spinach artichoke nachos

Name: Spinach Artichoke Nachos
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoon(s) butter; 1 teaspoon(s) minced garlic; 3 tablespoon(s) flour; 2 cup(s) heavy cream; 1 package(s) (12 ounces) frozen spinach thawed, drained, and squeezed dry; 1/2 can(s) (10 ounces) rotel tomatoes, or chopped tomatoes, drained; 1-2 cup(s) pepper jack cheese or mozzarella cheese; 1/2 bag(s) tortilla chips; 1/2 can(s) (14 ounces) artichoke hearts, drained and chopped; - kosher salt to taste

(1 rating)

review

Private Recipe by

Anita Hoffman

@scent4U

Holland, PA

These nachos have all the melty, ooey, creamy cheesiness of spinach artichoke dip. Get all that heavenly, cheesy perfection in one bite.

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(1 rating)

yield 6 serving(s)

prep time 15 Min

cook time 15 Min

method Bake

Ingredients For spinach artichoke nachos

2 Tbsp

butter
1 tsp

minced garlic
3 Tbsp

flour
2 c

heavy cream
1 pkg

(12 ounces) frozen spinach thawed, drained, and squeezed dry
1/2 can

(10 ounces) rotel tomatoes, or chopped tomatoes, drained
1-2 c

pepper jack cheese or mozzarella cheese
1/2 bag

tortilla chips
1/2 can

(14 ounces) artichoke hearts, drained and chopped
kosher salt to taste

How To Make spinach artichoke nachos

1
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread tortilla chips out in an even layer.

2
In a medium saucepan, melt the butter over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Whisk in the flour until completely free of lumps; let cook for 1 minute, whisking constantly. Whisk in the cream until free of lumps. Cover and let simmer until thickened, about 5 minutes. Do not boil.
3
Turn off heat and stir in spinach, artichokes, and salt. Pour the mixture evenly over the chips. Top with tomatoes and Pepper Jack or Mozzarella cheese. Bake chips for 10-15 minutes or until golden brown and bubbly.
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