Spinach Artichoke Dip with Ghost Tortilla Chips

This classic dip made with our cream cheese & sour cream, is given a spooky vibe when you bake up some crispy ghost chips to go with it.
Cuisine: American
Course: Appetizer, Appetizers, Party Perfect, Seasonal, Snacks
5 from 1 vote
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Prep Time 15 minutes
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Total Time 45 minutes
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Servings 8


Spinach Artichoke Dip

  • 8 oz Prairie Farms Cream Cheese softened
  • ¼ cup Prairie Farms Sour Cream
  • ¼ cup Mayonnaise
  • cup Shredded Parmesan Cheese
  • ½ cup Shredded Mozzarella Cheese
  • 2 cloves Minced Garlic
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 can (14 oz) Quartered Artichoke Hearts liquid drained, chopped
  • 8 oz Frozen Spinach thawed, excess liquid drained

Ghost Tortilla Chips

  • 10 Flour Tortillas
  • 2 tbsps Avocado Oil
  • 1 tsp Kosher Salt


Spinach Artichoke Dip

  • Preheat the oven to 350°F. Coat a 1-quart baking dish with butter. Set aside.
  • In a large bowl, beat together the cream cheese, sour cream, mayonnaise, parmesan, mozzarella, garlic, salt, and pepper until smooth.
  • Stir in drained artichoke hearts and spinach. Add mixture to a prepared baking dish and spread evenly. Bake for 20 minutes, or until heated through and melted.

Ghost Tortilla Chips

  • While the dip is baking, take the tortillas and cut into ghost shapes using a pairing knife or a ghost-shaped cookie cutter. Add to a baking sheet, then brush with oil and sprinkle with salt.
  • Bake for 10 minutes, until crispy. Serve with finished dip and enjoy!

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