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Spinach Artichoke Dip Recipe

This spinach artichoke dip recipe is a smooth, decadent dish rich with creamy spinach and blended chickpeas. Serve hot with baked tortillas for a classic crunchy dip.
  • cook TIME 40 mins
  • prep TIME 10 mins
  • total TIME 55 mins
  • INACTIVE TIME 5 mins
Course: Dinner, Lunch, Side DishCuisine: American
Servings: 4 servings
Calories: 173 kcal
Author: Luna Regina

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

1

Preheat the oven to 350°F.

2

Wash spinach. Boil 8 oz spinach, shock in ice water, and squeeze out excess moisture before roughly chopping.

3

Steam 4 oz artichokes until tender.

4

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.

5

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.

6

Meanwhile, cut 1.5 oz tortillas into triangles and bake for 5 minutes.

7

Blend the artichoke mixture in a food processor.

8

Mix in spinach to combine evenly.

9

Once tortillas are done, remove them from the oven and turn it up to 400°F.

10

Pour the spinach mixture into a baking dish and bake for 15 minutes.

11

Sprinkle 1.5 oz cheese on top and bake for another 10 minutes before removing from the oven. Serve hot with tortilla chips.

Nutrition

Serving: 1 serving | Calories: 173kcal | Fat 8g | Saturated Fat 4g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Cholesterol 23mg | Sodium 279mg | Potassium 518mg | Carbohydrate 18g | Fiber 4g | Sugar 3g | Protein 8g | Vitamin A 5414IU | Vitamin C 19mg | Calcium 155mg | Iron 2mg