Recipes Sourced & WRITTEN BY Laura Romito
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Photo by [Peasant Life]
Warm & Cheesy Spinach and Artichoke Dip Nachos
This is a nacho recipe that might even warm the broken hearts of Lions fans! It’s rich and cheesy, with the best spinach and artichoke dip layered between tortilla chips.
The base of the spinach dip is a classic “mornay” style cream sauce, but I use cheddar and Monterey jack cheese in place of the traditional gruyere. You can use any type of shredded cheese that you would like.
Sauté your vegetables and strain them well to remove extra moisture to ensure the dip doesn’t become watery.
Building the layered nachos works great in a clear 9x13 casserole dish where you can see the layers. I like to use different colors of tortilla chips as well. It’s a great visual! The nachos bake at 400 degrees, and you are looking for golden, bubbly, melty cheese, piping hot all the way through.
Alternatives - Spinach and Artichoke Dip
Another great alternative for this recipe is to bake it and serve it as a dip rather than building the nachos. You can prepare the cheese/spinach mixture as early as a full day in advance and store it in the fridge.
Set it on the counter about an hour before baking it to take the chill off and transfer it to a baking dish (or you can store it in the baking dish you plan to use). Taking it out of the fridge before popping it into the oven allows the sauce to warm up more gradually and helps to keep it from separating.
If you choose to bake the cheese dip instead of making the nachos, preheat your oven to 375 degrees, and place it on the center rack on a sheet tray in case it bubbles over. Bake it until it’s golden brown and bubbly. I even like it a little crusty around the edges.
Time will vary by oven, but check it at about 10 minutes, turn the dish once for even cooking, and then check again in about 5 minutes. Repeat until it’s done. The dip can be served with tortilla chips, pita chips, or breadsticks. It’s even good with fresh bell peppers strips (about 2 inches wide) or cauliflower florets for dipping!
Let’s Dig In!
Whether you go the plain dip or the layered nacho route, be sure to let the finished product rest for at least 5 minutes before serving, very loosely covered with a bit of foil. You won’t have any, but leftovers can be refrigerated and reheated for up to 3 days.
Enjoy! And Go Lions Always! We’ll be back!
Photo by [Peasant Life]
INGREDIENTS
Veggie MIXTURE
2 bags or boxes baby spinach (use pre-washed version), roughly chopped
1 can artichoke hearts, drained and roughly chopped
1 small jar roasted red peppers, drained and roughly chopped
2 teaspoons fresh garlic, minced
1 small red onion, small dice
1 Tablespoon avocado or pure olive oil, or unsalted butter
1 tsp creole seasoning
CHEESE SAUCE
(or buy your favorite queso and stir in the cooked spinach mix from above!)
2 Tablespoon avocado or pure olive oil, or unsalted butter
4 Tablespoon all-purpose flour
2 ½ cups heavy cream
1 cup shredded cheese (I like Monterey Jack or Cheddar-Jack)
2 Tablespoon grated parmesan
2 tsp creole seasoning w/additional salt and pepper to taste
TOrtilla chips
Tortilla chips – preferably local and not too thin! 1–2 bags depending on desired thickness
METHOD
Pre-heat a large sauté pan over medium-high heat for about 30 seconds. When pan is hot, add a tablespoon (approx.) of oil and swirl to coat pan.
Add onion and sauté until golden brown and soft (about 2 minutes). Gradually add spinach, cooking just until bright green and wilted; add garlic, artichokes, roasted pepper and creole seasoning and stir to combine; season to taste.
Transfer to a colander to drain and press out extra liquid.
4. Pre-heat a small sauce pot over medium heat. Add 2 Tablespoons of oil or butter and warm through (about 1 minute).
5. Whisk in flour, stirring constantly until there are no lumps.
6. Very carefully whisk in cream, stirring vigorously until there are no lumps. Bring to a simmer and cook for 15 minutes at a very low simmer to cook out raw flour.
7. Remove from heat. Add cheese and creole seasoning to taste; stir to melt cheese.
8. Add spinach mixture and stir to combine thoroughly; taste and adjust seasoning.
9. Lightly grease a 9x13 baking dish; spread a thick layer of tortilla chips over the bottom and cover with half the cheese/spinach mixture.
10. Make one more layer of chips and cover with the remaining cheese/spinach mixture; sprinkle with additional cheese if desired.
11. Bake in a 400-degree oven for approximately 10 – 12 minutes, or until cheese sauce is golden and bubbly; serve hot.
TIPS & TRICKS FROM THE MAKER
Photo by [Peasant Life]
This dip is layered between chips instead of meat, but if you’d like to add some protein, it’s great with shredded rotisserie or grilled chicken.
If you’re in a pinch, you can substitute the cheese sauce for store bought jarred queso or queso from your favorite local Mexican restaurant. Warm the queso and fold in the sautéed vegetables and you’re good to go!
Photo by [Peasant Life]
If you decide to make your own cheese sauce base, just be careful to cook it slowly over medium-low heat and add the cheese off the heat. High temps can cause the oil to separate from the cream mixture, and that’s not very appetizing!
GRAB YOUR INGREDIENTS AT WOODWARD CORNER MARKET
Shop all the products you need for this recipe at Woodward Corner Market in Royal Oak!
Photo by [Peasant Life]
A Note From the Chef
Laura Wood-Romito is a recipe developer who owns her own seasoning brand, High 5 Salts with Benefits. She is also an Innovation Counselor for the Michigan State University Product Center who helps new food entrepreneurs start and grow their businesses.
If you have a product you’d like to see on Woodward Corner Market’s shelves one day, the Product Center can help you get there!
Use this link to register to become an MSUPC client, and you’ll receive unlimited counseling, and access to resources for product development, testing, nutrition facts, etc! This link also has a great Quick Reference Guide to Selling Food in Michigan!