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"Wow!" is what Rach has to say about these creative nachos from Dan Whalen of thefoodinmybeard.com. He deconstructs the ingredients in perennially popular spinach artichoke dip and layers them on tortilla chips in a more "well-rounded" meal-like way. As Rach notes, it results in a better presentation, you get more vegetables and the nachos aren't as soggy. Serve them as an appetizer or for dinner!
Pro Tip from Dan: Some people like to broil tortilla chips before adding the toppings to make sure they're crispy, and that works really well. But, if you look for the new super-sturdy, thicker chips, you can skip that step, as he does in the recipe below.
For another recipe from Dan's new book, check out his Italian Sub Nachos or go more traditional with Guy Fieri's Super Melty Cheese Nachos.
Mix together the cream cheese, sour cream, mayo, garlic, lemon juice, and salt in a small bowl or food processor. Set aside.
Wrap the thawed spinach in a paper towel or kitchen towel and squeeze to remove excess moisture.
Preheat the broiler to low with a rack about 4 inches from the heat.
Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible.
Drizzle the cream cheese sauce evenly over the chips. The sauce will be slightly thick, so a squeeze bottle will help.
Top with the artichoke hearts, followed by the spinach, spreading both as evenly as possible to cover all the chips.
Top with the mozzarella and Parmesan cheeses.
Broil until the cheeses have melted and the chips are starting to brown, 3 to 5 minutes. (Watch carefully to make sure they don't burn.)
Remove from the oven and serve hot.
Excerpted from Nachos for Dinner by Dan Whalen. Copyright © 2022 by Dan Whalen. Used with permission by Workman Publishing. All rights reserved.