Thanks to renowned chefs like Rick Bayless and Grant Achatz, Chicago is known for its fantastic food scene. With over 20 Michelin-rated restaurants throughout the city, you might expect the food to be as intense as the Cubs fans. However, Chicago’s food scene is as comforting as a slice of deep-dish pizza pie, reflecting the city’s Midwestern roots. If you want to bring some Chicago-style comfort food into your own kitchen, don’t be afraid to add your own modern twist.
Spinach Dip with Homemade Tortilla Chips Recipe
Whether it is a special event or just a regular Tuesday night, a bowl of creamy spinach dip is always a great addition. This pub classic is a favorite in many Chicago households and is incredibly easy to make. If you want to prepare Spinach Dip with Homemade Tortilla Chips, here is how to do it.
Serve 8-10
Prep time: 15 minutes
Inactive cook time: 30 minutes
Ingredients
1 (10-ounce) package of frozen chopped spinach, thawed and drained
3/4 cup scallions, chopped
1 cup sour cream and mayonnaise
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon Kosher salt
Directions
Place all the ingredients in a large bowl and mix well. Refrigerate for 30 minutes before serving alongside homemade baked tortilla chips (recipe below).
Corn Tortilla Chips
Serves 8-10
Prep time: 5 minutes
Cook time: 12 minutes
Ingredients
24 6-inch white corn tortillas
Cooking spray
Salt
Directions
Preheat oven to 350 degrees.
Spray each side of the tortilla with cooking spray. Stack tortillas and cut them into sixths to make chips. Sprinkle with salt, spread the chips in a single layer on the baking sheet(s), and bake until lightly golden, about 12 minutes.
If you liked our Spinach Dip with Homemade Tortilla Chips recipe, check out:
The Little Nell’s Tortilla Soup Recipe
