Spinach Artichoke Dip Recipe
- cook TIME 40 mins
- prep TIME 10 mins
- total TIME 55 mins
- INACTIVE TIME 5 mins
Ingredients (12)
- 8 oz spinach
- 4 oz artichoke steamed or boiled
- 5 oz canned chickpeas drained
- 1 oz mozzarella cheese
- 1.5 oz flour tortillas
- 1/2 cup milk
- 1 tsp unsalted butter
- 1 tbsp heavy cream
- 3 tbsp sour cream
- 1/8 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic chopped
INSTRUCTIONS
Preheat the oven to 350°F.
Wash spinach. Boil 8 oz spinach, shock in ice water, and squeeze out excess moisture before roughly chopping.
Steam 4 oz artichokes until tender.
Melt 1 tsp butter in a pan over medium heat. Add 1 tsp garlic and cook until fragrant before adding 5 oz chickpeas and artichoke. Cook for 2 minutes.
Add 3 tbsp sour cream, 1 tbsp heavy cream, 1/2 cup milk, 1/8 tsp salt, and 1/2 tsp black pepper. Bring to a boil before removing from heat. Leave to cool completely at room temperature.
Meanwhile, cut 1.5 oz tortillas into triangles and bake for 5 minutes.
Blend the artichoke mixture in a food processor.
Mix in spinach to combine evenly.
Once tortillas are done, remove them from the oven and turn it up to 400°F.
Pour the spinach mixture into a baking dish and bake for 15 minutes.
Sprinkle 1.5 oz cheese on top and bake for another 10 minutes before removing from the oven. Serve hot with tortilla chips.
