Superbowl Sunday is just around the corner, so I figured I’d throw in my two cents. Given my affinity for cooking and my lack of the sports gene, it’s no surprise that my favorite part of the Superbowl is the food. Sure, the commercials are entertaining, and one might argue that the game is too, but there’s nothing quite like throwing caution to the wind and indulging in a ridiculously unhealthy but ecstasy-inducing feast.
That’s why I came up with a recipe for Spinach Artichoke Nachos. It’s spinach and artichoke dip at its finest, really. The rich combination of cream cheese, parmesan and mozzarella makes for a delicious base for to the fresh spinach, tangy artichoke and buttery garlic. Not to mention, you get to cut out the middleman—no dipping necessary.
The recipe makes a generous amount of nachos that, if doubled, is perfectly party-sized—even for a ravenous group of football lovers. Or just food lovers. Wait, who’s playing again?
Spinach Artichoke Nachos
3 cups fresh spinach
1 tbsp butter
1 tsp olive oil
2 cloves garlic, minced
¼ cup grated parmesan
¾ cup canned artichoke, chopped
3 tbsp cream cheese
½ tsp salt
¼ tsp pepper
3 cups tortilla chips
¾ cup shredded mozzarella, divided
Preheat the oven to 325 degrees.
In a large pan, bring the olive oil and butter to medium heat. Once fully melted, add the spinach and cook until completely wilted. Add the garlic and stir for another minute. Remove the spinach from the pan and chop.
Return the spinach to the pan and mix in the parmesan. Once the cheese is melted, add the artichoke. Slowly stir in the cream cheese until it is fully incorporated. Season with the salt and pepper, and take off the heat.
Coat a baking sheet with cooking spray and spread out the tortilla chips. Sprinkle ½ cup of the mozzarella over the chips, then cover with the spinach artichoke dip. Scatter the remaining ¼ cup mozzarella over the chips, and bake at 325 for 7-10 minutes.