Spinach Artichoke Dip with Crispy Tortilla Strips

How to Make Spinach Artichoke Dip with Crispy Tortilla Strips

1. 1

   Step 1: Thaw, drain and chop the greens and artichokes

   Active 10 min

   Thaw the frozen chopped spinach in a bowl (microwave 2–3 minutes or thaw overnight in refrigerator). Place the spinach in a clean kitchen towel or several layers of paper towel and squeeze firmly until mostly dry (you should remove most liquid). Drain the canned artichoke hearts in a colander, then roughly chop into 1/2-inch pieces and pat dry. Both the spinach and artichokes should be moist but not wet before mixing.

   For this step

   • 10 ozFrozen chopped spinach
   • 14 oz (can; drained ≈ 9 oz)Artichoke hearts (14 oz can; drain and chop)
   
2. 2

   Step 2: Make crispy tortilla strips

   Active 10 min · Passive 12 min

   Preheat the oven to 400°F (200°C). Stack the corn tortillas and cut into 1/4-inch strips. Toss the strips with 2 tablespoons olive oil and 1/4 teaspoon of the kosher salt (reserve the remaining 1/4 teaspoon salt and the 1/4 teaspoon pepper for the dip). Spread in a single layer on a parchment-lined baking sheet and bake 10–12 minutes, turning once, until evenly golden and crisp. Remove and cool on the sheet (they will crisp more as they cool).

   For this step

   • 6 count (6-inch)Corn tortillas
   • 2 tbspOlive oil
   
3. 3

   Step 3: Mix the dip filling

   Active 8 min

   Preheat the oven to 375°F (190°C). In a large mixing bowl, beat the 8 oz softened cream cheese until smooth, then whisk in 1/2 cup sour cream. Add 3/4 cup of the shredded mozzarella (reserve 1/4 cup for topping), the 1/2 cup grated Parmesan, minced garlic, the drained/thoroughly squeezed spinach, and the chopped artichoke hearts. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until combined and evenly mixed; the mixture should be thick and scoopable.

   For this step

   • 8 ozCream cheese, softened
   • 1/2 cupSour cream
   • 1/2 cupGrated Parmesan cheese
   • 1 cupShredded mozzarella (total)
   • 2 clovesGarlic, minced
   • 1/2 tsp kosher salt + 0.25 tsp black pepperKosher salt and black pepper (total)
   
4. 4

   Step 4: Bake the dip

   Active 5 min · Passive 20 min

   Transfer the filling to a 1-quart (about 1 L) ovenproof dish or a 9-inch (23 cm) round baking dish—dish should be roughly 1–1.5 inches deep and hold about 4 cups. Smooth the top and sprinkle the reserved 1/4 cup shredded mozzarella over the surface. Bake at 375°F (190°C) for 18–22 minutes until the center bubbles and the top is lightly browned.
   
5. 5

   Step 5: Optional quick broil for color

   Active 2 min

   If you want a more browned top, switch the oven to broil on high and broil the dip 1–2 minutes, watching closely so it doesn't burn; remove once the cheese has attractive golden spots. Use an oven mitt and keep a safe distance when broiling.
   
6. 6

   Step 6: Serve, store, and yield

   Active 5 min

   Let the dip rest 3–5 minutes to cool slightly, then serve warm with the crispy tortilla strips. Refrigerate any leftovers in a shallow covered container within 2 hours and use within 3–4 days; reheat leftovers in a 350°F (175°C) oven or microwave until steaming and 165°F (74°C) if using a thermometer. Makes about 4 cups finished dip; serve about 1/3 cup (≈80 g) per serving (serves 12).
   

1. Thaw the frozen chopped spinach in a bowl (microwave 2–3 minutes or thaw overnight in refrigerator). Place the spinach in a clean kitchen towel or several layers of paper towel and squeeze firmly until mostly dry (you should remove most liquid). Drain the canned artichoke hearts in a colander, then roughly chop into 1/2-inch pieces and pat dry. Both the spinach and artichokes should be moist but not wet before mixing.
2. Preheat the oven to 400°F (200°C). Stack the corn tortillas and cut into 1/4-inch strips. Toss the strips with 2 tablespoons olive oil and 1/4 teaspoon of the kosher salt (reserve the remaining 1/4 teaspoon salt and the 1/4 teaspoon pepper for the dip). Spread in a single layer on a parchment-lined baking sheet and bake 10–12 minutes, turning once, until evenly golden and crisp. Remove and cool on the sheet (they will crisp more as they cool).
3. Preheat the oven to 375°F (190°C). In a large mixing bowl, beat the 8 oz softened cream cheese until smooth, then whisk in 1/2 cup sour cream. Add 3/4 cup of the shredded mozzarella (reserve 1/4 cup for topping), the 1/2 cup grated Parmesan, minced garlic, the drained/thoroughly squeezed spinach, and the chopped artichoke hearts. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until combined and evenly mixed; the mixture should be thick and scoopable.
4. Transfer the filling to a 1-quart (about 1 L) ovenproof dish or a 9-inch (23 cm) round baking dish—dish should be roughly 1–1.5 inches deep and hold about 4 cups. Smooth the top and sprinkle the reserved 1/4 cup shredded mozzarella over the surface. Bake at 375°F (190°C) for 18–22 minutes until the center bubbles and the top is lightly browned.
5. If you want a more browned top, switch the oven to broil on high and broil the dip 1–2 minutes, watching closely so it doesn't burn; remove once the cheese has attractive golden spots. Use an oven mitt and keep a safe distance when broiling.
6. Let the dip rest 3–5 minutes to cool slightly, then serve warm with the crispy tortilla strips. Refrigerate any leftovers in a shallow covered container within 2 hours and use within 3–4 days; reheat leftovers in a 350°F (175°C) oven or microwave until steaming and 165°F (74°C) if using a thermometer. Makes about 4 cups finished dip; serve about 1/3 cup (≈80 g) per serving (serves 12).