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A bowl of golden spinach artichoke dip garnished with fresh parsley, surrounded by homemade tortilla chips on a wooden platter

Spinach Artichoke Dip

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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Snack
Cuisine American
Servings 7
Calories 220 kcal

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.
    Close-up of a black skillet with hot olive oil and a sprig of herbs sizzling, steam rising gently
  • 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.
    A close-up of a creamy artichoke dip topped with crispy bacon bits and garnished with fresh parsley in a white serving dish
  • Incorporate Vegetables: Fold in the cooked spinach and chopped artichoke hearts. Stir until evenly combined.
    Two hands mixing cooked spinach and chopped artichoke hearts in a large metal bowl with a spoon
  • 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.
    Close-up of a baked spinach artichoke casserole in a white dish, topped with melted cheese and spinach leaves

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).
    A stack of golden tortilla chips against a bright blue background
  • 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.
    Hands arranging tortilla pieces on a baking sheet, sprinkled with seasoning
  • 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
Keyword Homemade, Party Appetizers, Vegeterian