This easy to make, creamy Artichoke Dip Recipe and Homemade Tortilla Chips are the perfect appetizer for any occasion!
I got married when I was 22 and I had no idea had to cook! I loved to bake and could make amazing oatmeal raisin cookies that are my hubby’s favorite! Since we couldn’t live on oatmeal raisin cookies I had to learn to cook!
Growing up in a big Italian family as the oldest of six my Mom and Grandma cooked a meal from scratch every night. They didn’t like anyone in the kitchen so I did more eating than learning.
When I got married I asked my Mom about some of my favorite childhood dishes. Her response was a pinch of that, and a little of this! All of her famous recipes are in her head!
I needed a good cookbook and quick! My hubby knew how to cook because he had been on his own for some time, but his childhood meals consisted of chicken and rice and everything nice!
My first cookbook was a Pampered Chef cookbook filled with colorful pages of delicious food! I made every single recipe in that cookbook! To this day it’s one of my go-to cookbooks!!
One of my absolute favorite recipes from the cookbook is the Spinach Artichoke Dip!
This Spinach Artichoke Dip is easy to make and so delicious to eat! Creamy spinach and flavorful marinated artichokes meet creamy cheese and fresh garlic to create one chip-dipping good dip!
Homemade Tortilla Chips that get crisp in the oven go perfectly with this Spinach Artichoke Dip! Just take a tortilla, brush with some seasoned oil, and bake for about 8 minutes. You will be left with a crisp, yet soft tortilla chip!
This Spinach Artichoke Dip is great for brunch, as an appetizer, or even mixed in with some pasta!
- Spinach-Artichoke Dip:
- 1-6 ounce jar marinated artichoke hearts-drained and chopped
- 1-10 ounce frozen creamed spinach-thawed
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 garlic clove-minced
- ½ cup shredded Parmesan cheese
- ½ red bell pepper-diced and use as garnish
- Homemade Tortilla Chips:
- 5-6 tortillas-any type
- ¼ cup canola oil
- 2 Tablespoons garlic powder
- 2 Tablespoons dried basil
- Spinach-Artichoke Dip:
- Preheat Oven to 375F
- In a large bowl add the artichoke hearts, spinach, mayonnaise, sour cream, garlic and Parmesean cheese
- Mix all together and place in a small baking dish.
- Bake for 20-25 minutes, garnish with pepper, and serve with homemade tortilla chips.
- Homemade Tortilla Chips:
- Preheat Oven to 400F
- In a small bowl combine oil, garlic powder, dried basil.
- Lightly brush both sides of tortilla with oil. You may have left over oil.
- Slice into 8 wedges, place on a baking sheet.
- Bake for 6-8 minutes.
- If there is any left, store in an airtight container.
