Spinach Artichoke Dip with Homemade Gluten-Free Tortilla Chips – Mikey’s LLC. Skip to content

spinach artichoke dip with tortilla chips


For chips:

For dip:

  • 2 teaspoons extra virgin olive oil
  • 1 (14 ounce) can artichoke hearts, drained and patted dry
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • ½ onion, minced
  • 2 cloves garlic, minced
  • Salt to taste
  • Juice from 1 fresh lemon
  • Splash of white wine
  • 8 ounces baby spinach, chopped
  • 8 ounces softened cream cheese
  • ¼ cup plain greek yogurt
  • ½ cup parmesan cheese
  • ½ cup shredded cheddar cheese


To make chips:

  1. Heat oven to 350 F.
  2. Using a sharp knife or kitchen shears, cut tortillas into eight triangles each.
  3. On a nonstick baking tray, spread tortillas in a single layer and spray lightly or brush with cooking oil.
  4. Bake until golden brown (about 18-20 minutes).
  5. Sprinkle chips with sea salt immediately after baking.

To make dip:

  1. Heat a large skillet over medium heat. Add olive oil.
  2. Add artichoke hearts, Italian seasoning and red pepper flakes. Cook until slightly brown.
  3. Add onion, garlic and salt. Cook 1 minute longer.
  4. Add lemon juice and wine. Cook 1 minute longer.
  5. Turn off heat. Add chopped spinach and stir until spinach wilts.
  6. Transfer to a bowl and add yogurt, cream cheese, parmesan cheese and cheddar cheese.
  7. Mix to combine. Serve with baked tortilla chips.