Shamrock Spinach Artichoke Dip with Green Tortilla Chips is a delightful twist on a classic favorite, perfect for St. Patrick’s Day gatherings or any festive occasion. This creamy dip features vibrant spinach and artichokes, bringing a rich flavor that hugs each crunchy chip. Imagine scooping up this velvety goodness with homemade green tortilla chips shaped like shamrocks—what a playful and delicious addition to your appetizer spread!

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 discovered this recipe one Saturday afternoon while preparing for a shamrock-themed gathering with friends. As I combined the ingredients for the dip, the cheerful green color and fragrant aroma filled my kitchen, instantly lifting my spirits. This clever version of Spinach Dip takes the traditional recipe and gives it a festive twist, making it not only tasty but also a fun conversation starter. Plus, it’s easy to whip up and a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes, this recipe is perfect when you need an easy appetizer!
Irresistible Flavor: Creamy cream cheese meets zingy garlic and fresh basil, making each bite a burst of flavor.
Eye-Catching Appeal: Cute shamrock-shaped chips and vibrant dip make your snack table instantly more festive.
Flexible Serving: Great for parties, game nights, or a cozy snack at home!
Diet-Friendly Options: Swap Greek yogurt for a dairy-free alternative to cater to dietary preferences.

Ingredients You’ll Need

2 tablespoons olive oil: Adds richness and helps cook the spinach; you can substitute with butter for a different flavor.
2 cups spinach: Fresh spinach is recommended for its bright color and flavor. You can also use frozen spinach, but make sure to drain it well.
1 8oz package cream cheese: The base of the dip adds creaminess; for a lighter version, you can try Neufchâtel cheese.
1/2 cup Greek yogurt or sour cream: This ingredient provides a tangy kick; choose fat-free yogurt for a lower-calorie option.
2 cloves garlic, minced: Fresh garlic is essential for flavor; if you’re in a pinch, garlic powder would work too.
1/4 cup minced fresh basil: Brightens up the dip and complements the spinach; dried basil can be used as a substitute, but fresh is preferred.
Salt and pepper, to taste: Essential for enhancing flavors; adjust based on your preference.
4 green tortillas: These can be found at many grocery stores; if you can’t find them, regular tortillas work fine for a classic chip.
2 tablespoons olive oil (or butter): Used for brushing over the tortilla chips; it helps achieve a golden crispness.
Lime juice, optional: A squeeze adds a fresh zest to the dip; feel free to leave it out if you prefer.
Sea salt: A sprinkle on the tortilla chips elevates the flavor; regular salt can be used, but sea salt adds texture.

How to Make Shamrock Spinach Artichoke Dip with Green Tortilla Chips

Cook Spinach: In a frying pan or skillet, place 1 tablespoon of olive oil over medium heat. Add 2 cups of spinach and cook until wilted, about 2-3 minutes. The fresh spinach will collapse and release its fragrant aroma, making your kitchen feel alive. Don’t skip this step; it sets the foundation for your dip’s flavor.

Cool Spinach: Transfer the cooked spinach to a small container and let it chill in the refrigerator while you prepare the tortilla chips. Cooling the spinach ensures the dip comes together without becoming too runny.

Prepare Tortilla Chips: Grab your 4 green tortillas and cut out shamrock shapes using a cookie cutter or a knife. The fun shapes make this recipe perfect for St. Patrick’s Day or any festive occasion.

Preheat Oven: Set your oven to 350ºF (175ºC). Preheating is important to ensure your tortilla chips bake evenly and get that desirable golden color.

Bake Chips: Place your shamrock cutouts on a lined baking sheet. Brush them with 2 tablespoons of olive oil or melted butter and sprinkle with sea salt. Bake for 5-8 minutes, until the edges start to turn golden. Keep an eye on them; they can go from golden to overdone quickly.

Mix Dip Ingredients: In a mixing bowl, combine the remaining olive oil, your cooled spinach, the 8oz package of cream cheese, 1/2 cup Greek yogurt or sour cream, 2 cloves of minced garlic, and 1/4 cup of minced basil. Season with salt and pepper to taste. Mixing it all together creates a creamy, flavorful mixture that is hard to resist.

Taste and Adjust: Give the dip a quick taste and assure yourself that the flavors are just right. Feel free to add more salt, pepper, or even lime juice for additional zing, depending on your personal preference.

Storing & Reheating

You can store any leftover Shamrock Spinach Artichoke Dip in an airtight container in the refrigerator for about 3-5 days. If you want to keep it longer, feel free to freeze it for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat in a toaster oven or the microwave until warmed through. Note that the texture might change slightly after freezing, but stirring in a little extra Greek yogurt before serving can refresh it.

Chef’s Helpful Tips

Avoid overcooking the spinach, as it can become soggy; just cook until wilted.
For extra flavor, consider adding a pinch of red pepper flakes for some heat or a small grated onion for sweetness.
Ensure your cream cheese is softened to room temperature to make mixing easier.
If you want to prep ahead, make the dip a day before and store it in the refrigerator to let the flavors meld.
Adjust the thickness of the dip by adding more or less yogurt based on your preference for creamy or denser dips.

This creamy, luxurious Shamrock Spinach Artichoke Dip with Green Tortilla Chips offers the perfect balance of flavors that is both satisfying and visually appealing. It hits all the right notes for a party or cozy night at home. The combination of creamy, tangy dip and crunchy chips creates a delightful snacking experience that will leave everyone asking for seconds.

Don’t hesitate to experiment with different herbs or spices to make this dish your own, and enjoy every mouthful. Whether you’re celebrating St. Patrick’s Day or not, this recipe is one you’ll return to again and again.

Recipe FAQs

Can I make this dip ahead of time?

Absolutely! You can prepare the dip a day in advance and store it in the refrigerator. Just be sure to mix it well before serving to refresh its consistency.

Can I freeze the spinach dip?

Yes, you can freeze the dip for up to 3 months. Thaw it in the refrigerator overnight and reheat gently in a microwave or oven before serving.

What can I serve with this dip besides tortilla chips?

This dip also pairs beautifully with fresh veggies like carrot sticks, cucumber slices, or bell pepper strips. Pita bread or crispy crackers work well too!

Can I modify the recipe for dietary restrictions?

Definitely! You can make it gluten-free by using gluten-free tortillas. For dairy-free options, substitute the cream cheese and Greek yogurt with plant-based alternatives.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Shamrock Spinach Artichoke Dip with Green Tortilla Chips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Shamrock Spinach Artichoke Dip with Green Tortilla Chips is a delightful blend of spinach, cream cheese, and fresh basil. It’s perfect for gatherings or a cozy night in, and its vibrant green chips bring a festive touch, making it a must-try for anyone seeking flavorful and straightforward recipes.

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

Cook Mode Prevent your screen from going dark

Instructions

Cook the spinach until wilted in 1 tablespoon of olive oil over medium heat, about 2-3 minutes.
Transfer the spinach to a small container and refrigerate to cool.
Cut shamrock shapes from the tortillas for the chips.
Preheat the oven to 350ºF.
Lay the shamrock-shaped tortillas on a lined baking sheet, brush with oil or melted butter, and sprinkle with salt.
Bake for 5-8 minutes until golden around the edges.
While the chips bake, combine the cooled spinach, remaining olive oil, cream cheese, yogurt, garlic, basil, and season with salt and pepper. Adjust flavors as desired.

Notes

Feel free to substitute sour cream for Greek yogurt for a different flavor profile.
Experiment with additional spices to enhance the dip’s taste.
Baking time may vary; keep an eye on the chips to prevent burning.