Spinach Artichoke Nachos

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You know what the problem with dip is? It’s too much effort. How can you expect me to pick up a chip AND submerge it into the dip just to eat it? I want my delicious dip already slathered onto the chips so I can proceed straight to chowing down. That’s why nachos are awesome. They’ve got all the good stuff already piled on, so all I have to do is grab and go. The convenience of nachos inspired me to turn my favorite dip ever into handheld nacho form: Spinach Artichoke Nachos.

These loaded up babies have all the melty, ooey, gooey, creamy, cheesiness of spinach artichoke dip slathered right on top and baked until hot and bubbly. The sauce is thick, creamy, and flavorful. But we also have to bring in the spiciness that nachos characteristically bear. So, I add some kickin’ Rotel tomatoes and pepper jack cheese. That little bit of added heat really gets the flavor party going. So, you get delicious spinach artichoke dip plus the easy eating of spicy nachos, all in one awesome app. The only hard part about eating ‘ it is finding the chips because they’re buried in so much cheesy goodness. Don’t worry; the excavating is totally worth it.

Love creamy spinach artichoke dip? How about spicy nachos? Now you don’t have to choose. Get all that heavenly, cheesy perfection in one bite.

Nom, nom, nom.

A Few Tips Before You Get Cooking:

  1. If you want to scale back the spice a bit, use mozzarella or parmesan cheese in place of the pepper jack.
  2. Make sure you dry the spinach out good. You can also save yourself some time by taking it out of the freezer in the morning so it can thaw during the day.
  3. These chips are awesome for appetizers, party eats, and movie nights.
  4. If you just want to enjoy traditional Spinach Artichoke Dip, I have the best recipe EVER right here.

Spinach Artichoke Nachos
By The Smart Cookie Cook

Ingredients:

  • 2 tbsp. butter
  • 1 tsp. minced garlic
  • 3 tbsp. flour
  • 2 cups heavy cream
  • 1 12-oz. package frozen spinach, thawed, drained, and squeezed dry with a towel
  • kosher salt, to taste
  • 1/2 can artichoke hearts, drained and chopped
  • 1 can Rotel tomatoes, drained
  • 1-2 cups pepper jack cheese
  • 1/2 bag tortilla chips

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread nachos out in an even layer.
  2. In a medium sauce pan, melt the butter over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Whisk in the flour until completely free of lumps. Let cook for one minute, whisking constantly. Whisk in the cream until free of lumps. Cover and let simmer until thickened, about 5 minutes. Do not boil.
  3. Turn off heat and stir in spinach, artichokes, and salt. Pour the mixture evenly over the chips. Top with tomatoes and pepper jack cheese (use more or less cheese to taste).
  4. Bake chips for 10-15 minutes or until golden brown and bubbly. Enjoy!

Posted in The Smart Cookie Cook and tagged , , , , , .

Colleen Bierstine

12 Comments

  1. I love the idea that this is cooked on rather than in a dip bowl. I always get the spinach artichoke dip, but your chip topping here has some extras in it that improve on the flavor. Well done-yum!

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