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Spinach Artichoke Dip in a Tortilla Bowl

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"'Chrissy! Didn't you already have an incredible spinach artichoke recipe in your other book!?' Why, yes, I sure did, and it's still one of the best bites I've ever made. It was all the greatness of spinach artichoke dip, blended with the spicy bites of juicy buffalo chicken. I still make it at least eight or ten times a year, but I remembered the Instagram complaints about it on an afternoon at Chili's the other day. (After reading that sentence, my editor asked, 'Wait, so that dip was a Chili's reference?' And no, I meant I was literally just at Chili's the other day.) Anyway, anyone who made that recipe *loved* it, but those who didn't, didn't because it just seemed like a bit of a bitch to make for a dip. And I agree! It has lots of steps for a dish that gets entirely eaten in under 10 minutes. So, enter THIS. This is another must-have household favorite, but rest easy�because this is sooooo much simpler. When we were developing it, Adeena popped this into the oven and left to take a call. She returned to the saddest little crumbs, never seeing how beautiful it looked plated, how stretchy every piece of toasty crust got. So, we just *haaaaaad* to make it again."

List of Ingredients

◦ 1 oversized (about 10-inch) flour tortilla
◦ 2 tablespoons vegetable oil
◦ � teaspoon kosher salt, plus more for seasoning
◦ 1 (10-ounce) package frozen chopped spinach, defrosted
◦ 1 (12-ounce) jar marinated artichoke hearts, drained, patted dry, and finely chopped
◦ 1 cup plus 3 tablespoons (5 ounces) shredded mozzarella cheese
◦ 1 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
◦ ⅓ cup mayonnaise
◦ 3 tablespoons cream cheese, at room temperature
◦ 3 cloves garlic, minced
◦ 1 tablespoon minced jalape�o pepper, seeds included
◦ 1 teaspoon fish sauce


Recipe

Preheat the oven to 325� F. Brush both sides of the tortilla with the oil, then season with � teaspoon salt.

Fit the tortilla inside a 6-inch oven-safe bowl or ramekin, trying to shape it inside the bowl with the sides standing up (to mimic a bowl or container). Bake until the edges are medium golden and the tortilla is dried out, 13 to 15 minutes. Remove from the oven, let cool for 3 minutes, then lift it out onto a foil-lined baking sheet (if the tortilla "bowl" doesn't hold, refit it into the bowl and bake for 2 more minutes).

Raise the oven temperature to 350� F. Wrap the spinach in paper towels and squeeze out all the excess moisture. Place the spinach in a medium bowl and combine with the artichoke hearts, 1 cup of the mozzarella, the parm, mayo, cream cheese, garlic, jalape�o, and fish sauce. Season to taste with salt. Spoon it into the tortilla bowl, sprinkle with the remaining 3 tablespoons mozzarella, and bake until the dip is stretchy and the tortilla bowl is golden brown, 25 to 30 minutes.

Serves 4 to 6






❧ Note:
If you want to make another tortilla into chips, brush both sides of a second tortilla with vegetable oil, season with salt, and use a pizza cutter to cut into chip-sized pieces. Arrange on a baking sheet and bake for the first 15 minutes along with the artichoke bowl.