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| Say hello to your new favorite nachos - Spinach Artichoke Dip Sheet Pan Nachos! |
These nachos are cheesy and creamy and packed with delicious bites of garlicky spinach and briny artichokes. My, oh my. Matthew says this is the best tray of nachos yet. I'll let you be the judge of that.
The spinach artichoke dip I use for these nachos comes together quickly on the stove. If you don't want to make your own, feel free to buy one ready to go from your grocery store's deli. Or, you can mix up this 4 ingredient version from Pickett's Pearls, bake it up, and then scoop it onto your nachos after you've melted some cheese on 'em.
Here's what I do for my stovetop version:
In a medium pot, melt a little bit o' butter and briefly saute some garlic.
Throw in the spinach and cook until wilted.
Stir in cream cheese, sour cream, a dollop or two of mayo, and a dash of cayenne. Then, melt in some Monterey Jack, Mozzarella, and Cotija cheese for sharp cheesy flavor. Lastly, throw in some lovely artichokes.
Spoon the dip over a sheet pan of corn chips and sprinkle on some more Monterey Jack and Mozzarella.
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| A very welcoming tray of Spinach Artichoke Dip Sheet Pan Nachos. |
Bake until melty and toasty and starting to brown. Then, sprinkle a little more Cotija over the top. Just because. 😉
Spinach Artichoke Dip Sheet Pan Nachos
INGREDIENTS
7 to 10 oz bag corn tortilla chips
1 Tbsp butter
2 cloves garlic, minced
4 cups fresh spinach
6 oz cream cheese, softened
8 oz sour cream
2 Tbsp mayo
hefty pinch of Kosher salt
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded Mozzarella cheese
1/4 cup grated Cotija cheese
1 1/2 to 2 cups jarred or canned artichoke hearts, drained and roughly chopped
1/2 cup more shredded Monterey Jack cheese
1/2 cup more shredded Mozzarella cheese
2 Tbsp more grated Cotija
DIRECTIONS
1. Preheat oven to 400 degrees and line a large sheet pan with parchment paper. Lay down a layer of corn chips on the pan and set aside.
2. In a medium pot, melt butter over medium heat and cook garlic for 30 seconds. Add spinach and cook until wilted.
3. Stir in cream cheese, sour cream, mayo, and seasonings and cook, stirring often, until melted.
4. Stir in 1/4 cup of each each cheese until melted and then add the artichoke hearts.
5. Spoon dip over tortilla chips and top with another 1/2 cup Monterey Jack and 1/2 cup Mozzarella.
6. Bake for about 15 minutes until chips are toasty and cheese is melty and starting to brown.
7. Sprinkle another 2 Tbsp of Cotija over the top.
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