Made with passion

Spinach & Artichoke Dip

Serves 4-6 / 25 mins


  • Casa Mendosa® 50/50 Corn-Wheat Tortillas (broken up into 6 pieces each)
  • 2 tbsp. of olive oil
  • 1 large garlic clove finely chopped.
  • 1 (12 oz.) bunch of fresh or frozen spinach (defrosted, drained, and finely chopped)
  • 1 (14 oz.) can of quartered artichoke hearts, drained and chopped
  • 8 oz. of cream cheese cut into 1-inch pieces.
  • 4 oz. of fresh mozzarella, torn or shredded.
  • 4 oz. of sour cream or full fat Greek yogurt
  • 1/4 cup of Pecorino Romana or Parmesan finely grated.
  • Salt & Pepper
  • Optional: Red pepper flakes


Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

  • Heat olive oil in a pot over medium heat. Add garlic, stirring until fragrant.
  • Add spinach one handful at a time, allowing the spinach to wilt before adding in more.
  • Add in the crushed red pepper, seasoning, salt and pepper.
  • Continue to cook, stirring often to ensure most of the liquid from the spinach evaporates.
  • Add in the chopped artichokes, reduce the heat to low and begin adding in the cream cheese and mozzarella.
  • Stir the mixture until all the cheese has melted.
  • Next, stir in the sour cream and Pecorino Romano
  • Eat right away or transfer the dip into an oven proof serving bowl or skillet and place in the broiler for 5-8 minutes until the top gets nice and crispy.
  • Serve with homemade Casa Mendosa® tortilla chips.



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