Name: Spooky Halloween Chips & Artichoke Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 4 ounces fresh spinach; 14 ounces artichoke; 1 cup mayonnaise; 1 cup freshly-shredded Parmesan cheese; 2 large cloves garlic; black pepper; 8 flour tortillas; 2 tablespoons olive oil; Kosher salt

Spooky Halloween Chips & Artichoke Dip cover

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Spooky Halloween Chips & Artichoke Dip

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Ingredients

Warning0 allergens identified

Instructions

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Spinach Artichoke Dip

Preheat the oven to 375°F (190°C). Grease a small baking dish and set aside.

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the spinach and a big pinch of salt. Cook the spinach until it's wilted and has released some of its water. Then, transfer it to a fine-mesh sieve (or a square of cheesecloth) and use the back of a spoon to press out as much water as possible.

Add the spinach, artichoke hearts, mayonnaise, parmesan cheese, garlic, and black pepper to a medium mixing bowl. Mix until everything is well-combined.

Spoon the dip into the prepared baking dish and evenly smooth out the top. Bake the dip for 20-25 minutes until it's bubbly and has some golden-brown spots on top.

Ghost Chips

Using a pizza cutter or sharp knife, cut ghost shapes out of the tortillas. I like to cut out random shapes to reduce waste. Just keep flipping the tortilla around using any pointed parts as the 'tail' of the ghost. Then, round out any sharp points to make the chips look more ghost-like.

Next, use a re-usable straw or a small round piping tip to cut out the eyes and mouths of the ghosts. Place the chips in a single layer on 2 sheet pans. Use a pastry brush to brush both sides of the chips with avocado oil or olive oil. Sprinkle the chips with a bit of Kosher salt.

Bake the chips for 6-7 minutes, flipping the pan halfway through, just until they're light golden-brown on the edges and starting to crisp. (They will crisp up more as they cool.) Transfer the chips to a serving platter and serve them with the hot dip.

Nutrition

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Tips & Tricks (5)

Tortilla Chip Crispness Secret 🎃
Brush tortilla strips lightly with olive oil and arrange in a single layer without overlapping—this ensures even, crispy browning in 8-10 minutes at 375°F rather than soggy results.
Artichoke Moisture Management 💧
Thoroughly drain canned or frozen artichokes and pat completely dry with paper towels to prevent excess moisture from diluting your dip and affecting its creamy consistency.
Parmesan Freshness Impact 🧀
Shred Parmesan cheese from a block just before mixing into the dip rather than using pre-shredded; it melts more smoothly and creates a silkier, lump-free texture.
Make-Ahead Timing Strategy ⏰
Prepare the dip up to 24 hours ahead and store it covered in the refrigerator, but bake the tortilla chips no more than 4 hours before serving to maintain maximum crispness.
Garlic Mellowing Technique 🧄
Mince garlic finely and let it sit in the mayonnaise for 10 minutes before mixing with other ingredients—this mellows the raw bite while distributing the flavor evenly throughout the dip.