Do you have a go-to appetizer when you go out to dinner?
Our go-to is almost always spinach and artichoke dip. Joe’s family and I typically go out to dinner on Sunday nights. His parents are big appetizer people and we sometimes get two appetizers for the table to share. What’s great about artichoke dip, is the heartiness of it. You could eat it for a light dinner with a salad and your belly would be quite content. You could have it for your next football party and all your guest would be quite happy, too!
The best spinach & artichoke dips are not only creamy and cheesy on the inside, but crispy on the outside. The best dips are those where you can see the pieces of artichoke in the dip and you can taste them, too! What’s better than some gluten free For for Life homemade tortilla chips to go along with this hearty dip? When I mean “homemade” all you have to do it take a pizza cutter, cut the tortillas into 8 triangles, brush with olive oil, sprinkle with some shredded parmesan cheese and bake for a few minutes until crispy. That’s it! Luckily, these tortillas have been on sale at the grocery store the last few weeks, woohoo! You can’t beat $2.69 for these frozen tortillas, that thaw well and will last much longer than those you purchase by the deli! Not only that, but they have only a few ingredients! If you don’t use all the tortillas in the pack, have no fear, I have used them for individual pizzas and they are perfect for that, too!
I think one of the key ingredients in this spinach & artichoke dip is the ricotta cheese. Ever hear of putting ricotta in your spinach dip? I just happened to throw it into the dip, and I don’t think I would ever do it any differently now!
Spinach & Artichoke Dip
- 1 – 8 oz block cream cheese, softened
- 1 – 10 oz package frozen chopped spinach, thawed and water squeezed out
- 1 – 14 oz can drained artichoke hearts, chopped (reserve a few Tbsp of artichoke juice)
- 2 garlic cloves, minced
- 1/2 cup ricotta cheese
- 1 1/2 cup mozzarella cheese
- 1 to 2 Tbsp light cream
- 1/4 tsp onion powder
- 1/4 tsp dried basil
- 1/4 cup panko bread crumbs
- homemade tortilla chips for scooping (made from Food for Life tortillas)
- In medium bowl, mix together all ingredients well, except bread crumbs & tortillas. Add a Tbsp or two of artichoke juice to help combine ingredients better.
- Grease 8 or 9 inch baking dish and transfer mixture into it, pushing down with back of spoon.
- Top with bread crumbs.
- Bake 375F for 25 minutes.
- Turn to 450F or broil and for 5 additional minutes bake to brown bread crumbs.
- ENJOY with homemade tortilla chips!