Hot Spinach Artichoke Dip With Toasted Corn Tortilla Chips
Cozy up with this irresistible, warm spinach artichoke dip recipe, featuring fresh spinach, tangy artichokes, and a creamy, cheesy base baked to golden perfection. Pair it with homemade tortilla chips or your favorite dippers for an easy crowd-pleaser that’s perfect for any gathering!
Spinach artichoke dip is one of those dishes that never goes out of style.
Whether you’re hosting a gathering, cozying up for a night in, or looking for a simple dish to impress, this classic dip is a surefire win.
While this no-fuss 3-Ingredient Spinach and Artichoke Dip has been super popular on this site, there’s something enticing about a warm, baked version.
This warm spinach artichoke dip combines fresh, hearty ingredients with creamy, cheesy goodness for an elegant and comforting dish. Paired with crunchy toasted corn tortilla chips, it’s an irresistible appetizer or snack that everyone will love.
A Closer Look at the Ingredients
Fresh Spinach
Fresh spinach is the star here, offering a brighter flavor and better texture than frozen alternatives.
Artichokes
Tangy and slightly nutty, water-packed artichokes keep the dip light while adding depth.
Garlic and Fresh Basil
They provide a hint of herbal sweetness, elevating the dish beyond basic.
Cream Cheese and Sour Cream
Together, they create a creamy, velvety base with just the right tanginess.
Parmesan and Mozzarella
Parmesan gives the dip salty, nutty notes, while mozzarella melts into gooey, golden perfection.
Homemade Corn Tortilla Chips
Toasted with garlic powder and sea salt, these chips bring just the right amount of crunch and complement the dip’s rich flavors.
What You’ll Need to Make Hot Spinach Artichoke Dip With Toasted Corn Tortilla Chips
- 3 Tbsp extra virgin olive oil, divided
- 10-12 small corn tortillas, cut into 8 wedges each
- Garlic powder, to taste
- Sea salt, to taste
- 4-5 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped and long stems removed
- 2 Tbsp fresh basil, chopped
- Black pepper, to taste
- 1 14.5 oz. jar artichokes, packed in water, drained and chopped
- ⅓ cup full-fat sour cream
- 8 oz. cream cheese, softened
- ¼ cup Parmesan cheese, freshly grated
- ¾ cup mozzarella cheese, divided
How to Make Hot Spinach Artichoke Dip With Toasted Corn Tortilla Chips
Begin by preheating the oven to 350°F and grease a medium baking dish with 1 tablespoon of olive oil.
Next, line a baking sheet with parchment paper and arrange the tortilla wedges without overcrowding, sprinkle with garlic powder and sea salt, and bake until crispy and golden brown, about 8-10 minutes. Stir halfway through for even crispiness.
While the tortillas are baking, heat the remaining olive oil in a skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the spinach and basil, season with salt and pepper, and cook until wilted, about 4-5 minutes.
Next, combine the spinach mixture with artichokes, sour cream, cream cheese, Parmesan, and ½ cup of mozzarella in a bowl. Season to taste and mix until smooth.
Spread the mixture into the prepared baking dish, top with the remaining Mozzarella, and bake until golden brown and bubbly, about 25-30 minutes.
Serve immediately with the toasted tortilla chips.
Tips & Tricks
- Freshly grated Parmesan and mozzarella melt better and taste fresher than pre-shredded options.
- You can assemble the dip up to 24 hours in advance and refrigerate until ready to bake.
Leftovers
If you’re lucky enough to have leftovers, here’s how to make the most of them:
- Store them in the refrigerator in an airtight container for 3-4 days.
- Warm leftovers in the oven at 350°F or microwave in short intervals, stirring occasionally.
- You can also repurpose leftover dip and use it as a stuffing for chicken, a creamy pasta sauce, or a topping for baked potatoes.
Perfect Pairings for Your Dip
While the toasted tortilla chips are a classic, this versatile dip pairs beautifully with other options too:
- Crusty baguette slices or garlic bread.
- Bell peppers, cucumbers, or celery for a lighter option.
- Pretzels or kettle-cooked potato chips for indulgence.
When to Serve This Warm Spinach Artichoke Dip
This versatile dip is perfect for a variety of occasions:
- It’s a guaranteed crowd-pleaser for casual gatherings, game nights, or potlucks.
- The warm, cheesy flavors make it an ideal addition to holiday appetizer spreads.
- Pair it with tortilla chips or veggies for a cozy snack while watching your favorite films.
- Serve it as an elegant starter at a dinner party to impress guests with its rich flavors and homemade touches.
- Enjoy it as a simple, indulgent appetizer to elevate your downtime.
This warm spinach artichoke dip strikes the perfect balance between easy and impressive.
Whether served fresh out of the oven or creatively reinvented as leftovers, it’s guaranteed to bring warmth and flavor to any occasion.
Try it for your next gathering, and watch it disappear in minutes!
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Hot Spinach Artichoke Dip With Toasted Corn Tortilla Chips
Ingredients
- 3 Tbsp extra virgin olive oil divided
- 10-12 small corn tortillas cut into 8 wedges each
- Garlic powder to taste
- Sea salt to taste
- 4-5 cloves garlic minced
- 5 cups fresh spinach roughly chopped and long stems removed
- 2 Tbsp fresh basil chopped
- Black pepper to taste
- 1 14.5 oz. jar artichokes packed in water, drained and chopped
- ⅓ cup full-fat sour cream
- 8 oz. cream cheese softened
- ¼ cup Parmesan cheese freshly grated
- ¾ cup mozzarella cheese divided
Instructions
- Begin by preheating the oven to 350°F and grease a medium baking dish with 1 tablespoon of olive oil.
- Next, line a baking sheet with parchment paper and arrange the tortilla wedges without overcrowding, sprinkle with garlic powder and sea salt, and bake until crispy and golden brown, about 8-10 minutes. Stir halfway through for even crispiness.
- While the tortillas are baking, heat the remaining olive oil in a skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the spinach and basil, season with salt and pepper, and cook until wilted, about 4-5 minutes.
- Next, combine the spinach mixture with artichokes, sour cream, cream cheese, Parmesan, and ½ cup of mozzarella in a bowl. Season to taste and mix until smooth.
- Spread the mixture into the prepared baking dish, top with the remaining Mozzarella, and bake until golden brown and bubbly, about 25-30 minutes.
- Serve immediately with the toasted tortilla chips.
Notes
Tips & Tricks
- Freshly grated Parmesan and mozzarella melt better and taste fresher than pre-shredded options.
- You can assemble the dip up to 24 hours in advance and refrigerate until ready to bake.
