# Spinach Artichoke Dip with Crispy Tortilla Strips > A classic hot spinach and artichoke dip baked until bubbling and topped with melty cheese, served with homemade crispy corn tortilla strips. Simple prep, make-ahead friendly, and sized to feed a holiday crowd or small party. Canonical URL: https://www.topshelf.recipes/recipes/spinach-artichoke-dip ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: November 10, 2026 Last Updated: November 10, 2026 ## About This Recipe This spinach artichoke dip is the kind of party standby that earns second helpings without feeling heavy or fussy. The recipe balances tangy, briny canned artichoke hearts with a restrained blend of cream cheese, sour cream and two melting cheeses so the texture is reliably scoopable rather than runny. Using thawed, well‑squeezed frozen spinach keeps the flavor steady and makes the preparation fast; the finished batch fills a 1‑quart (≈4 cup) dish and is portioned here as twelve 1/3‑cup servings, which works well for grazing alongside other small bites. A distinct advantage of this version is the homemade crunchy corn tortilla strips: they stay crisp longer than chips and add a light, toasty corn note that complements the cheesy center. The method separates the crisping of the strips (baked at 400°F) from the dip bake (375°F), so both elements reach optimal texture. If you want a more golden top, a quick high broil after baking will color the cheese—watch closely to avoid burning. This recipe is make‑ahead friendly and scales neatly for a crowd when multiplied into larger shallow baking pans. ## Recipe Information - Prep Time: 40 minutes - Cook Time: 32 minutes - Total Time: 72 minutes - Servings: 12 - Difficulty: Medium - Category: Baking ## Ingredients ### Thaw, drain and chop the greens and artichokes - 10 oz Frozen chopped spinach - 14 oz (can; drained ≈ 9 oz) Artichoke hearts (14 oz can; drain and chop) ### Mix the dip filling - 8 oz Cream cheese, softened - 1/2 cup Sour cream - 1/2 cup Grated Parmesan cheese - 1 cup Shredded mozzarella (total) - 2 cloves Garlic, minced - 1/2 tsp kosher salt + 0.25 tsp black pepper Kosher salt and black pepper (total) ### Make crispy tortilla strips - 6 count (6-inch) Corn tortillas - 2 tbsp Olive oil ## Instructions ### 1. Thaw, drain and chop the greens and artichokes 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. Make crispy tortilla strips 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. Mix the dip filling 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. Bake the dip 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. Optional quick broil for color 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. Serve, store, and yield 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). ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 198 kcal - Protein: 6.5 g - Carbohydrates: 12.5 g - Fat: 14.2 g - Saturated Fat: 6.7 g - Fiber: 2.7 g - Sugar: 1.5 g - Added Sugars: 0 g - Cholesterol: 33.7 mg - Sodium: 365.5 mg - Potassium: 212.8 mg - Calcium: 192.7 mg - Iron: 0.9 mg - Vitamin D: 0.1 mcg ## Tips ### Squeeze spinach thoroughly Wrap the thawed spinach in a clean kitchen towel and twist to remove as much liquid as possible—excess moisture is the most common cause of a watery dip. ### Measure dish capacity Use a 1‑quart ovenproof dish or a 9" round about 1–1.5" deep to avoid overflow; the assembled filling should sit level with the rim and total roughly 4 cups. ### Crisp tortillas evenly Spread strips in a single layer on parchment and turn once halfway through baking so they brown uniformly and finish crisp as they cool. ### Room‑temperature cheeses Soften the cream cheese to room temperature before beating to prevent lumps and ensure a smooth, scoopable filling. ### Watch the broiler If broiling for color, move the oven rack one level below the broiler and broil 1–2 minutes while standing at the oven—cheese can go from golden to burnt in seconds. ## Variations and Substitutions ### Fresh spinach swap Use about 8–10 oz fresh spinach (roughly 6–8 cups packed) sautéed briefly until wilted, cooled and squeezed dry to replace the 10 oz frozen—add it to the filling when it’s at room temperature. ### Add a spicy kick Stir in 1/4–1/2 teaspoon crushed red pepper or 1 small seeded, minced jalapeño with the garlic for a gentle heat that won’t overpower the cheeses. ### Make it gluten‑free This recipe is naturally gluten‑free when you use certified gluten‑free corn tortillas; ensure all packaged cheeses and seasonings are labeled GF if needed for strict diets. ### Vegan/dairy‑free option Replace the 8 oz cream cheese and 1/2 cup sour cream with 8 oz vegan cream cheese and 1/2 cup vegan sour cream, and use dairy‑free shredded cheeses that melt well—bake and monitor color the same way, but expect a slightly different mouthfeel. ### Add protein Fold in 1 cup of cooked, chopped chicken or 1 cup drained canned white beans for a heartier dip; if adding chicken, ensure leftovers are reheated to 165°F/74°C before serving. ## Notes Using frozen chopped spinach saves time but squeeze it very dry — excess water will thin the dip and prevent browning. Bake the tortilla strips first so they’re fully crisp while the dip bakes; reserve a bit of shredded mozzarella to brown on top for an attractive finish. ### Storage and Make-Ahead Refrigerate leftovers in a shallow, airtight container within 2 hours and use within 3–4 days. To reheat, cover loosely and warm in a 350°F (175°C) oven until steaming, or microwave in short bursts, stirring to promote even heat; reheat to 165°F (74°C) if you use a thermometer. You can freeze the cooled dip in a freezer‑safe container for up to 2 months; thaw overnight in the refrigerator and reheat gently. ### Serving Suggestions Serve the warm dip in its baking dish on a platter surrounded by the homemade tortilla strips, plus a selection of sturdy crudités (carrot sticks, celery, bell pepper) and small toasted bread slices for guests who prefer them. For drinks, pair with a crisp Sauvignon Blanc or a light Mexican lager to cut the richness; a smoky mezcal or tequila spritz also complements the corn and charred notes. ## Frequently Asked Questions ### Can I prepare this dip ahead of time? Yes—assemble the filling and refrigerate covered for up to 24 hours before baking; add the reserved mozzarella on top just before baking. Bake from chilled but allow an extra 4–6 minutes so the center comes to temperature. ### Why is my dip watery and how do I fix it? Excess liquid usually comes from under‑drained spinach or artichokes; always squeeze the thawed spinach and pat the artichokes dry. If the dip is watery after baking, return it to the oven uncovered at 375°F for 5–8 minutes to evaporate moisture and thicken. ### Can I use flour tortillas instead of corn? You can, but flour strips brown and crisp faster and may puff; cut slightly wider or watch bake time closely (8–10 minutes) so they don’t burn—corn strips in this recipe offer a lighter, crisper texture. ### Is this recipe freezer‑friendly? Yes—the baked or unbaked filling freezes well for up to 2 months; thaw in the refrigerator and reheat to 165°F in a 350°F oven, adding a few extra minutes if frozen solid. ### How do I get a golden top without burning? Bake at 375°F until bubbling (18–22 minutes), then if you want more color, switch to broil and brown for only 1–2 minutes while watching closely; position the oven rack one level below the broiler to reduce risk of burning. ## Related Recipes and Guides - [Classic Meatloaf](https://www.topshelf.recipes/recipes/classic-meatloaf) - [Seafood Baked Pasta](https://www.topshelf.recipes/recipes/seafood-baked-pasta-creamy-shrimp-crab) - [Baked Whole-Wheat Ravioli](https://www.topshelf.recipes/recipes/baked-whole-wheat-ravioli) - [Baked Beef and Ricotta Ziti with Crispy Parmesan Top](https://www.topshelf.recipes/recipes/baked-beef-ricotta-ziti-crispy-parmesan-top) - [Gluten-Free Lemon Loaf](https://www.topshelf.recipes/recipes/gluten-free-lemon-loaf) - [Keto Almond Lemon Loaf](https://www.topshelf.recipes/recipes/keto-almond-lemon-loaf) - [Make-Ahead Thanksgiving Appetizers Plan](https://www.topshelf.recipes/articles/make-ahead-thanksgiving-appetizers-plan) - [Does Baking Soda Make Bacon Better?](https://www.topshelf.recipes/articles/baking-soda-bacon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat)