Tortilla Chip and Spinach Artichoke Dip Casserole


This Tortilla Chip and Spinach Artichoke Dip Casserole is a delightful fusion of creamy spinach artichoke dip and crunchy tortilla chips, baked together to perfection. It’s the perfect dish for a party appetizer, a game-day snack, or even a comforting weeknight dinner. The layers of flavors and textures make every bite irresistible, and it’s sure to be a hit with your family and friends.


Package frozen chopped spinach, thawed and drained
1 (10-ounce)
Can artichoke hearts, drained and chopped
1 (14-ounce)
Cup mayonnaise
Cup sour cream
Cup grated Parmesan cheese
Cup shredded mozzarella cheese
Cup grated Romano cheese
Cloves garlic, minced
Teaspoon onion powder
Teaspoon dried basil
Teaspoon salt
Teaspoon black pepper
Teaspoon red pepper flakes (optional, for a bit of heat)
Bag tortilla chips (use sturdy chips to avoid sogginess)
1 (13-ounce)
Cups shredded cheddar cheese
1 1/2
Cup shredded Monterey Jack cheese
Cup chopped fresh parsley (for garnish)
Optional toppings
sliced jalapeños, diced tomatoes, chopped green onions


1. Prepare the Spinach Artichoke Dip:

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, Romano cheese, minced garlic, onion powder, dried basil, salt, black pepper, and red pepper flakes (if using). Mix until all ingredients are well incorporated.

2. Assemble the Casserole:

  • Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.
  • Spread half of the tortilla chips evenly across the bottom of the baking dish.
  • Spoon half of the spinach artichoke dip mixture over the chips, spreading it out evenly.
  • Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the dip layer.
  • Repeat the layers: spread the remaining tortilla chips, followed by the rest of the spinach artichoke dip, and finish with the remaining cheddar and Monterey Jack cheeses.

3. Bake the Casserole:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  • If you prefer a crispier top, you can broil the casserole for the last 2-3 minutes, watching carefully to prevent burning.

4. Serve the Casserole:

  • Remove the casserole from the oven and let it cool for a few minutes before serving.
  • Garnish with chopped fresh parsley and any optional toppings like sliced jalapeños, diced tomatoes, or chopped green onions.
  • Serve the casserole hot with additional tortilla chips on the side for scooping, or enjoy it as a standalone dish.

Serving Options and Tips

  • Dipping Delight: Serve with a variety of dippers such as pita chips, breadsticks, or vegetable sticks like carrot and celery for added crunch and flavor.
  • Mealtime Magic: Turn this casserole into a meal by serving it with a side salad or a bowl of soup.
  • Make-Ahead: You can prepare the spinach artichoke dip up to a day in advance and store it in the refrigerator. Assemble the casserole just before baking to ensure the chips stay crisp.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
  • Customization: Feel free to customize the casserole by adding cooked and crumbled bacon, diced chicken, or even sautéed mushrooms to the spinach artichoke dip mixture for extra flavor and heartiness.

This Tortilla Chip and Spinach Artichoke Dip Casserole is a crowd-pleaser that combines the best of creamy, cheesy dip with the satisfying crunch of tortilla chips. It’s easy to make, versatile, and absolutely delicious. Enjoy this dish at your next gathering or as a special treat for yourself!