This 30-minute spinach artichoke dip is the ultimate crowd-pleaser—rich, creamy, and packed with cheesy goodness.
Made with tender spinach, tangy artichoke hearts, and a perfect blend of cheeses, it pairs wonderfully with crispy, golden-brown homemade tortilla chips.
Perfect for parties, game days, or as a quick snack, this dip is sure to impress! Serve it with tortilla chips, toasted bread slices, or veggie sticks for a versatile treat.
Spinach Artichoke Dip
Equipment
- Mixing bowls
- Knife and cutting board
- Medium saucepan
- Large skillet or sauté pan
- Baking dish 8×8 inches
- Baking sheet
- Pastry brush
- Measuring cups and spoons
Ingredients
For the Dip:
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed and drained
- 14 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional, for a bit of heat
For the Tortilla Chips:
- 6 small corn tortillas
- 2 tbsp olive oil or cooking spray
- ½ tsp salt
- ½ tsp chili powder optional, for seasoning
Instructions
For the Spinach Artichoke Dip:
- Preheat the Oven: Preheat your oven to 375°F (190°C).Prepare the Spinach: Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted (2-3 minutes). If using frozen spinach, skip this step.Cook the Aromatics: Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Mix the Base: In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, salt, pepper, and red pepper flakes. Mix until smooth.
- Incorporate Vegetables: Fold in the cooked spinach and chopped artichoke hearts. Stir until evenly combined.
- Transfer to Baking Dish: Spoon the mixture into an 8×8-inch baking dish, spreading it out evenly.Bake: Bake for 15 minutes or until the edges are bubbling and the top is golden.
For the Homemade Tortilla Chips:
- Prepare the Tortillas: Stack the corn tortillas and cut them into quarters (or smaller, depending on your chip size preference).
- Season the Chips: Place the tortilla pieces on a baking sheet. Brush with olive oil or spray with cooking spray. Sprinkle with salt and chili powder, if using.
- Bake the Chips: Bake at 375°F (190°C) for 10-12 minutes, flipping halfway through, until the chips are crispy and golden.
Video
Notes
Nutritional Information (Per Serving)
- Carbohydrates: 9g
- Protein: 6g
- Fat: 18g
Cooking Tips
- Consistency: For a smoother dip, blend the cooked spinach and artichokes in a food processor before mixing them into the cheese base.
- Cheese Options: Add a pinch of Gruyère or sharp cheddar to the mix for extra flavor.
- Make It Ahead: Prep the dip a day in advance and refrigerate. Bake just before serving.
- Chip Variations: Try using flour tortillas or store-bought pita bread for different textures.
How About Alternatives?
If you don’t have fresh spinach on hand, frozen spinach is a fantastic alternative. Just thaw and drain it thoroughly to remove excess moisture. For a unique twist, you can swap spinach with kale or Swiss chard. Simply remove the stems and chop the leaves before cooking.
Arugula is another great substitute, offering a slightly peppery flavor to the dip. If you want to skip greens entirely, sautéed zucchini or even broccoli florets (chopped into small pieces) can add a fresh, veggie-packed element.
If artichoke hearts aren’t your thing or aren’t readily available, consider substituting with roasted red peppers. They bring a sweet, tangy flavor to the dip and pair well with the creamy base. Mushrooms, sautéed until golden, can also work as a hearty and earthy replacement. For a slightly unconventional twist, sun-dried tomatoes or caramelized onions can add a burst of flavor and a unique texture.
For those who are dairy-free, you can substitute the cream cheese with a plant-based cream cheese alternative or use blended cashews to create a creamy base. Coconut yogurt or almond-based sour cream can replace the traditional sour cream, while vegan mayonnaise can stand in for regular mayo.
Nutritional yeast is an excellent option for replacing the Parmesan, as it adds a cheesy, nutty flavor. For the mozzarella, try a shredded plant-based cheese or opt for a melty vegan cheese blend.
Instead of making tortilla chips, you can use store-bought alternatives like pita chips, pretzels, or crackers. For a healthier option, slice sweet potatoes or zucchini into thin rounds, season, and bake them to create veggie chips. If you prefer a low-carb choice, celery sticks, cucumber rounds, or bell pepper strips work wonderfully as fresh, crunchy dippers. For a heartier option, slices of toasted baguette or sourdough bread can complement the creamy dip.
The Bottom Line
This 30-Minute Spinach Artichoke Dip with Homemade Tortilla Chips is not only quick and easy to prepare but also incredibly versatile.
By swapping out ingredients like spinach for kale, artichokes for roasted red peppers, or using dairy-free alternatives, this recipe can be customized to fit a variety of dietary preferences and pantry staples.