Recipe Sourced & Written By Laura Romito
Nothing beats a warm plate of Spinach and Artichoke Dip Nachos, especially when paired with Hacienda de Gutierrez tortilla chips! Our tortilla chips are crafted for the perfect crunch, strong enough to hold up to layers of creamy, cheesy goodness. This nacho recipe is a game-changer, combining the flavors of a classic spinach and artichoke dip with the bold crunch of our authentic tortilla chips. Whether you’re gearing up for game day, a family gathering, or just craving an indulgent snack, this recipe delivers big on flavor and texture.
Why Hacienda Authentic Tortilla Chips Make the Perfect Base for Nachos
Our chips are locally made in Southwest Detroit right in the heart of Mexicantown. We use authentic flavors combined with artisan-crafted methods to create the perfect crisp. Whether you choose our Salted, No-Salt, Chili-Lime, or Blue Corn varieties, they make the ultimate base for loaded nachos.
Want to try this recipe with our tortilla chips?Find them at Woodward Corner Market and Meijer, where we’re running promotions until February 9th! Or order directly from our website and get them delivered to your door!
Shop Hacienda Authentic Tortilla Chips Chips Now
Love Spinach and Artichoke Dip? Try It Baked for a Creamy, Warm Twist!
If you’re craving the creamy goodness of spinach and artichoke dip but want to skip the nachos, why not try it baked? Simply follow the same method as the nachos, but bake the cheesy spinach mixture in a casserole dish at 375°F. After about 10 minutes, rotate the dish to ensure even cooking. Let it bake for another 5 minutes, then repeat the process until the top turns golden brown and bubbly. Serve with Hacienda de Gutierrez tortilla chips for the perfect dipping experience!
Pro Tip: You can prepare this dip ahead of time and store it in the fridge for up to a day. When you’re ready to bake, let it sit at room temperature for an hour to prevent the sauce from separating—ensuring it’s as creamy as ever when it comes out of the oven!
Photo by [Peasant Life]
Let’s Get Started!
No matter how you serve this delicious spinach and artichoke dip, make sure to let it rest for about 5 minutes, loosely covered with foil. This helps the flavors set and enhances the dish’s texture. If you have leftovers, be sure to refrigerate them and reheat within 3 days for the best taste and texture.
A key tip for making this game day recipe a success is choosing the right tortilla chips. Hacienda de Gutierrez tortilla chips are crafted to hold up against the rich, creamy cheese sauce without getting soggy, ensuring a satisfying crunch with every bite!
Photo by [Peasant Life]
Ingredients:
Spinach Mixture
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2 bags or boxes of baby spinach (use pre-washed version), roughly chopped
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1 can artichoke hearts, drained and roughly chopped
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1 small jar of roasted red peppers, drained and roughly chopped
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2 teaspoons fresh garlic, minced
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1 small red onion, small dice
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1 Tablespoon avocado or pure olive oil, or unsalted butter
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1 tsp creole seasoning
Cheese Sauce
(Or buy your favorite queso and stir in the cooked spinach mix from above!)
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2 Tablespoons avocado or pure olive oil, or unsalted butter
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4 Tablespoons all-purpose flour
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2 ½ cups heavy cream
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1 cup shredded cheese (Monterey Jack or Cheddar-Jack recommended)
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2 Tablespoons grated parmesan
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2 tsp creole seasoning with additional salt and pepper to taste
The Best Tortilla Chips for Nachos
For a vibrant and visually appealing twist on your nachos, Laura recommends using two different colored tortilla chips. In this recipe, she uses our 313 Urban Tortilla Chips (Salted) and Hacienda Authentic Tortilla Chips (Blue Corn) for a pop of color and flavor. Depending on how thick you want your nacho layers, we recommend using 1-2 bags of chips to achieve the perfect balance of crunch and flavor in every bite.
Photo by [Peasant Life]
Directions:
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Preheat a large sauté pan over medium-high heat for about 30 seconds; when the pan is hot, add a tablespoon of oil and swirl to coat the 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, then stir to combine. Season to taste and transfer to a colander to drain, pressing out extra liquid.
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Preheat a small sauce pot over medium heat. Add 2 T oil or butter and warm through, about 1 minute. Whisk in flour, stirring constantly until there are no lumps. Very carefully whisk in cream, again stirring vigorously until there are no lumps. Bring to a simmer and cook for 15 minutes at a very low simmer to cook out the raw flour.
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Remove from heat and add cheese and creole seasoning to taste. Stir to melt the cheese, then add the spinach mixture and combine thoroughly. Taste and adjust seasoning.
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Lightly grease a 9x13 baking dish. Spread a thick layer ofHacienda de Gutierrez tortilla chips over the bottom and cover with half the cheese/spinach mixture.
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Make one more layer of chips and cover with the remaining cheese/spinach mixture. Sprinkle with additional cheese if desired.
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Bake in a 400-degree oven for approximately 10–12 minutes, or until the cheese sauce is golden and bubbly. Serve hot.
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Optional: Add shredded rotisserie or grilled chicken to the layers of nachos for extra protein and flavor.
Tips From the Chef:
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Add Protein to Your Nachos: For an extra protein boost, shredded rotisserie chicken or grilled chicken can be added to each layer of nachos. This will not only enhance the flavor but also make the dish heartier and more filling.
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Quick and Easy Cheese Sauce Swap: If you're short on time, you can easily substitute homemade cheese sauce with store-bought jarred queso or fresh queso from a local Mexican restaurant. Just be sure to warm the queso before mixing it with the sautéed vegetables for a smooth and creamy texture.
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Make Your Own Cheese Sauce: If you prefer to make your own cheese sauce, remember to cook it slowly over medium-low heat. Always add the cheese off the heat to prevent the oil from separating from the cream mixture, ensuring your sauce remains smooth and velvety.
About 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!
Follow 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, and more, as well as a downloadable Quick Reference Guide to Selling Food in Michigan!
🔥 Don’t Miss Out! 🔥 Our chips are on sale for the Superbowl at Woodward Corner Market and Meijer until February 9th. Grab a bag and taste the difference for yourself!
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Enjoy your nachos, and happy snacking!
