 1 skillet.
To begin, preheat your oven to 400 degrees. Next add all of your “wet ingredients” into a large bowl. This includes your sour cream, cream cheese, milk/half-half and garlic. Mix it all together until smooth.
Next add in all of your vegetables: onions, spinach, artichoke hearts, salt & pepper.
Finally, add in 1/2 of your mozzarella cheese & parmesan cheese. Mix everything together until it is evenly distributed then transfer your spinach dip to your cast iron skillet.
Part 2: Homemade Baked Tortilla Chips
To make your baked tortilla chips, start by cutting your tortillas in half. Repeat by cutting your halves until you have between 24-32 chips.
Place your chips on a lined baking sheet and spray both sides with olive oil cooking spray. Next crack fresh sea salt over the chips.
Bake your spinach artichoke dip in the oven for 15-18 minutes until it begins to bubble. Finish by placing the skillet on the top rack to “broil” the cheese and allow it to get crispy for 2 minutes.
While you are baking the dip, add your tortilla chips to the oven and bake for 10 minutes. Flipping chips halfway through.
When both your dip and chips are cooked, remove from the oven & allow to cool for a few minutes before serving.
If you like overly cheesy spinach and artichoke filled skillets with crispy oven baked tortilla chips…this appetizer is for you!
It is perfect for holiday get togethers, unexpected visitors and the perfect appetizer for drinks with friends!
- 1 cup mozzerella
- 1 cup spinach, chopped
- 3/4 cup artichoke hearts, chopped
- 1/2 cup sour cream
- 1/3 cup onion, diced
- 1/4 cup parmasean cheese
- 1 tbsp milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 oz cream cheese
- 2 cloves garlic, minced
- 4 small flour tortillas
- sea salt
- olive oil cooking spray
Preheat oven to 400 degrees.
Into a bowl add cream cheese, sour cream, half and half (or milk) and garlic. Stir everything together until it is smooth.
Next add spinach, artichoke hearts, onion, salt and pepper.
Finally add in 1/2 cup mozzarella and 1/4 cup parmesan cheese. Mix to integrate all of your ingredients.
Into a medium cast iron skillet add your spinach artichoke dip. Top with remaining mozzarella cheese.
Place skillet in oven and bake for 15-18 minutes until bubbling.
Slice your tortilla in half then cut each half into either 3-4 pieces. (You will have between 24-32 chips).
Onto a lined baking sheet, place your tortillas so they do not overlap.
Spray both sides with olive oil & sprinkle on sea salt.
After your spinach dip has been in the oven for 5-8 minutes, add your tortilla chips into the oven.
Bake for 10 minutes, flipping half way through.
When your chips are ready remove from oven and allow to cool.
At this point you will want to readjust your spinach dip to the top rack in your oven to allow it to "broil" for 1-2 minutes until top has desired crispiness.
Allow your chips and dip to cool for a few minutes. Serve & enjoy!