Spinach and Artichoke Dip with Homemade Nachos

Ingredients

• Spinach3 leaf (30 g)
• Artichoke Hearts1 heart (40 g)
• Mozzarella Cheese2 slice (50 g)
• Flour1/4 cup (30 g)
• Butter1 tablespoon (30 g)
• Milk1 cup (240 ml)
• Garlic1/2 clove (2 g)
• Nutmeg1 pinch (1 g)
• Corn Tortilla2 medium (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichoke hearts. You can also use the canned ones.

2. 2

   Step 2

   Preheat the oven to 356 °F (180 °C) and heat the milk over low heat.

3. 3

   Step 3

   Melt the butter over medium heat and dilute the flour. Remove from heat, add the hot milk slowly while stirring using a wire whisk or wooden spoon.

4. 4

   Step 4

   Take back to the heat and cook until it boils. Remove, add salt and pepper and nutmeg.

5. 5

   Step 5

   In the meantime, cut the spinach and artichokes.

6. 6

   Step 6

   Mix the spinach, artichoke and white sauce in a baking pan. Season with garlic paste or powder.

7. 7

   Step 7

   Add the mozzarella cheese or cut into pieces on top.

8. 8

   Step 8

   Take to the oven (or air fryer) for 15-20 minutes or only wait until it melts to avoid using the oven.

9. 9

   Step 9

   For the nachos: Cut the corn tortilla into 6 pieces and toast in a pan or the air fryer for some minutes until crunchy.

10. 10

    Step 10

    Serve the spinach and artichoke dip with homemade nachos.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach and Artichoke Dip with Homemade Nachos can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.