Creamy Spinach Artichoke Dip with Warm Tortilla Chips Tips, FAQ & printable recipe

Tips for success

For the best texture, ensure the cream cheese is fully softened before beating. If you're in a hurry, you can microwave it in 10-second intervals.

Squeezing the spinach dry is crucial—use a potato ricer or press it in a sieve to remove as much liquid as possible. This prevents a watery dip.

To make the dip ahead, assemble it (without the top mozzarella) and refrigerate for up to 24 hours. Add the remaining mozzarella just before baking.

If you prefer a spicier dip, add a pinch of red pepper flakes or a dash of hot sauce to the base. Serve with a variety of dippers: tortilla chips, crusty bread, or vegetable sticks.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a minced jalapeño to the base for a spicy twist. A dash of hot sauce also works well.
• Extra Cheesy: Use a mix of mozzarella and sharp cheddar for the topping. Add an extra 50g of cheddar to the base for a richer cheese flavor.
• Herb Infused: Fold in 1 tablespoon of fresh chopped chives or parsley along with the spinach. A pinch of dried oregano or thyme adds a Mediterranean note.
• Smoky Flavor: Replace the mayonnaise with an equal amount of smoked paprika mayonnaise, or add 1/2 teaspoon of smoked paprika to the base for a subtle smokiness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until hot and bubbly.

Freezer

Freeze the unbaked dip (without top cheese) in a freezer-safe container for up to 1 month. Thaw overnight in the fridge, add top cheese, and bake.

Reheat

Reheat leftovers in the microwave in 30-second bursts, stirring between, or in the oven at 350°F (175°C) for 10-15 minutes until hot.

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot and bubbly. The texture may thicken slightly, but it will still be delicious.

The dip can be fully assembled (without the top cheese) up to 24 hours ahead. Cover and refrigerate. When ready to bake, sprinkle the remaining mozzarella on top and bake as directed, adding a few extra minutes if starting from cold.

Serving ideas

Serve the dip hot straight from the skillet, with a pile of warm tortilla chips on the side. The contrast between the crispy chips and the creamy, cheesy dip is irresistible.

For a more substantial spread, add sliced baguette, pita wedges, or fresh vegetable crudités.

This dip is best enjoyed immediately after baking, while the cheese is still molten and the top is bubbly. Set it out at a party and watch it disappear—it's always the first thing to go.

For a festive touch, garnish with a sprinkle of chopped parsley or a drizzle of olive oil, but keep it simple to let the flavors shine.

Frequently asked questions

Recipe card

Creamy Spinach Artichoke Dip with Warm Tortilla Chips

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 250 g frozen chopped spinach, thawed and squeezed dry
• 1 can (400g) artichoke hearts, drained and chopped
• 200 g cream cheese, softened
• 100 g sour cream
• 100 g mayonnaise
• 3 cloves garlic, minced
• 150 g mozzarella cheese, shredded
• 50 g parmesan cheese, grated
• warm tortilla chips, for serving

Instructions

1. Thaw the frozen chopped spinach and squeeze it thoroughly to remove excess moisture. Drain the artichoke hearts and chop them into small pieces. Mince the garlic cloves. Shred the mozzarella and grate the parmesan if not already prepared.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and minced garlic. Beat with an electric mixer or whisk until smooth and fluffy, about 1-2 minutes.
3. Fold the squeezed dry spinach, chopped artichoke hearts, half of the shredded mozzarella, and all of the grated parmesan into the creamy base. Stir gently with a rubber spatula until everything is evenly distributed.
4. Preheat the oven to 400°F (200°C). Transfer the dip mixture to a cast-iron skillet or oven-safe baking dish. Smooth the top with a spatula and sprinkle the remaining shredded mozzarella evenly over the surface.
5. Place the skillet in the preheated oven and bake for 20 minutes, until the dip is bubbly around the edges and the top is golden brown and blistered in spots.
6. Remove the skillet from the oven and let cool for a few minutes. Serve warm with crispy tortilla chips for dipping.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

9 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.