Description
This Shamrock Spinach Artichoke Dip with Green Tortilla Chips offers delicious flavor in every bite, featuring creamy ingredients and vibrant colors. It’s perfect for gatherings or a cozy night in!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups spinach
- 1 8oz package cream cheese
- 1/2 cup greek yogurt or sour cream
- 2 cloves garlic, minced
- 1/4 cup minced fresh basil
- salt and pepper, to taste
- 4 green tortillas
- 2 tablespoons olive oil (or butter)
- lime juice, optional
- sea salt
Instructions
- Cook the spinach until wilted, about 2-3 minutes, then refrigerate to cool.
- Cut shamrock shapes from the tortillas for the chips.
- Preheat your oven to 350ºF.
- Place the cut tortillas on a lined baking sheet, brush with oil or melted butter, and sprinkle with sea salt.
- Bake the tortilla chips for 5-8 minutes until they are golden at the edges.
- Combine the remaining olive oil, cooled spinach, cream cheese, yogurt, garlic, basil, salt, and pepper for the dip. Adjust seasoning to your liking.
Notes
For a spicier kick, add chili flakes to the dip.
Store leftover dip in the fridge for up to three days.
Cut tortillas into different shapes for fun variations.
Nutrition
- Serving Size: 1 dip with chips
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg