Easy Baked Spinach Artichoke Dip with Tortilla Chips
A creamy, cheesy, and irresistibly bubbly appetizer that comes together in just 25 minutes. This classic dip pairs perfectly with crispy tortilla chips for a crowd-pleasing party favorite.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup mayonnaise full-fat recommended
- 1 cup Parmesan cheese grated, divided
- 1 cup mozzarella cheese shredded, divided
- 10 oz frozen chopped spinach thawed and squeezed completely dry
- 14 oz canned artichoke hearts drained and chopped
- 2 cloves garlic minced
- 0.25 tsp black pepper freshly ground
- 1 bag tortilla chips for serving
Notes
Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. Make-Ahead: You can assemble the dip (without baking) up to 24 hours in advance. Cover and refrigerate, then bake just before serving, adding a few extra minutes to the cook time. Variations: For extra flavor, add a pinch of red pepper flakes or a squeeze of fresh lemon juice to the mixture. You can also use fresh spinach; sauté 10 oz of chopped spinach until wilted, then squeeze dry before using.