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Creamy Spinach Artichoke Dip Recipe with Crispy Tortilla Chips

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A quick and easy creamy spinach artichoke dip paired with homemade crispy tortilla chips, perfect for parties and weeknight snacks.

Ingredients

Scale
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz marinated artichoke hearts, chopped
  • 8 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 cloves minced garlic
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil for frying chips
  • 10–12 small corn tortillas

Instructions

  1. Thaw frozen spinach and squeeze out excess moisture. Chop marinated artichoke hearts.
  2. In a medium bowl, combine softened cream cheese, mayonnaise, minced garlic, and lemon juice. Mix until smooth.
  3. Stir in shredded mozzarella, grated Parmesan, salt, and black pepper until thick and spreadable.
  4. Fold in drained spinach and chopped artichokes evenly.
  5. Cut corn tortillas into 6 wedges each. Heat about 1 inch of olive oil in a skillet to 350°F. Fry tortilla wedges in batches for 1-2 minutes per side until golden and crispy. Drain on paper towels and season with salt.
  6. Preheat oven to 375°F. Transfer dip mixture to a greased 8×8 inch baking dish and spread evenly.
  7. Bake dip for 20 minutes or until bubbly and lightly browned.
  8. Let dip cool for 5 minutes before serving with crispy tortilla chips.

Notes

Drain spinach thoroughly to avoid watery dip. Use softened cream cheese for smooth texture. Control oil temperature when frying chips to avoid burning or sogginess. For a lighter chip option, bake tortilla wedges at 400°F for 8-10 minutes, flipping halfway. Mayonnaise adds creaminess and tang; can substitute with Greek yogurt or vegan mayo.

Nutrition

Keywords: spinach artichoke dip, creamy dip, party dip, homemade tortilla chips, easy appetizer, cheesy dip

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