With St. Patrick’s Day just around the corner, it’s the perfect time to whip up some festive treats. One of my absolute favorite appetizers for this occasion is the Shamrock Spinach Artichoke Dip paired with homemade green tortilla chips. This delectable dip is creamy, savory, and bursting with flavor—a delightful contrast to those crunchy, lightly salted chips shaped like charming shamrocks. It’s an impressive dish that’s surprisingly easy to throw together, making it ideal for gatherings, parties, or a special game-day snack.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Shamrock Spinach Artichoke Dip with Green Tortilla Chips
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Shamrock Spinach Artichoke Dip with Green Tortilla Chips

Shamrock Spinach Artichoke Dip with Green Tortilla Chips

My first experience making this dip happened during a St. Paddy’s celebration with friends. Everyone arrived with their own dish, and I knew I needed something memorable. The creamy richness of the spinach dip paired with the playful shamrock chips became an instant hit! It quickly turned into a tradition, where every March rolls around, my friends can’t help but ask if I’ll bring that green snack again. Whether you’re throwing a party or just want a cozy evening snack, this Shamrock Spinach Artichoke Dip with Green Tortilla Chips will surely impress everyone around the table.

Why You’ll Love This Recipe

Simple & Quick: Prep this dish in just 10 minutes and cook it in 15, perfect for last-minute gatherings.
Irresistible Flavor: The combination of creamy cream cheese, zingy Greek yogurt, and aromatic basil creates a mouthwatering dip that it’s hard to resist.
Eye-Catching Appeal: The green shamrock chips are not only fun but also festive—an adorable touch for your St. Patrick’s Day celebration.
Flexible Serving: Enjoy it as an appetizer, party snack, or even during a casual movie night at home.
Diet-Friendly Options: Feel free to substitute yogurt with sour cream or explore dairy-free options to cater to different dietary needs.

Ingredients You’ll Need

2 tablespoons olive oil: Essential for sautéing the spinach and adding flavor. You can use butter for a richer taste.
2 cups spinach: Fresh, vibrant spinach gives the dip a delightful green color and a healthy boost. Frozen spinach can be used as well.
1 (8 oz) package cream cheese: Cream cheese adds a rich, creamy texture that’s hard to replicate. Light cream cheese is a good substitute.
1/2 cup Greek yogurt or sour cream: Adds tanginess to balance the richness. Unsweetened non-dairy yogurt works as an alternative.
2 cloves garlic, minced: Fresh garlic infuses the dip with aromatic flavor. If pressed for time, garlic powder can stand in.
1/4 cup minced fresh basil: The fragrant addition of basil enhances the dip’s freshness. Dried basil can be used, but fresh is best for this recipe.
Salt and pepper, to taste: Essential for seasoning the dip—it brings all the flavors together.
4 green tortillas: These are the shamrock shapes that will hold the dip; store-bought green corn tortillas work perfectly.
2 tablespoons olive oil (or butter): To brush onto the tortilla chips for that extra flavor and crispness.
Lime juice, optional: A splash adds bright acidity to the chips.
Sea salt: Use this for the final sprinkle on the chips for a burst of flavor.

How to Make Shamrock Spinach Artichoke Dip with Green Tortilla Chips

Cook Spinach: Place 1 tablespoon of olive oil in a frying pan over medium heat. Add the 2 cups of spinach and sauté until wilted, about 2-3 minutes. You’ll notice the vibrant green color turning softer, which means it’s ready to come off the heat.

Chill Spinach: Transfer the cooked spinach to a small container to cool, and pop it in the fridge while you prepare your tortilla chips. This little step is essential so that your dip components meld together much better later on.

Prepare Tortilla Shapes: Grab the 4 green tortillas and cut out shamrock or clover shapes—use a sharp knife or cookie cutter for cleaner edges. If you can’t find green tortillas, regular ones work fine; you can always add some food coloring if you’re feeling adventurous.

Preheat Oven: It’s time to make your chips crispy! Preheat your oven to 350ºF, so it’s nice and toasty when they go in.

Brush Shamrock Chips: Lay your cut-out shamrocks on a lined baking sheet. Brush each with 2 tablespoons of olive oil or melted butter (whichever you prefer) and sprinkle with sea salt for a little extra flavor.

Bake Chips: Bake the tortilla chips for 5-8 minutes until they begin to look golden around the edges. Watch them closely to avoid burning; they’ll be fragrant and slightly crisp when they’re done.

Mix Dip Ingredients: While the chips are baking, grab a mixing bowl for the dip. Combine the remaining olive oil, the cooled spinach, the 8 oz of cream cheese, ½ cup of Greek yogurt or sour cream, the minced garlic, the minced basil, and salt and pepper. Mix well to combine all those delicious flavors.

Taste & Adjust: Take a moment to taste your dip mixture. Adjust seasoning if necessary—this is where you can customize the flavor to your liking!

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours, or refrigerate promptly to keep it fresh for about 3 days. If you want to keep it longer, it can be frozen for up to 3 months in a freezer-safe container. Reheat in the microwave for about 30 seconds or until warmed through—but keep in mind that the texture may change. To refresh it, stir a bit of additional yogurt or cream cheese before serving.

Chef’s Helpful Tips

Watch your chips during baking! Because ovens vary, keep an eye on them to prevent burning.
Use room temperature cream cheese for easy blending—this helps the dip come together nicely without clumps.
If the dip is too thick after mixing, you can loosen it with a splash of milk or additional yogurt.
Feel free to get creative with herbs; add cilantro or chives to elevate the flavor profile.
Consider making the dip a few hours in advance. Letting it chill enhances the flavors even more before serving, though not too long as it might thicken up.

Have you ever been fond of creamy dips at parties? This Shamrock Spinach Artichoke Dip with Green Tortilla Chips is that perfect appetizer everyone will want to devour. Its simple ingredients make it a breeze, while the festive presentation shines at any gathering. Feel free to experiment with flavors or maybe switch up the chips—perhaps try bagel chips or veggie sticks for a fun twist!

Recipe FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach works great—just be sure to thaw and drain it well before incorporating it into the dip. This prevents excess liquid from affecting the dip’s consistency.

Can I make the dip in advance?

Yes! You can prepare it a day ahead and store it in an airtight container in the fridge. Just remember to give it a stir before serving, as it may thicken slightly.

How can I make the dip spicier?

For a kick of heat, consider adding some crushed red pepper flakes or diced jalapeños to the mixture. Adjust the amount according to your heat preference!

What can I replace the Greek yogurt with?

If you prefer, you can substitute Greek yogurt with sour cream or a non-dairy yogurt alternative. The goal is to maintain that creamy texture!

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Shamrock Spinach Artichoke Dip with Green Tortilla Chips

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Author: Peter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: 105|Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Shamrock Spinach Artichoke Dip with Green Tortilla Chips offers delicious flavor in every bite, featuring creamy ingredients and vibrant colors. It’s perfect for gatherings or a cozy night in!

Ingredients

Scale

2 tablespoons olive oil
2 cups spinach
1 8oz package cream cheese
1/2 cup greek yogurt or sour cream
2 cloves garlic, minced
1/4 cup minced fresh basil
salt and pepper, to taste
4 green tortillas
2 tablespoons olive oil (or butter)
lime juice, optional
sea salt

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Instructions

Cook the spinach until wilted, about 2-3 minutes, then refrigerate to cool.
Cut shamrock shapes from the tortillas for the chips.
Preheat your oven to 350ºF.
Place the cut tortillas on a lined baking sheet, brush with oil or melted butter, and sprinkle with sea salt.
Bake the tortilla chips for 5-8 minutes until they are golden at the edges.
Combine the remaining olive oil, cooled spinach, cream cheese, yogurt, garlic, basil, salt, and pepper for the dip. Adjust seasoning to your liking.

Notes

For a spicier kick, add chili flakes to the dip.
Store leftover dip in the fridge for up to three days.
Cut tortillas into different shapes for fun variations.