Spinach Artichoke Nachos

Anita Hoffman


These nachos have all the melty, ooey, creamy cheesiness of spinach artichoke dip.
Get all that heavenly, cheesy perfection in one bite.
Recipe and photo adapted from The Smart Cookie Cook.


★★★★★ 1 vote

15 Min
15 Min


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  • 2 Tbsp
  • 1 tsp
    minced garlic
  • 3 Tbsp
  • 2 c
    heavy cream
  • 1 pkg
    (12 ounces) frozen spinach thawed, drained, and squeezed dry
  • 1/2 can(s)
    (10 ounces) rotel tomatoes, or chopped tomatoes, drained
  • 1-2 c
    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

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.

Printable Recipe Card

About Spinach Artichoke Nachos

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: Mexican

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