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)

30 Pinches 1 Photo

Anita Hoffman

Holland, PA

Updated on Jun 24, 2015

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

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 6 serving(s)

Ingredients

2 tablespoons butter
1 teaspoon minced garlic
3 tablespoons flour
2 cups heavy cream
1 package (12 ounces) frozen spinach thawed, drained, and squeezed dry
1/2 can (10 ounces) rotel tomatoes, or chopped tomatoes, drained
1-2 cup 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

Step 1

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

Step 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.
Step 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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