Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips
Warm Spinach Artichoke Dip topped with crispy corn tortilla chips—perfect for any gathering! | FoodFlakes.com Recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodflakes.com.
Cooking tools:
- Silicone baking mat
- Parchment paper
- Baking sheet
- Oven
Ingredients
- 3 T. extra virgin olive oil, divided
- 10-12 small gluten - free corn tortillas, cut into 8 wedges each
- Garlic powder, to taste
- Sea salt, to taste
- 4-5 cloves garlic, minced
- 5 c. fresh spinach, long stems removed and roughly chopped
- 2 T. fresh basil, chopped
- Sea salt
- black pepper
- 1 14.5 oz. jar artichokes, packed in water, drained and chopped
- 1/3 c. full - fat sou r cream
- 8 oz. cream cheese, softened
- 1/4 c. Parmesan cheese, freshly grated
- 3/4 c. Mozzarella cheese, divided
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