Spinach & Artichoke Skillet with Homemade Tortilla Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people


Spinach Artichoke Dip

  • 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

Homemade Tortilla Chips

  • 4 small flour tortillas
  • sea salt
  • olive oil cooking spray


Part 1: Spinach Artichoke Dip

  1. Preheat oven to 400 degrees.

  2. Into a bowl add cream cheese, sour cream, half and half (or milk) and garlic. Stir everything together until it is smooth.

  3. Next add spinach, artichoke hearts, onion, salt and pepper. 

  4. Finally add in 1/2 cup mozzarella and 1/4 cup parmesan cheese. Mix to integrate all of your ingredients.

  5. Into a medium cast iron skillet add your spinach artichoke dip. Top with remaining mozzarella cheese.

  6. Place skillet in oven and bake for 15-18 minutes until bubbling.

Homemade Tortilla Chips

  1. Slice your tortilla in half then cut each half into either 3-4 pieces. (You will have between 24-32 chips). 

  2. Onto a lined baking sheet, place your tortillas so they do not overlap.

  3. Spray both sides with olive oil & sprinkle on sea salt.

  4. After your spinach dip has been in the oven for 5-8 minutes, add your tortilla chips into the oven. 

  5. Bake for 10 minutes, flipping half way through.

  6. When your chips are ready remove from oven and allow to cool. 

  7. 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.

  8. Allow your chips and dip to cool for a few minutes. Serve & enjoy!