Rich, creamy, and packed with flavor, this Shamrock Spinach Artichoke Dip with Green Tortilla Chips is a delightful way to celebrate the flavors of St. Patrick’s Day. What makes this dip stand out is its vibrant flavor from fresh spinach, combined with velvety cream cheese and tart Greek yogurt, creating a blend that’s both luxurious and comforting. Serve it up with cute shamrock-shaped tortilla chips, and you’ve got an appetizer that’s as festive as it is delicious.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Shamrock Spinach Artichoke Dip with Green Tortilla Chips
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Shamrock Spinach Artichoke Dip with Green Tortilla Chips

Shamrock Spinach Artichoke Dip with Green Tortilla Chips

I can still remember the first time I made this spirited dip at a St. Patrick’s Day gathering. Everyone was intrigued by the bright green hue of the dip and how it matched the homemade shamrock chips. As guests took their first bites, the room buzzed with compliments, making this recipe an instant favorite. It’s hard to resist this charming dish, especially when the flavors meld perfectly to create a warm, inviting dip that’s just begging to be scooped up!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 25 minutes, this is the perfect last-minute appetizer!
Irresistible Flavor: Creamy, garlicky goodness with a hint of fresh basil and spinach that ladles beautifully.
Eye-Catching Appeal: The festive shamrock shape of the chips adds a fun twist to your presentation.
Flexible Serving: Perfect for St. Patrick’s Day, game day, or any cozy gathering with friends.
Diet-Friendly Options: Easily adaptable with Greek yogurt for extra protein or sour cream for a classic touch.

Ingredients You’ll Need

2 tablespoons olive oil: For sautéing the spinach; it adds a rich flavor. You can substitute grapeseed oil or avocado oil if needed.
2 cups fresh spinach: Packed with nutrients, it enhances the dish’s color and adds a mild flavor. Frozen spinach works, but make sure to thaw and drain it well.
1 8oz package cream cheese: This ingredient provides a creamy base for the dip; reduced-fat cream cheese can be used for a lighter version.
1/2 cup Greek yogurt or sour cream: Adds tanginess and cuts through the richness. Greek yogurt is great for added protein.
2 cloves garlic, minced: Fresh garlic gives the dip a bold flavor; you can also use powdered garlic if fresh isn’t available.
1/4 cup minced fresh basil: Brightens up the dish with its aromatic flavor; dried basil can be a substitute, but you’ll need less.
Salt and pepper, to taste: These seasonings enhance overall flavor; always go with fresh ground for the best taste.
4 green tortillas: These will be cut into charming shamrock shapes; however, any tortillas can be used, even regular corn or flour ones.
2 tablespoons olive oil (or butter): For brushing the chips before baking; either will work well here.
Lime juice, optional: A spritz gives a fantastic freshness; feel free to skip if you prefer.
Sea salt: Just a sprinkle enhances the chips’ flavor, adding a crunchy, salty finish.

How to Make Shamrock Spinach Artichoke Dip with Green Tortilla Chips

Cook the Spinach: Start by placing 1 tablespoon of olive oil in a frying pan over medium heat. Add the 2 cups of fresh spinach and sauté them until wilted, about 2-3 minutes. The smell will be incredible, and your spinach should be bright green by the end. Once done, transfer the cooked spinach to a small container and let it cool in the fridge while you prepare the tortilla chips.

Prepare the Tortilla Chips: Cut out shamrock or clover shapes from the 4 green tortillas using a cookie cutter or knife for that festive flair. Preheat your oven to 350ºF and lay the cut-out shamrocks on a lined baking sheet. Brush them lightly with olive oil or melted butter, then sprinkle with sea salt.

Bake the Chips: Slide the baking sheet into the preheated oven and bake the tortilla chips for about 5-8 minutes. Keep a close eye on them; they’re ready when the edges just begin to turn golden brown. If you’d like, you can spritz some lime juice on top while they’re still warm for an extra zing!

Mix the Spinach Dip: Using a mixing bowl, combine the cooked spinach, the remaining tablespoon of olive oil, 8 ounces of cream cheese, 1/2 cup of Greek yogurt or sour cream, 2 minced garlic cloves, 1/4 cup of minced fresh basil, and salt and pepper to taste. Give it a good stir until everything is well mixed. Take a moment to taste; tweak the seasoning to your liking!

Serve the Dip and Chips: Once everything is combined and your dip is ready, it’s all about presentation! Serve the warm spinach dip alongside the crispy shamrock tortilla chips for a fun and festive appetizer that’s sure to impress.

Storing & Reheating

If you have any leftovers (though they’ll likely be gone fast!), transfer the dip to an airtight container and store it in the refrigerator for up to 3 days. For longer storage, consider freezing it; just use a freezer-safe container, and it will keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw in the fridge overnight, then reheat in the microwave or oven until warm and bubbly again. Just a note that the texture might change slightly after freezing, so adding a touch of yogurt or cream can refresh it!

Chef’s Helpful Tips

To prevent a watery dip, make sure to thoroughly cook and cool your spinach before mixing.
Using room temperature cream cheese ensures a smoother mixing process, preventing lumps in your dip.
Timing is key! Watch the chips carefully in the oven to avoid burning; they should be taken out just as they start to crisp.
Feel free to add in some other ingredients like chopped artichokes or a sprinkle of cheese for an extra flavor boost.
If you’re making this ahead of time, store the dip and chips separately to keep them fresh until serving.

As you prepare this Shamrock Spinach Artichoke Dip with Green Tortilla Chips, remember that the colors and flavors represent celebration. This is an opportunity to connect with friends and family over something that’s not just delicious but also visually appealing. So go ahead, give it a try, and create those lovely, unforgettable moments!

Recipe FAQs

Can I make this dip in advance?

Absolutely! You can prepare the dip a day ahead and store it in the refrigerator. Just blend all the ingredients, and when you’re ready to serve, reheat it gently.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach for this recipe! Just make sure to thaw and drain it well to avoid excess moisture, then proceed with cooking.

How do I make it spicy?

If you want to turn up the heat a bit, consider adding some crushed red pepper flakes or a dash of hot sauce to the dip mixture before baking.

What can I substitute for the cream cheese?

For a healthier option, you can substitute the cream cheese with a blended cottage cheese or a dairy-free cream cheese alternative if you want a lighter or vegan version of the dip.

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Shamrock Spinach Artichoke Dip with Green Tortilla Chips

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Author: Anna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American

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Description

This Shamrock Spinach Artichoke Dip with Green Tortilla Chips is bursting with flavor! Loaded with spinach, cream cheese, and fresh basil, these green tortilla chips make it a fun and tasty option for gatherings or a quick snack.

Ingredients

Scale

2 tablespoons olive oil
2 cups spinach
1 8oz package cream cheese
1/2 cup greek yogurt or sour cream
2 cloves garlic, minced
1/4 cup minced fresh basil
salt and pepper, to taste
4 green tortillas
2 tablespoons olive oil (or butter)
lime juice, optional
sea salt

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Instructions

Cook spinach in a frying pan with 1 tablespoon of olive oil over medium heat until wilted (about 2-3 minutes).
Transfer cooked spinach to a container and refrigerate to cool.
Cut shamrock shapes from the green tortillas for chips.
Preheat the oven to 350°F (175°C).
Arrange cut shamrocks on a lined baking sheet, brush with oil or melted butter, and sprinkle with sea salt.
Bake for 5-8 minutes until edges are golden.
Combine remaining olive oil, cooled spinach, cream cheese, yogurt, garlic, basil, salt, and pepper for the dip. Adjust seasoning to taste.

Notes

Ensure spinach is fully cooled before mixing with the dip ingredients for best texture.
For crunchier chips, increase baking time by a minute or two, keeping a close eye to avoid burning.
The lime juice enhances the flavor of the chips, but it’s optional.